Spotted Poland China Pig Facts For Homework

DOMESTIC PIGS, AN INTRODUCTION

Domestic Pigs (Sus scrofa domesticus or just Sus domesticus) orignated from the Wild Boar/Pig (Sus scrofa). In reality, the domestic pig is just a subspecies of the wild pig, because they can still interbreed. However, humans have taken a lot of the “wildness” out of the wild pig. There are various sources of history detailing when pigs were first domesticated, but likely humans first started to keep and manage pigs as early as 13,000 BC in the eastern Mediteranean (areas of modern day Turkey around to Egypt).

There are few animals that can be used in its entirety (snout to tail) as pigs, nor in such a gastronomically pleasing array of fresh and preserved products. I have heard it said that one pig can feed a family for at least two years with no refrigeration required. Of course that family will need to eat other things as well, but this concept speaks volumes to the usefulness of a pig as an economical source of nutrition.

We can divide pigs into two major types: Meat and Lard. Meat types of pig (also known as Bacon types) were developed to have more lean meat with moderate marbling of fat. In contrast, the Lard types of pig were developed to have large deposits of fat that could be more easily butchered from the animal in large chunks. This made rendering more easy, but also resulted in less loss of good meat. Lard types still have lots of good meat as well. Additionally, there are a few breeds that are both meat and lard types.

When raised in a way that the pig is designed, which is not in an intensive pig farm or concentrated animal feeding operation (CAFO), the meat and fat from pigs can be healthy and utterly delicious. Modern pig farming has focused on developing pigs that are fast growing with very lean, light-colored meat. Older breeds with more fat and slower growth, but are more efficient on pasture or in a savannah. When pigs are raised in this manner, the meat and lard are amazingly flavorful and nutrient dense.

I’ve tried to outline the available breeds in the U.S. (since that is where I am from) as well as notable breeds from around the world. But first, let’s start with pig terminology.

TERMINOLOGY

  • Pig/Swine: common name for the domesticated species, Sus scrofa domesticus. Sometimes used to refer to a young, immature individual.
  • Piglet: a young pig
  • Litter: all the piglets born at one birthing
  • Runt: the smallest piglet in a litter
  • Sucker: a piglet (either male or female) that is still suckling/nursing from its dam
  • Shoat: older term used to describe a young, growing pig.
  • Hog: can be used for a growing pig or a mature pig (depends on where you are from!)
  • Farrowing: period of time from birth to weaning
  • Boar: uncastrated male pig that is older than 6 months, suitable for breeding
  • Sire: the boar or father of a piglet
  • Barrow: castrated male pig (the term “hog” is sometimes used as well)
  • Rig: male pig with undescended testicle (may or may not be fertile)
  • Gilt/Maiden Sow: female pig which has not had a litter of piglets, usually up to 6 months
  • Sow: female pig that has already has had its first litter of piglets
  • Dam: the sow or mother of a piglet
  • Weaner: a piglet that has been separated from its mother (5-10 weeks of age), up to about 40 lbs/18 kg
  • Porker: a pig grown to “pork” weight (roughly 130 lbs/60 kg live weight depending on the breed) at 4-6 months of age
  • Baconer: a pig grown to “bacon” weight (roughly 175-220 lbs/80-100 kg live weight depending on the breed) at 8-10 months of age
  • Chopper: an older, mature pig that is used for sausages or other byproducts

 

BREEDS

American Landrace

American Landrace

1. American Landrace

  • Origin: USA. Developed by United States Department of Agriculture and Iowa State University from Danish Landrace hogs.
  • Type: Meat.
  • Flavor:Succulent, marbled, flavorful, pink meat.
  • Size:Large.
  • Color:White.
  • Temperament:Docile.
  • Notes:Well known as good mothers. Common maternal breed (i.e. used as a mother for many hybrid meat hogs).

 

Basque Pig

Basque Pig

2. Basque Pig

  • Origin: France. Basque  Country (region).
  • Type: Meat
  • Flavor:Succulent, flavorful, meat commonly made into cured products.
  • Size:Medium to Large.
  • Color:Black and White.
  • Temperament:Good-natured
  • Notes:  Endangered breed. Slow growing. Not well suited to confinement.

