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irst developed around 1900 in Missouri, the Hereford Hog was developed crossing white and red stock of Duroc, Chester, and Ohio-improved Chesters. Later in the 1920's, additionally cosses produced the breed as we know it today, involving crosses of both Duroc and Poland China blood lines.

Hereford Hogs should show the following color pattern, in order to be registered in the National Record:

". . . a white face, not less than two-thirds red exclusive of face and ears, with at least two white feet - white showing not less than one inch above the hoof. They must be red in color, either light or dark."

Shades of red may vary from light to dark, but a deep red color is preferred. Belting, while acceptable, should not represent more than one third of the body (excluding head and ears).

The Hereford Hog is a medium-sized animal with good length of body, a long neck, a medium length face with some dishing of the snout, and drooping ears.

 Hereford's breed true to color and conformation despite being a relatively young, composite breed. We have found them to be easy keepers with reasonable feed requirements, strong growth, and good carcass quality at processing time. They perform well on pasture and do not root or dig excessively, making them a good choice for small-producers and pasture-based operations.

Mothers are prolific and have strong maternal instincts. They are sweet-natured, intelligent, and enjoy being around people. Hereford's are said to be more feed-efficient than many other breeds and typically reach a slaughter weight of 200-250 pounds at 5 to 6 months of age. Adult sows mature to about 600 pounds, and boars to about 800 pounds.

The meat compares favorably with other heritage breeds, such as the Berkshire, but with less lard. Hereford's are primarily concentrated in the American Midwest, and are relatively rare on the East Coast. Their numbers went into a state of decline in the 1960's and they are currently listed as 'threatened' by the ALBC.