The Hampshire is a heavily muscled, lean meat breed. It is the fourth most recorded breed in the United States. The Hampshire breed is possibly the oldest, early American breed of pig in existence today. The Hampshire pig, as we know it today, originated in southern Scotland and northern England. These piglets were known as the "Old English Breed. They were noted and criticized for their large size, as piglets were usually slaughtered at 60 kg. However, they were admired for their skill, strong strength, foraging ability and excellent carcass qualities.

Hampshire piglets were imported to America from Hampshire Country in England between 1825 and 1835. Most of the offspring of these early imports went to Kentucky, where the breed had most of its early development. The common name for these piglets was "Thin Crust," because their skin was thinner than winter hardiness, strength, productivity and foraging characteristics. Butchers from Ohio traveled annually to Kentucky to contract for these belted piglets at a premium price. These original desirable traits were far developed within the Hampshire breed, steadily increasing its popularity and demand.

Between 1910 and 1920, Hampshires were a big hit in the Corn Belt. During the 1920s, the breed continued to grow in numbers. The Hampshires' greatest popularity did not come until after 1930. Since that time, they have been very popular and have sold for high prices as their genetic value has been documented.