Pastured Pigs

Whether you’re looking to start keeping pigs or you’re already an established pig farmer, this course is for you. Join us for a morning all about pastured pigs and how to set up your own enterprise.

We’ll explore 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. 

How do pigs fit into a regenerative farming system? What are the issues concerning herd health in a pastured, outdoor 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 and experts who have already taken the plunge and are keeping pastured pigs.

You’ll leave this course having learned about:

• Pig health and welfare issues
• 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

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

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.

Speakers

Nick Francis is a first generation farmer and set up  Paddock Farm in 2009 with his brother Jon. Their initial aim was to produce the ultimate pork from native-breed free-range pigs but they’ve gone on to supply many of the country’s top chefs with a whole range of meat, eggs and vegetables. The farm uses agroecological systems to produce pasture-raised Tamworth pork, Hereford cattle and super-free-range eggs. All produce is all sold direct through the farm’s own retail or wholesale food business.

Richard Pearson BVSc MRCVS from the George Vet Group Pig Practice is a vet with 30 years experience in practice with pigs. Over the last 15 years he has developed a speciality in the outdoor sector for pig keeping as well as gilt management, health surveillance, and veterinary medicines. He is an advocate of local food systems and strongly believes that  healthy animals equal healthy food and healthy humans. Richard will look at the challenges of outdoor pig keeping from a vet’s perspective - including the importance of interactions of animals within their kept environment. Richard is a past President of the Pig Veterinary Society, chaired PVS Meds Group and has contributed to RUMA Target Task Force in helping to plot a path forward for antibiotic use in the pig sector.

Arrival and timings information

Please arrive at 9:30am. The course will be expected to finish at 1pm after which you will get a freshly prepared, nutritious lunch from the FarmED Cafe where you will be able to network with other guests.

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 matt@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.