Getting Started Checklist

Raising pigs on a small homestead requires careful planning, but they’re great for meat, land clearing, and even composting scraps. Here’s a detailed, no-fluff checklist to set you up for success.

1. Planning & Regulations

Check local laws – Look up zoning rules, livestock restrictions, and slaughter laws in your area. Visit our local regulations page
Stocking density – Keep it small and manageable—ideally 2-6 pigs for under an acre

2. Shelter & Fencing

Pig Shelter – A simple A-frame, hoop house, or three-sided lean-to works well; at least 40 sq. ft. per pig
Roof & shade – Provide a waterproof cover and shade, especially in hot months
Deep bedding – Use straw, wood chips, or hay, and replace weekly to keep things dry
Strong fencing – Use hog panels (36”+), woven wire, or electric fencing to prevent escapes
Mud control – Install gravel, pallets, or wood chips in high-traffic areas to avoid pig-made swamps

3. Feeding & Water

Feed plan – Expect to feed 5-7 lbs of feed per pig per day (less if supplementing with scraps)
Feed storage – Use metal or heavy-duty plastic bins to keep out rodents
Supplemental feed – Great options: garden scraps, fallen fruit, milk, eggs, acorns, etc
Watering system – Set up automatic nipple drinkers or a rubber trough (pigs drink 2-5 gallons/day)

4. Waste & Odor Management

Composting manure – Mix pig waste with straw, leaves, or wood chips to create rich compost
Odor control – Sprinkle ag lime, biochar, or wood chips in high-traffic areas
Pen rotation – Move pigs every few weeks if using mobile fencing to prevent compacted, smelly soil
Drainage planning – Avoid low spots—pigs love to turn them into mud pits

5. Health & Vet Care

Find a vet – Not all large animal vets treat pigs. Find local livestock vets on the Health & Services page.
Basic medications – Keep dewormer, wound spray, and electrolytes on hand
Tusk & hoof trimming – For longer-term pigs, check for overgrowth
Watch for illness – Signs of trouble: diarrhea (scours), lethargy, coughing, poor appetite

6. Butchering & Processing (If Raising for Meat)

Processing plan – Decide if you’re butchering at home or using a processor months in advance. Find local butchers on the Health & Services page.
Slaughter weight – Ideal homestead pig size: 250-300 lbs (6-8 months old)
Equipment for home butchering – You’ll need:

• Scalding setup (hot water barrel or propane burner) for hair removal
• Knives, saws, gambrel hooks, cutting table
• Cooler or chest freezer to store meat
  Render fat for lard – If keeping back fat, plan for lard rendering (great for cooking & soap-making)
  Use every part – Save organs, bones, and blood for broth, dog food, or garden fertilizer

7. Bonus: Making Pigs Work for You

Land clearing – Pigs will till up land if you move them strategically overgrown areas
Compost helpers – Pigs love eating food scraps, old dairy, and garden waste, reducing food waste
Self-sufficiency – Raising pigs can provide bacon, ham, sausage, and lard for a year!