Pastured Pigs

Join us for a morning all about pastured pigs and how to set up your own enterprise. 

• How do pigs fit into a regenerative farming system? 
• Can their diet be sustainable? 
• How can they be pastured?

We will aim to answer all these questions and more with the help of farmers who have already taken the plunge and are keeping pastured pigs.

Whether you’re looking to start keeping pigs or you’re already an established pig farmer, this course is for you.

We’ll explore the history and changes to the pig industry, welfare considerations, feed alternatives and biosecurity and we’ll hear from farmers who are keeping pigs at pasture. They’ll explain how they’re making it work and explore the challenges and benefits.

Speakers

Helen Wade from East Leach Downs Farm have 85 British Saddleback and British Saddleback Cross sows, farrow to finish and grazed over herbal leys, the pigs are also fed with an organic soya-free diet grown by themselves and a couple of neighbours. East Leach Downs Farm also employ two first generation farmers to support their pig enterprise.

Amy Chapple from Redwoods Farm breeds and finishes traditional breed pigs, which are mainly kept outside on pasture or in woodland and are moved regularly to provide them with fresh food. This also helps to keep their brains engaged and allows the pasture to regrow behind them.  The pigs are used to sow seed which they bury under a thin layer of soil using their snouts, reducing the need for machinery.

Flavian Obiero is a Hampshire County Farms tenant at Tynefield Farm in Titchfield. He manages 61 acres of permanent pasture and woodland with his partner Nikki and son Noah. They have Tamworth pigs, ex-dairy goats and a mixed-breed sheep flock. All the animals are destined for meat. They currently sell through their butchery, catering business and select markets. 

You’ll leave this course having learned about:

• Infrastructure - fencing, water and shelter
• How to rotate the pigs around the farm
• What to feed and can it be soya free?
• Processing and marketing the produce

After all that talk about rearing pigs, we’ll get to taste the results by enjoying a lunch of local pastured pork accompanied by seasonal veg from the Kitchen Garden at FarmED.

You’ll leave with a plan for your pastured pig enterprise and a new network of contacts in the industry.

Tiered Pricing

Delivery of our mission is a collective effort and our values embrace inclusivity and diversity. We don’t want price to be a barrier to anyone visiting FarmED or attending our events. Read more about our tiered pricing policy here.

North East Cotswolds Farmer Cluster & Cherwell Farmers Group

We can offer discounted tickets to NECFC and Cherwell Farmers Group members, please email kate@farm-ed.co.uk for a discount code.

We like to take photos and occasionally videos of our events to use on our website and social media, please let us know if you do not want to be photographed.

Cancellation Policy

We understand that there may be times when you need to cancel your booking.  Our cancellation policy is outlined here.