Pigs 101-The Basics of Pork Production

       Have you ever wondered why most pigs are raised indoors? Today Iowa woke up to a winter wonderland outside their windows! We received close to 7 inches at our house. But while our family was outside scooping snow, and snow-blowing the drive out, our pigs were enjoying the constant temperature of 65 degrees. Must be nice!!

       In 1970, a new way or producing pork emerged. A new confinement system would allow pork producers to have better control over their production, leading to a safer quality product for the consumer.

So here are the basics of Pork Production:

Time: Pork production usually takes between 5-6 months from birth to a finishing weight of 250 pounds.

Heat: Barns are kept between 45-80 degrees depending on the size of the pigs at the time.

Curtains help producers maintain a
consistant temperature. 

Curtains: Outside curtains can be raised or lowered to the varying Iowa temperature.                                    

Ventilation: Systems are put into barns to keep pigs from dying from the fumes coming from the below manure pits.

Our family owns a custom manure
hauling operation to spread hog manure
on farmland as a nitrogen source.

Manure Pits: All those pigs in a confinement can accumulate a whole lot of poo! Farmers use hog manure to apply to their farmland as a source of nitrogen. Farmers test soil types and conditions so that they are careful to apply the correct amount per acre.

Concrete Floors: Pigs are almost identical to humans, except for the fact that they don’t sweat! In the summer the concrete floors help absorb the heat out from the pigs bodies.

Feed: Pigs usually consume 6-8 pounds of feed per day, and gain approximately 2 pounds per day. So what is in that feed? A mixture of mostly corn and soybeans supply energy and protein to the hog.

Water: Pigs have continuous access to fresh water in confinement barns by source of a nipple water.

Pigs always have continuous water
to keep them hydrated, just like humans!

Biosecurity: By keeping pigs indoors we are able to prevent disease by limiting the people who are allowed inside the buildings. This practice dramatically cuts down on the spread of disease in the industry.

Antibiotics: A hot button item in the media today. 

I will keep this topic simple, and ask you to ask yourself what do you do when you come down with the flu or even a simple cough or cold? Pork producers take advice from trained veterinarians, just as humans consult their doctors when sick.

Pig Terminology:

Sow: Female hog who has had birth.

Gilt: Young female hog.

Boar: Un-castrated male hog.

Barrow: Castrated male hog.

Farrowing: The time period where the sow gives birth to her piglets.

Nursery Barn: Pigs that are weaned from the sow, and kept here until they are between 30-80 pounds

Finishing Barn: The final weight gaining process of a pig. Market weight varies, but is usually around 250 pounds.

      I grew up helping my dad in our hog buildings, and learned how important it was to take great care of the livestock that we were producing. The bottom line in pork production on our family’s farm is the wellbeing of the animals, and meeting the consumer’s satisfaction. Without consumer satisfaction and demand for our product, there is simply no longer a need for the pork industry.

Have more questions about how pork is produced!? Check out #realpigfarming or comment below my blog!

United we stand, Divided we fall

-American Proverb-