 

Berkshire

Berkshire

3. Berkshire

  • Origin: Britain. Berkshire (Berks County).
  • Type: Meat.
  • Flavor:Succulent, marbled, flavorful, pink-red meat.
  • Size:Medium.
  • Color:Black with a white snout and boots and tail.
  • Temperament:Good-natured.
  • Notes:Good mothers. Good foragers. Commonly used as a terminal sire (i.e. used as the male contributor for hybrid meat hogs).

 

Chester White

Chester White piglet (http://colemanfarmshawaii.com/livestock/)

4. Chester White

  • Origin: USA. Chester County, Pennsylvania.
  • Type: Meat. Originally a dual-purpose meat and lard breed.
  • Flavor:Lean but well-marbled and flavorful.
  • Size:Medium to Large.
  • Color:White.
  • Temperament:Easy-going.
  • Notes:  Chester Whites are good mothers. They are hardy and perform well outdoors. Sows and boars are used for producing hybrids meat hogs.

 

Choctaw

Choctaw

5. Choctaw

  • Origin: USA. Kept by the Choctaw tribe in Mississippi and Alabama, but originating from pigs brought by early Spanish explorers.
  • Type: Lard.
  • Flavor:Very flavorful, but reportedly the “carcass isn’t marketable in the commodity system”.
  • Size:Small.
  • Color:Black, but may have some white or brown markings.
  • Temperament:Can be quite wild, but apparently tame down well.
  • Notes:  Almost extinct breed. Very hardy. Very good foragers. Choctaw hogs have fused toes forming a “hoof”, like the Mulefoot.

 

Cinta Senese Pig

Cinta Senese Pig

6. Cinta Senese Pig

  • Origin: Italy. Siena Province (Tuscany).
  • Type: Meat.
  • Flavor:Lean, fragrant meat. Delicious! On the Slow Food Italy Ark of Taste.
  • Size:Medium.
  • Color:Black with a white “belt”.
  • Temperament:Reportedly, can be rather wild.
  • Notes:  Endangered breed. “Cinta” means belt. Very hardy. Very good foragers.

 

Duroc

Duroc

7. Duroc

  • Origin: USA. New York and New Jersey.
  • Type: Meat.
  • Flavor:Flavorful, succulent, tasty, juicy, lean but well-marbled meat.
  • Size:Large.
  • Color:Red – skin and hair. Develop a thick coat in Winter.
  • Temperament:Docile, but can get tenacious when caring for their young.
  • Notes: Fast maturing. Very efficient feed to weight ratio. Common as a terminal sire (i.e. used as the male contributor for hybrid meat hogs).

 

Gloucester Old Spot

Gloucester Old Spot

8. Gloucester Old Spot

  • Origin: Britain. Gloucestershire (Gloucester County).
  • Type: Lard.
  • Flavor:Sweet, very flavorful, well-marbled meat.
  • Size:Medium to Large.
  • Color:Mostly white with a few black spots.
  • Temperament:Very good-natured and friendly.
  • Notes:  Very good foragers. Very hardy. Very good mothers. Originally raised on windfall apples.

 

Guinea Hog

Guinea Hog

9. Guinea Hog

  • Origin: Guinea (Africa) originally, but this is a southern USA landrace breed (meaning it was developed over time, adapting to its new environment in the hot and humid South).
  • Type: Lard.
  • Flavor:Delicious! On the Slow Food USA Ark of Taste.
  • Size:Small to Medium (adults: 150-250 lbs/68-114 kg).
  • Color:Black, occasionally red, and hairy.
  • Temperament:Sweet-natured, friendly.
  • Notes:  Endangered breed. Very good foragers. Do not do well in confinement.

