Three Characteristics of a Pig

The very name pig conjures a range of connotations, some positive, others not so much. Pigs are both reviled and admired, and the difference in opinion is often rooted in long-standing cultural practices. While pigs provide food like pork, bacon and ham, they´re often regarded as a foul, unclean animal.

  1. Domestication

    • Pigs and humans share a long, intertwined history. Pigs were first domesticated in the 12th century BC, in what is now Turkey and Iraq. From there, the domestication of pigs spread west to early European civilizations, and east to ancient peoples of China and India. Pigs provided a source of food for early humans, and their skin and bones were often fashioned into simple tools and weapons.

    Characteristics

    • Pigs are four-legged mammals associated with the Suidae family of animals. They can live as long as a quarter-century, and typically grow to about 140 lbs., although larger pigs can tip the scales at over 200 lbs. Though pigs are historically relegated to inferior status in relation to other mammals, scientists recognize that pigs have a particularly acute intelligence.

    Source of Food

    • Historically and today, pigs are most valued as a source of food. Various pig parts provide bacon, ham and other iterations of the word "pork." While pork is generally high in fat and calories, it figures heavily in the cuisines of China, Korea, Germany and other food cultures. Pork fat is used to make lard, and pork derivatives make up the ingredients of many processed food products.

    Other Qualities

    • Selective breeding has produced a wide variety of pigs, prized differently for their particular culinary qualities. Berkshire pigs give rise to Berkshire pork, internationally known for its quality and taste. Spotted, Yorkshire and Landrace pigs comprise other breeds. Pigs were brought to the New World by European explorers. In Cuba, for example, pigs brought on early trips and released into the wilds to breed independently, were later used as a food source by subsequent explorers arriving to the island.