The Philippine Native Pigs are domesticated pigs that have been bred and raised by humans for generations, especially in traditional or rural settings. They do not represent a single unified breed, but rather a variety of regional strains such as Ilocos, Jalajala, Berkjala, Diani, Kaman, Koronadal, and Libtong.
These pigs are indigenous to certain areas in the Philippines, where they have existed long before colonization.
Many native pigs are believed to be descended from the wild boar (Sus philippensis), which is endemic to the Philippines. Some may have interbred with Asian domestic pigs (Sus scrofa) brought in by early Austronesian settlers thousands of years ago.
The Philippine Native Pig is not extinct, but it is considered endangered. It can still be found in very low numbers in remote areas, especially where commercial pig farming hasn’t fully taken over.
Contents
Characteristics
Color
Most of these pigs are black in color, but they can also be found in black with white markings on the snout, legs, underbelly, or tail tip. Other color variations include brown, gray, and spotted patterns such as black and white or black and brown.
Body
These pigs have a long snout and upright ears. Their body is short and round, with strong legs and a straight or slightly curved back. The tail is thin and sometimes curls at the tip. Their coat is rough and bristly. A line of longer, firm hair grows along the middle of the back. This is easy to see in male pigs, especially during the breeding season, when the hair forms a mane over the neck and head.
Size
The Philippine Native Pig is small to medium in size. Male pigs have a longer body and tail than females. Their body length is about 49 to 51 inches (127–129 cm), while females are slightly shorter, with a length of 49 to 50 inches (124–125 cm).
Growth Rate
How fast do they grow?
These pigs grow slower than commercial breeds. They have a low feed conversion ratio, so they require more feed to gain weight.
This slower growth is often due to limited nutrition, inbreeding, and traditional feeding practices.
Weight
Some studies say that the weight of Philippine native pigs ranges between 66 to 132 lbs (30 to 60 kg), while others state that most native pigs reach about 132 lbs (60 kg) after 6 to 8 months of fattening.
Temperament
Most native pigs are calm and easy to take care of. They are used to being around people, especially in backyard or village farms. They can live well in different places, even in rough or simple areas. But they can become angry or upset when they are hungry, kept in small spaces, or fighting for food.
Meat
In many rural and indigenous Filipino communities, native pigs are used in special events like rituals, feasts, and celebrations.
Their meat is healthy and has a darker, firmer texture because they grow slowly and are more active than commercial pigs. The fat is thicker and tastes better, which is why native pig meat is a favorite for lechon or roasted pig.
Overall, the meat of Philippine Native Pigs is delicious, important in local culture, and useful for earning money. It is popular in both traditional life and in modern markets, especially for people who want natural, local food.
Raising
Philippine Native Pigs are well-adapted to tropical climates, such as those in the Philippines. They tolerate heat and humidity very well and have strong immunity, which helps them resist local diseases. They do not need special housing, although some farmers use indigenous materials to build simple shelters.
They are usually raised in small numbers in backyards, simple pens, or communal areas, where they can free roam and eat locally available or recycled feeds, such as kitchen scraps.
While this system is low-cost and sustainable, challenges like inbreeding, poor housing, and lack of proper nutrition can limit their full potential.
Breeding
These pigs are very productive. On average, female pigs can become sexually mature as early as 4 to 5 months old. They usually give birth to 4 to 5 piglets, but sometimes they can have up to 8 in one litter. The sow feeds her piglets for about 3 to 5 weeks.
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