The Landrace breed originated in Denmark by crossing the native pig with the Large White. Denmark exported live pigs only after World War II, sending the best specimens to Sweden. Their progeny eventually reached England and Ireland. In 1953, Denmark imported registered breeding stock, and the breed society was formed. This society later merged with the National Pig Breeders’ Association in 1978. The breed is prized for its high-quality meat, especially bacon, and is often used in crossbreeding programs to produce quality Landrace crosses.
The breed performs well under good management in both indoor and outdoor systems. Landrace pigs are white, have drooping ears, and a straight snout. Their light-colored skin and coat make them prone to sunburn. Farmers should always provide access to mud baths and shade.
Sows produce and rear large litters with very good daily gain (ADG). They have high lean meat content, making them ideal for pork or bacon production.
Landrace pigs have white short hair and white pigmentation. Their ears are lop-eared, and their faces are slightly dished. They have long backs and noses, strong but light forequarters, and well-developed hams. Boars reach a mature weight of 355 kg, while sows weigh around 290 kg. Dressing percentage ranges from 68–77%, and the average litter size is 11.
Sows reach maturity at six months and have their first farrowing at nine months.