One of the earliest domestic animals pigs were traditionally reared in backyard sties and fed on waste food. There is still small-scale farming of pigs outdoors, but today most pigs are reared in highly sophisticated industrial units, fed on a grain- and soya-based diet. Medication is used differently across the world with some countries, and all organic systems, banning the prophylactic use of antibiotics. The method of rearing, diet and the breed of pig all affect the flavor and texture of the pork produced. Intensively reared pork is the palest and generally the leanest; it sometimes exudes moisture during cooking. Outdoor reared pork has darker, firmer meat with a more pronounced flavour and tastier fat. Pork also yields lard, which is back fat, to be used fresh or rendered; it may also be salted and smoked. A popular treat in many countries is sucking pig, fed on its mother’s milk until it is 2-6 weeks old. The meat is tender and delicate and, after roasting. the skin is crisp and cracking.