 

Hampshire

Hampshire

10. Hampshire

  • Origin: USA. Kentucky.
  • Type: Meat.
  • Flavor:Mild and lean meat. Little back fat.
  • Size:Large.
  • Color:Black with a white belt encompassing their front legs.
  • Temperament:Docile.
  • Notes:  Fast growth. High feed to meat ratio. Hardy. Forage well. Common as a terminal sire (i.e. used as the male contributor for hybrid meat hogs).

 

Hereford

Hereford

11. Hereford

  • Origin: USA. Iowa and Nebraska.
  • Type: Meat.
  • Flavor:Mild and lean meat. Little back fat.
  • Size:Medium.
  • Color:Red with white points (similar to the Hereford cattle breed).
  • Temperament:Good-natured, gentle.
  • Notes: Very adaptable to various climates. Good mothers. Good foragers.

 

Ibérico or Alentejano (Iberian) Pig

Ibérico or Alentejano (Iberian) Pigs

12. Ibérico or Alentejano (Iberian) Pigs

  • Origin: Portugal and Spain.
  • Type: Meat.
  • Flavor:Delicious! Produces the famed Jamón ibérico or Iberian Ham which is very expensive and not widely available.
  • Size:Medium to Large.
  • Color:Black, Gray, or Red.
  • Temperament:Good-natured, but can be a bit “wild”.
  • Notes: Rare breed. Excellent foragers.

 

Kunekune

Kunekune

13. Kunekune

  • Origin: New Zealand, but originating from Asian breeds.
  • Type: Meat. Being a small pig, they produce select cuts of meat and a lot of sausage and bacon.
  • Flavor:Well-marbled, succulent, tasty meat
  • Size:Small.
  • Color:Wide range of colors, hairy.
  • Temperament:Good-natured. Friendly.
  • Notes:  Excellent foragers. Kunekune means “fat and round” in the Māori language. It is one of the “pet” breeds of pig.

 

Large Black

Large Black

14. Large Black

  • Origin: England. Devonshire (Devon County) and Cornwall County.
  • Type: Meat.
  • Flavor:Very tasty, juicy, lean but well-marbled meat. Little back fat.
  • Size:Large.
  • Color:Black.
  • Temperament:Good-natured. Docile.
  • Notes:  Endangered breed. A very good forager. Very good mother. Not common in the USA.

 

Mangalitsa

Mangalitsa

15. Mangalitsa

  • Origin: Hungary.
  • Type: Lard.
  • Flavor:Sweet, juicy dark meat. Well known for sausage and hams.
  • Size:Medium to Large
  • Color:Blonde, Black and White, or Red. Curly hair!
  • Temperament:No reliable information can be found.
  • Notes: Rare breed. There are actually three breeds that vary only in color: Blonde, Swallow-Bellied (black with a blond belly and feet), and the Red. Good forager.

 

Meishan Pig

Meishan Pig

16. Meishan Pig

  • Origin: China. Meishan Prefecture.
  • Type: Meat.
  • Flavor:Succulent, flavorful, with lots of fat.
  • Size:Small to Medium (adults average 130 lbs/60 kg).
  • Color:Black with wrinkles.
  • Temperament:Good-natured.
  • Notes:  Very prolific. Slow growing. Resistant to many diseases.

 

Mulefoot

Mulefoot

17. Mulefoot

  • Origin: USA. Ohio, Indiana, Illinois, and Arkansas. Developed from early Spanish explorers’ hogs.
  • Type: Lard.
  • Flavor:Succulent, marbled, red meat. Delicious! On the Slow Food USA Ark of Taste.
  • Size:Medium.
  • Color:Black with wattles.
  • Temperament:Good-natured. Docile.
  • Notes: Endangered breed. Very good foragers. Hardy. Mulefoot hogs have fused toes forming a “hoof”… hence the name.

