Introduction to Bacon & the Art of Living
The quest to understand how great bacon is made takes me around the world and through epic adventures. I tell the story by changing the setting from the 2000s to the late 1800s when much of the technology behind bacon curing was unraveled. I weave into the mix beautiful stories of Cape Town and use mostly my family as the other characters besides me and Oscar and Uncle Jeppe from Denmark, a good friend and someone to whom I owe much gratitude! A man who knows bacon! Most other characters have a real basis in history and I describe actual events and personal experiences set in a different historical context.
The cast I use to mould the story into is letters I wrote home during my travels.
C & T Harris in New Zealand and other amazing tales
There is a Māori proverb that says, “A grey hair held between the finger and thumb is an infinitesimally trivial thing, yet it conveys to the mind of man the lesson of an everlasting truth.” Such is the wisdom of the Māori. They have their own unique set of proverbs; a strong and proud race with sophisticated laws and customs which rivals the modern cities of Europe in complexity and detail. These existed since long before there was any European contact.
New Zealand is an exceptional place to be with a beauty that is unimaginable. The developments from around the world of refrigeration and the production of bacon by the most modern ways reached these far shores of the earth. The three ways that I see this happening is in the quick development of refrigeration storage facilities at all major locations on the Islands, in the fact that I suspect C & T Harris to be looking to establishing curing works here and in the local pig breed I found in the Island, very popular among the Māori people.
Cold Storage in New Zealand
The Dunedin works of the New Zealand Refrigerating Company is the first cold storage installation in operation on these shores. The Dunedin works are only a bit larger than those in Christchurch, Wellington, Napier, Auckland, Timaru, Oamaru, and Invercargill. In total, there are 21 works in the colony. The business was only started in 1882 in a small way and has since then increased tremendously. Currently, they are responsible for the export of a million carcasses of sheep and lambs per annum, with a total stock of about eighteen million.
The shipping companies could, in the early day of the trade, insist that a required quantity of sheep be supplied to their steamers. The freezing companies set up agreements with farmers on the back of the requirements from the steamers to take up the bulk of the space.
Since those early years, speculators stepped in, at least here on the Middle Island, who started buying the sheep from the farmers for cash which obviously suited the farmers better than having to wait for the steamers to take up their stock from the freezing facilities who only stored the goods. The shipping companies lost the constant supply from the farmers and the farmer is now shielded from the risk of competing with the English market. I heard from farmers that the bulk of the sheep sent from the Middle Island was sold in this way, especially in Christchurch and at the Bluff; and as for the farmers, they got their cash sooner and was able to negotiate good prices with the traders.
New Zealand has then, like Australia and South Africa became part of the New World, which is able to supply the old world.
C & T Harris in New Zealand 1
As is the case around the world, pigs are a very useful dance partner of the dairy industry. Berkshire is the most popular breed in the colony. The large and small breeds of White Yorkshire are also bred, but they are not as popular as the black pigs. Many farmers don’t breed the pigs; they only rear and fatten them which has proved to be a very lucrative business. The New Zealand pigs are heartier than those from England and unlike the English pigs, they only need a good grass paddock, with an abundance of roots, a small quantity of unthreshed pea-haul for finishing them a few weeks before killing, and of course, lots of water with good shelter from the sun during the warmest summer months.
Minette and I visited a few large pig farmers who farm close to Cheviot and Gore Bay. I was pleasantly surprised to meet an old friend from South Africa working on a large pig farm very close to Cheviot. We visited Brendon and his lovely wife, Belinda. Their children are a blessing, not only to them but all who know the Buckland family. The amazingly gifted poet and artist, Rachel is the oldest, then the very unique and beautiful Ruth, Hanna who if spontaneous and joyful, 3rd; the super energetic and joyful Hezekai is 4th, followed by the completely unique and lovely Asher and finally, Anastasia who is still a baby – uniquely adorable. Of all the people I have met on earth, this very amazing family perfectly exemplifies what we have been taught a Christian should be and we count the time spent with them as one of the biggest highlights of our trip. They don’t walk around preaching but their lives are worth imitating in every respect!
