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The Large Black Hog Association is a non-profit association managed by volunteers who serve without compensation. We are open to everyone; breeders and rare hog enthusiasts alike. The greatest benefit of this organization is to help us with breeding and pairing of these animals for sensible stewardship of this beautiful rare breed. Thank you everyone in advance for joining our organization.

The next LBHA Board meeting is listed in the “Upcoming Events” calendar in the right hand column of this page (if nothing is shown then there are no scheduled meetings in the next 90 days). These meetings are not open to the general membership but members can propose agenda items for the Board to discuss. Minutes from our meetings are posted on our Help/Resources page.

Purpose and Goals

The purpose of the LBHA is to educate the public and LBHA members about Large Black Hogs, also known as English Large Blacks and Large Black Pigs and by several other names, and:

  1. To protect the genetic diversity of Large Black Hogs.
  2. To promote, market and educate the public and livestock producers about the unique beneficial characteristics of the Large Black Hog. The objective of the LBHA is to attract new and existing breeders to ensure the continued existence of the Large Black Hog in the United States of America.
  3. To register and keep pedigree records of all animals that qualify as Large Black Hogs according to the guidelines of LBHA.
  4. To provide technical support to a network of breeders to further their work in conserving the Large Black Hog.
  5. To maintain an Internet website and a breeders directory, available for interested people for the purposes of dissemination of information about Large Black Hogs.
Why Join Us?

Why should you register your pigs with the LBHA?

  1. We are a member run organization. The LBHA consists of a wide variety of people with a common interest – ensuring the long term viability of the large black hog breed. The LBHA Board is elected from the membership and is responsible for helping each member succeed in their endeavors.
  2. We accept any purebred large black hog for registration. Regardless of where it was born, or if it came from artificial insemination, if you can prove it is purebred you can register it with us.
  3. We are more than just a registry. When you join the LBHA you gain access to a wide network of breeders and enthusiasts who can help with finding hogs, teach how to raise them, help you sell them and provide good contacts to veterinarians, processors, feed suppliers and other people who can help you.
  4. All of your fees go back to help the membership. The LBHA is a nonprofit organization. The Board members and Registrar are all volunteers; we don’t have any paid staff. All of the money collected through registrations and donations is used to fund LBHA activities including outreach and maintaining the registry and this website.
  5. Recognition and integrity. The LBHA has quickly become the registry of choice for serious breeders and buyers of large black hogs. We have gained this trust through ensuring the integrity of our registry. While we are easy to work with we have very high standards to make sure that only purebred hogs are registered. The registry database is monitored by two Board members in addition to the Registrar, providing checks and balances to verify that it is managed correctly. We also track the genetic diversity of our registered hogs; we are the only large black hog registry in the world that tracks the inbreeding coefficient of all registered hogs and provides help to our breeders to reduce inbreeding throughout the breed. We have established good relationships with the American Livestock Breeds Conservancy and large black hog organizations in other countries. When you advertise that your hogs are registered with the LBHA, your customers will know that they are getting great value for their money.
Breed History

If you enjoy living a natural life and want to have livestock that reflects your desire for healthy animals, living in a natural environment, then Large Black hogs are the ones for you! If you like the idea of being part of a larger movement dedicated to the preservation of rare breeds, then a natural choice is Large Black hogs. There are currently around 800 registered Large Black hogs in the United States, a fraction of the number needed to ensure the long term health of this breed in the U.S. Our members are working very hard to increase the numbers, improve the individual hogs and conserve the critically necessary genetics of this heritage breed of hogs. We welcome you!


A Bit Of History

If you had a large, black pig, what name would you give it? Well, when the first breed society was developed in England, they decided to keep it simple and called them “Large Black” hogs. They became very popular on small farms because they were docile, easy to keep and got much of their nutrition from the grass and forage provided by nature. Originally there were two distinct breeds in England; one in the east and the other in the west. One had dense, long hair and the other had short, thin hair. Today’s pigs show both traits even within the same litter. The hogs were imported into the United States early in the twentieth century and did well on a number of farms. However, in the 1960s when the pork market started to favor leaner, lighter colored meat the marbled pork of the Large Black fell out of favor. By the 1990′s the Large Black pig had become critically endangered. Today it is listed as “Vulnerable” by England’s Rare Breeds Survival Trust and “Critical” by the American Livestock Breeds Conservancy.


