The slaughtered and cleaned pig carcasses, which weigh 75 to 85kg, are sold to grocery stores or butcher shops where they are butchered for fresh meat or to meat processing plants for processed products such as smoked sausages, bacon or ham. To make products from the pig skin, the skin must first be tanned. In recent years, consumers have demanded meat that is leaner and contains less fat. Hog production is an intensive farming operation. Strict environmental guidelines which address these issues are in use.
Pigs have a fast rate of growth.
At birth they weigh 1.5kg. After 16 weeks, they weigh 60kg. Compare this to the average person who weighs 3.5kg at birth and 7kg after 16 weeks.