Traditionally farmers produced pigs to three different weights to satisfy distinct market requirements (the bacon market, the processing market and the fresh pork market). However, advances in management and breeding allow the farmer to produce a heavier and leaner pig that now satisfies most demands. Below we detail typical systems.

In this picture freshly weaned pigs are housed in a "weaner kennel" with infra red lighting and straw to keep them warm. The young pigs keep the house clean and leave their muck outside (note the chewed plastic door which pigs like to gnaw at). Pigs are normally kept in houses like these when they weigh between 7 and 15 kg, (about 25 to 50 days of age).

Pigs are then transferred to a "weaner house" where they are kept in larger groups on a deep litter system. There are several other housing systems for this age of pig which will weigh up to 30 kg.

After leaving the weaner house the pig will go to a finishing house. The one illustrated is a traditional suffolk style piggery with an activity area and an enclosed sleeping area behind the block wall. Weaner pigs will be grown on to a weight of around 100 kg and in this system they are kept in smaller groups by comparison with straw yards.

Pigs on a straw yard. Fresh straw is added regularly and pigs love playing and rooting around in it. Pigs are inquisitive and intelligent animals and respond favourably to good care and attention (stockmanship). An unhappy pig is unlikely to be profitable.

One man and his pigs! These animals are 5 months of age and weigh about 85 kg, they will be ready for the abbatoir in about three weeks having put on another 15 kg in weight.

Pigs on an intensive slatted system. The housing environment is controlled automatically to provide the optimum conditions for growth and health. Although this system does not use bedding, in hot humid conditions the pigs are kept cooler and do not suffer heat exhaustion.

Pigs are typically grown to about 100 kg before they are slaughtered although there are three distinct markets that farmers have tended to produce for. These are the bacon market (animals at 100 kg), the processing market (70 kg) and the fresh pork market (55 kg). In recent years improvements in management, nutrition and pig breeding have meant that animals can be grown onto the larger sizes without becoming fat, thus remaining suitable for the lower weight markets as well.

Further reading for Pigs - Production cycle

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