Now, while we are proud of our efforts in the Americas to improve the breed, we are really amateurs compared to our friends in the U.K and Australia. So let’s hear from the pros:


From the British Pig Association: With its lop ears and long, deep body, the Large Black is Britain’s only all-black pig. Extremely docile, and very hardy, it is ideally suited to simple outdoor systems. These characteristics, coupled with its black skin, make the Large Black ideal for a wide range of climatic conditions. In fact, by 1935, pigs of this breed had been exported to well over 30 countries.


The breed originates from the Old English Hog established in the 16th and 17th centuries. Described by Parkinson in 1810: “They are distinguished by their gigantic size, they are the largest of the kind I have ever seen, and as perfect a make as possible in pigs; their heads are large, with very long ears hanging down on each side of the face, so they can scarcely see their way.” By the late 1880′s there were two distinct types of Large Black, one to be found in East Anglia and the other in Devon and Cornwall. However the founding of the Large Black Pig Society in 1889 led to an increase in the exchange of stock between breeders in the two regions.


In the early part of the 20th Century, Large Blacks were widely distributed throughout the country and were frequently crossed with Large Whites and Middle Whites to produce bacon and pork pigs. The Large Black breed was also very successful in the show ring at this time; at Smithfield in 1919, the Supreme Championship was awarded to a Large Black sow that subsequently sold for 700 guineas. The same year the breed outnumbered all other breeds at the Royal Show when 121 Large Black pigs were exhibited.


A change in demand by the meat trade and a developing prejudice against coloured pigs led to a severe decline in numbers throughout the 1960′s.Today Large Blacks can be found throughout the British Isles, mainly in small herds, some of which were established well before World War II. Large Black sows are renowned as excellent mothers with exceptional milking ability. They are able to rear sizable litters off simple rations and a placid temperament ensures they can be contained behind a single strand of electric fencing.


Current demand for meat produced from traditional breeds of pigs raised extensively is now promoting a growth in the number of breeders keeping Large Blacks as this particular breed is much appreciated for its succulent taste and eating quality.


Currently the breed has 6 boar lines and 24 sow lines.


From the Large Black Pig Breeders Club: “They are distinguished by their gigantic size, they are the largest of the kind I have ever seen, and as perfect a make as possible in pigs … their heads are large, with very long ears hanging down on each side of the face, so they can scarcely see their way” Parkinson 1810


Origins: One of this country’s oldest pig breeds, the Large Black had its origins in the Old English Hog of the 16th and 17th centuries. By the late 1800’s the main strongholds of the breed were in East Anglia and Devon and Cornwall, and two distinct types of pig were produced. The founding of the Large Black Pig Society in 1889 led to an increase in the exchange of stock between the breeders in the two localities.


In the early part of the 20th century Large Blacks became more widely distributed, and were frequently crossed with the Large Whites and Middle Whites to produce both porkers and baconers. The Large Black enjoyed considerable success in both the Show and Sale ring. At Smithfield Show in 1919 the Supreme Championship was awarded to a Large Black sow, subsequently sold for 700 guineas. In the same year Large Blacks outnumbered all other breeds at the Royal Show, with 121 being exhibited.


From the Rare Breeds Trust of Australia:  An English breed, the Large Black was concentrated in the eastern counties and the west country. It resulted from the amalgamation of small, hardy, prolific stock from East Anglia and Sussex and large bodied specimens from Devon and Cornwall. Bryer Jones, writing in Live Stock on the Farm (1915) points out that both types were slow to fatten, were of a poor ‘meat’ shape and generally lacked quality. Infusions of Chinese and Neapolitian pigs – used already to improve Berkshire and Whites – introduced the commercially viable characteristics the regional black types lacked.


