How to Raise Pigs for Meat (with Pictures) (2024)

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Co-authored byHunter Rising

Last Updated: May 25, 2023References

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   Provide a pen with 50sqft (4.6m²) per pig. You can build your pen on top of grass or concrete, as long as you have about 50sqft (4.6m²) per pig. Use hog panels, which are thick-gauged fences that prevent the pigs from getting out, and make the pen so it’s an oblong rectangle. After you put in the hog panels, you can choose to put electrical fencing around its perimeter to discourage the pigs from trying to get out.^[1]

   • If you plan on building the pen on concrete, provide at least 6 inches (15cm) of dirt on the ground to protect the pigs’ legs and hooves.
   • Check local laws and regulations about owning livestock before you build your pen to see if there are any rules or restrictions you need to follow.
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   Build a shaded shelter for the pigs inside of the pen. Pigs can’t sweat, so they need a shady area in their pen to lay under when it gets too hot outside. You can either buy a premade pig shelter from a farming supply store, or you can build your own. Make sure the shelter has a waterproofed roof and 2-3 side walls so the pigs can easily get in and out.^[2]

   • Pigs can start to develop heat stress if the temperature gets hotter than 70°F (21°C) for prolonged periods of time.
   • Avoid keeping pigs in an enclosed shelter since they can easily overheat.
   • Slope the shelter’s roof so it drains outside of the pen so the ground doesn’t get too wet. Pigs walking in a wet environment can develop hoof problems if left untreated.
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   Use a feeder that’s at least 1¹⁄₂ft (46cm) long per pig. You can either get separate feeders for each of your pigs, or you can use a large feeding trough. Place the feeder next to the edge of the pen so you can easily access it without having to step inside. Make sure the height of the feeder is below 12 inches (30cm) or else the pigs won’t be able to eat easily.

   • You can buy specialty pig feeders from farming supply stores.
   • Don’t use any lightweight dishes or bowls to feed your pigs since they will pick them up and start playing with them rather than eating.
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   Place a watering barrel with a hog nipple somewhere in your pen. Pigs need at least 2¹⁄₂ gallons (9.5L) of fresh water each day in order to stay healthy and hydrated. Use a large plastic drum barrel in the corner of your pen and attach a hog nipple to it, which releases water when a pig tries to bite or bump into it. Fill the barrel with clean water so the pigs can drink whenever they need to.^[3]

   See Also

   Ultimate Guide to Raising Pigs On a Farm

   • You can buy hog nipples from a farming specialty store.
   • You can provide multiple water barrels in your pen if you want.

   Tip: Don’t use lightweight bowls or dishes since the pigs will knock them over and spill the water in their pen.

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   Lay down hay throughout the pen so your pigs can forage. Pigs can get bored if they have nothing to do in their pen, and providing hay allows them to dig and explore. Put down at least 3–4 inches (7.6–10.2cm) of fresh hay on the ground around your pen so the pigs can forage through it with their snouts. ^[4]

   • Replace the hay weekly so it doesn’t develop rot or bacteria.

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   Get at least 2 pigs in the late spring or early summer. Pigs are intelligent, social animals, so they can get lonely if they’re raised alone. Look for pig breeders or livestock farms in your area to see if there are any pigs available to purchase. Plan on getting at least 2 piglets in the spring or early summer when they’re about 8 weeks old so they can survive without their mother.^[5]

   • When you first get your piglets, they’ll weigh around 50 pounds (23kg).
   • Female pigs will grow smaller than male pigs, but male pigs may get more aggressive unless they’ve been castrated.

   Best Pig Breeds for Meat

   American Yorkshire
   Landrace
   Chester White
   Duroc
   Hampshire
   

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   Feed your pig daily depending on its age. Pigs can go through a lot of food each day, depending on how large they grow. Use a high-quality pig feed as their main source of food throughout the day to help the pigs grow quickly. In addition to the feed, you can also give them food scraps and garden vegetables to help them grow even more.

   • Pigs usually require 1¹⁄₂ pounds (0.68kg) of food per day if when they’re 8-10 weeks old, 2 pounds (0.91kg) when they’re 10-12 weeks old, 4¹⁄₂ pounds (2.0kg) when they’re 12-16 weeks old, and up to 7³⁄₄ pounds (3.5kg) when they’re older than 16 weeks.
   • You can buy pig feed from farming supply stores or in bulk online.
   • Store the pig feed in a sealed container so mice or insects can’t contaminate them.
   • It’s illegal in most countries to feed pigs or other livestock food products that contain or have come into contact with other animal products since it could spread diseases. Make sure any leftover food you feed your pigs is vegetable-based.
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   Trim the pig’s hooves every 2 months to prevent infection. Pigs with hoof infection can have difficulty walking, and may even develop lameness or other harmful infections. While your pig is calm, cut the ends of the hooves with a pair of hoof trimmers until they’re short and comfortable for the pig to walk around on. Repeat the process every 2 months to keep them regularly maintained.^[6]

