Newsletter

September 2020

Introduction

Hello everyone! This is the first of what we hope to be a regular newsletter for our dedicated producers.

Our Piggy Co-op has gone from strength to strength over the last few years. For this reason we have plans to develop the set up further in several ways and this is one way for us to keep everyone in the loop.

We will also be including advice columns, farmer profiles, and other bits and pieces. We value your feedback so please do not hesitate to let us know if you have any suggestions of things you would like to see.

News

To help develop Our Piggy Co-op, we have enlisted the services of a veterinary advisor!

This advisory service will be funded centrally by Our Piggy Co-op so there will be no direct cost to the producer.

He will also be responsible for establishing and maintaining our welfare standards.

We pride ourselves on our high standards of welfare so it is important that this is both consistent and accountable across all farms. Our policy is simple:

Happy pigs = Healthy pigs = Productive pigs = Tasty pigs

“Pigs in Blankets”

It will not be news to any of our outdoor producers that pig farming outside in winter is seriously hard work! Despite being fond of a muddy bath on a sunny day, pigs can really suffer during long, wet, cold winters.

All animals have a Lower Critical Temperature (LCT). This is the temperature below which they have to use energy to stay warm. The LCT varies depending on age, moisture, and other factors but is usually somewhere between 11–15°C in pigs. Every °C that the temperature goes below the LCT means that more energy (feed) is required.

For this reason it is vital that we take steps to ensure that pig welfare, and by extension meat quality, does not suffer during the colder months.

Feed More

The amount of feed required when pigs are cold may be more than three times greater than when they are above their LCT. Simply put, this means that more feed needs to be provided.

Outdoors or indoors, ad lib feeding is the most effective way of getting these larger amounts of feed into pigs with a minimal increase in labour. When managed well ad lib feeding ensures that food is there when pigs want it, less feeding space is required, and bullying is reduced.

We are pleased to announce that we have sourced a well-designed ad lib feeder from our friends at O’Donovan Engineering. These are available to our producers at a good rate but we will need to order as a group

For more info about these feeders or for further advice on how to implement ad lib feeding and improve feeding efficiency please contact us

Maintain Housing

Just as the stretch in the evening is starting to really shorten, now is the time to check if your housing is fit for purpose for the harsher months ahead.

As discussed above, cold pigs require more expensive feeding so investing some time and money into improving housing makes sense economically. All housing, whether outdoor or indoors, should be well built; draft free; and well insulated where possible.

Seal any unnecessary holes, especially where housing meets the ground (but remember to maintain ventilation, preferably above pig height)
Raise housing on mounds so that any water drains freely away
Face open doors away from prevailing winds and provide cover with windbreaks
Ensure each pig has enough space so none are stuck outside in inclement weather or in draughty corners.
Insulate housing by incorporating insulation into walls where possible and providing plenty of deep, dense bedding

Choose Sites Carefully

Thought must be given to field conditions where pigs are to be kept out over winter. Sheltered, dry, and free draining land is ideal. Land may be stony as this facilitates drainage however areas with flinty, sharp stones should be avoided or lameness will become an issue.

Consider what ground has been like in previous years, the best locations within the field for housing and feeding, as well as practical issues such as accessibility. Choosing the right site can make all the difference for the pigs’ but also your own quality of life during muddier days.

Move Indoors

The reality is that keeping pigs to the required standards outdoors in winter is challenging and for this reason we frequently see a noticeable depreciation in the quality of meat produced outdoors during these months. This, combined with the economic pressure of the additional feed required, may mean that moving to a seasonal pattern is a necessity for some producers.

If facilities are available, indoor straw penned rearing (ideally with some outdoor access) is our preferred method of production during the winter months. These systems are conducive to better pig welfare and a more consistent finished product. We are happy to develop these systems with you so get in touch for more info.

We will be paying the same price per kg for indoor straw pen reared pigs as we do for outdoor reared pigs during the period (October 31st – March 1st).

Likewise, if you are motivated to succeed and can provide adequate conditions, then rearing pigs outdoors to the required standard in winter is possible and we are here to support and advise you as necessary.

Traditional Vs Conventional

We are frequently asked by our producers which breeds are best to rear: traditional breeds, such as Saddleback or Tamworth, or conventional hybrids which are generally crosses between Large White, Landrace, and Duroc.

At Our Piggy Co-op we love the character of traditional breeds but we actually require both types of carcase depending the end product they are destined for.

The answer as to which is the “best” is never a straightforward one and depends on several factors. Here is a brief overview:

Match the pig to the system – The traditional breeds are generally held to be hardier so may be preferable for outdoor rearing. Indoors, where the elements are less of an issue, commercial hybrids will ultimately grow faster and produce a leaner carcase.
What’s for dinner? – Conventional hybrids are designed to turn highly rich feed into lean muscle as quickly as possible. Traditional breeds on the other hand benefit from the opportunity to graze less energy dense feed such as grass or other forage crops if these are available. This can pace their growth and allow them to build more muscle before becoming fat.
Slaughter at the right time – traditional breeds can tend to run on to fat much more easily than commercial hybrids which have been bred to be leaner. Excessively fat pigs are difficult to process and therefore may incur a price penalty so should be slaughtered prior to reaching that point.
please note that your booking date is adjustable with enough notice please contact us for more information

Whatever your choice of breed, we want you get the most out of them.