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Pigs originally had a relatively high percentage of fat to lean because lard was valuable for cooking. With the advent of vegetable based substitutes and the current phobia against animal fat, the demand for lard has dropped. Consumers are much more interested in lean meat products of all kinds which means that pigs are being bred for lean meat and low fat content (back fat etc. since hogs tend to build fat on the outside of their muscle as opposed to interior marbling of the meat). Hogs grow rapidly and have better yield rates than cattle or sheep which means that a leaner hog produces more meat for its size (70%) than does a cow or lamb.

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