hogs

Hogs are a common term for domestic pigs, animals kept for meat production and other products. In scientific terms they are Sus scrofa domesticus, a domesticated subspecies derived from the wild boar (Sus scrofa). Domestication occurred independently in several regions during the Neolithic, roughly 9,000 to 10,000 years ago. Today hogs are raised worldwide in diverse systems for pork, as well as byproducts such as lard and hide.

Hogs are omnivorous and opportunistic feeders with a strong rooting instinct. They have a highly developed sense of smell, notable intelligence, and social behavior. Their care and welfare are influenced by housing, enrichment, space, and social groupings. Typical productive traits include fast growth and lean muscle in many breeds, though specifications vary by purpose and region.

Reproduction is rapid: gestation lasts about 114 days, and sows commonly give birth to 6–12 piglets per litter, with multiple litters possible each year. Weaning is usually around three to four weeks. Management practices range from intensive confinement to pasture-based systems. Welfare concerns in some systems include tail docking, teeth clipping, and restrictive housing, prompting moves toward enrichment and better space allocation.

Wild and feral populations of hogs, derived from domestic stock much like wild boars, occur in many regions and can impact native ecosystems and agriculture. They are hunted and controlled to limit crop damage and disease transmission. Overall, hogs play a significant role in both agriculture and ecosystems, with debates about welfare, sustainability, and biodiversity shaping contemporary management.