Pig Basics 101

Sows can be bred by natural mating with boars or by artificial insemination. Artificial insemination allows farmers to buy the best genetics in the world without having to bring a new animal into the barn.

It's easy to remember that a sow's gestation (pregnancy) lasts for approximately three months, three weeks, and three days. The average sow can have 8 - 12 piglets in a litter, and gives birth approximately twice a year.

Sows are put in special pens called 'farrowing pens', just before giving birth and while they nurse their piglets. The farrowing pen is designed to provide the best environment for both the large sow and the small piglets. The bars on the pen give the sow something to lean against when she lies down, and the piglets have a 'safe' area to stay out of harms way.

The area where the piglets sleep can be kept warm with a heat lamp or pad. Sows nurse their piglets for two to four weeks, until the piglets are weaned from milk and eat solid food.

Once the piglets are weaned from the sow, they are moved to group pens in another room or even a separate barn altogether. These newly weaned pigs need warmer temperatures,
and are healthiest when kept completely separate from older pigs. These pigs are usually kept in groups with other pigs all the same size. It is important to keep pigs in groups with other pigs the same size as they will 'bully' each other and can really injure smaller pigs.

Farmers move the feeder pigs out of the nursery when they reach approximately 25 kg and into the next stage of production. This next stage is called the 'grower-finisher' section where pigs are housed in a separate room or a separate barn designed for that size of pig. Feeder pigs receive a diet that changes to meet their nutritional needs as they grow. A feeder pig is raised to market weight of approximately 105 kg. These are the pigs that supply us with pork products, like ham, pork chops, and bacon.

Market hogs are sent to meat processing plants on trucks designed just for pigs. Guidelines are in place for transporting pigs, including the number of pigs on the truck. For example, in hot weather fewer pigs are put on a truck and are often shipped at night or early morning to help keep pigs cool.

Each animal is inspected at the processing plant. A lot of research has been done on humane handling and euthanasia. Pigs are handled and euthanised quickly and humanely by approved methods. Processing plants follow strict government guidelines for processing and handling meat products.