Meat
Large Black
A tier
Large Black is Britain’s only all-black native pig breed, developed in south-west England—especially Cornwall, Devon, and Somerset—from local dark pigs with possible Chinese influence in the nineteenth century. Large-framed with long lop ears that shade the eyes, deep black skin that resists sunburn, and a calm disposition, it is a dual-purpose pork and bacon type well suited to outdoor systems. Culinary reputation rests on fine-grained, flavourful meat with good fat cover for roasting joints, bacon, sausages, and charcuterie. Once among England’s most popular breeds around 1900, it declined under indoor lean genetics and is now a rare heritage breed conserved for pasture pork and specialty butchery.
Also known as: Large Black, Cornwall / Devon Black (historical names), Large Black
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History
Dark local pigs of south-west England, sometimes linked to the Old English Hog, formed the base of later Large Black type.
Devon and Cornwall black pigs were improved and standardised; Chinese imports may have contributed to the emerging breed.
A Large Black breed association and herd book formalised the breed as it rose among England’s leading outdoor pigs.
Large Blacks ranked among the most numerous British breeds for small-scale pork and bacon production.
Indoor white breeds for lean bacon and pork displaced Large Blacks; numbers fell toward rare-breed status.
Rare Breeds Survival Trust and specialty farms revived outdoor Large Black pork for heritage and free-range markets.