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Swine Terminology

The document defines various terms related to pigs and the pig farming industry. It describes different types of pigs including boars, sows, piglets, baconers and more. It also defines terms around breeding, gestation, farrowing and litter. Additionally, it outlines pig behaviors, anatomy, groups pigs may be found in, and butchering terminology.

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Jun Magparo
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4K views4 pages

Swine Terminology

The document defines various terms related to pigs and the pig farming industry. It describes different types of pigs including boars, sows, piglets, baconers and more. It also defines terms around breeding, gestation, farrowing and litter. Additionally, it outlines pig behaviors, anatomy, groups pigs may be found in, and butchering terminology.

Uploaded by

Jun Magparo
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOCX, PDF, TXT or read online on Scribd
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Boar – 

An uncastrated male pig of more than six months of age.

Barrow/Hog – castrated male

Baconer – A pig reared to produce bacon. This is normally around 80-100kg, and reached
between eight and ten months of age.

Bagging up – the increased size of the teats in preparation of milk production

Cutter – A pig reared to produce larger joints of meat, ranging somewhere between 76 – 85 kg.

Dead weight – the given total weight of a pig after slaughter

Farrow – to give birth

Gestation –  The length of a pregnancy. Generally, this is three months, three weeks and three
days. (114 to 116 days)

Gilt – young female pig who has not yet had a litter

Hogging/Brimming – Female pig in season/on heat

Litter – the produce of the farrowing (group of piglets)

Live weight – the given total weight of a pig alive

Parity –  The number of litters a sow has carried (including current pregnancy) e.g. a second
parity sow is in pig and has just weaned her second litter.

Porker –  A pig reared to produce pork. This is normally around 60kg, and reached between four
and six months of age (depending on breed).

Piglet – young pig still suckling from the sow

Pig creep – Highly palatable, easily digestible feed offered to piglets while suckling normally
around 10 to 14 days of age

Pig nuts/Concentrates – a balanced dry feed in the form of pellets

Returned service – Sow re-served after a previous unsuccessful mating.

Runt – Smallet piglet in the litter

Service – Mating/s within the same oestrus period.

Service date –  date of first mating during any one oestrus period (counted as day 0).
Sow –  A female pig who has given birth to its first litter.

Stores – 10 to 12 weeks of age

Weaner – piglets separated from the sow at eight weeks and no longer feeding from the sow
Pig Classifications
1. Baconer – a finished pig ready for market typically weighing between 150-300lbs.
2. Barrow – a male pig that was castrated before reaching sexual maturity.
3. Dam – the female parent.
4. Feeder– a piglet weighing between 40-80lbs that is sold to be finished.
5. Gilt – a young female pig that has never given birth.
6. Grower – a pig that is intended to be raised/sold for slaughter.
7. Hog – a swine weighing over 120 pounds.
8. Pig – a young swine
9. Porker – a grower pig weighing between 80-150lbs.
10. Runt – the smallest pig in a litter.
11. Sire – the male parent.
12. Stag – a male pig that was castrated after reaching sexual maturity.
13. Swine – a term for pigs or hogs.

Groups of Pigs
14. Drift – a group of young pigs.
15. Drove – a herd or group of pigs.

16. Singular of Boars – a group of boars.


17. Sounder – a group of feral swine.
18. Team or Passel – a group of hogs.

Breeding Terminology
19. Boar – a male pig over 6 months of age that can be used for breeding.
20. Breed – to allow a male and female animal to mate; a group of animals with the same
characteristics and ancestry.
21. Castrate – to sterilize a male pig by removing the testicles.
22. Estrus – when a female animal is in heat and ready to mate.
23. Farrowing – birthing of a littler of piglets.
24. Gestation – the period of time between breeding and birth, approximately 114 days.
25. Heritage Breed – the pedigree of a purebred animal that descends from a time before
industrial farming.
26. Heterosis – the process of cross-breeding pigs to produce more favorable breed traits
such as litter size, conception rate, piglet survival rate and growth.
27. Litter – a group of piglets born to a single sow.
28. Sow – an adult female pig that has farrowed a litter of piglets.
29. Wean – to transition an animal from it’s mother’s milk to adult food

Pig Behavior
30. Forage – when pigs attain their own food by searching their environment.
31. Rooting – when pigs dig up the earth with their noses in search of food.
32. Wallow – a muddy puddle pigs use to cool their body temperature in hot weather.

Anatomy
33. Belly – The underside of a pig.
34. Dewclaw – the small appendage just above the hoof on the posterior side.
35. Hock – the back leg joint.
36. Leg – the leg of a pig from which ham is derived.
37. Loin – the muscles on either side of the spine which produces pork tenderloins.
38. Jowl – the underside of a pig’s neck.
39. Pastern – the bone that connects the hoof and leg joints.
40. Rear Flank – located between the ribs and stifle.
41. Rump – the area on a pig’s back just above it’s tail.
42. Snout – a pig’s nose.
43. Stifle – the “knee” joint in the hind leg.

Butchering Vocabulary
44. Cuts – the end products of pork after the butchering process is complete. Usually
packaged into individual serving sizes.
45. Finishing – the phase between when a pig is born and when it is ready to go to market.
46. Hanging weight or dressed weight – the weight of a pig carcass after it has been gutted
and prepped for butchering.
47. Processing – preparing a slaughtered animal for packaging or storage.

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