Originally developed in Ireland and known as "Irish grazers," Tamworth hogs got their present name from the Staffordshire estate of Sir Robert Peel, who began breeding the pigs there in 1812.
Tamworth hogs were brought from England to the Massachusetts Bay colony in 1624.
Unlike modern breeds that were developed specifically as meat producers, to be raised on special feeds, the Tamworth was valued partly because of its foraging ability. They use their noses to “root” through the soil to find acorns, insects, roots, and worms to eat. Researchers have discovered that pigs are extremely intelligent, sometimes ranking them smarter than dogs. The breed was also valued for its production of lean, tasty bacon.
In appearance, the Tamworth is not as wide and heavy as most modern hogs. It has a relatively long neck and long legs, and it's muscular rather than fat.
The Tamworth hog is a special breed developed from the red hog for the most desirable characteristics. As a minor breed, the Tamworth is unique because it is hardy, raises its litter with little human intervention, and has the ability to forage for food.