Pigs are now kept in purpose built accommodation to provide them with a comfortable environment rather than drafty backyard sties. They are fed on a balanced nutritious diet of proteins and fibre mainly of wheat, barley and soya to provide a healthy lean pig. Many of the traditional breeds have now been replaced by hybrids bred from the best points so the modern pig is a cris cross of Duroc, Tamworth, Gloucester Old Spot and predominantly Large White and Landrace which grow quickly to satisfy the growing demand for lean, tender succulent pork. There are many choices available to the farmer for his husbandry system dependent on the cost of land, availability of feed products, and straw from cereal growing. Basically though the farmer has three main options, to breed the pigs, to rear the pigs for fresh pork or bacon, or to breed and rear the pigs right through to the market place.
Pigs grow very quickly and are normally ready for sale at four to six months of age.
Pigs for pork are normally sold at 75kg live and for bacon are grown to 90kg. Sausages and pies come from the heavier pigs. Pig farming is a very competitive business as modern transport allows pork to be shipped world-wide so the British pig farmer has to be efficient to survive. The industry receives no subsidies from the European Agricultural System and very little support from the UK Government. To maintain our competitiveness the industry has listened to the consumers concerns and now stands alone in providing a product from a secure welfare environment backed by assurance schemes giving total traceability from farmgate to supermarket shelf.