[lizzypeg]

hi
i currently have a few sheep ,goats and horses.am looking into getting two weaner pigs to raise up to use have slaughtered in autumn.
any tip or pointers gratefully recieved.

if i do can i sell on the meat after its been butchered or can i only use it for myself..do you need any licences etc?
i know id have to inform the local aho that im getting two pigs as currently only registered for sheep and goats.

[ScotsGirl]

I am not one of the pig exerts on here but we raised 3 OSBs last year and I would definitely recommend it. The meat was fantastic even if it was sad seeing them go.


How much ground have you got for them? They love to root about and are excellent at clearing ground but they do make a mess and if they get bored will try and escape. Ours never did but friends had saddle backs and they were always getting out. You can sell the meat if it goes through an abattoir but if going down the farmers market root I think there are regulations about labelling etc.


They are easy compared to other livestock, feed twice a day, plenty of water, a wallow, shade, ark, worm and lots of cuddles. Oh and plenty of electric fencing!

[Fowgill Farm]

Try the GOS website getting started articles http://www.oldspots.org.uk/getting_started.asp
they will give you some pointers.
The best way to start is with a couple of weaners in the spring and fatten thro to autumn, this will give you four halves of pigs so aim on a two halves for your freezer and then see if you can find two people/firnds/family/colleagues who would like  some lovely free range pork, then when they're butchered as them for a contribution to your feed bill(that way you're not selling which opens up a whole can of worms) my contributors pay £140 for a half pig but depends on breed and where you are.
HTH
mandy

[oaklandspigs]

Pigs are relaively easy to keep, but like all animals you need to get the set-up right, and know how to keep them happy and healty, and what the numerous regulations are.
 
One of the best ways to get immersed in  the subject is to go on a pig course, where you can see set-ups in action and ask lots of questions.  We run courses from  March to September [other course providers are available]
 
Alternately a good practical book will give you advice - ours covers
 
Creating the environment – fencing, water, food, wallows, shade, arks
• Buying weaners – pedigree or crossbred; buying for meat or breeding
• Feed – what you can feed, how much and when, artificial feed vs natural
• Regulations – a comprehensive guide to complying with the rules !
• When will your pigs be ready– estimating weight, time of year and impact on pig.
• Slaughter – planning ahead, transporting, who does what between abattoir & butcher
• Finding an abattoir, what to ask and what to do when you go there
• Finding a good butcher – and what they and you need to talk about
• What you get from a pig – examples and photos of what cuts you get and how much
• Breeding – creating your breeding herd, how many, which breeds
• What about a boar : Boar Hire or buying boars or AI; pedigree stock
• The birth process – what happens and what do you need to do
• Weaning piglets – when to wean, and how
• Selling weaners – advertising, what to do when people visit.
• Pig Health – looking after your pigs, and knowing when and when not to call the vet
• Pedigree pigs – registering and marking
 
available from our website
 
www.oaklandspigs.co.uk/perfect-pigs-book
 
Liz Shanklands Haynes Pig Guide is also very good.
 
 
However you achieve it, do your reserach, then get and enjoy some marvelous animals to keep and eat !
 

[Hassle]

Pigs have personalities, they are more intelligent than dogs, they say first time get hogs ( young boars) as when they reach sexual maturity it starts to taint the meat (5.5 to 6 months old) old wives tales says this taint reduces with outdoor low production units. ( or perhaps they have low sense of smell/ taste) anyway you then have a specific date they have to be out the door by if you start to get attached. Hogs are easy to deal with at that age and your Autumn date needs to be September if the weather is similar to this year.

[Marches Farmer]

Pig courses are a good idea.  Holme Lacy College used to do an excellent one-term evening course.  Pig rules are the same as for every other kind of stock:  are they safe?  are they well?  do they have water?  do they have the right food in the right quantity?  do they have enough room?  do they have shelter?

[HappyHippy]

For 2 weaners to pork size (approx 6 months old/75Kg ish in weight) on fair ground (not clay or water logged) you'll need about 20m x 20m as a minimum size space wise.
If your ground is wet, poor etc you might find you need to give them more or rotate them round. If you want the ground all completely turned and worked better to give them small, regularly rotated areas of 10m x 10m or so and move them to a fresh bit once they've done their stuff  Electric fencing is probably easiest to start with (especially if you do plan on rotating them) but if you've got one big area then stock fencing with a strand of barbed wire along the bottom (to stop them digging under) is what we use.

As others have said, when it comes to raising them - a course is a great way to start and helps you avoid some of the common pitfalls and problems (we do a beginners pig keeping course just south of Glasgow  ) but reading all you can and visiting shows, talking to breeders and gathering as much info as you can are all helpful too. If you have a local friendly pig keeper offer to spend a bit of time helping them and you'll be amazed how much you pick up 

If you're selling meat to 'friends and family' there's no need to register with anyone, but for public sales (farmers markets etc) you need to contact Trading standards and Environmental health at your local council - it seems daunting, but it is fairly straightforward once you get into it, honest 

HTH
Karen