The Hereford is a [[Pigs|pig]] breed developed in the United States in the early 20th century, named for its coat pattern that resembles the Hereford cattle breed: a red body with a white face and white markings on the legs and belly. Herefords were created as a hardy, docile pig breed suited to pasture-based systems and were popular in the American Midwest during the first half of the 20th century.
The Hereford breed was developed by R. L. Scarlett and his son J. C. Scarlett of La Plata, Missouri, beginning in the 1920s. The Scarletts used a combination of Duroc, Chester White, and Poland China genetics to create a pig with the distinctive red-and-white Hereford pattern. They selected for docility, hardiness, and foraging ability along with the color pattern.
The Hereford was recognized as a breed by the National Swine Registry in 1934. The breed was particularly popular in the Midwest during the 1930s through 1950s, where its docile nature and ability to thrive on pasture fit the typical farming system of the era. The breed's population declined as American pig production shifted to confinement systems favoring breeds with higher growth rates and leaner carcasses. The Hereford was placed on the Livestock Conservancy's watch list in the 1990s.
Hereford pigs are red with a white face, white ears, white lower legs, and a white switch on the tail. The white markings on the face typically extend to the eyes. The ears are erect and slightly forward. Mature sows weigh 500 to 700 pounds (225 to 315 kilograms), and boars weigh 600 to 800 pounds (270 to 360 kilograms).
The breed is known for its docile temperament and is considered one of the easiest pig breeds to handle. Hereford sows are good mothers with strong maternal instincts, and the breed forages well on pasture. Growth rate and carcass leanness are moderate compared to modern commercial breeds.
Hereford pigs are suited to pasture-based pork production on homesteads. Their calm temperament makes them manageable with minimal handling facilities, and their foraging ability reduces feed costs during the growing season. The meat is well-marbled and flavorful, typical of heritage breeds raised on forage.
The breed's moderate growth rate means that Herefords take longer to reach market weight than commercial breeds, typically 7 to 9 months compared to 5 to 6 months for commercial hybrids.