by Judy Evans

Created on: November 19, 2009

King Wilhelm I is largely responsible for the establishment of the Swabian-Hall pig breed. Schwabishch Hall was in Baden-Wurttemberg in southern Germany. King Wilhelm I founded the Agricultural University of Hohenheim, the 'Wilhelma' zoological and botanical garden and the Arabian stud of Marbach/Weil. Yaks, Zebu, Somali sheep and Cashmere goats all attracted his attention and he was responsible for the development of several breeds of cattle and swine.

Early in the 1800s, King Wilhelm I imported pigs from China of the Chinese Meishan breed. These were crossed with local breeds in an attempt to improve the existing native animals, specifically by increasing the fat content of the meat. By 1844 the Schwabishch-Hallische Schwein (Swabian-Hall Pig) was regarded as the best breed in german-speaking countries. By 1959, 90% of swine in the area were of Swabian-Hall breeding. But by 1969 there were only a handful of these animals left. Being a traditional breed, they tended to run to fat and, with an increasing swing towards lean meat, such animals had become unfashionable for consumers and unprofitable for producers.

In 1984 Rudolf Buhler collected the last of the breed and, with seven sows and one boar, he began a program aimed at re-establishing the breed. High ecological and nutritional standards, and high animal welfare practices, saw a new interest in the breed and the meat was soon in high demand in gourmet restaurants. More and more consumers began to look for high quality in their purchases. Today the name is protected by the EU and meat bearing the name 'Schwabisch-Hallisches Qualitatsschweinfleisch' must come from the Schwabisch Hall region. Farms are affiliated with the appropriate Farmer Producer Association and animals are not fed with any antibiotics, growth enhancers or drugs. Nor is any genetically modified feed given to the pigs. When slaughtered, the meat is sent to specialist shops thus ensuring the animal can be traced back to the producer should the need arise.

The Swabian-Hall breed is large with a black head and black rear area separated by a band of white running right round the body behind the shoulders, rather like the English Saddleback breed. The central area shows as a grey area due to pigmented skin and unpigmented hair. Mature boars measure around 90cm at the shoulders and weigh around 350 kg. Sows are slightly smaller measuring 80cm tall and weighing around 280 kg. The breed is hardy and has good longevity. Sows average 9.2 piglets per litter and have good maternal instincts with ample milk for their offspring. The meat is darker than some pork from other breeds and has an intensive flavour. It is especially succulent with a distinctive aroma and a strong taste. Swabian-Hall pig numbers have increased dramatically and there are now a number of breeders fostering this traditional pig breed.

The breed remains an endangered species and is on the red list of the Society for the Conservation of Old and Endangered Livestock Breeds.

Sources:

www.ansi.okstate.edu

www.g-e-h.de

www.media-bw.de

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