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Berkshire Pig

Overall satisfaction

4/5

Acquired: Breeder,
Bred animal myself

Gender: Both

Appearance

3/5

Temperament

4/5

Health

5/5

Tolerance for heat

4/5

Tolerance for cold

4/5

Meat quality

5/5

Commercial value

5/5

Favorite Breed for Food

By

Florida, United States

Posted Sep 09, 2013

We've raised and bred from a stock of Berkshire, Hampshire, Yorkshire, Landrace, and Gloucester typically in variations and crosses. If we were to choose a single purebred swine for meat alone, we would chose the Berkshire. They often have a great temperament and gain weight fast, though not quite as fast as our purebred Hampshire. (We now primarily raise a blend of Hampshire, Berkshire, and GOS to sell as pork.)
When we raise swine for meat production, Berkshire is always a part of the equation, as the pork is juicy and can withstand longer periods of cooking and higher temperatures than any other. The flavor is outstanding and the fat marble is superior to all others.

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