Pork In a Nutshell Unimproved Lard Type vs. Improved Meat Type

In a Nutshell

Unimproved Lard Type vs. Improved Meat Type

·        Unimproved breeds like the Mangalitsa are directly descended from various European wild boar populations. They haven't been mixed with Asian pigs to improve efficiency. Nor have they been selected for leanness.

·        More marbling, flavour and juiciness

·        Low feed demands

·        Slowly gains muscle

·        Grows slowly

·        Inefficient conversion of food

·        Lighter, less saturated fat

·        Much more fat in a carcass

·        Mature later, fewer offspring, adults are smaller size

·        Extremely disease and stress resistant

The United States

Before World War 11, the most popular pigs in the United States were lard-type, but they were improved not unimproved. The States thought they had plentiful feed so improved pigs were a better fit.

In response to low prices for lard after World War 2, farmers transformed the popular heritage breeds into Canadian style "meat types. In a world where lard is a waste product, they are more profitable. Because lard is used in explosives and can be used in lubricants, this could change if the American wars continue.

Canada

·        Yorkshire swine- the original English version not the U.S. version is still the most popular pig in Canada.
     Characteristically all Improved meat types:

·        When a modern improved –breed can't eat enough high-nutrient food, or gets too cold, or gets to sunburned, or has to forage too hard for food, does not get enough water, or has to drink salt water, it tends to get ill (and perhaps die).Not all of them are so frail-but in general, they need nicer conditions than unimproved pigs. This is especially true of today's pigs most of whom (partly because of the known diseases in U.S. pork) have been bred for an indoor existence.

·        Less marbling, flavour, and juiciness

·        High feed demands

·        Easily gains muscle(which is the part we eat)

·        Grows quickly

·        Heavier, more saturated fat

·        Much less fat in carcass

·        Mature quickly, bigger litters, bigger adult animals

·        Less disease and stress resistant

·        Because of the way they are raised, significantly less disease