Bredon tells me that there is a very definite expectation among farmers that the trade of raising pigs will meet the demand of local meat curers and the trade is expected to increase rapidly. Brendon is the kind of man who keeps his word and I suspect that his source asked him not to divulge the name of the firm involved but he told me that one of the largest suppliers in the UK of mess pork to the navies of the world and the mercantile marine operations, sent an agent to New Zealand in order to investigate the viability of setting up a branch in the colony. The agent has been here for some time now, a couple of months at least, and is making inquiries as to the prospect of opening up branch establishment. He ran a trial to test the quality of our pigs for their purposes. The trail was done by preparing some carcasses by a process patented by the firm. He then shipped these to his principals in England. He received a cablegram which stated that the meat and the curing were done to “perfection.” As a result of this, arrangements are being made for extensive trade throughout the colony. The English firm is prepared to erect factories at a cost of £20,000 each in areas where they have a reasonable expectation to secure 2,000 pigs per week. (The NZ Official Yearbook, 1893)
Even though I don’t know this for certain, C & T Harris is obviously a very strong candidate for the “large English firm”. The only company I know in England who used patented technology and is financially strong enough to fund such an operation is the firm, C & T Harris (Calne). It is of huge interest to me that the firm mentioned, possibly Harris, set curing operations up around the world to supply the shipping industry.
We have seen that pork industries are very beneficial to dairy and brewery industries since it provides a way to dispose of low-value by-products such as whey protein, a by-product in cheese making and brewery waste which otherwise has to be discarded. Another reason why a healthy pork industry is a benefit to the farmer is that it provided an effective way to deal with inferior grain which may be converted into mutton and pork. It is not a good practice to pay freight on inferior samples of grain; it will pay far better to convert it into mutton and pork, which may be driven to market on four legs, instead of four wheels. The rule applying to our dairy produce—namely, that it should be of the finest quality—applied with equal force to grain intended for shipment.
To my great surprise, we found a pig breed on the Islands, very popular amongst the Māori, that looks almost exactly like the Kolbroek breed of the Cape. Kunekune is a Māori word meaning “fat and round” and it perfectly describes this adorable and mild-tempered animal.
Let me first show you what I mean when I say that they look exactly like the Kolbroek.
-> Compare the Kune Kune photos, courtesy of the Empire Kunekune Pig Association of New York (https://www.ekpa.org/).
-> Compare these with the Kolbroek, photos with the courtesy of Zenzele Farm in South Africa. (http://www.zenzelefarm.com/Kolbroek.html)
I wonder if the Kolbroek which came to the Cape of Good Hope is, in essence, the same pigs (group or breed) that also arrived at the shores of New Zealand? How does it happen that these pig breeds look so strikingly similar? I wonder if I, as a foreigner and not a Kunekune, Kolbroek or pig breeding expert can venture a guess how it could have happened that these animals look so similar.
Form of the Kunekune Compared with Drawings from England
Compare the form of the Kune Kune with the Berkshire and Large White’s. The similarities are very interesting.
Uniting the Kolbroek, the Kunekune, the English East Indian Company, and China
We know that the Kunekune has Chinese genes. An obvious link between the Kunekune, the Kolbroek, and China from the 1700s is the English East Indian Company and possibly the English navy. The English East Indian Company is the most obvious organisation of that time who facilitated trade between England and China. It makes sense that they were responsible for populating England with Chinese pigs. It also stands to reason that it was an English East Indian ship that was responsible for ferrying the fletching nucleus of pigs of what would become the Kolbroek to Kogel Bay at Cape Hangklip where runaway slaves possibly took over the small herd which swam ashore off the sinking Colebrook and were responsible for initially preserving them.
If the Kunekune came to New Zealand around the same time and also from an English East Indian ship or from the English navy; if the New Zealand pigs were also taken on board from Gravesend as the evidence seems to suggest was the case with the Kolbroek pigs; if the pigs were not breed-pigs like the Berkshire or the Buckinghamshire but, as I suspect, village pigs from Kent; this will explain the Chinese connection and how these seemingly very close relatives made it to both South Africa and New Zealand. One would expect to find evidence in the genetic makeup of the breeds, both Chinese and European origins.
Considering the facts before us leads to this very intriguing and neat conclusion and would settle the matter of the origins of the Kolbroek based on the strong similarities between the Kolbroek and the Kunekune. It would preclude the possibility that the Kolbroek “evolved” through a complicated cross bearding of Chinese or Portuguese, Spanish or Dutch breeds with South African wild boars or even warthogs. Let’s delve into the facts.
