Raising pigs for meat: small-farm guide

Raising a couple of pigs is one of the most rewarding small-farm projects: they convert feed into pork efficiently, they are intelligent and entertaining, and you know exactly how your meat was raised. They are also strong, fast-growing animals with specific needs. This guide follows Oregon State University Extension’s publication Care and Management of New Feeder Pigs and adds practical planning steps.

Before you buy pigs

• Zoning and rules: confirm pigs are allowed on your property and how many.
• Processing: many small processors book months ahead — reserve a date before you buy.
• Food-waste laws: federal and state rules restrict feeding food waste, especially waste containing meat, to pigs.
• Fencing: pigs root and push; plan sturdy fencing, often with electric wire low down.
• Time and budget: daily feeding, water and health checks for several months.

Traditional vs. pasture systems

OSU Extension describes two approaches:

System	Description	Considerations
Traditional	Indoor housing with a limited outdoor area; mainly grain-based diet	Easier to control feed and temperature
Pasture / free-range	Pigs on pasture with shelter; still need concentrate feed	Growing demand for natural pork; needs rotation and strong fencing

Housing and temperature

Prepare the pen before pigs arrive. OSU Extension recommends a clean, draft-free area with shelter from rain and snow, and disinfecting pens that housed hogs before with a product labeled for barns.

Pig weight	Ideal temperature range (OSU)
About 50 lb	70–82°F
Over 215 lb	50–75°F

Bedding such as straw or floor mats keeps young pigs off cold surfaces. Heat lamps must be installed with extreme caution, out of reach of pigs (which can stand on their hind legs) and away from flammable materials, because heat-lamp fires destroy barns. Provide shade and ways to cool off in hot weather — pigs do not sweat effectively.

Feeding pigs for meat

Pigs are monogastric: they need more concentrate (grain) and less roughage than cattle or sheep, and higher-quality protein. OSU Extension notes most commercial starter and grower rations contain no more than 5% crude fiber. Recommended crude protein falls as pigs grow:

Pig weight	Crude protein (%)	Lysine (%)
10–20 lb	24	1.44
20–45 lb	21	1.38
45–100 lb	18	1.06
100–150 lb	16	0.92
150 lb and up	13	0.72

Protein figures: Nutrient Requirements of Swine, 10th ed. (1998); lysine: National Swine Nutrition Guide (2010), both as cited by OSU Extension. The calcium-to-phosphorus ratio should be 1:1, and no more than 1.3:1.

Feed efficiency: about 2.5 to 3 pounds of feed per pound of gain, with average daily gain of 1.5 to 2 pounds.

By-product feeds (bakery waste, cull peas, milk products, distiller’s products, nuts) can be used, but check dry matter: OSU gives the example that a feed with 85% water yields only 300 pounds of dry matter per ton, and young pigs may not be able to eat enough of very wet feeds.

Water: clean water at all times.

Estimating feed for your pigs

Example	Calculation
Pig gains 200 lb from purchase to market	200 × 2.5–3 = 500–600 lb of feed
Two pigs	About 1,000–1,200 lb of feed

Use your actual purchase and target weights; poor-quality feed, cold weather and waste increase the total.

Health

OSU Extension identifies scours (diarrhea) and respiratory diseases as the major problems in newly purchased pigs. Watch daily for:

• coughing or rapid, difficult breathing;
• fever (normal is 102.5°F ± 1°F);
• loss of appetite;
• lethargy;
• diarrhea.

Introduce new feeds gradually. For scours, OSU suggests adding 20% ground whole oats or 10% high-quality alfalfa hay to the ration for several weeks, along with adequate feeder space, warmth and sanitation. A vaccination program with boosters is highly recommended — plan it with your veterinarian.

Antibiotics and the Veterinary Feed Directive

Since January 1, 2017, medically important antibiotics used in feed require a Veterinary Feed Directive, and those added to water require a prescription, with a valid veterinarian-client-patient relationship. Find a large-animal veterinarian before you need one.

Biosecurity

• Buy pigs from a single, reputable source.
• Limit visitors and wash boots before entering pens.
• Keep pigs away from wild and feral pigs.
• Report unusual illness or deaths to your veterinarian; serious foreign animal diseases of pigs are reportable to state animal health officials.

Common mistakes

Mistake	Consequence
No processor booked	Pigs grow past ideal weight
Weak fencing	Escapes and damage
Changing feed abruptly	Scours
Very wet by-product feeds for young pigs	Slow growth
Unsafe heat lamps	Barn fires
Feeding prohibited food waste	Disease risk and legal problems

Pasture pigs: practical tips

• Rotate pigs through paddocks so ground can recover; pigs root heavily.
• Use strong perimeter fencing with an electric wire low enough to discourage rooting under it.
• Provide a three-sided shelter with bedding and shade.
• Supply a wallow or sprinkler in hot weather.
• Remember pigs on pasture still need a complete concentrate ration.

Choosing feeder pigs

• Choose bright, active pigs with good appetite.
• Avoid pigs that cough, have diarrhea or look thin.
• Ask about vaccinations, deworming and current feed.
• Buy all your pigs from the same source to limit disease exposure.
• Bring them home in a clean, secure trailer or crate, and keep them in their new pen quietly for the first days.

Planning the timeline

Phase	What happens
Before purchase	Zoning check, processor booking, pen and fencing ready
Arrival	Same feed as the seller; quiet, warm, draft-free pen
Grower phase	Higher protein feed; daily health checks
Finisher phase	Lower protein feed; monitor weight
Market	Calm loading; transport to processor on the scheduled date

Water for pigs

Pigs need constant access to clean water. Nipple drinkers keep water cleaner than open troughs; check them daily, because a blocked drinker quickly leads to dehydration, especially in hot weather. In winter, make sure water does not freeze.

Key takeaways

Book processing and check rules first, give pigs a clean, draft-free home, feed a complete ration matched to their weight, watch health daily and build a relationship with a veterinarian before problems start.

Record keeping

Record purchase weights and dates, feed bought, health events, treatments and sale or processing weights. These records show your real cost per pound and make the next batch easier to plan.

Small-farm checklist

• Zoning checked and processor booked
• Pen cleaned, disinfected and draft-free
• Fencing tested
• Complete feed for the pigs’ weight in stock
• Waterers working
• Veterinarian contact and vaccination plan
• Thermometer and records sheet

More in the small-farm pigs guide.