Small-scale pig keeping
The pig industry is made up of a variety of systems, with herds ranging from a handful of sows to thousands. On this page, you will find information and guidance aimed specifically at small-scale pig production.
Coronavirus
We're adjusting the way we work to make sure we deliver what the industry needs during this challenging time.



Events
Due to the evolving situation with coronavirus (COVID-19) and following the latest Government advice, we have taken the difficult decision to cancel physical events until further notice.
We are however running a number of digital events via webinars, have a browse and register to join us. Recordings of online events are available in our Online events and webinar archive.
Webinars
Principles of pig production
If you’re new to pig keeping, or are a small-scale producer, our Principles of pig production webinars are perfect for you. Catch-up on our four-part series with Adrian Cox and Christina Huelsmann-Diamond from Farm Vets, focusing on the different stages of pork production. It’s designed to refresh or provide new entrants with an overview of the breeding, weaning, finishing, growing and farrowing process in pig production.
Farrowing management
Breeding management
Weaning management
Finishing and growing management
Small-scale pig keeping
Keeping pigs is a satisfying experience but, before making the decision to become a keeper, you need to know the basics of:
- Pig husbandry
- Pig health and welfare
- Pig identification (ear tags, ear tattoos, etc.)
- Pig movement licensing
- Biosecurity
- Legislation
You also need to:
- Decide whether you want to keep pigs for meat production, breeding or as a pet
- Do your research to ensure you buy from a reputable source
- Register with a local farm vet and keep the number to hand
- Contact a local knackerman or the National Fallen Stock Company (NFSCo) to remove dead stock, if necessary
- Ensure you have access to the following two documents: The Casualty Pig and The code of practice for the welfare of pigs