Pastured Pigs - SOLD OUT

Do pigs fit into a regenerative farming system? Can their diet be sustainable? Can they be pastured?

We will aim to answer all these questions and more. Whether you are looking to start keeping pigs or you are already an established pig farmer, this course is for you.

We will explore the history and changes to the pig industry, welfare considerations, feed alternatives and biosecurity.

We will hear from farmers who are keeping pigs at pasture, let's hear how they are making it work and explore the challenges and the benefits.

Pigs are well known for rooting up pasture but did you know they will also graze if given the opportunity? Cotswold Seeds will guide us through establishing and managing herbal leys for pigs. 

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

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

We will hear from the following farmers:

Helen Wade from East Leach Downs Farm has 45 organic sows with all progeny spending their entire lives outdoors, able to dig, root and graze herbal leys. The herd is being converted to a native breed, the British Saddleback, they are an organic farm and are certified by the Soil Association and assured by RSPCA Freedom Foods.

Amy Chapple from Redwoods Farm breeds and finishes traditional breed pigs, they are mainly kept outside on pasture or in woodland and are moved regularly to provide them with fresh food. This helps to keep their brain engaged and allows the pasture to regrow behind them.  They also use the pigs 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 & woodland with his partner Nikki & son Noah. They have Tamworth pigs, ex-dairy goats & a mixed-breed sheep flock. All the animals are destined for meat. They currently sell through their catering business & a few markets. Future plans include selling more locally & also setting up a butchery facility on the farm, processing fresh pork & cured meats.

Testimonials

"Always inspiring to meet farmers looking to run their enterprises in a way which reduces their carbon footprint while maximising the wellbeing of their animals." - Attendee, 2023

"I really liked the small tables and small group discussions, as they were accessible and didn’t feel overwhelming." - Attendee, 2023

"Excellent introduction for those new to extensive pig keeping." - Attendee, 2023

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.

If cost is a barrier to you attending, then please do ask us for financial support. The FarmED Bursary offers free or subsidised places to those that will benefit most.

North East Cotswolds Farmer Cluster

We can offer discounted tickets to NECFC 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 where you need to cancel your booking.  Our cancellation policy is outlined here.