Pig: any domesticated animals pertaining to the species Sus scrofa. A distinction is made between breeding pigs, piglets and fattening pigs.

Breeding sow: female pig intended for breeding.

Piglet: a weaned pig.
In the European countries these pigs weigh less than 20 kg.
In Canada, up to year 2007 this category included animals of up to 20 kg, and since 2008 this category includes animals of up to 50 pounds (23 kg).
In United States, up to year 2007 this category included animals of up to 60 pounds (27 kg) and since 2008 this category includes animals of up to 50 pounds (23 kg).

Fattening pig: a pig whose meat is intended for human consumption.
In the European countries these are all the pigs that weigh more than 20 kg, including those that weigh more than 110 kg live weight.
In Canada, up to year 2007 this category included pigs starting at 20 kg, and since 2008 this category includes animals that weigh more than 50 pounds (23 kg).
In United States, up to year 2007 this category included animals starting at 60 pounds (27 kg), and since 2008 this category includes animals that weigh more than 50 pounds (23 kg).

Sources of information
Eurostat, http://epp.eurostat.ec.europa.eu
Statistics Canada, http://www.statcan.gc.ca/start-debut-eng.html
USDA, http://www.usda.gov/wps/portal/usda/usdahome
Information-Analytical Agency EMEAT, http://emeat.ru
National Bureau of Statistics of China, http://www.stats.gov.cn

Pig numbers by year and country. An interactive graphic format allows showing and comparing the figures and trends for several countries and time frames. The results are shown according to the different pig categories.

Pigs slaughtered per month or year: total number of pigs slaughtered for human consumption during the specified period of time.

Pork production per month or year: total carcass weight of slaughtered pigs whose meat has been  declared fit for human consumption.
Pork production is recorded based on the meat produced by all the pigs slaughtered in a country, thus including the imported live pigs. This is the reason why the number of fattened pigs doesn't always match the number of slaughtered pigs.

Carcass weight per year*: in the case of the European countries we show the estimated carcass weight that is obtained by dividing the total carcass weight by the number of slaughtered pigs. Particular care should be taken when analyzing these results as the data mainly includes the standard fattening pigs but also other pig categories.
In the case of United States and Canada we show the actual carcass weight from the slaughtered fattening pigs.

Sources of information

Eurostat, http://epp.eurostat.ec.europa.eu
Statistics Canada, http://www.statcan.gc.ca
USDA, http://www.usda.gov

Information-Analytical Agency EMEAT, http://emeat.ru
National Bureau of Statistics of China, http://www.stats.gov.cn

*Estimations from Eurostat data for the European countries

Number of slaughtered pigs and amount of pig meat produced per month and year. An interactive graphic format allows showing and comparing the figures and trends for several countries and time frames.

Breeding sow: female pig intended for breeding that weights over 50 kg.

Piglet: weaned pig with a live weight under 20 kg.

Other pigs: this category mainly includes the fattening pigs but also boars, cull sows, gilts and other kinds of pigs over 20kg.

Sources of information

Eurostat, http://epp.eurostat.ec.europa.eu

Distribution of the pig population according to the size of the farms in each country. The results cover several years and they are shown in an interactive graphic format according to the different categories of pigs.

Carcases: slaughtered pigs, in the form of carcases of domestic swine which have been bled and eviscerated and from which the bristles and hooves have been removed. Half-carcases are derived from whole carcases by division through each cervical, dorsal, lumbar and sacral vertebra, through or along the sternum and through the ischio-pubic symphysis. These carcases or half-carcases may be with or without head, with or without the chaps, feet, flare fat, kidneys, tail or diaphragm. Half-carcases may be with or without spinal cord, brain or tongue. Carcases and half-carcases of sows may be with or without udders (mammary glands).

Hams: the posterior (caudal) part of the half-carcase, including bones, with or without the foot, shank, rind or subcutaneous fat.  The ham (leg) is separated from the rest of the half-carcase, so that it includes, at most, the last lumbar vertebra.

Shoulders: the lower part of the fore-end whether or not containing the blade-bone and attached muscles, including bones, with or without foot, shank, rind or subcutaneous fat. The blade-bone and attached muscles, presented separately, remain classified in this subheading as a part of the shoulder.

Fore ends: the anterior (cranial) part of the half-carcase without the head, with or without the chaps, including bones, with or without foot, shank, rind or subcutaneous fat.  The fore-end is separated from the rest of the half-carcase, so that it includes, at most, the fifth dorsal vertebra.  The upper (dorsal) part of the fore-end, whether or not containing the blade-bone and attached muscles (neck-end in fresh or collar in salted condition), is considered a cut of the loin, when it is separated from the lower (ventral) part of the fore-end, at most by a cut just below the vertebral column.

Loins: the upper part of the half-carcase, extending from the first cervical vertebra to the caudal vertebrae, including bones, with or without the tenderloin, blade-bone, subcutaneous fat or rind. The loin is separated from the lower part of the half-carcase by a cut just below the vertebral column.

Bellies: the lower part of the half-carcase situated between the ham (leg) and the shoulder, commonly known as "streaky", with or without bones, but with the rind and the subcutaneous fat.

Boneless meat: the cuts of boneless meat of the fore-end, presented alone (jowls, chaps, or chaps and jowls together).

Other: meat of domestic swine, with bone in (excl. carcases and half-carcases, hams, shoulders and cuts thereof, and fore-ends, loins, bellies and cuts thereof).

Sources of information
Eurostat, http://epp.eurostat.ec.europa.eu

Exports and imports of fresh and chilled or frozen pig meat by country and year. The figures show the total amount of traded meat or the amount by product. An interactive graphic format allows showing and comparing the figures and trends for several countries and time frames.

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