 

Ossabaw Island Hog

Ossabaw Island Hog

18. Ossabaw Island Hog

  • Origin: USA. Ossabaw Island, Georgia. Descending from hogs brought by early Spanish explorers. This is a USA landrace breed (meaning it was developed over time, adapting to its new environment on the southern USA coastal island).
  • Type: Meat (really, this is a feral type).
  • Flavor:“Spicy”, red meat. Delicious! On the Slow Food USA Ark of Taste.
  • Size:Small (adults 100-250 lbs).
  • Color:Black or Black and White spotted with dense hair.
  • Temperament: Good-natured. Friendly.
  • Notes:  Endangered breed. This breed is over 400 years old, with no additional genetics. Able to tolerate salty conditions. Very good foragers with a “thrifty” gene that allows them to efficiently pack on weight. Slow growing. Can have a high fat content if inactive.

 

Pietrain

Pietrain

19. Pietrain

  • Origin: Belgium. Pietrain village.
  • Type: Meat.
  • Flavor:Very lean meat.
  • Size:Medium toLarge.
  • Color:White with Black or Gray Spots.
  • Temperament:No reliable information can be found.
  • Notes:  Unique double-muscling, but the gene that causes this excessive muscle production also make the Pietrain susceptible to many health problems, most notably Porcine Stress Syndrome (causes sudden death with stress).

 

Poland China

Poland China

20. Poland China

  • Origin: USA. Warren and Butler Counties, Ohio.
  • Type: Meat.
  • Flavor:Lean but well-marbled meat.
  • Size:Medium to Large.
  • Color:Black with a white snout and boots and tail.
  • Temperament:Docile.
  • Notes:  Fast-maturing, hardy, and rugged. Does not do well in confinement. Common as a terminal sire (i.e. used as the male contributor for hybrid meat hogs).

 

Red Wattle

Red Wattle

21. Red Wattle

  • Origin: New Caledonia (South Pacific Island) originally, but brought to the USA through New Orleans. The breed was developed from descendants of these feral pigs found in east Texas.
  • Type: Meat.
  • Flavor:Fine-textured, luscious meat. Delicious! On the Slow Food USA Ark of Taste.
  • Size:Medium to Large (600-1,500 lbs/270–680 kg).
  • Color:Red with wattles.
  • Temperament:Good-natured.
  • Notes:  Endangered species. Highly efficient foragers. Very hardy. Very adaptable to various climates.

 

Spotted Pigs

Spotted Piglets

22. Spotted

  • Origin: USA. Indiana. Cross of Indiana landrace, Poland China, and Gloucestershire Old Spot hogs.
  • Type: Meat.
  • Flavor:Tasty, lean meat.
  • Size:Large.
  • Color:White with black spots.
  • Temperament:Good-natured.
  • Notes:  Good feed to weight ratio. Very hardy. Do not do well in confinement. Used to be called the “Spotted Poland China” before 1960. Common as a terminal sire (i.e. used as the male contributor for hybrid meat hogs).

 

Tamworth

Tamworth

23. Tamworth

  • Origin: Britain, probably Ireland. Named for village of Tamworth in Staffordshire, England.
  • Type: Meat
  • Flavor:Firm, moist, well-marbled but lean meat. One of the best bacon breeds.
  • Size:Medium.
  • Color:Red.
  • Temperament:Good-natured. Social.
  • Activity: Very active.
  • Notes:  Very good forager. Very hardy. Have disease resistance. Does not do well in confinement.

 

Vietnamese Potbelly

Vietnamese Potbelly

24. Vietnamese Potbelly

  • Origin: Vietnam.
  • Type: Meat.
  • Flavor:Flavorful. Can have a lot of fat is allowed/desired – very good for bacon. Being a small pig, they produce select cuts of meat and a lot of sausage and bacon.
  • Size:Small. 70-150 lbs (32-68 kg), but can get well over 200 lbs (90 kg) depending on the genetics.
  • Color:Black or Black and White.
  • Temperament:Very good-natured.
  • Notes:  Common as pets in the United States.

 

Yorkshire

Yorkshires can get very big!

25. Yorkshire

  • Origin: England. Yorkshire (York County).
  • Type: Meat.
  • Flavor:Lean meat with little back fat.
  • Size:Large to Very Large.
  • Color:White. May have small, black spots.
  • Temperament:Good-natured.
  • Notes:  Also known as Large Whites in England. Very good foragers. Considered excellent mothers who wean large numbers of piglets. Many modern breeds have Yorkshire blood.

