Why Every Rural Homestead Should Have a Pig
This article comes from notsomodern.com
I’ll admit, I had my reservations about raising pigs. Being a country girl from rural Ohio, I’ve grown up around hog farms. My uncle was a hog farmer for most of my life. My brother even raised a couple hogs for 4-H one year. The only things I really cared to know about pigs were that they destroyed everything and smelled horrible, even if they are rather tasty. So it really came as a surprise to me more than anyone when I agreed to raise a couple for meat. It wasn’t long before I also decided to breed them, but that’s a story for another time.
So after a lifetime of swearing off pig farming, why the sudden change of heart? It was mostly economical. We want to raise most, if not all, of our own food. We need to fill the freezer. Pigs were the easiest and most cost effective way to achieve that end. I highly recommend raising pigs for meat to anyone with the means and here’s why.
While cattle require acreage, pigs can be raised in a much smaller space, which makes them ideal for homesteaders operating on smaller acreage. We live on a 5 acre wooded lot with very little grazing available. To raise a cow, we would need to spend a lot of money on hay and grain. Pigs on the other hand only require 20 square feet per finished hog (less space for weanlings and growers). Granted, I have found that more space equals less smell, so I prefer closer to 50 square feet per pig, but it’s still much less space than I would need for a cow. Many homesteaders also prefer to pasture raise their pigs. Just keep in mind that the larger the space, the more calories the pigs will burn, so they will grow at a slower rate and need to consume more feed. It’s up to you to determine the balance that’s right for you.
Here in Central Florida, a weaned calf (I don’t recommend bottle babies) will cost about $600-800. A yearling will cost closer to $1,200. If you have the acreage, you can finish them on grass with very little additional investment until it’s time to take them to the butcher. If not, you also have to factor in the cost of hay and grain for at least 6 months to finish them. It adds up quickly. On the other hand, decent quality 8 week old piglets are $60-80. You’ll have to buy grain, but a well bred meat pig should be ready to butcher around 6-7 months old, so you’ll only be feeding it for 4-5 months. It will also eat considerably less than a cow. It takes approximately 650-750 lbs of commercial pig feed to get a 50 lb feeder pig to a butcher weight of 250 lbs. I pay about $12 for a 50 lb bag of 17% hog grower feed, so that equals $156 – $180 in feed costs per pig.