“The Large Black of pre-exhibition days was long in body and on the legs, too high off the ground, too flat-sided, and furnished with ears of great size. The hair was, we believe, abundant but coarse, the meat leaner than now and the process of fattening longer”. (1) When numbers of the Essex, Suffolk and other black pigs from East Anglia dropped so low as to be unsustainable, the remaining specimens were amalgamated with the west country pigs; “subsumed into the Large Black Herd Book and all examples of the breed since have been ‘Large Blacks’.” (2)


The Large Black Pig Society of England was set up in 1899. A trademark in the form of a shield with the initials LBP was instigated in 1902 along with a breed booklet. “There has been a remarkable development of desirable points and grading up of the poorer types, with an eye to meet all the requirements demanded by butchers and bacon curers today, viz a wealth of lean flesh free from coarseness and a wonderful length of side to yield prime interlean bacon, in other words size with quality.” (3) It’s important to remember that many animals had been large and coarse with a lot of bone, including thick bony shoulders. Many were also inclined to be ‘gutty’ with a rounded uneven back and general lack of depth.


(1) Bryner Jones, C 1915, Live Stock of the Farm: Vol 5 Pigs and Poultry, The Gresham Publishing Company, London UK.

(2) Lutwyche, Richard 1998, ‘The Large Black Pig’ Country Garden and Smallholding, D and K Thear, Saffron Walden UK.

(3) Wallace, Robert 1923, Farm Live Stock of Great Britain (5th ed) Oliver and Boyd, Edinburgh UK.

Note:  Members may use this description on their websites provided that they credit and provide links back to the LBHA and sources stated above.

Breed Standards

It is vital for the long term conservation of our breed to keep only the highest quality of animals for the registered
breeding program. One could expect to see only about 10% of litters to meet this standard. For those that do not
meet the standard will still have value for the breed as a commercially viable product for pork production. This pork
has the ability to be the choice for professional chefs, artisans and family tables. It is superb pork and excels when
traditionally cured.

To be eligible for registration these basic requirements must be met:

  1. The offspring must come from both parents that are already registered in either the LBHA herd book or in a recognized registry at the LBHA’s discretion.
  2. Ear-notched and birth recorded with the LBHA via litter certificate or birth notification in accordance with current regulations.

For a full definition of the breed standard please click here.



Alan and Amy McKamey –

Alan and Amy McKamey along with their son Morgan own and operate Heritage Meadows Farm in Clayton Indiana. Amy was a registered Veterinary Technician by trade and spent many years practicing emergency medicine which is often helpful at the farm. She now has committed her full time efforts to the farm. Alan works full time as an EMT/Fireman all while also taking care of his farm duties. Morgan is a very active and energetic boy who loves showing and 4-h, especially his poultry.

The family raises all of their livestock outside on pasture as nature intended and supplemented with non gmo grains. The McKamey’s specialize in heritage breeds of livestock including Large Black Hogs, Katahdin hair sheep, Ancona and Saxony ducks, Narragansett and Royal Palm turkeys, and various breeds of heritage chickens. They strive to have all animals born on the farm including all of the meat birds. They are not only working on raising a quality product for the dinner table but also extending the genetics of each of the breeds that they raise and compete at many shows as well. Along with their livestock they also grow and sell produce, make their own lard soaps, jams, baked goods and other products. Their products are in multiple local restaurants, stores, not to mention selling direct to the consumer through farmers markets and off the farm.

They are working very hard to create lines of large blacks that have a low CI, wonderful conformation, and are hardy hogs that can survive well in the elements. They are working on rare lines working to spread their genetics to others.

The McKameys were honored by Grit magazine in 2014 as homesteaders of the year. This was a wonderful reward for the family as they are working towards becoming 100% sustainable.

They are very happy to be able to serve on the board of the association and be able to help preserve the wonderful large black hog. They are looking forward to helping and working with fellow members to improve the association.

Alison Charter-Smith –

Alison and her husband Tony, own Madrone Coast Farm in Northern California, a 97 acre Certified Organic farm, which sells breeding stock, and grows vegatables, fruit, laying eggs, meat and milk for their local community. They have been raising Large Black hogs for the past 2 years and they sell their pork at local farmer’s markets and through direct customer purchase. They are Animal Welfare Approved and a Certified Wildlife Friendly farm, as well as a member of The Livestock Conservancy. They also raise other heritage breeds of livestock for meat, milk, eggs and fiber from their Oberhasli Dairy goats, Babydoll Southdown sheep, Welsh Harelquin ducks and Delaware chickens.
Bob Hayles –
Felicia Krock –

David Burgett –
Ramona Brady –