From birth to 3-4 weeks of age, the piglets are with the sow (mother) in the farrowing house. After weaning, the pigs are moved into the nursery facilities until they are 9-10 weeks of age. The last stage of production is the grow-finish barn. The pigs are in this stage of production until they are approximately 5-6 months of age. Most pigs are transported to market at this age. However, some females (gilts) and males (boars) are selected at 5 months of age to enter the breeding herd. These animals are maintained for breeding purposes and the production of pigs for market.

Pigs are raised primarily for pork production. Pork is an important source of protein for humans. The skin of the pig may be used for leather.

For the first 3-4 weeks of life, the piglets consume milk from the sow. For the remainder of life, the primary components of pig diets are cereal grains, such as corn, and soybean meal. The soybean meal provides protein, while the cereal grains provide carbohydrates. The diet is supplemented with vitamins and minerals.

The pig is a litter-bearing animal and a typical female will give birth to 10 or more piglets. It is common for sows to give birth to two litters of pigs each year. Thus, one female pig often produces 20 pigs each year.

• Very intelligent; will learn quickly.
• Excellent sense of smell.
• Highly prolific - female capable of producing large numbers of piglets each year.
• The pig is NOT a dirty animal. Given the opportunity, it will remain extremely clean.
• Pigs do not sweat - they do not have sweat glands.
• Many anatomical and physiological features of the pig are identical to humans. For example, insulin from the pancreas of the pig is used to control diabetes in humans.