The Tamworth originated in central England and takes its name from the village of Tamworth in Staffordshire. Long, lean, and athletic, the Tamworth is probably the most direct descendant of the native pig stock of northern Europe. The breed’s genetic distinctiveness and excellent production qualities make it a high conservation priority, both globally and in the United States.

The characteristics of the Tamworth reflect the breed’s centuries of selection for an outdoor life. Pigs of this breed were expected to find their own food, especially mast (or acorns) of oak and beech forests. Long, strong legs and sound feet give Tamworth pigs the ability to walk for long distances. The long head and impressive snout make it a good forager. The ginger red coat makes the pigs adaptable to a variety of climates and protects them from sunburn. Sows are prolific, able to produce and care for large litters. Tamworths have an active intelligence and they are agreeable in disposition. The pigs are medium to large in size, weighing 500-600 pounds.

The Tamworth was traditionally considered a “bacon” breed, meaning that the pigs thrived on low energy foods but grew slowly. They produced meat and bacon that was lean and fine grained. The breed was standardized during the 1800s, becoming uniform in type. A British breed association was established in 1906.

Tamworth pigs were imported to North America beginning in the mid- to late 1800s. The American Tamworth Swine Record Association was founded in 1887. By 1920 the breed was dispersed across most of the United States and Canada, though it never became numerous since it was a bacon breed at a time when lard pigs predominated. More recently, the breed’s lack of competitiveness under confinement husbandry caused it to decline. The Tamworth does not readily tolerate the stress of confinement rearing, nor do the pigs put on weight rapidly enough to be competitive under such management.

The Tamworth is, however, exquisitely adapted for outdoor production, and the breed merits consideration for any low input systems where thriftiness, hardiness, and reproductive efficiency are desired. The boars are effective breeders, while the sows are successful and attentive mothers. The meat is lean, appropriate for specialty pork niches. The Tamworth is also being used for commercial crossing. It is distantly related to other breeds and will impart hybrid vigor in the offspring.

The Tamworth breed is rare globally, with a population of 300-400 in Britain and 1,500-2,000 in North America. Though native to Britain, it is now most numerous in the United States, and American breeders are pivotal to its global survival.

Tamworths have wonderful dispositions, are very hardy and on pasture year round, give birth on pasture, and do not get grain.

Status: Rare