 

 

Subscribe

Subscribe to TCPermaculture.com and receive updates whenever a new article is posted!

 

Photo References:

  • http://www.geneplus.com/images/Cochette%20Landrace.JPG
  • http://www.kidscowsandmore.org/wp-content/uploads/2010/10/landrace-Mislead.jpg
  • http://upload.wikimedia.org/wikipedia/commons/7/75/Porc_basque_SDA2010.JPG
  • http://charcutierltd.files.wordpress.com/2013/03/img_8408.jpg
  • http://www.bark.ch/albums/Pigs-Sep16/normal_berkshire.jpg
  • http://www.tenderbelly.com/wp-content/uploads/2012/06/pigs01.jpg
  • http://colemanfarmshawaii.com/wp-content/uploads/2013/08/IMG_8011.jpg
  • http://www.yantisswinefarm.com/images/sows/46-4CW_lg.jpg
  • http://www.albc-usa.org/member/ChoctawHogCampaign_clip_image005.jpg
  • http://albc-usa.etapwss.com/images/uploads/abstracts/choctaw.jpg
  • http://platdujour.typepad.com/.a/6a010536b2f5e7970c013488a26d66970c-580wi
  • http://1.bp.blogspot.com/_oQqR0-DALDA/Sx6hxlZOF5I/AAAAAAAAANQ/Vs8rZB7_jdM/s1600-h/2007_36346-vi.jpg
  • http://upload.wikimedia.org/wikipedia/commons/thumb/8/86/Duroc-Sau_Kopf.JPG/1280px-Duroc-Sau_Kopf.JPG
  • http://farm3.staticflickr.com/2744/4451411279_8ddc47cd88_o.jpg
  • http://upload.wikimedia.org/wikipedia/commons/1/12/Gloucester_Old_Spot_Boar,_England.jpg
  • http://www.alderbramble.com/wp-content/uploads/2011/01/Pigs-on-Pasture.jpg
  • http://2.bp.blogspot.com/_BEtmcqi1jL4/TDo9L4SiqNI/AAAAAAAAAYE/XkHroO2FVAI/s1600/Basil%2Band%2Bbabies.jpg
  • http://www.pigkeepingcourses.co.uk/pigkeeping/wp-content/uploads/2011/06/homepage2.jpg
  • http://4.bp.blogspot.com/_koaqUdQBmNY/TMCnIcqA0dI/AAAAAAAAAm4/IstOCag-8Ho/s1600/IMG_4100.JPG
  • http://www.babelbrookacres.com/Stitch%20out%20of%20trailer.jpg
  • http://auburnmeadowfarm.files.wordpress.com/2011/04/p1000433.jpg
  • http://upload.wikimedia.org/wikipedia/commons/0/0a/Cerdos_ibericos.jpg
  • http://www.embutidosbruma.com/ingles/img/the%20pig/elcerdo.jpg
  • http://2.bp.blogspot.com/-EeK_TR-lsq8/TmyvA4hsjXI/AAAAAAAAC-g/chatgzH1oMk/s640/IMG_6291.JPG
  • http://farm6.staticflickr.com/5222/5591786066_faf77c733f_o.jpg
  • http://upload.wikimedia.org/wikipedia/commons/f/f1/Large_Black_pigs,_Essex.jpg
  • http://4.bp.blogspot.com/–65jd5E_R5c/UQ6DIBIDMkI/AAAAAAAAA34/RgvM8I8_Tf8/s1600/DSCN2379.JPG
  • http://charcutierltd.files.wordpress.com/2012/07/fg-illtud-dunsford-11a.jpg
  • http://photos.zoochat.com/large/dscf13892-96807.jpg
  • http://www.zwijnstein.com/wp-content/uploads/2012/05/DSCN0198-1024×768.jpg
  • http://upload.wikimedia.org/wikipedia/commons/b/bc/USDA_ARS_Meishan_pig-Cropped.jpg
  • http://rockcreekmillandheritagefarm.files.wordpress.com/2010/06/pig-logo-fix.jpg
  • http://hangbellyranch.com/HBR/Pictures/100_0606.JPG
  • http://japgar.smugmug.com/Travel/Smoky-Mountains-September-2009/nik20090919DSC6663/692841649_ZBRwb-M.jpg
  • http://canecreekfarm.typepad.com/photos/uncategorized/2007/08/26/spotty.jpg
  • http://upload.wikimedia.org/wikipedia/commons/0/05/Ferkel_Piétrain_beim_Saugen.JPG
  • http://razasporcinas.com/wp-content/uploads/2010/12/7.jpg
  • http://www.cpsswine.com/Shows/09_SWTC/Poland_Entries_Photos/CPG/Poland_Gilt_Web.jpg
  • http://arizonapork.com/images/2005/july7/Pig0032.jpg
  • http://charcutierltd.files.wordpress.com/2012/07/fg-illtud-dunsford-11a.jpg
  • http://sc.marketmaker.uiuc.edu/uploads/9c90b12b33215b979c5f0d9bd09ea222.JPG
  • http://pinkguitarfarm.files.wordpress.com/2010/08/wallace.jpg
  • http://4.bp.blogspot.com/-5lzAsYCHspE/TzxYyUMkesI/AAAAAAAABbE/Q35TFldk9Qc/s1600/100_8786.JPG
  • http://4.bp.blogspot.com/-dVMtHAOpiYQ/UEYpS8qPeCI/AAAAAAAAJLc/PT48D76UbAE/s1600/piggies.jpg
  • http://eatdrinkri.com/wp-content/uploads/2013/12/Tamworth-grazing.jpg
  • http://www.chefscollaborative.org/wp-content/uploads/2010/11/Tamworth-mamas-and-babies.jpg
  • http://upload.wikimedia.org/wikipedia/commons/8/84/Sus_scrofa_domestica.jpg
  • http://upload.wikimedia.org/wikipedia/commons/d/d8/Pigs_July_2008-1.jpg
  • http://calvertslivestocklowdown.files.wordpress.com/2012/07/gys-pig-champ.jpg
  • http://latimesblogs.latimes.com/.a/6a00d8341c630a53ef013481151e3b970c-600wi

