Hogs have long been raised on American farms and Oxon Hill Farm is no exception. Because of their rapid growth and prolific nature, they are a profitable source of meat. A single sow can produce up to 16 pigs twice a year. These young pigs can be ready for market within the year.

Learning About Pigs and Hogs

Barrow - a male pig that has been castrated or neutered when young. This is done so that the meat from male pigs can be eaten. (Meat from boar pigs has a strong odor and taste that is much different than meat from barrow pigs.)

Boar - male or father pig.

Farrow - when a sow gives birth to pigs.

Feeder pig - young pig that is ready to be fed and get ready for the market. Feeder pigs weigh from 40 to 120 pounds.

Gilt - young female hog, usually under 12 months of age and has never had a litter of pigs.

Hog - pig that weighs over 125 pounds, a grown pig.

Litter - a group of offspring born at the same time by one sow; most litters have between six and ten pigs.

Market Hog - a hog that is ready for market. Market hogs usually weigh from 190 to 240 pounds.

Packing Plant - place where hogs are slaughtered, cleaned, and cut into pork chops, bacon, and roasts for the supermarket.

Pig - immature swine weighing less than 120 pounds.

Piglet - new born pigs.

Pork - meat from pigs.

Sow - mature female or mother hog

Swine - a pig or hog, generally used collectively.

Wean - to take the pigs away from their mother (sow) so they are not able to get milk.

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