Jembella Farm: The pigness of the pig

Sunday 23 November 2014

The pigness of the pig

These are the new addition to the farm this week. Three little piggies.
Every year we get our pigs from Peggy and John Stewart from Saddleworth. Peggy loves all animals and her pigs are no exception. I'm proud to grow pigs for the table in a sustainable and ethical way, and Peggy is the perfect pig breeder for my kind of farming. Her sows are NOT confined to sow stalls where they can't turn or move. Her sows farrow (give birth) in lovely roomy accommodation where she might occasionally squash one of her piglets, but that's natures way.
We've all seen pictures in the media of the horrible conditions in the commercial piggeries, but did we know that there are still a few breeders out there who show much more compassion to the animals and operate their farms accordingly?
All of Peggy's pigs are allowed access to paddocks to allow them to be pigs and do pig things like wallow in muddy puddles, dig up dirt, eat grass, play and socialize.

Peggy's breeding pigs are celebrating the "pigness" of the pig.
It was a hot day and they were having the loveliest wallow in their mud puddle. The enclosures are always clean and there is never even a hint of that awful stale piggery smell that whacks you if you drive past a commercial piggery.

Our pigs are five weeks old and just weaned. Inside the shelter is pea straw for them to burrow under and keep warm during the night when it's still quite cool at this time of year.
They will be confined to this yard for the first couple of weeks and then allowed access to the large yard.
I'll feed them pig "weaner pellets" as their main ration whilst introducing small amounts of table scraps and vegetable peelings for the first few weeks. Their little bellies are very fragile and any sudden change to their diet can cause stomach problems and even death. They will gradually get used to eating a varied diet of scraps, fruit, milk etc.
Clean water is available in a heavy container that has been cemented into the ground to prevent the pigs tipping it over.
The pig enclosure has been left empty since the last pigs were processed in March this year. Brian rotary hoed and we planted a crop of oats to freshen the ground and remove any sourness that may have been present. As the pigs ingest some of the dirt, doing what pigs do, we need to be sure it's clean and parasite free.

Two strands of electric wire to prevent digging under the fence.

Our unit wasn't fully charged when we put the pigs in their yard yesterday but we thought they would be OK overnight until the sun charged it up today. While enjoying a much deserved glass of wine on the verandah before dinner, we were joined by our new little friends exploring the garden. Ooops!
Careful herding had them back in their yard and while I kept an eye on them Brian zipped off to borrow a unit from friends overnight.

This is the solar electric fence unit we use for the pig enclosure.

We enjoy eating pork but couldn't do that with a clear conscience until we started raising our own pigs. Well, we were in for a huge treat when we got our first pig to the table. Unbelievable flavour!
Imagine our delight when we met Peggy. The pigs we eat have a great life from beginning to end.

A pig's eye view from the pig enclosure.

2 comments:

Sue25 November 2015 at 23:47
And THAT'S how pigs should be raised , lovely :-)

And now I miss my little porkers even more!!
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custom writing service reviews21 August 2017 at 15:38
Well I don't know why but I've always been very afraid of Pigs. Maybe because all the pigs I ever saw were really dirty and not at all like these ones.
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About Us

Whether you're living in an apartment, in a house in the suburbs or on acres, you can live frugally and sustainably. There are many things you can do to save money, eat ethically and healthily, reduce waste and live an enriched life.
We are Sally and Brian and we live in the Barossa Valley (South Australia) in a 100 year old house on sixteen acres with 2 dogs, 7 cows, 2 alpacas, 5 geese, 35 chickens, 78 sheep and a few bee hives.
Our way of life takes team work and dedication, but over the years we've learned to be more productive without seeming to put in quite so much effort. We've learned through making mistakes and taking a different approach to what the conventional ways would be. Still learning every day and constantly researching old and new methods, we believe that our lives are greatly enriched, we are healthier and we couldn't imagine any other way of life.
Considered to be living The Good Life, people love to visit us on our small farm to learn about our simple living philosophy.

Why do we do it?
Our love of good food, concern for our health and respect for all animals. The further we got into living on the land the more aware we became that most of the standard practices of growing food were not satisfactory. We couldn't eat with a clear conscience.
Milk from sad cows, pasteurized and homogenized into white liquid. Meat from distressed, hormone and antibiotic pumped livestock. Vegetables and fruits grown and sprayed with chemicals. What to do? Grow our own!
Slowly we grew our knowledge and took one step at a time, becoming proficient in one skill before moving on to the next. The learning curves were steep. We fell over and got back up again. There has been some derision and criticism of our approach from a few, but that's life when you swim against the tide.
If we are not the "norm" then so be it. There is nothing "normal" about growth hormones fed to beef, anti-biotics and chemicals fed routinely to chickens, cruelty and disrespect for farmed animals, meals in a box, GM foods, strawberries and tomatoes in winter.
Thankfully the World is waking up to cleaner and more ethical food. We didn't know back then that Organics and Bio-dynamics would become the "new black". The tide is turning and our swimming is becoming easier.