BY DEBORAH NIEMANN
CRYSTAL FARMER/SHUTTERSTOCK
Whether you want better tasting pork, healthier pork, less expensive pastured pork or more food security, growing your own piglets from weaning to slaughter is a great way to have it all. Pigs were initially temporary residents on our farm, arriving in spring after weaning and then going to the processor in the fall before the pastures were barren. We started with two Tamworth barrows (castrated males) in 2004 and raised them for about six months. After having one bite of our homegrown pork, we couldn’t go back to store-bought. We’ve been raising our own pork ever since.