I have written to you previously about the development of the English Pig when Minette and I met Michael in Liverpool while we stayed at the Royal Waterloo Hotel. I do not wish to repeat myself except to remind you that around eight thousand years ago, pigs in China made a transition from wind animals to the farm. They started living off scraps of food from human settlements. Humans penned them up and started feeding them which removed the evolutionary pressure they had as wild animals living in the forest. They were bred by humans instead of being left in the forests to breed naturally and to fend for themselves. This led to an animal that is round, pale, short-legged, pot-bellied with traditional regional breeding preferences that persist to this day. (White, 2011)
In contrast to the Chinese custom, in the West, the scavengers were treated differently. There is evidence that pigs were initially exploited in the Middle East around 9000 to 10 000 years ago. These denser settlements of the Neolithic times in the fertile crescent did not pen the animals up but ejected them from their society. The pigs may have been a nuisance or competed with humans for scarce resources such as water. Genetic research shows that the first pig exploitation in Anatolia (around modern-day Turkey) “hit a dead end.” (White, 2011) The pigs that were domesticated here all died out.
The pigs in Europe and England were kept in the wild for extended periods of time. Various European populations developed techniques of mast feeding (Mast being the fruit of forest trees and shrubs, such as acorns and other nuts). Herds were pushed into abandoned forests and feeding them on beechnuts and acorns that are of marginal value to humans. (White, 2011)
The practice of pannage, as it is called, is the releasing of livestock-pigs in a forest, so that they can feed on fallen acorns, beech mast, chestnuts or other nuts. One of the requirements for a Chinese/ European pig breed to have survived either in South Africa or New Zealand as a distinct breed is that the pigs did not become part of the general pig population, dealt with according to European custom, but, instead, was kept according to Chinese traditions in pens. The “pressure” to keep them in pens instead of letting them run wild as was the custom at the Cape, I believe was that the pigs were received by runaway slaves who knew pig husbandry and kept the pigs penned up as they did with other domesticated animals on their hideouts as a way to keep them “close” and out of sight of the general farm population for fear of being detected by authorities and the slaves be re-captured. The question is if there existed similar pressure in New Zealand.
The most likely candidate to have taken the pigs from England to the Cape was the Colnebrook in 1778 and Captain Cook, who is known to have released pigs on islands he visited, is the most likely candidate to have ferried the ancestors of the Kunekune to New Zealand. The pigs that he released on the middle Island who was not penned up but roamed the forests became feral and their characteristics changed to revert back to the wild state. We know that crossbreeds between Chinese and European breeds appeared in England well before the 1778 sailing of the Colebrook for the Cape of Good Hope and the three visits of Cook to New Zealand, in 1769-70, 1773 and 1777.
We have already seen that the Kunekune and the Kolbroek can be one pig breed for all intent and purposes. What is there that we know about the genetics of the Kunekune? A paper was presented by Gongora, et al., at the 7th World Congress on Genetics Applied to Livestock Production, Montpellier, France, (2) entitled
Origins of the Kune Kune and Auckland Island Pigs in New Zealand.
They introduce their paper as follows, directly addressing the matters of interest to us. “Migrating Polynesians first introduced pigs from Asia to the Pacific islands (Diamond, 1997), but it is not clear whether they reached New Zealand. European sailors and settlers introduced pigs into New Zealand in the 18th and 19th centuries, many of which became feral, but few records were kept of these introductions (Clarke and Dzieciolowski, 1991a; 1991b). It is believed that the European settlers introduced contemporary domestic animals originating either directly or indirectly from Europe (Challies, 1976).” (Gongora, 2002) It is this last possibility that is of interest to us. If the DNA evidence supports this possibility, it opens up the link with the Kolbroek since both pigs have prominent Chinese in their DNA and both possibly originating from Europe.
One must be careful here since Cook got pigs from many parts of the world and others are known to also have sent pigs to New Zealand. The possibility, for example, that the Kunekune came from pigs that Captain Cook released on the South Island in 1773, obtained from Tonga and Tahiti, and, therefore, undoubtedly of Polynesian origin (Clarke and Dzieciolowski, 1991a) remains. (Gongora, 2002)
Gongora, and coworkers et al. (2002) reports that the “unequivocal Asian origin of the Kune Kune mitochondrial sequence is consistent with the pigs being taken from Asia to New Zealand by the Polynesian ancestors of present day Maoris, but may be better supported by the well documented introduction of Polynesian pigs into New Zealand by Captain Cook in 1773.” (Gongora, 2002) This is, of course, the most obvious conclusion.