 

Share This Story, Choose Your Platform!

About the Author: John Kitsteiner

John is the creator and author of this site: Temperate Climate Permaculture.

Pork Facts

Breeds

There are over 180 species of pigs in the world, found on every continent except Antarctica.  Evidence indicates that the pig was domesticated as early as 9,000 years ago.  Some major swine breeds are:

Berkshire

  • Characteristics: Black with white on legs, snout and tail; Erect ears
  • The Berkshire breed originated in England and was brought to America in 1823.

Chester White

  • Characteristics: White; Drooped Ears
  • The Chester White breed originated in Chester County, Pennsylvania, during the mid-1800s.  At first it was called the Chester County White, but later the “county” was dropped.

Duroc

  • Characteristics: Red; Drooped Ears
  • This hog originated in the eastern United States and in the Corn Belt during in the early 1800s.

Hampshire

  • Characteristics: Black with white belt; Erect Ears
  • The Hampshire breed originated from the “Old English Breed” which originated in southern Scotland and Northern England.
  • The breed was imported to American between 1825 and 1835.

Landrace

  • Characteristics: White; Large, Drooped Ears
  • The American Landrace descends from Danish Landrace hogs imported in 1934 by the U.S. Department of Agriculture.

Poland China

  • Characteristics: Black with white on legs, snout and tail; Drooped Ears
  • The origin of the Poland China breed has its beginning in the Miami Valley, Butler and Warren counties of Ohio during the early 1800s.

Spotted

  • Characteristics: Black and white spots; Drooped Ears
  • Spots descend from the Spotted hogs which trace a part of their ancestry to the original Poland China.
  • This breed was developed during the late 1800s.

Yorkshire

  • Characteristics: White; Erect Ears
  • The Yorkshire breed was developed in England in the county of York.
  • The first Yorkshires in the United States were brought to Ohio around 1830.

