Farm Facts That Feed You

1. Arizona has one major commercial pork farm, several direct-market pork farms and a number of small farms designed to raise pigs for 4-H and FFA kids.
2. According to the USDA, The Arizona Pork Industry gross cash receipts value can run anywhere from $45 million to $65 million.
3. An estimated 600 jobs are involved in various aspects of the Arizona pork value chain ranging from input suppliers to producers, to processors and handlers as well as main street businesses that benefit from purchases by people in these industries, according to an industry report by the National Pork Producers Council.
4. Overall, an estimated $46.84 million of personal income and $79.78 million of gross national product are supported by the Arizona Pork Industry based on 2023 levels of production, according to an industry report by the National Pork Producers Council.
5. Hog inventories in Arizona have varied over time, increasing from 145,000 in 1997 to 180,000 in 2011, then trending downward to 109,000 in December 2023, according to an industry report by the National Pork Producers Council.

Overall Pork Facts

• Pork is the most widely eaten meat in the world.
• Pork has more protein than chicken and is high in zinc, iron and B-vitamins.Over a third of the fat in bacon is the same as the healthy fat found in olive oil, which is known to lower cholesterol levels.
• Insulin and about 40 other medicines are made from pigs.
• In fact, pig heart valves can be used to replace damaged human heart valves.
• Pigs are among the smartest animals in the world. They can learn tricks and commands, recognize their own names and use tools.
• Pigs are generally clean animals and will avoid defecating where they sleep or eat. However, they do have a reputation for being dirty because they roll around in mud to cool off in warm weather.
• Pigs don’t sweat much because they have very few sweat glands.
• Baby pigs are called piglets. They weigh about 2.5 pounds when they’re born, and they’ll double their weight within the first week. Newborn piglets can recognize their mother’s voices, and they’ll run to her when she calls.
• A pig’s best sense is in its snout. Pigs don’t have great vision, but they make up for it with an impressive sense of smell. In the wild, pigs can use their snouts to sniff out tasty tubers and roots in the forest floor. Truffle hunters will bring pigs with them to help them root out the valuable and delicious truffles, which are a fungi.
• Those squeaks and grunts are not just noise. Pigs communicate with each other using grunts that can be matched to emotions like excitement, happiness, fear, or stress.
• European settlers brought pigs to America, and pork has been a staple in the United States ever since.
• In fact, salt pork was a key staple food for Washington’s troops at Valley Forge in the winter of 1776 to 1777.
• A pig’s squeal can range from 110 to 115 decibels, a Concorde jet is usually under 112 decibels.
  Pigs can run a 7-minute mile.
• Swine were among the first animals to be domesticated.
• Are there hormones in pork? All animals, including humans, naturally produce hormones which are needed for normal growth and functioning. Federal law does not permit the use of added hormones in swine production, therefore pork products in the United States do not contain added hormones.
• Pigs grow fast because they eat a good diet. For a pig to reach 250 pounds, it will eat 600 pounds of corn and 100 pounds of soybean meal.
• There are more than 500 different types of important things besides meat that come from pigs. Examples of pig by-products are chewing gum, animal feeds, leather, glue, combs, buttons, plastics, paintbrushes, plywood, adhesive, insulation, upholstery, cosmetics, antifreeze, cellophane, floor waxes, cement, crayons, chalk, matches, putty, and linoleum.

Breeds

A variety of pig breeds exist, but the main types in the United States are Berkshire, Chester White, Duroc, Hampshire, Landrace, Poland China, Spotted Pig and Yorkshire.

Berkshire – Originating in Britain in the mid-1500’s, the Berkshire is a black pig that can have white on the legs, ears, tail and face. The Berkshire is prized for its juiciness, flavor and tenderness. It yields a pink-hued, heavily marbled meat whose high fat content is suitable for long cooking times and high-temperature cooking.

Chester White – The Chester White originated in Chester County, PA in the early 1800’s when strains of large, white pigs common to the Northeast United States were bred with a white boar imported from Bedfordshire, England. Today, the Chester White is actively used in commercial crossbreeding operations.

Duroc – Duroc is the second most recorded breed in the United States. With red or black coloring and droopy ears, the Duroc is known for quick growth and maturity, deep body, broad ham and shoulder and a quiet disposition. Durocs are known for sweet meat, marbling, amazing shoulders and spareribs.

Hampshire – The Hampshire is possibly the oldest, early-American hog breed in existence today. Throughout the years, the Hampshire has become one of the most popular pigs in America. They are black with a white belt across the shoulders that covers the front legs and around the body. They are heavily muscled, lean meat breed and is the fourth most recorded breed of pig in the United States.

Landrace – Landrace are white with ears that droop and slant forward with the top edges nearly parallel to the bridge of a straight nose. They are the fifth most recorded breed in the United States, they are known for large litters of piglets. They are known for their ability to cross well with other breeds and they produce a large and flavorful ham and loin.

Poland China – The Poland China is one of America’s oldest breeds. First bred in Miami Valley, Ohio in 1816, they derive from many breeds including the Berkshire and the Hampshire. Poland China hogs are typically black with white faces and feet, and a white tip on the tail. Known for their large size, the Poland China is one of the most common breeds produced in the United States.

Spotted Pig – The Spotted Pig is the ancestor of the Poland China and Gloucester Old Spot breeds. It has become extremely popular in the United States because of its high meat quality and ability to gain weight quickly. The floppy eared Spotted Pig has black and white spots with no red or brown tints.

Yorkshire – Developed in England in the county of York, the Yorkshire is also known as the “English Large White” and was first brought to Ohio around 1830. The most recorded breed of swine in the United States, the Yorkshire is white in color with erect ears. They are very durable and muscular with a high proportion of lean meat and low back fat.

Pork Glossary

Barrow – a male pig that is not used for breeding

Boar – a male used for breeding

Farrow – means to give birth to piglets

Gilt – a female pig that has not given birth

Hog – a mature swine

Litter – means a group of piglets born at the same time. Litter sizes are usually between 8-12 piglets

Mammals – an animal (including humans) that breathes air, has a backbone and grows hair at some point during its life. Female mammals have glands that can produce milk

Pig – a young swine

Piglet – a baby pig

Pork – meat from a pig or hog

Pork Producer – a farmer that provides you a safe, healthy product to eat

Protein – essential to all animal life processes and supplied by various foods such as meat, milk, eggs, nuts and beans

Sow – a female pig used for breeding. Pigs are pregnant for three months, three weeks and three days

Snout – a nose that sticks out

Swine – refers to animals in the pig family

Wean – means the piglet is big enough to eat on his own and doesn’t nurse from the sow anymore

Resources: Arizona Pork Council, National Pork Board and the National Pork Producers Council.