Comprehensive answers to the questions pig producers ask most โ from your first pig to your finest cut. Optimised for the smallholder, not the corporation.
How many pigs should a complete beginner start with?
Start with two. Pigs are highly social animals and a solitary pig will be stressed, vocal and difficult to manage. Two pigs of the same sex (two gilts or two barrows) is the recommended minimum. They will settle faster, feed more calmly and grow more evenly. Most smallholders find that two pigs process at a manageable volume of pork โ typically 70โ90 kg of carcass meat between them โ without overwhelming a domestic freezer.
How much land do I need to keep pigs?
As a minimum, 50โ100 mยฒ per pig for outdoor systems โ but more is always better. On deep litter indoor systems, the legal UK minimum is 2.3 mยฒ per pig at finish weight. For outdoor pigs, 250 mยฒ per pair gives room to root, wallow and range without destroying the ground. Pigs are powerful rooters: any area they inhabit will look like a ploughed field within weeks. Rotate paddocks if possible to prevent parasite build-up and allow recovery.
What do I need in place before I collect my first pigs?
Before your pigs arrive you must have: a CPH number (free from the Rural Payments Agency), registered as a pig keeper with APHA (free, online), secure fencing appropriate for the breed (electric fencing is effective for most), weatherproof shelter with clean bedding, a fresh water supply, feed and a suitable feed storage container. You should also locate and introduce yourself to a local pig-experienced vet before you have a problem โ not during one.
How much does it cost to raise two pigs to slaughter weight?
Rough costs for two commercial-breed pigs from weaner (8 weeks, ~20 kg) to slaughter (~24 weeks, 100 kg LW): weaners ยฃ80โยฃ160 each, feed 150โ170 kg per pig at ~ยฃ0.40/kg = ยฃ60โยฃ68 per pig, vet/medicine ยฃ10โยฃ20, bedding/sundries ยฃ20โยฃ30, slaughter and butchery ยฃ80โยฃ150 total. Total: approximately ยฃ450โยฃ650 for two pigs, yielding 140โ160 kg of pork โ ยฃ3.00โยฃ4.50 per kg all-in. Heritage breeds cost more in feed but command significantly higher prices at sale.
Can pigs live outside all year round in the UK?
Yes, if the breed is suited to it and shelter is adequate. Hardy breeds including Tamworth, Large Black, Gloucester Old Spot, British Saddleback and Mangalica cope well outdoors year-round. Less hardy commercial breeds like Landrace and Pietrain struggle in cold, wet conditions. All pigs must have access to dry shelter with clean bedding (straw, wood shavings or deep litter) at all times. Wallowing areas are essential in summer โ pigs cannot sweat and will suffer heat stress above 25ยฐC without shade and mud.
How do I pig-proof a fence?
Pigs are strong, determined and motivated by their nose. Electric fencing is the most practical solution for smallholders โ a single strand at snout height (20โ25 cm) is usually sufficient once pigs have learned to respect it. Teach respect by lightly baiting the wire with peanut butter or similar before first contact. For permanent fencing, stock-proof field fence with wooden or metal posts is robust. Avoid woven wire that pigs can lever up from the ground. Always check fence lines daily โ pigs that escape are a legal liability and a serious welfare risk on roads.
What bedding is best for pigs?
Straw is the gold standard โ pigs manipulate it, root in it, nest in it and it composts well. Barley straw is preferred over wheat (less sharp). Wood shavings work for indoor systems but offer less enrichment. Deep litter systems (a deep permanent bed topped up regularly rather than fully cleaned out) work well for small numbers and generate excellent compost. Never use sawdust or shavings from treated or preserved timber โ the chemical residues are harmful. Change bedding frequently enough that the lying area remains dry; damp bedding causes respiratory disease.
Can I feed kitchen scraps to my pigs in the UK?
No. This is illegal under the Animal By-Products (Enforcement) (England) Regulations 2013, and equivalent legislation across the devolved nations. Kitchen scraps โ including vegetable peelings, bread, and any food that has passed through a domestic kitchen โ are classified as catering waste and are prohibited pig feed. The ban exists to prevent the spread of foot and mouth disease, swine fever and other notifiable diseases. Penalties include unlimited fines and prosecution. You can legally feed pigs commercially produced compound feed, fresh vegetables that have never been in a kitchen (direct from field or allotment), and approved dairy byproducts such as whey from licensed dairies.
How much feed does a pig need per day?
