Cumberland

The Cumberland was a historical domestic pig of northwestern England, associated with the old county of Cumberland and with regional pork production, including the pork used for Cumberland sausage. Accounts describe a large white or pale bacon pig, long in body, with lop ears and the capacity to finish at heavy weights. As British pig breeding consolidated around standardized commercial types, the old Cumberland population declined, and pure Cumberland pigs are generally considered extinct.

Animals advertised today under the Cumberland name are usually reconstruction projects, regional marketing labels, or crossbreds selected to resemble the old type. Anyone seeking breeding stock should ask for the herd's background and be clear whether the goal is meat production, heritage interpretation, or conservation education. Practical management is the same as for other heavy domestic pigs: strong fencing, dry bedded shelter, shade, and controlled feeding help keep traditional-type pigs productive without becoming excessively fat.

Colors: Belted, Black, Black and White, Blonde, Brown, Cream, Ginger, Ginger and Black, Pied, Red, Red and Black, Sandy, Solid Black, Solid White, Spotted, Swallow Belly, White