Generally, piglets are called weaners until they reach 20 kg live weight at about 8 weeks of age. It is customary to wean pigs from 3 to 5 weeks of age. If pigs are weaned at 3 weeks or younger they should weigh a minimum of 5 kg.

You’ll want to know about both. Pigs will grow from a birth weight of four pounds to a finishing weight of 250 pounds in five and a half months.

Pigs should reach market weight (275 pounds) by 18-20 weeks of age. Pigs in the nursery will gainabout 1 pound per day and use about 1.5 lbs.

Most pig farmers buy “weaners,” piglets about two or three months old that are no longer reliant on their mother’s milk; they then raise the pigs to slaughter weight (typically about 250 pounds), which on factory-style farms is attained by the time they’re 6 months old.

Cost to Raise a Pig (Winter Months) Pigs eat more in the winter to maintain body temperature, and they also eat more as they get larger. All in all the feed conversion rate drops dramatically. Up here in the north country, winter is long and cold, and that’s 6 months of eating at around $2.50 of feed per pig per day.

They are hearty, simple to raise and produce an extreme amount of meat in an amazingly short amount of time. If you’ve ever wondered what it would be like to raise pigs, look no further! Easy, Fun, Cute I think pigs are one of the easiest farm animals to raise.

for two pigs. There is no magic to the math, just double the amount of square feet available for two pigs and triple it for three pigs, easy! That works out to 80 square feet per pig, 160 square feet for two pigs and so on.

Although they can eat grass, most pigs can’t live on grass alone. Kunekune pigs are the only true grazing species, who can survive just by eating grass in the spring and summer, when it’s most rich.

These are some precautions:

1. Taking care that the show pigs are healthy when they arrive on the farm.
2. Using isolation practices to prevent disease.
3. Using good health management practices.
4. Providing plenty of fresh, clean water.
5. Changing rations slowly.

A 250 lb. hog will yield approximately 144 lbs of retail cuts. Around 28% of a hog’s live weight is inedible product re- moved during the slaughter and dressing procedure bringing our 250 lb. live hog to 180 lbs.

For the 250 pound hogs yielding more than 75 percent the total wholesale weight is 31,861pounds and is valued at $26,582 or $132.91 per head.

Barley is probably the best all-round grain for pigs. Feed it crushed or steeped in water to soften. Meat meal provides good protein. Here are the other feed options I use to give the meat great flavour, all grown myself.

One of the cheapest ways to feed your pigs is to find a day-old bread store or your local bakery. Some bakeries will sell you their day-old products extremely cheap or for free just to get them out of their way.

Pigs can consume the majority of common garden items. What not to feed pigs from the garden are unripened tomatoes, raw potatoes, raw sweet potatoes, parsnips, celery, celery root, parsley, onions, avocados, and rhubarb.