Agriculture Reference
In-Depth Information
legs, and a straight tail. Potbellies have wrinkled faces and a short snout, which gives them a
somewhat comical expression. When purchasing a potbellied pig, try to be sure the short
snout is not too exaggerated because this can cause respiratory problems. Potbellies are usu-
ally black, white, or a piebald pattern of black and white.
They often are found in zoos because they have an appearance many people find appealing,
and they are friendly and even-tempered. In fact, because of their docile disposition, they are
a mainstay of the petting zoo; not only do children love them, but they also seem to love chil-
dren. This friendly manner and sociable behavior has made them the most popular miniature
breed in the world.
Potbellied pigs may be small, as little as 25 pounds, though most are between 100 and 250
pounds. If you are thinking about buying a potbelly, this is an important consideration because
though the young pig is a tiny animal, it may grow to the size of a large adult human. If you
are looking for a petite pig, it is a good idea to look over the breeder's adult animals. Too
many have bought a tiny pig only to realize that the adult pig is more than they can handle.
This is a growing problem in the United States, and as a result, it is increasingly common to
find pigs in animal shelters.
Yucatan/Mexican Hairless
Originating in Central and Latin America, the Yucatan is a gentle breed of pig ranging from
slate gray to black in color. Yucatans have straight backs, short snouts, and medium-sized ears
that are usually erect. Their skin and body systems are probably the most similar to humans,
which has made them the most common pig used in laboratory testing. Yucatans can reach
200 pounds, though some considerably smaller strains are bred.
Breeds for food production
Although all pig breeds are edible, most pig owners prefer to draw a relatively firm line
between pet breeds and food breeds. Not only is this important from an emotional standpoint,
but food breeds also tend to be larger and have other characteristics that are more desirable for
farmers, including their breeding qualities, docility, efficiency of weight gain, and, of course,
meat quality. The food breeds raised for meat are divided into three categories: meat types,
bacon types, and lard types. Meat hogs tend to have large frames with leaner bodies that
provide a fine grade of muscle. Bacon hogs, on the other hand, tend to have long bodies that
provide larger sides of bacon with plenty of lean meat. The third type of hog, the lard hog, has