However, the possibility of the introduction of this Asian mitochondrial sequence via a European breed, which acquired Asian mitochondria by introgression in the 18th century in Europe is as good a possibility as the aforementioned. (Gongora, 2002) Gongora says that “such introgression explains the clustering of the Large White and Berkshire sequences with Asian pigs” as can be seen from the graph below.
Nucleotide substitutions and gaps are found in 32 porcine mtDNA D-loop sequences. The Kune Kune clusters with Asian domestic pigs are most closely related to Chinese and Japanese breeds. The Auckland Island sequence clusters with domestic European breeds (Gongora, 2002). Auckland Island is situated south of New Zealand and it is thought that the pigs that were released there may have the same origin as the Kunekune.
“Analysis of additional Kune Kune sequences as well as more Polynesian sequences may help distinguish the first two possibilities from the third. Finding unambiguous Polynesian sequences may be difficult though, as Giuffra et al. (2000) found that a feral pig sequence from Cook Island in Polynesia clustered with European domestic pig sequences. Analyses of nuclear gene sequences in conjunction with mtDNA sequences will also help in discriminating between European and Asian origins as for the porcine GPIP gene in the study of Giuffra et al. (2000). Analysis of microsatellite marker allele frequencies using the standard ISAG/FAO marker set (Li et al., 2000) will also assist in deciphering the relationships of these populations of pigs and are already underway for the Auckland Island population and are planned for the Kune Kune pigs. Jointly these studies will illuminate the history of Pacific island pigs, their geographic origins and genetic diversity.” (Gongora, 2002)
They conclude by stating that “Kune Kune pigs have Asian mitochondrial DNA but at this stage we cannot distinguish between i) Polynesian introduction of Asian pigs, ii) European introduction of pigs from Asia/Polynesia or iii) introgression of Asian mtDNA into European pigs in Europe in 17th century and subsequent introduction of these “European” pigs into New Zealand.” (Gongora, 2002) The link with the Kolbroek may give a hint of what actually happened.
Links with Captain Cook
A cursory survey of Captain Cook and pigs confirm the fact that he released pigs on the islands. He did this at more than one time. The pigs could even have been from the Cape Of Good Hope. On this 3rd voyage to New Zealand in 1776, he was met by a ship in Cape Town who accompanied him to New Zealand. The ship was the Discovery, commanded by Charles Clerke. “The Discovery was the smallest of Cook’s ships and was manned by a crew of sixty-nine. The two ships were repaired and restocked with a large number of livestock and set off together for New Zealand [from Cape Town] ( December).” (http://www.captcook-ne.co.uk)
We also know that pigs were sent to New Zealand from Australia. In 1793, Governor King of Norfolk Island gave 12 pigs to Tukitahua, one of two northern Māori chiefs who had been kidnapped and taken to Norfolk Island. By 1795 only one animal was left. King then established relations with the northern chief Te Pahi, and sent a total of 56 pigs in three ships in 1804 and 1805. It is probably from these, and from being gifted between tribes, that pigs became established in the North Island. From 1805 Māori were trading pigs to Europeans.” (https://teara.govt.nz)
Still, it is unlikely that the Kunekune came from animals that were merely “released” on the islands. These animals reverted to the feral state. I also suspect that, as was the case along the South African coast, pigs that were given as a gift or traded were probably consumed. There must have been a reason, planning, purpose and some instruction that accompanied the exchange of pigs into the hands of a leader who could command the breeding of the animals. Such an example exists, and as we will see later, it relates to the one voyage of Cook that started at Gravesend.
“Two pigs were gifted to Māori by de Surville at Doubtless Bay in 1769. During Cook’s second and third voyages, a number of boars and sows were released – most in Queen Charlotte Sound, but two breeding pairs were given to the Hawke’s Bay chief Tuanui.” Cook’s first visit to Hawked Bay was in 1769 sailing in the Endeavour as part of his first Pacific voyage (1768-1771). We know that he released pigs on the South Island. “Wild pigs, in the South Island at least, may have originated from Cook’s voyages, and are generally known as Captain Cookers.” (https://teara.govt.nz)
Below is a portrait of Tuanui (also known as Rangituanui), principal chief of Ngati Hikatoa. The drawing by W. Hodges. Engrav’d by Michel. Published Feb 1st, 1777 by Wm. Strahan New Street, Shoe Lane, and Thos. Cadell in the Strand, London. No.LV. 1777
Cook gave him breeding pigs, a very interesting fact. There are accounts from New Zealand where Māori’s tried to pen up wild animals with no success. A leader such as Tuanui is exactly the kind of exchange one would expect to develop into the Māori-pig or the Kunekune.
