baboy

Baboy is the Filipino term for the domesticated pig, Sus scrofa domesticus. It is kept primarily for pork and its by-products, and it holds a central place in Philippine cuisine and agriculture. The word baboy is used in everyday Tagalog to refer to the animal, while pork meat is often called karne ng baboy.

Biology and husbandry: Pigs are omnivorous mammals that reproduce relatively quickly. In commercial settings, gestation lasts about 114 days, with litters commonly ranging from six to ten piglets. They are raised in various systems, from dense confinement operations to free-range farms. Common commercial breeds include Large White, Landrace, and Duroc, often bred in crossbreeds.

Culinary and cultural significance: In the Philippines, pork is a staple protein and appears in numerous regional dishes, such as lechon (roasted whole pig), adobo, sinigang with pork, and crispy pata. Pork is also central to many festive occasions and family gatherings.

Religious and dietary context: Pork is prohibited in Islam and Judaism, shaping dietary practices in communities observing those faiths and influencing regional consumption patterns.

Production and health aspects: Pig farming supports rural livelihoods and food security, but it faces challenges from animal disease outbreaks, notably African swine fever in recent years. Food safety and welfare standards aim to ensure humane treatment and to minimize risks to the food supply; proper cooking destroys pathogens.