Charlotte Pemberton
Why Weaners Are Perfect For Smallholders
Weaner pigs are young pigs that have just been taken from their mother, typically between eight and ten weeks old and weighing around 20 to 30 kilogrammes. They are the ideal starting point for a smallholding because they are hardy, grow quickly, and turn a modest amount of feed into a freezer full of pork. Two weaners is a sensible number for most smallholdings – pigs are social animals and do better in pairs, and two will give you roughly 100 to 120 kilogrammes of meat between them. Before you collect them, though, you need the infrastructure in place. Pigs are powerful, curious, and determined, so good preparation is not just kind, it is essential.
Housing: The Dry Arc And Deep Bedding
Every smallholding pig needs a dry, draught-free place to sleep. A traditional pig arc – whether wooden or plastic – is ideal. For two growing weaners, choose an arc that is at least 2.4 metres long by 1.8 metres wide, with a raised floor or a thick layer of bedding to keep them off damp ground. Barley straw is the best bedding; it is absorbent and less dusty than hay. Put the arc on well-drained ground, facing away from prevailing winds, and never site it in a hollow where water collects. Pigs love to root, so rotate the arc every few weeks to fresh ground to prevent a muddy wallow from forming and to break the parasite cycle. In summer, ensure there is shade – a simple tarpaulin over one end of the arc works well. Check the bedding daily and top it up; a deep litter system that you muck out every few months keeps the pigs clean and warm.
Fencing: Secure Electric Boundaries
Electric fencing is non-negotiable for pigs. They will test every weak point, and a pig that escapes can cause havoc. Use two strands of polywire or a pig netting with an electric offset. The bottom strand should sit about 20 to 30 centimetres off the ground, with the top strand at 60 centimetres. Pigs root under fences, so the bottom wire must be low enough to catch them on the snout. Invest in a powerful energiser – at least one joule of output – and install a good earth stake in damp soil. When you first bring your weaners home, pen them in a small electric-fenced area for three or four days so they learn to respect the fence. Check the voltage daily with a fence tester; anything below 4,000 volts is a warning sign. Keep grass and weeds cut back so they do not short the wire. Never rely on post-and-rail alone – pigs will lean, push, and rub until something gives.
Clean Water And A Balanced Diet
Fresh, clean water must be available at all times. A growing pig drinks between 10 and 20 litres a day, more in hot weather. A wall-mounted automatic drinker or a heavy-duty trough works well, but clean it every day – pigs will not drink stale water, and dirty water spreads disease. For feed, use a balanced pig nut with 16 to 18 per cent protein. Start your weaners on about half a kilogramme per pig per day, split into two feeds, and gradually increase to 2 to 2.5 kilogrammes per pig as they grow. You can supplement the nuts with fruit and vegetable trimmings from your garden or allotment – windfall apples, carrot tops, courgette gluts. Important: in the UK it is illegal to feed kitchen scraps that have been in a domestic kitchen, or any catering waste, to pigs. This is a strict biosecurity rule to prevent diseases like foot-and-mouth. Stick to fresh, uncooked plant waste and proper pig nuts. Always provide a mineral lick, and never overfeed – fat pigs are unhealthy and produce poor-quality pork.
Routine Care And Health Checks
- Walk among your pigs daily. This gets them used to you and lets you spot problems early.
- Check for signs of worms – dull coat, poor growth, or scouring – and worm regularly with a pig-specific product.
- Watch for lice and mange; treat with a licensed pour-on if needed.
- Keep a close eye on their feet. Muddy ground can cause foot problems, so rotate the arc and use woodchip in gateways.
- Make sure they always have shade and a wallow in hot weather. Pigs cannot sweat, so a shallow mud wallow helps them cool down.
Finishing Pigs Humanely For The Freezer
Your weaners will be ready for the freezer at around 20 to 24 weeks old, when they weigh between 70 and 90 kilogrammes live weight. The ideal carcass weight is 50 to 60 kilogrammes, which gives you a good ratio of lean meat to fat. Book your local abattoir well in advance – at least six to eight weeks ahead – and plan the transport carefully. Withdraw feed for 12 hours before departure, but never withhold water. Load them calmly using boards, not electric goads, and keep the trailer quiet and well-bedded. After slaughter, ask the abattoir to hang the carcass for five to seven days, which improves flavour and tenderness. Then have it butchered into the cuts your family actually eats – sausages, bacon, chops, and roasts. There is no better feeling than filling your freezer with pork you have raised yourself, knowing every stage was done with care. Done well, raising weaners is one of the most rewarding projects a smallholder can take on.