Feed requirements change dramatically with age and weight. A 10 kg weaner needs approximately 500โ600 g/day; a 40 kg grower needs 1.5โ1.8 kg/day; a 80 kg finisher needs 2.3โ2.7 kg/day. The Herdit husbandry planner calculates precise daily amounts for your specific breed, sex and production goal โ updated week by week as your pig grows. As a rough guide, growing pigs consume approximately 3โ5% of their live weight in feed per day, with the percentage decreasing as they get heavier.
When should I switch from grower to finisher feed?
The transition to finisher feed should happen at approximately 60โ65 kg live weight for commercial breeds, or when a pig is around 60% of its target slaughter weight. Finisher feed has a lower protein content (13โ15% compared to grower's 16โ17%) and adjusted energy levels to promote final muscle and fat deposition. Transitioning too early leads to excessive fat; too late wastes money on unnecessary protein. Always change feed gradually over 5โ7 days โ sudden dietary changes cause digestive upset and growth check.
How much water does a pig need each day?
A growing pig needs 2โ3 litres of water for every kilogram of dry feed consumed. For a 70 kg finisher eating 2.4 kg/day, that's approximately 5โ7 litres of water per day. In hot weather or during illness, requirements increase significantly. Water deprivation is one of the fastest routes to serious welfare issues โ pigs can deteriorate within hours. Nipple drinkers must provide a minimum flow of 0.5โ1 litre per minute for finisher pigs. Check drinkers twice daily. Salt poisoning (water deprivation followed by sudden access) is one of the most common and preventable causes of pig death.
What feed achieves the best flavour in pork?
Flavour in pork comes primarily from intramuscular fat (IMF) โ the fine marbling within the muscle. To maximise flavour: choose a breed with naturally high IMF (Berkshire, Duroc, Mangalica); slow the growth rate in the final 4โ6 weeks; incorporate whole cereal grains (rolled barley, wheat) at 20โ30% of the ration in the finishing period; allow outdoor access and foraging where possible. Acorn or apple finishing โ traditional in Iberian and UK heritage production โ adds distinctive, complex flavour. The worst thing for pork flavour is rushing the finisher period on high-energy commercial feed with a breed not suited to it.
How do I tell if a pig is sick?
Know your pigs' normal behaviour first โ a pig that is off its feed is your first warning sign. Specific signs to watch for: reduced or absent appetite; hunching or reluctance to move; shivering or huddling (even in warm conditions); discharge from eyes, nose or vulva; coughing or laboured breathing; swollen joints or lameness; scouring (diarrhoea); blistering around the mouth, feet or teats; skin discolouration (pale, yellow, or red diamond-shaped lesions). Any pig showing multiple signs simultaneously warrants immediate veterinary attention. Trust your instincts โ you know your animals.
What vaccinations do pigs need in the UK?
The UK has no compulsory pig vaccinations, but your vet will recommend a programme based on your holding's history and local disease pressure. Common vaccines used in UK pig production include: Circovirus (PCV2) โ highly recommended, given at 3โ4 weeks; Erysipelas โ a bacterial disease causing characteristic diamond skin lesions, lameness and sudden death, vaccine given at weaning and boosted; PRRS (Porcine Reproductive and Respiratory Syndrome) โ recommended on affected holdings. Establish a vet health plan early โ it is a legal requirement for pigs on most holdings and will identify the vaccines relevant to your situation.
What causes scouring in piglets and how do I treat it?
Scouring (diarrhoea) in piglets has several common causes: E. coli (most common in first week of life), rotavirus, transmissible gastroenteritis (TGE), Clostridium, or nutritional causes (dietary change, overeating). Treatment priorities in order: rehydration first (electrolyte solutions), then identify and address the cause. Neonatal scouring in first week = veterinary attention immediately. Post-weaning scouring = check feed transition was gradual, ensure water intake, consider electrolytes. Persistent scouring in any age pig = vet, fecal sample for diagnostic testing. Antibiotic treatment should only be prescribed by a vet following diagnosis.
Do I need permission to keep pigs, and what is a CPH number?
You must register as a pig keeper with the Animal and Plant Health Agency (APHA) before acquiring pigs. This is free and done online through the Rural Payments Agency. You will be allocated a County Parish Holding (CPH) number โ a 9-digit code identifying your holding. This is required for all movement records. Additionally, you must register your pigs with your local Trading Standards office within 30 days of first keeping pigs. These requirements apply to even a single pig kept on your own land. Failure to register is a criminal offence under the Pigs (Records, Identification and Movement) Order 2011.
