The vocabulary of pigs is so wide it might be hard to keep up with. iphone 7 case for sale However, here are some terms you need to know about pigs and pig farming. cheap iphone xs case online Here are a few terminologies: Pigs are extensively farmed, and therefore the terminology is well developed:
- Pig, hog, or swine, the species as a whole, or any member of it. iphone 8 case outlet uk The singular of “swine” is the same as the plural.
- Shoat, piglet, or (where the species is called “hog”) pig, unweaned young pig, or any immature pig
- Sucker, a pig between birth and weaning
- Weaner, a young pig recently separated from the sow
- Runt, an unusually small and weak piglet, often one in a litter
- Boar or hog, male pig of breeding age
- Barrow, male pig castrated before puberty
- Stag, male pig castrated later in life (an older boar after castration)
- Gilt, young female not yet mated, or not yet farrowed, or after only one litter (depending on local usage).
- Sow, breeding female, or female after first or second litter
READ MORE: The Wonder That is, Pig Farming
- Suckling pig, a piglet slaughtered for its tender meat
- Feeder pig, a weaned gilt or barrow weighing between 18 kg (40 lb) and 37 kg (82 lb) at 6 to 8 weeks of age that is sold to be finished for slaughter
- Porker, market pig between 30 kg (66 lb) and about 54 kg (119 lb) dressed weight
- Baconer, a market pig between 65 kg (143 lb) and 80 kg (180 lb) dressed weight. cheap iphone 7 case online The maximum weight can vary between processors.
- Grower, a pig between weaning and sale or transfer to the breeding herd, sold for slaughter or killed for rations.
- Finisher, a grower pig over 70 kg (150 lb) liveweight
- Butcher hog, a pig of approximately 100 kg (220 lb), ready for the market. cheap iphone xr case online In some markets (Italy) the final weight of butcher pig is in the 180 kg (400 lb) range.