mammal group
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pig, wild or domestic swine, a mammal of the Suidae family. In Britain the term pig refers to all domestic swine, while in the United States it refers to younger swine not yet ready for market and weighing usually less than 82 kg (180 pounds), others being called hogs. Pigs are stout-bodied, short-legged, omnivorous mammals, with thick skin usually sparsely coated with short bristles. Their hooves have two functional and two nonfunctional digits. Domestic North American pigs originated from wild stocks still found in European, Asian, and North African forests. Wild pigs are not truly native to North America but are believed to have been introduced on Christopher Columbus’s second voyage in 1493 and brought to the mainland in the early 1500s. There is little difference between wild pigs, or boars, and domestic swine, though the tusklike teeth of domestic pigs are not as developed as the tusks of their wild kin, who use the sharp ends to forage for roots and as a defensive weapon. Wild pigs may live up to 25 years or more.
Domestic pigs are categorized according to three basic types: large-framed lard types with a comparatively thick layer of fat and carcasses usually weighing at least 100 kg (220 pounds); smaller bacon types, with carcasses of about 70 kg (150 pounds); and pork types with carcasses averaging around 45 kg (100 pounds).
In the early 21st century, China had the largest hog population of any country in the world, but scientific breeding was concentrated in Europe and the United States. Denmark produced the Landrace breed, raised for its excellent bacon. The Yorkshire (Large White), the world’s most popular breed, originated in Britain in the 18th century. In the late 20th century many farmers began raising leaner hogs through the use of both improved feed and selective breeding techniques. See also livestock.
A comparison of selected breeds of pigs is provided in the table.
| name | use | distribution | characteristics | comments | |
|---|---|---|---|---|---|
| | Duroc, or Duroc-Jersey | lard | North and South America | medium length; light gold-red to dark red | 1/2 Jersey Red, 1/2 Duroc |
| | Hampshire | meat | U.S. breed | medium weight; long body; black with white forelegs and shoulders | active, alert; good grazer |
| | Landrace | meat | northern and central Europe, U.S. | medium-sized; white, often with small black spots | several breeds; raised for bacon |
| | Spotted | meat | developed in U.S. | black and white spotted (ideally 50/50) | sometimes called Spots |
| | Yorkshire (in England, Large White) | meat | worldwide | white, sometimes with dark areas | a bacon breed; sows are prolific |
The Editors of Encyclopaedia BritannicaThis article was most recently revised and updated by Adam Augustyn.