Can I slaughter my own pigs at home in the UK?
For personal consumption only โ not for sale โ you may slaughter your own pigs on your holding, provided the meat is for your own household consumption. However, you must comply with welfare at slaughter regulations: effective stunning before bleeding, carried out by a competent person. The most practical solution for most smallholders is using an approved slaughterhouse. If you intend to sell any pork, it must pass through an approved abattoir operated under official veterinary supervision. Home slaughter for sale is illegal regardless of volume.
What movement records do I need to keep for pigs?
All pig movements on and off your holding must be recorded on an eAML2 (Electronic Animal Movement Licence) and submitted to APHA within 3 days of movement. You must keep a holding register recording: all animals on holding at all times, movements in and out with dates and destination/source CPH numbers, any deaths on holding. Records must be kept for at least 3 years and produced on request by an APHA inspector. Herdit includes a CPH field on all butcher sheets to support your record-keeping requirements.
Can I sell pork from my own pigs at a farmers market or farm gate?
Yes, but with conditions. Pigs must be slaughtered at an approved abattoir (you cannot sell meat from home-slaughtered animals). The abattoir must be licensed for the species. You must be registered as a food business with your local authority (free). If cutting and packing meat yourself, your premises must comply with food hygiene regulations and you may need a cutting licence. For farmers markets, you need public liability insurance and to comply with market-specific requirements. Direct farm gate sales of fresh pork are generally simpler than selling at markets โ contact your local authority environmental health team before starting.
What is the best pig breed for a first-time smallholder?
The Gloucester Old Spot or Oxford Sandy & Black are widely considered the best breeds for beginners. Both are docile, hardy, good foragers and produce excellent pork. The GOS has excellent recognition value for direct sales. The Berkshire is an exceptional choice if you have a premium market โ it commands significantly higher prices but grows more slowly. Avoid Pietrain as a first breed โ stress sensitivity makes welfare management complex. Large White crossbreeds are economical and fast-growing but produce a less distinctive product for direct marketing.
How long does it take to raise a pig to slaughter weight?
Commercial breeds (Large White, Landrace, Duroc, Pietrain): 22โ26 weeks from birth to 95โ100 kg live weight. Heritage breeds (Berkshire, GOS, Saddleback): 26โ32 weeks to 85โ95 kg. Traditional breeds (Tamworth, Large Black): 30โ36 weeks to similar weights. Mangalica: 40โ52 weeks minimum, often 12โ18 months for premium acorn-finished product. From a weaner at 8 weeks and 20 kg, subtract approximately 8 weeks from the above timelines. Herdit calculates your specific pig's slaughter window based on breed, date of birth and production goal.
What yield (deadweight) can I expect from a pig carcass?
Dressing percentage (carcass weight as a fraction of live weight) varies by breed and finish: Commercial breeds (Large White, Pietrain): 73โ76%. Heritage breeds (Berkshire, GOS): 70โ73%. Traditional breeds (Tamworth, Large Black): 69โ72%. Mangalica: 66โ68%. From the carcass weight, named cuts and offal typically yield 85โ92% of carcass weight, with bone and waste making up the remainder. A 100 kg LW Large White would yield approximately 74 kg carcass, from which you could expect 62โ66 kg of named cuts and offal combined. Herdit calculates yield by section โ shoulder, loin, belly, ham, head and offal โ for your specific breed.
What is the difference between gammon and cooked ham?
Gammon is the hind leg of the pig that has been cured (wet or dry) but not yet cooked โ it is raw cured pork. Ham, or cooked ham, is gammon that has been cooked through simmering, roasting or smoking. In UK butchery convention, you buy gammon (raw, cured), take it home and cook it to produce ham. The terms are often used interchangeably in retail but are technically distinct. Both come from the same primal cut โ the hind leg โ which Herdit tracks in the Ham section of the calculator.
What is the difference between live weight, deadweight and carcass weight?
Live weight is the weight of the living pig on its feet. Deadweight (also called carcass weight or killout weight) is the weight after slaughter, bleeding, scalding/dehairing or skinning, and evisceration (removal of internal organs). The ratio of deadweight to live weight is the dressing percentage, typically 70โ76% for pigs. Deadweight is the basis on which abattoirs charge and on which many direct sales are priced. Herdit allows you to enter either live weight (and calculates deadweight using your breed's dressing percentage) or deadweight directly.
