Pig breeds: Porc de Bayeux

Pig breeds: Porc de Bayeux

Origin, diffusion and production characteristics

The Bayeux pig is the result of crossbreeding made in the mid-nineteenth century between the Normandy pig and the English breed of the Berkshire black pig. The territory of the "Bessin" (Calvados department) is its place of origin, and before the Second World War, it was present in almost all the farmhouses of Normandy.
The Second World War and the restrictions that accompanied it strongly contributed to the progressive disappearance of the pig. Breeders had difficulty in reconstituting the breed, which was gradually abandoned until 1984, when the Institut technique du porc added the breed to its local breed protection program, and published a herd book of local breeds (LIGERAL) in 1996.

Then there was constant work to stabilize the breed, and to maintain the genetic variability of the breed and avoid consanguinity. Breeders' Syndicat imported three boars of the Berkshire breed from England in 1996. This purchase made it possible to create 6 new families. Despite a high number of sows (around 150 for about thirty boars), only about forty breed the breed in purity.
At the beginning of the 21st century there was some hope of recovery, but recent numbers show that the breed is again in danger.

French native breed derived from various mestizos, in which English breeds also appear.
Prolificity 11.

Morphological characteristics

Bayeux pig is a white pig with large black spots. The head has a slightly concave profile, and have a broad forehead and muzzle. The ears are fine, horizontal and sometimes fall slightly.

Height at the withers: about 90 cm.

Medium weight:
- Boar 360 kg
- Sow 350 kg

Porc de Bayeux

Porc de Bayeux (photo

Video: Difference Between Pig Breeds (January 2022).