I have great respect for oral traditions. Over the years I have seen how tenacious phrases and stories are over time, persists. It seems to me that the shorter the phrase, the simpler it is to pass on and, oftentimes, the more revealing it is of an actual event. This is more or less my approach with the Kolbroek and I was eager to see just how entrenched the theory is that Captain Cook released, not just any pig, but pigs from England on the shores of New Zealand that could have been the start of the Kunekune.
Searching through old newspapers yielded the following. From The Age (Melbourn, Victoria, Australia) (3) it was reported that “when Captain Cook landed in New Zealand during one of his great voyages of discovery, he set free on the shore several pigs which had been brought all the way from England to provide fresh meat on the voyage.” The wild pigs of New Zealand are according to the author, also descendants of the pigs that Cook released here. The link with England is of particular interest.
The Courrier (Waterloo, Iowa), 7 April 1886 calls the Māori Pig, “a descendant of one of Captain Cooks Pigs it may be – a swine, black but not completely, ill-shaped and clumsy, but apparently a perfectly happy pig leading, as he does, the life of a free and independent gentlemen, as does his mater, the Maori landowner and rejoicing in the grubbing up of abundant and gratuitous fern roots.” There is no reference to the pigs being from England and the author mentions the link between the Māori pig and Captain Cook as a possibility, but there can be little doubt we are talking about Kunekune here.
Studying old drawings can assist us as it does in our study of the development of pig breeds.
The image above can easily be a young Kunekune but then again, it could be any one of a number of smaller Chinese breeds.
The Gravesend Connection
The diary of events leading up to Cook’s first voyage gives us a connection with Gravesend.
|Jul.||18||Mon.||Pilot arrives to take Endeavour to the Downs.|
|21||Thu.||Sails from Deptford for Gallions Reach.|
|30||Sat.||Sails from Gallions Reach to Gravesend.|
|31||Sun.||Sails from Gravesend.|
|Aug.||3||Wed.||Endeavour in the Downs.|
|7||Sun.||Cook joins Endeavour to commence Voyage.|
|8||Mon.||Sails for Plymouth.|
Cook’s second and third voyage was undertaken, not from Gravesend, but another location in Kent, The Downs. This means that in 1768 Captain Cook took pigs on board the HMS Endeavour, and in 1778, a mere 9 years later, the East Indiaman, Colebrook, took pigs on board from the exact same location in Kent. Could these have been Chinese Pigs, crossed with the same large English breed, possibly from the same boar resulting in the Kolbroek and the Kunekune?
Here is a possible reconstruction of events from my imagination. Village pigs at Gravesend in Kent, during the early 1700s, received a dominant pig boar that the villagers used to service their sows. This boar was probably owned by a wealthy local landowner. Beginning in the 1700s, Old English pig breeds were crossed with Chinese pigs, probably brought to English shores by the English East Indian Company. The navy used Gravesend to stock their ships with livestock, as did the English East Indian Company. Captain Cook took on board some of these pigs that managed to survive the journey without making it onto the sailers menu, all the way to New Zealand where they were given as a present to a powerful Maori chief who bred them. They later became the legendary Kunekune pigs.
It was the same kind of pigs that went aboard the East-Indiaman, the Colebrook, who sank off Cape Hangklip. Pigs from the sinking ship swam ashore at Kogel Bay, was taken in by runaway slaves (drosters) and became the legendary Kolbroek breed of the Cape of Good Hope.
The breeds, as they exist today, share so many similarities that if one would simply look at them, one would say it is the same breed. Much more work remains. Evidence may prove reality to be far removed from my imagination, but look at what we learned!
