Raising the Backyard Pig

A. Selecting Your Pig

1. Breeding --

Crossbred pigs (two or three-way crosses, not mongrels) are preferable for freezer pigs because they grow 9% to 17% faster than a purebred. Crossbred pigs use feed 5% to 10% more efficiently and in general are more vigorous and less susceptible to stress.

2. Environment--

Buy your pig from a producer who provides a first-rate environment for their animals. Breeding determines the potential of a pig but environment determines the extent to which that potential is realized. The first five weeks of a pig’s life affect it’s growth for the rest of it’s life. A good start means better, faster growth.

The nutritional requirements of a pig are most exacting until it weighs 75 pounds. A pig weighing less than 75 pounds will benefit greatly from a commercially prepared, nutritionally balanced feed of 16 % to 18% protein fed free-choice (that is, the animal has feed before it at all times). The pig’s protein nutritional requirements diminish as it approaches 100 pounds in weight. However, faster growth occurs if the animal is fed a well-balanced 12% to 14% protein ration free-choice until slaughtered.

Where quick growth is not a primary factor, less feed per pound of gain can be realized if pigs weighing over 100 pounds are limit-fed 2 to 2-1/2 pounds of a complete feed twice a day plus cooked table scraps, extra garden vegetables, pasture, etc.

How much grain will one pig eat?

C. Water

Pigs should have clean, fresh drinking water available to them at all times. The simplest way to accomplish this is with an automatic nipple waterer which can be purchased for less than $10.

D. Shelter

Contrary to much popular opinion, swine are naturally clean animals and should be provided with clean, dry, draft-free housing, especially when young. New-born pigs require temperatures of 85-90 degrees F. This heat requirement drops off as the pig grows but a 50 pound pig is still susceptible to cold and especially dampness. It should be kept warm and dry.

Older animals also are affected by temperatures above 80 degrees F. Hogs have few sweat glands and need some way to cool off. They do this, if they can, in a wallow or mud-hole. A well-designed hog pen should have provisions for such a wallow.

At a minimum, the area should be at least 5 X 15 feet with shelter and feed at one end and water and dunging area at the other. Small pigs escape through small holes and once they know it is possible to get out they keep trying. A board or woven wire fence works best for small pigs. Larger pigs can be easily contained by a single strand of electric fence placed 8 to 10 inches off the ground. Train them to the electric fence first in a secure enclosure, otherwise, they are likely to go through the fence the first time they encounter it.

1. Health

If you buy a disease-free, well-started pig (25 pounds and up) and keep it warm, dry and well-fed, disease should not be a problem.

Treat for internal parasites 14 days after you get the pig and then 30 days after that. Use one of the following :Dichlorvos (Atgard), Levamisole (Tramisol), or Piperazine. Vaccinate for erysipelas if the producer has not already vaccinated.

If it gets chilled or damp, pneumonia might be a problem. Penicillin can be used to treat pneumonia. 

Be sure to read and follow the label directions for all drug treatments. It is very important to follow the days to slaughter recommendations so the meat from your hog will be free from drug residues. Never use a drug that is not labeled for swine.  When in doubt about the health consult your local veterinarian.

2. Male or Female

Males tend to grow slightly faster than females. However, it is more important to start out with a healthy, meaty, thrifty looking pig of whatever sex. If you choose a male, make sure it is castrated and the wound has healed before you get them.

3. One or More

Many people think that pigs do better if there are two or more of them. However, one well cared for, healthy pig will do well on it’s own and it is better to care for one well than several poorly.

4. How Much Meat from a Pig?

About 140 pounds of retail cuts of fresh and cured pork will be provided by a hog slaughtered at the ideal butchering weight of 220 pounds.

*Adapted from "Raising the Backyard Pig" by the Maine Hog Growers Association by Donna Coffin, Extension Educator, Piscataquis County, 2007.

You may also want to see "Raising Pigs at Home" University of New Hampshire Cooperative Extension Fact Sheet.