Bred animal myself
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.