The Harris Family of Cheviot
My theories about the origin of the Kunekune may or may not be accurate, but what is certain is that New Zealanders are “salt of the earth” kind of people. No wonder the Buckland family loves this place. It fascinates me that the largest employer in Cheviot is the Harris family has been instrumental in the establishment of the biggest bacon curing operation in New Zeland. I can find no obvious link between the Harris family in Cheviot and the Harris clan from Calne. We had the privilege to get to know Nick and his brother Bryan Harris from Cheviot. Bryan showed me the best way to kill a pig. I showed up unannounced at their abattoir one day. He told me he was insanely bussy, but he has done exactly what I did by showing up unannounced at meat plants in many parts of the world to learn from them and he has never been refused a tour or an audience with the right people. Based on his own experience he paid it forward and spend an entire morning with me, despite his tough schedule, showing and teaching me. He introduced me to the work of an American lady who designs abattoirs in such a way as to ensure very little stress for the animal. His energy and love for his work are infectious. Nick, like Bryan, worked in their butchery in the town of Cheviot that was started by their dad while he qualified as a chartered accountant. As such he is uniquely gifted to teach me about accounting and the pork business. From Nick, I learned the basics of accounting applied to the pork industry and how one links what happens on the floor to the accounting records in the office. More than that, he is an excellent farmer with loads of top management experience. I wish I met these two brothers when I left school! They are an amazing wealth of information and reminds me of the Māori proverb I started the letter with which says that “a grey hair held between the finger and thumb is an infinitesimally trivial thing, yet it conveys to the mind of man the lesson of an everlasting truth.” Such is Nick and Bryan Harris!
The largest pork producer in England is C & T Harris. The largest bacon producer in New Zealand is closely connected to the Harris family and, as you will see later, the Harris family of Australia is responsible for a massive bacon curing operation in Castlemaine. The coincidence is staggering and the tale of the Harris family of Australia I leave for a future conversation! Whichever way you look at it, in the world, no other single surname has been as closely associated with bacon as Harris!
After Cheviot, we spend time with Stu and Simon who are senior managers at Hellers. Stu runs production and Simon manages the operation. They too are salt of the earth kind of men. It was Easter Friday when I showed up at the Heller factory for the first time and both Stu and Simon gave me an amazing welcome. Since then, they became good friends and confidants. People that I have the freedom to discuss our Cape Town plans with and who always give clear and unbiased advice.
Minette and I fell in love with New Zealand as we have never experienced anywhere else in the world. The biggest reason is the people of this amazing land even though the land itself is of a beauty that is unrivaled. It was an honour to have married here and to forge a close connection with the people of this land. New Zealand has a unique place in the world community who have contained on its shores, the basic ingredients of bacon curing and living life to the fullest. We are stunned by the experience of the land and its people. I am excited about the prospect that one day you guys will visit these shores and have your own amazing experiences. I think we are building up a set of confidants around the world who will assist us to face any challenge that may be thrown our way at Woody’s.
Lots of love from Christchurch,
Dad and Minette.
Chapter 03: Kolbroek where the story starts.
Read with Chapter 09.15 The English Pig where I deal with the source of pigs for Gravesend where live pigs were loaded onto ships.
(c) eben van tonder
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(1) The source does not state that the firm from England who set up the New Zealand operation was C & T Harris but considered at face value, they are certainly the best candidate.
(2) Publication date, August 19-23, 2002
(3) Publication date, 14 July 1939.
Sinclair, J. (Ed). 1897.Pigs Breeds and Management. Vinton and Co, London
Harris, J. (Ed.). c 1870. Harris on the pig. Breeding, rearing, management, and improvement. New York, Orange Judd, and company.
The Age (Melbourn, Victoria, Australia) of 14 July 1939, p 5.
Biology online. Retrieved 15 February 2013.
The Courrier (Waterloo, Iowa), 7 April 1886
Gongora, J., Garkavenko, O., Moran, C.. 2002. From the 7th World Congress on Genetics Applied to Livestock Production, August 19-23, 2002, Montpellier, France, Paper entitled
Origins of the Kune Kune and Auckland Island Pigs in New Zealand.
Green, G. L.. 1968. Full Many a Glorious Morning. Howard Timmins.
King, C. M.., Gaukroger, D. J., Ritchie, N. A. (Editors), 2015. The Drama of Conservation, Springer.
The phylogenetic status of typical Chinese native pigs: analyzed by Asian and European pig mitochondrial genome sequences. Journal of Animal Science and Biotechnology volume 4, Article number: 9 (2013).
White, S.. 2011. From Globalized Pig Breeds to Capitalist Pigs: A Study in Animal Cultures and Evolutionary History, Vol. 16, No. 1 (JANUARY 2011), pp. 94-120, Published by: Oxford University Press on behalf of Forest History Society and American Society for Environmental History, https://www.jstor.org/stable/23050648