Orginating from Schwabisch Hall in Baden-Wurttemburg, Germany, the Swabian-Hall Swine is a domestic pig. The Swabian-Hall is a hybrid of Chinese Meishan pigs and native German hogs, it was believed the Meishan genetics would introduce more fat into the german hog population during the 1800's.
The breed was popular until the 1960's when consumers favored leaner pork and numbers dwindled to only 7 breeding sows by 1984. A small number of farmers kept the breed going. There are now 1,500 sows registered to breed.
Having a high reputation with chefs, the Swabian-Hall has a darker meat with a strong, distinctive flavor.