Got Pork?
SO YOU WANT TO RAISE HOGS!
Are you sure?
General information
• A successful pig farmer knows pig management,
enjoys working with pigs, is a good manager,
enjoys challenges and is willing to learn and use
new ideas. Do you excel in three or more of
these areas?
• Have you ever owned or worked with pigs?
• Raising pigs does not fit a traditional work week.
Are you willing to spend evenings, nights,
weekends and holidays working with pigs?
Land and facilities
• One acre of land can accommodate 10 to 50 pigs
or 5 to 10 sows, depending on soil type, slope
and type of ground cover. Do you own or have
access to enough land in permanent pasture for
the number of animals you want to raise?
• Do you have a supply of building materials
available for fences and shelters?
• Are you willing to work with state and federal
environmental agencies concerning construction
of facilities?
Feed
• A pigs requires about 700 pounds of feed to
reach 200 pounds, and over 1000 pounds of
feed to reach 300 pounds. This feed will
contain 75 to 85 percent grain. Do you grow
any grain that you can use for pig feed?
• Do you have facilities for grain storage?
• Is there a feed dealer in your area?
• Do you have some way of mixing different
ingredients for pig feed?
Labor
• Pigs will require some labor every day for
feeding, cleaning, treating and repairs. Do you
have spare time to spend with pigs every day?
• Do you have family members willing to
provide some of the labor?
• Do you have employees that can provide
some of the labor?
Marketing
• For any commodity, there must be some place
to sell the final product. Is there a market you
can sell your pigs through?
• For freezer pork, is there a processor willing to
harvest and process your pigs?
• Are there several market options for your
pigs?
STILL INTERESTED?
“Small Scale”Pork
• Who is the customer?
• What do you/they want?
• What will it take to raise it?
– Feed
– Genetics
– Facilities
– Processor
Feed
• Pigs are omnivores
– Foragers
– Animal, insect, plant, reptile
• Excellent at making use of by-products
• Their survival instincts allow them to mix their
own feed
• Feed can impact consumer eating experience
– Preference (GMO, organic)
– Flavor (fish meal, flaxseed, etc)
– Fat composition
Gestating sow and zucchini
Finishing pigs and greens
Gilts on pasture
Portable feed mill
Omnivore at work
Water tank in breeding pen
Genetics
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As important as feed
Interact with feed to impact “eatability”
Heritage breeds?
End product should determine genetic
selection
– Meeting consumer expectations
– Producing required volume
Facilities
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Required to protect from the elements
Determines fixed costs
Determines labor needs
Environmental regulations
Neighbor relations
– Historically, nuisance complaints involve outdoor
production more than conventional confinement
• Will determine the direction of the operation
A-frame farrowing hut
Pasture farrowing
A-frame farrowing system
Pasture A-frame farrowing
Shade cloth portable shelter
Electric fencing using ½ inch tape
MOF (Modified open front), natural ventilation
Natural shade, hog panel fencing
Natural shade
Sow shelter
Pasture finishing
Dirt lot finishing
Poor managed pasture production becomes dirt lot
production
Processing and Marketing
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Sell pigs or meat?
Inspection requirements
Finding a processor
Producing a quality final product
Inspected pork carcasses
Federal inspection is required for shipping across state lines. State or
Federal inspection is required for the sale of meat