The domestic pig (Sus domestica) is descended from the wild boar and has been farmed for meat for thousands of years across Europe, Asia, and beyond. Pork is the most widely consumed meat globally, though consumption varies greatly by culture and religion.
Pork is a versatile meat. Fresh cuts include loin, belly, ribs, and leg, while processed pork products — bacon, ham, sausages, salami, prosciutto — make up a significant share of total consumption. The pig is notable for the very high proportion of the animal that is used, from fresh meat to offal to skin to fat (lard).
Australia has a substantial pork industry, though it imports a significant volume (roughly half of all pork consumed) to meet demand, particularly for processed products. Domestic production is concentrated in Queensland, New South Wales, Victoria, and South Australia.
How it's produced
Commercial pig farming in Australia is predominantly intensive, with pigs raised in purpose-built sheds or housing systems. Breeding sows produce litters of around ten to twelve piglets, which are weaned at three to four weeks and raised in grower and finisher sheds until they reach market weight at around five to six months of age. Pigs are fed grain-based diets, primarily wheat and barley in Australia.
There is a growing but still small free-range and outdoor-bred sector in Australia, where sows are kept in paddocks with access to shelters. Animal welfare standards in Australian pig farming have shifted in recent years, with voluntary industry moves away from sow stalls and gestation crates. After reaching market weight, pigs are processed in abattoirs into primal cuts, offal, and material for further processing.
What it costs the planet (per kilo)
* Based on what it takes to produce, from farm to factory gate.
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