 History

  • 40 million B.C.– Archeologists believe this is when the first pigs appeared on Earth.
  • 7000 B.C.–The pig was one of the first animals to be domesticated or trained.
  • 4000 B.C.–The Chinese people were ordered to raise and breed hogs by a royal decree from the Emperor of China.  And, because the ancient Chinese did not want to be separated from their herds, they would sometimes be buried with them.
  • 4000-3000 B.C.– Egyptian drawings showed that pigs were prized and eaten only once each year.
  • 1493–On the insistence of Queen Isabella of Spain, Christopher Columbus took eight pigs on his voyage to Cuba in 1493.
  • 1539–Hernando de Soto introduced hogs to North America.  He landed with America’s first 15 pigs in Florida.
  • 1760s–George Washington imported special hogs to establish breeding herds.
  • 1863–The city of Cincinnati, Ohio, was nicknamed “Porkopolis,” because it was such a major pork-processing center based on the Ohio River.  Cincinnati continues to celebrate its porky heritage with the “Flying Pig” marathon each May.
  • 1933–“Big Bill,” a Poland China hog, was recorded as the heaviest hog in history.  He lived in Tennessee and weighed 2,552 pounds and was 9 feet long!
  • 1986–The national advertising campaign, “Pork. The Other White Meat,” was introduced to market pork as lean and nutritious.
  • 1995– The Environmental Assurance Program (EAP) is launched to help producers meet environmental challenges.
  • Today–Pork is the most popular meat in the world.

Terminology

Swine–an omnivorous, even-toed ungulate of the family Suidae.  Includes pigs, hogs, and boars, having a stout body with thick skin, a short neck and a movable snout.

Boar–an uncastrated male hog

Barrow–a male hog that has been castrated

Sow–an adult female hog

Gilt–a young sow that has not given birth to a litter of piglets

Piglet–newborn pigs

Everything But the Oink

  • The amazing utility of the hog has motivated the saying, “We use everything, but the oink.” Thanks to hogs, we have several life-supporting and life-saving products.
  • Swine research led to the development of the CAT scan, a technology for examining internal organs without surgery.
  • Pork fat, especially lard, has a history of being used as a medicine. The lard was combined with herbs as a home remedy for chest congestion.

Pharmaceutical By-products

Hogs are powerful resources!  All told, pigs are a source of nearly forty drugs and pharmaceuticals!

Pharmaceutical Facts

  • Pig pancreas glands are an important source of insulin hormone used to treat diabetes.  Pig insulin is especially important because its chemical structure most nearly resembles that of humans.
  • Specially selected and treated hog skin, because of its similarity to human skin, is used in treating massive burns in humans, injuries that have removed large areas of skin and in healing persistent skin ulcers.
  • Hog heart valves, specially preserved and treated, are surgically implanted in humans to replace heart valves weakened by disease or injury.  Since the first operation in 1971, tens of thousands of hog heart valves have been successfully implanted in human recipients of all ages.

Did You Know…

  • The pork industry supports more than 800,000 jobs.
  • Pork is the world’s most widely eaten meat.
  • Pigs do not have sweat glands, so they use water or mud to cool off.
  • The pig is rated the fourth most intelligent animal.
  • On Manhattan Island, a long solid wall was constructed on the northern edge of the colony to control roaming herds of pigs.  This area is now known as Wall Street.
  • In ancient Crete, it was the custom for each family to raise a hog to be harvested on Christmas Eve and served the next day.  Nearly every part of the pig was consumed, feeding the family for weeks.  The bladder was often washed out, cleaned and used as a ball for children’s games.
  • In many cultures, children are given “piggy banks” to encourage them to save their money.

All swine breed images courtesy of Top Cut Genetics, Inc. www.topcutgeneticsinc.com

Sources: Texas Farm Bureau via txfb.org

Return to Top

0 thoughts on “Spotted Poland China Pig Facts For Homework”

    -->

Leave a Comment

Your email address will not be published. Required fields are marked *