Raising Pigs for Meat

Raising Pigs for Meat

Raising Pigs for Meat: Everything You Need to Know About Pig Farming for Beginners, from Natural Pig Farming to What Can Pigs Eat.

Get all the facts about pigs in this FREE guide

Dear Friend,

OK, so you’ve been researching pigs… or you want to enjoy the superior flavor and texture of naturally-raised pork… or you want to branch out from the livestock you already have.

Whatever your reason for investigating raising pigs for meat, you’ve definitely come to the right place. Here at Countryside, we’re small livestock experts, and we love our pigs! In fact, we’re so dedicated to pigs, we’ve written a complete guide for beginners — from A to Z — and we’re giving it away FREE.

Download it right now!

This is the ultimate beginner’s guide to raising pigs for meat! We publish Countryside & Small Stock Journal, so you know we’ve got expertise you can rely on. Plus, we know exactly what questions you have, and we answer them all in this free guide!

Starting from scratch with raising pigs for meat

This guide is written in straightforward language – no jargon! Plus, it delivers all of the basics. We wrote Raising Pigs for Meat: Everything You Need to Know About Pig Farming for Beginners, from Natural Pig Farming to What Can Pigs Eat to help you …

  • Learn the ins and outs of raising pigs for meat
  • Enjoy the fruits of your labors in fresh, naturally-raised pork
  • Become an expert on raising pigs for meat, no matter what your level of previous experience

In short, the first step to becoming a pig expert is to download this FREE handbook right now!

Let’s start at the beginning: What’s involved in getting started in raising pigs for meat? This guide explains how to select the right stock. You get tips on what to look for in young piglets and what to avoid, what to feed for a balanced diet, and how to provide adequate housing.

Of course, you’ll also want to know what kind of fencing works best for pigs, so we cover that in detail. Because our writers are small livestock experts, you get tricks and tips you won’t find in just any guide to raising pigs for meat. For instance, we’ve got exactly the advice you need on fencing sturdy enough to withstand challenges from a 200-pound plus porker and at the same time contain a 35-pound piglet from slipping out!

Then there are dietary requirements – it’s not as challenging as you would expect! Pigs need more than 30 vitamins and minerals for optimal health. How can you provide such a complex mix without an advanced degree in chemistry? Let the pig do the work! Rooting, digging and foraging in the dirt provides pigs with many of the elements they need.

In other words, you don’t have to experiment with a single thing – just read this free guide to raising pigs for meat and get everything right the first time!

Just the right amount of information on raising pigs for meat.

If you’re searching the Internet for resources on pig farming for beginners, you’ve probably noticed that there’s almost too much information out there. Different ideas about pasture rotation and parasites, suggestions for fencing, theories about what pigs can eat, and vague generalities about how much space is required per pig.

This guide is different: We separate the good from the bad, ignore the in-between and give it to you straight. For instance, there are numerous theories on fencing requirements to contain a 250-pound porker, but this guide sticks with one: Eight-foot long cross-ties set three feet into concrete footing for corner posts, double-braced with treated poles or timbers. Line posts don’t need to be as stout as corner posts, but they should be tough enough to withstand battering. Woven wire fencing, with the addition of an electrified strand a foot off the ground should do the trick.

One day you might be comfortable experimenting on your own, but there’s no need to when you’re a beginner, if you read our guide!

Just to make sure you’ve got the picture, here’s exactly what the guide teaches you, all in that same practical, specific language:

  • What to look for in selecting a pig
  • How to construct sturdy, reliable fencing
  • Shelters for pigs
  • What can pigs eat
  • Health care and diseases
  • Butchering

You’ll learn about 6 potential diseases to be encountered when raising pigs for meat and how to prevent them. You’ll get the housing space requirements for pigs, hints on designing a shelter, advice on feeding requirements and tips and diagrams to build a self-feeder.

In other words – why wouldn’t you read this free guide before you get started in raising pigs for meat?

Complete confidence in raising pigs for meat in 18 pages

Yep, that’s exactly what we want to give you with this free guide: Complete confidence. It will only take you 30 minutes or so to read it, but it will give you all the basics and then some, saving you time, money and aggravation down the road. Even if you’ve never owned any kind of small livestock before, you’ll be completely prepared, ready to tackle this new adventure – and actually enjoy it, instead of losing sleep over it!

For instance, many people new to raising pigs for meat would fret about worm infestations. Relax: Prompt and regular manure removal will go a long way towards fending off worm infestations. For example, if worm eggs show up in the pig’s feces, the shovel and a trip to the manure pile will eliminate that problem. And that’s it! No worries.

Then there’s the tricky question of when the time is right for butchering. Fortunately the feeding and growth cycle culminates at the ideal time for this task. Generally, hog butchering takes place in the fall after the crops and garden have been harvested, before the cold blasts of winter, but when the weather is brisk enough to chill the meat without the need for a walk in cooler. Read up on the possible methods of curing your own hams, and you might even try this neat trick:

For a dry cure, take five pounds of brown sugar, five pounds of non-iodized salt, and two ounces each of black pepper, cayenne pepper, and saltpeter. Combine ingredients thoroughly and rub the mix all over the meat. Make sure to rub the cure in well, especially around the bones. Leave the meat sitting overnight in an animal- and insect-proof place. Allow for seepage, as much of the moisture will be drained away. Repeat the dry cure application every day for a week, turning the meat upside down on alternate days.

As you can see, we’ve removed most of the obstacles you might perceive to natural pig farming, just by writing this guide! We want you to enjoy raising pigs for meat, not just suffer through it.

So why not download the free guide right now, and start planning your natural pig farming venture immediately? Once you see all the steps to take and how to execute them, it will start to seem much less challenging than you might have thought. A use for surplus garden produce and milk, natural garden tilling and fertilization, companionship, and flavorful high-quality meat – what’s not to love about pigs? Read the guide right now!

Yours for happy, healthy, productive pigs,

Mike Campbell
for Countryside

PS: Did you know that when raising pigs for meat it’s wise to have more than one animal? Having more than one mouth at the feed trough provides competition for food and an incentive to eat and put on weight faster.

PPS: Remember, this useful guide is absolutely FREE and instantly downloadable. There’s no need to wait to get this expert, hands-on advice from Countryside!