How to Raise Pigs on Turf
Farmers who raise their pigs on turf enjoy a number of benefits unattainable by those who choose the more conventional concrete method of trough feeding. Pigs raised in the pasture require less grain, have fewer health problems and produce a cheaper end product. Furthermore, farmers who turf pigs end up with fields that are cleared, plowed, fertilized and ready for replanting without lifting a finger. Pork products from pastured pigs are able to command a premium price in home, restaurant and specialty grocery markets.
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Instructions
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Secure an adequate amount of land. A reasonable estimate is 2 acres of land for every 3 pigs. According to Countryside Magazine this will allow for pasture rotation and will reduce the need for grain by 60 percent or more.
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Develop a high quality pasture. Plant plenty of legumes, alfalfa, clover, sunflowers and flax. You can also plant fields of corn or other grain crops and allow the pigs to gather the crops themselves.
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Establish a hog-proof perimeter around the area. Ensure there is adequate shelter, shade and water available for your pack. For rotational pasture schemes, set off the portion you wish to use first with 2-strand electrical fence.This creates an effective boundary that is easy to move. Alternatively, you could purchase several commercial hog panels that can be moved as you relocate the pigs around the property.
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Purchase 4- to 8-week old piglets from a reputable breeder. These feeder pigs should weigh between 20 and 50 pounds.
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Turn your feeder pigs loose in the pasture and let them root around. They will, in effect, clear, plow and fertilize the land you have put them on. It may take new pigs time to learn how to forage properly, particularly if they have been purchased from a concrete operation and have not been allowed to root outside. Watch them closely in the beginning and offer supplemental scraps if necessary.
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Move the pigs to a new piece of property after 4 to 6 weeks. This will allow re-growth of pasture in the previous field as well as providing some variety and novelty for the pigs.
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Toss the pigs any leftovers you may have, from garden waste to kitchen leftovers. They will, eat almost anything and while they can survive just fine without the additional resources, the pigs will certainly appreciate getting them.
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Provide your pigs with fresh water and a ration of grain each day. For each pig, you will need to offer approximately 3 gallons of water and between 5 and 20 pounds of grain, depending on the size of the pig and the quality of the pasture.
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Estimate the weight of the pigs after approximately 5 months have passed. A pig has reached butchering weight when it registers between 200 and 250 pounds on the scale. A pig this size will produce approximately 130 to 150 pounds of quality pork products. Letting them get any bigger only results in excess fat on the final product. A rough estimate can be made by measuring the girth of the pig directly behind the front legs. Square this measurement (multiply the measurement times itself). Then measure the length of the pig, beginning between the ears and ending at the base of the tail. Multiply this number times the squared girth. Divide the total by 400 to arrive at an approximate weight.
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Tips & Warnings
Schedule butchering in advance with the local butcher and make proper storage preparations.
