Pig Ignorant?
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Pig ignorant? A Soil Association guide to small scale pig keeping 2 PIG IGNORANT? Foreword Local food is the cornerstone of bring sustainable food production back to the truly sustainable agriculture systems, heart of our culture. and increasingly the wider economic, This guide has been written in response to environmental and social benefits a growing interest by community groups in pig are being recognised. keeping as their first foray into keeping livestock. The Soil Association promotes We discovered that Jim Pettipher was a founding and supports the development member of just such an initiative – Pelican Pigs – of initiatives that link farmers and consumers in and possessed the flair and wisdom to commit a relationship of mutual support. This includes his experience in writing. Jim draws together the approaches such as community supported agriculture pooled piggy wisdom from several community (CSA) in which communities share the responsibility and food projects but the guide is largely based on commitment of building a more local and equitable Jim’s own experience. agricultural system. This allows farmers to focus on The publication of this guide was funded by the land stewardship and still maintain productive and Lottery Community Fund as part of the Cultivating profitable farms that provide an opportunity to Communities project. Contents 1 Consider the pig… 3 5 ‘Harvesting’ your pig 16 1.1 Community pigs 3 5.1 Abattoirs 16 1.2 A word on best practice 4 5.2 Butchers 16 5.3 Legislation 18 2 Planning 5 2.1 Time 5 6 Case studies 19 2.2 Land 5 6.1 Pelican Pigs 19 2.3 Water 6 6.2 Hog Hands 19 2.4 Fencing 6 6.3 Whiteholme Farm 20 2.5 Gates and loading 7 2.6 Housing 8 7. Animal health plan 21 2.7 Money 8 7.1 Livestock conversion/management plan 21 2.8 Legislation 9 8. Further information 23 3 Choosing pigs 10 8.1 Sources and useful reading 23 3.1 Where should you buy your pigs? 10 8.2 Contacts 23 3.2 How do I collect or move my pigs? 11 4 Keeping pigs 12 4.1 Feed and water them 12 4.2 Healthy pigs 13 A SOIL ASSOCIATION GUIDE TO SMALL SCALE PIG KEEPING 3 1. Consider the pig... When you are cooking, do you think about where your would have died out. If they don’t prove useful to food has come from and – in the case of meat – what you then don’t use them. We want you and your kind of a life the animal had before it wound up in pigs to be happy. your kitchen? If so, you may wish to think about keeping pigs. Why pigs? 1.1 Community pigs Pigs have probably been around for as long as we have. Certainly they have featured on humans’ menus for a long time and there are very good reasons for this. Why get involved in a community food project? Most importantly, they provide good food. “You can In the modern world, providing food has become eat everything but the oink” is an-oft quoted piggy an industry. Recipe ingredients have become adage and it is true, depending on how squeamish internationally traded commodities and the harvest you are. Traditionally and widely enjoyed pig products from your local farm has become a product, possibly include the joint for the Sunday lunch, the Christmas shipped many miles through a distribution network ham from the back leg or the neck1, streaky2 or back3 before returning pre-packed as a homogenised ‘line’ bacon, and sausages from just about anywhere – on the shelf of your supermarket. Your local farmer although these days good sausages tend to come may have grown some of the food for your Sunday from the shoulder. Those of us with a more lunch, but you are unlikely ever to know. Nor are adventurous palate may enjoy everything from you likely to know how it was grown, or what brawn4 to the trotters5. The ears and tail too can fertilisers, chemicals and growth promoters may be cooked and eaten. have contributed to the way it looks, smells and Also, pigs are a good introduction to keeping tastes. There is every likelihood in fact that the livestock. After a little careful preparation, and when food on your plate did not come from your local treated properly, pigs are relatively trouble-free to rear. farmer at all. Sadly, these days it is more likely to There was a time, not so long ago, when many houses have been flown from the other side of the world, kept a pig which they fattened up for Christmas. Pigs undermining our environment and undercutting are not as big as cows (difficult to move and control) or your local farmer. as small as sheep (too easy to move themselves and too There have always been people who wanted a difficult to control). They can be kept in small numbers more direct connection with the food on their plate. in small areas. They are relatively inexpensive and easy Perhaps they grew their own food in their garden. to feed. A well looked after pig tends to be a healthy If they had more time or were more passionate pig, and healthy pigs tend to be robust, relatively about growing their own food perhaps they took disease free and at the end of the day, extremely tasty. an allotment. Many of us would be nervous of such In addition, pigs can be readily bought as weaners6, a commitment. In the modern world, relatively few which means that you need only keep them for about people feel able to produce much of their own food six months before they will be porkers7 or baconers8. in this way, even though they might wish to. We would advise novice pig keepers to buy weaners Community food projects are a way of helping and to avoid the more complex business of farrowing9. us with this problem. If a group of people is able to We have deliberately thrown a lot of piggy jargon work together making the best use of their various at you early on, but please don’t worry, there will be individual resources, the group or community can no test at the end. Piggy jargon is used because as you grow much more of its own food, or work with local grow more familiar with pigs and looking after them farmers to do so. these terms provide useful shorthand for what you And so it is with pigs. I am a member of a community will be doing. If they weren’t useful these words food project myself. Of course, I didn’t know that when I started. I thought I was just one of four friends who 1. In piggy parlance the collar is the meat from the neck. Ham can come from wanted to produce our own bacon and sausages. Our the neck, but may also come from the hams, i.e. the back leg above the knee. 2. Streaky is bacon made from the belly. project grew from there. People within our group have 3. You guessed it, bacon from the back. very different levels of involvement. We range from 4. A sort of paté or confit made from the meat of the head. those that feed the pigs every day, through the man 5. Trotters are the pigs’ feet (from toe to ankle). 6. When piglets are taken away or ‘weaned’ from their mum (the sow) they who deals with the abattoir and butcher, to the people become weaners. whose only involvement is to buy into our project and 7. These are pigs that have grown to the right size for cutting for pork joints. have some of the meat in return, which pays for us to 8. These are pigs that have grown beyond porkers to the right size for cutting for bacon. keep our pigs. Our group is very, very far from being 9. Farrowing is the sow giving birth to the piglets. the only model for a community food project. In 4 PIG IGNORANT? fact, there are probably as many models as there are in ways you and the pigs can feel good about and groups, and you will find some examples later on in this that do not damage the environment. Your group guidebook. But an agreed way of sharing the load and may choose not to register as an organic producer, the harvest is common to them all. but we recommend that you strive to achieve the Keeping any livestock is quite a commitment. Pigs Soil Association Organic standards (SA standards) if need looking after every day of the year, usually twice your pig farming is to be sustainable. The SA standards a day. They need to be bought, moved, fenced and fed, cover all aspects of pig management to ensure a sound for which someone has to pay. Eventually they and sustainable organic farming system. If you decide will produce a fair amount of meat, which if you can’t to go organic, most farms will first need to go through eat it all yourself will need to be shared or sold. So, a two-year conversion period where the land is grouping together with like-minded people to share managed organically, but crops and livestock may not the money, time and work responsibilities as well as the be marketed as organic. SA standards can sometimes fruits of all your labours, makes sense. allow a one-year conversion for pigs and poultry. But most importantly for me, it makes the whole The organic focus is on crop rotations and the use business fun.