Hogging the spotlight

Kris O’Donnell

Pigs ran their little piggy hearts out on Wednesday to win one of the

day’s All-Alaska Pig Races.

Marc Stamper and Holly Standiford, from Grants Pass, Ore., direct

five daily shows starting at 1 p.m. and ending at 9 p.m.

“The show actually originated at the Alaska State Fair 22 years

ago,” Stamper said. “We mainly do West Coast shows from Seattle

southward.”

“We start training the piglets when they are between 4 and 6 weeks

old,” Standiford continued. “All it takes is a lot of repetition, and

getting them to trust you; kinda like a pet.”

The 12 pigs -- not a runt in the bunch -- that make up the racing

troop at the fair are Yorkshires, Durocs and Hampshires.

* Yorkshires are the most sought-after breed. Yorks are good

mothers and produce large litters. They exhibit a long, big frame and

are generally white with erect ears.

* Durocs, noted for their fast growth and good feed efficiency,

are a reddish color with droopy ears. On the average, this breed

needs less food to make a pound of muscle than the other breeds.

* Hampshires are black with a white belt that extends from one

front leg, over the shoulder, and down the other front leg. They have

erect ears and are popular for their lean, meaty carcasses.

Hogs and pigs refer to animals of the “porcine” or “pig family.”

The term “swine” can also refer to the pig family in a general way,

and “pig” can be used in referring to young animals. “Hog” will

generally refer to animals at or nearing market weight or finished

for market. The term “barrow” means a neutered male, and “gilt” means

a young female. Pigs are also referred to as growing pigs (40 to 125

pounds), and finishing pigs, weighing above 125 pounds to market

weight -- usually about 230 pounds.

Pigs are very susceptible to heat and sunlight, Stamper said.

“The trailer in which we house our pigs is air-conditioned and

equipped with water-misters that aid in cooling them -- especially

after races,” Stamper said. “The ideal temperature for a growing pig

is around 70 degrees, and the ideal temperature for a finishing swine

is slightly cooler, about 60 degrees.

The need for mud is universal throughout the pig world.

“Yorks are [clean], but they do get sunburned, so if you get one,

you should plan on buying suntan lotion for your pig,” Standiford

said. “A pig has no sweat glands: Mud draws heat out through the

skin, helping to regulate the pig’s body temperature on hot days.”

Pigs need a high-energy, concentrated grain diet that is low in

fiber, or cellulose, and is supplemented with adequate protein.

“These pigs also love animal crackers,” Stamper said.

Pigs have a keen sense of smell. For those who didn’t know, pigs

are used to hunt truffles -- truffles are small edible, mushroom-like

plants that grow underground and are colored red, brown, white, or

even black -- in the forests of Oregon and Washington as well as in

Italy and France. Pigs can sniff truffles -- black truffles sell for

$350 to $500 a pound -- that grow underground.

“Pigs will generally refuse to race after 6 months of age, after

which we will either put them up for adoption or sell them,” Stamper

said. “The Seattle Police Department has bought many of our pigs to

train in sniffing out drugs. Pigs have a keener sense of smell than

bloodhounds do.”

Children can have their pictures taken with their favorite little

squealer -- for $6 to $14.