   • You can buy hoof trimmers from a farming supply store or online.
   • If you aren’t sure how to trim your pig’s hooves, contact a vet to have them trim the nails for you.
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   Worm the pigs every 2 months after you get them. Pigs can develop intestinal worms that can cause infections and lead to health complications later in life. When you first get your pigs, you can either give them a worming shot or give them an oral pill mixed with their feed to treat them.^[7]

   • If you don’t feel comfortable giving your pigs worming medication, contact a veterinarian to assist you.
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   Treat pigs if you notice any signs of mange or lice. Pigs can easily develop mange, which are mites that live in their skin. They may also contract lice, which can cause skin irritation and itchiness. If you notice your pigs have any red, raised areas on their skin or they are trying to scratch a particular spot repeatedly, they may have mange or lice. Ask your veterinarian about approved insecticides to use on your pigs to get rid of the pests.^[8]

   • You will not be able to see mange with the naked eye, but you will be able to see lice.
   • Insecticides are usually delivered via injections or oral medication.
   • If one of your pigs has mange or lice, isolate it from the other pigs you have to prevent spreading them.

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   Wait until the pigs are about 200lb (91kg) so they’re ready to butcher. Pigs are usually butchered when they’re 6-7 months old and about 200 pounds (91kg), so it will only take about 4 months for them to get to size after you buy them. Weigh your pigs on a scale if you’re able to or ask a vet to help weight them so you know when they’re ready to slaughter.^[9]

   • Once pigs grow larger than 200 pounds (91kg), they start to develop more fat. Make sure to butcher them sooner rather than later if you want leaner meat.
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   Take food away from your pigs 12-18 hours before slaughter. Don’t feed your pigs for at least 12 hours before you plan on slaughtering them. This helps reduce the amount of manure in their digestive system and improve the quality of the pork. It’s okay if your pigs forage or eat off of the ground, but do not provide any more of their regular feed.^[10]

   • Not feeding your pigs may cause them to be more aggressive and fight one another more.
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   Slaughter the pigs humanely. You can either slaughter the pigs by shooting them through their brains with a 0.22-caliber rifle or a bolt gun. Find the area between the pig’s eyes and ears where the brain is located, and point the barrel of the gun at it. Once you pull the trigger, the pig will lose consciousness quickly so it doesn’t feel any pain.^[11]

   • If you don’t feel comfortable slaughtering the pigs, you may be able to hire someone to slaughter them for you.
   • Be sure to point the rifle in a safe direction before shooting it. Make sure there isn’t anything in the path of the bullet besides the pig or else you could seriously harm or kill something.
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   Bleed the pig by slitting its throat. Once you slaughter the pig, pick up its head and slice across its neck with a butcher’s knife to bleed it out. Draining the blood helps give the pork the best flavor and keep it from having any excess blood when you butcher it.

   • You can also hang the pig by a livestock gambrel, which looks like a heavy-duty coat hanger with hooks attached to it. This can help the blood drain down from the pig’s hind end and out of the cut you just made.
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   Scald the pig in hot water and scrape the hair off if you want to save the skin. Heat a vat or tub of water to 165–167°F (74–75°C) with enough water to submerge the pig. Transfer the pig into the tub using a gambrel and let it soak in the water for about 6-10 minutes to loosen the hair follicles. Once the pig’s out of the water, drag a hog scraper across its skin to pull off the hair.

   • Pig skin can be used to make bacon and cracklings, but it can also be left on the meat if you want to cure it.
   • If you aren’t able to scale the skin, then you can also cut and peel the skin off of the meat.
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   Remove the pig’s internal organs. Make a cut from the pig’s anus down the middle of its belly to expose the interior organs. Be careful not to puncture any of the organs or else you can contaminate some of the meat. Carefully cut through the pig’s sternum with a bone saw before pulling out all of the organs.

   • You can tie a string around the pig’s intestines to help prevent it from leaking.

   Tip: Keep a large pan or bucket underneath the pig while you’re gutting it so you don’t have to clean up any of the organs.

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   Butcher the pig to remove the meat. Once you’ve gutted the pig, you’re able to break the pig down so you can have the meat. Use a butcher’s knife and a bone saw to cut through the parts of the pig and separate it into cuts of meat. Wrap the cuts in butcher paper so you’re able to freeze or save the meat for as long as you need it.^[12]

   • You can cut large hams from the pig’s back legs.
   • The pork shoulder can be found attached to the pig’s front legs.
   • Pork chops and tenderloins are found along the pig’s back near its third or fourth shortest rib.

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Things You’ll Need

Setting up the Pigpen

Caring for Your Pigs

Butchering the Pigs

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