cerdo

Cerdo is the Spanish term for the domesticated pig, a mammal in the family Suidae. Its scientific name is Sus scrofa domesticus, reflecting its origin from the wild boar (Sus scrofa). Domestication occurred in multiple regions of Eurasia several thousand years ago, giving rise to a broad array of breeds raised for meat, fat, skin, and research. Today, domesticated pigs are found worldwide and are among the most widely produced livestock species.

Pigs are omnivorous and highly adaptable feeders, consuming plant material, invertebrates, and small animals. They are social animals that communicate through grunts, squeals, and body language, and they show problem-solving abilities and curiosity. The gestation period is about 112-114 days, with litters typically containing 6-12 piglets. Piglets are weaned at 3-8 weeks. In commercial production, pigs reach market weight around 110-130 kilograms at about 5-7 months; lifespans in farming are usually shorter, though pigs can live many years in non-commercial settings.

Pigs are kept in a variety of farming systems from intensive confinement to extensive or free-range operations. Welfare considerations include space, enrichment, social housing, and disease prevention. Diets are primarily grain-based with protein supplements; selective breeding has prioritized growth rate, feed efficiency, and meat quality.

Wild boars (the wild ancestor) still occur across Europe, Asia, and parts of North Africa; feral pigs can establish invasive populations in new areas. Pigs are economically important worldwide as a source of pork and other products; pork is a major protein source in many cuisines. Cultural and religious dietary laws influence pork consumption in some regions.

In Spanish, cerdo is the standard term for the animal, though regional terms such as puerco, chancho, and cochino are also used. The word can refer to the animal before slaughter in some contexts.