Breed History
Breed History
Contemporary records place the origin of the breed quite clearly at Keighley in Yorkshire in 1852 but pedigree recording did not commence until the formation of the National Pig Breeders' Association, (now British Pig Association), in 1884, so that must be the breed's official starting date.
The Middle White arose from crossing the Large White and the Small White which resulted in "... a lot of excellent pigs, equal in weight to the large breed, and possessing the valuable qualities of the Small White breed in the matter of form, lightness of offal and head, and fineness of bone - distinctly an improvement on the Large Breed."*
The Small White was a "fancy breed", developed mainly for showing, and derived from crossing local pigs with imported Chinese and Siamese pigs from which it inherited the dished face, so much a characteristic of the Middle White. The Small White became extinct in 1912.
The Middle White went from strength to strength and in the period between the two world wars, was among the most popular breeds in the country, as well as being widely exported. It was recognised as a specialist pork producer - "the London porker" - until a combination of the economic slump and the Danish Landrace caused a major slide in its numbers. In 1933, in response to the growth of imports of bacon from Denmark, the government set up several 'boards', the effect of which was to concentrate pig production into bacon and the specialist porker was elbowed aside. In difficult economic times, the housewife became used to lesser quality pork from immature bacon pigs and the Middle White rapidly became a minority breed.
* Journal of the Bath and West and Southern Counties Society, Fifth Series, Vol VI, 1911-1912.
Photo - Chloe Randall
Advantages
The 1990's became the era of 'quality, not quantity' with the recognition that European farming cannot simply keep producing greater and greater surpluses. The Middle White has retained its eating qualities and the difference in the quality of flavour and texture of a well produced Middle White carcase compared to the meat found in most retail outlets, is obvious to all who try it.
The Middle White is a well fleshed, early maturing breed and the secret of success is to remember this and recognise maturity as a pork pig at 60 kgs liveweight. Such early maturing means that Middle White pigs are economical to keep with a low food conversion ratio. The breed combines remarkable qualities of lightness of bone and offal so that a killing out percentage of 85% is common and 90% not unknown. It is also regarded as the specialist breed for the very best suckling pigs at around 10-14 kgs, fulfilling a need for quality catering establishments looking to expand their range of products.
The Middle White is docile and easily managed with less tendency to root and damage fencing than most breeds. In winter, they prefer to be in warm housing.
They are excellent mothers and are generally easily handled and managed. Such qualities are passed on to hybrid progeny and Middle White boars make an excellent cross on other breeds for either pork or bacon production.
Finally, with diversification an ever more important element, there is probably no more attractive a breed of pig to feature in any farm open to the public and visitors will be delighted to see a litter of snub-nosed, Middle White piglets!
