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“Up-to-date methods of hog raising, plus suggestions on breeding, feeding, farrowing and management.”
Public domain film from the Library of Congress Prelinger Archive, slightly cropped to remove uneven edges, with the aspect ratio corrected, and mild video noise reduction applied.
The soundtrack was also processed with volume normalization, noise reduction, clipping reduction, and equalization.
…Pigs can be farmed in free range, being allowed to wander around a village, kept in fields, or tethered in a simple house. In developed countries, farming has moved away from traditional pig farming and pigs are now typically intensively farmed. Today, hog operations are significantly larger than in the past, with most large-scale farms housing 5,000 or more pigs in climate-controlled buildings. With 100 million hogs slaughtered each year, these efficiencies deliver affordable meat for consumers and larger profits for producers.
Individual farm management focuses on housing facilities, feeding and ventilation systems, temperature and environmental controls and the economic viability of their operations. Just as producers have to determine profit margins and types of facilities and equipment for their farm, they must also find the practices that best fit their specific situation. Some procedures and treatments are known to stress the animals and producers should consider the animals’ welfare, health and management in correspondence with accepted husbandry skills…
Almost all of the pig can be used as food. Preparations of pig parts into specialties include; sausage, bacon, gammon, ham, skin into pork scratchings, feet into trotters, head into a meat jelly called head cheese (brawn) and consumption of the Liver, chitterlings, blood (blood pudding or black pudding) are common…
A sty or pigsty is a small-scale outdoor enclosure for raising domestic pigs. It is sometimes referred to as a hog pen, hog parlor, pigpen, pig parlor, or pig-cote. Pigsties are generally fenced areas of bare dirt and/or mud. Both “sty” and “pigpen” are used as derogatory descriptions of dirty, messy areas. There are three contributing reasons that pigs, generally clean animals, create such a living environment:..
Farming pigs outdoors poses a number of problems but the small scale of family farming made it possible to manage these problems. In particular, hogs suffer ‘heat stress’ in high temperatures and have no sweat glands to naturally cool themselves. To cool themselves hogs require access to water or a ‘wallow’, which is an area of mud. Without access to water or mud, pigs are forced to wallow in their own excrement. Normally, pigs avoid their own excrement; unlike other farm animals, pigs do not defacate just anywhere in their pen – they use one corner of it for their ‘bathroom’. Ideally a cement wallow which contains water cools the pig much better, although mud serves to protect pink pigs from sunburn and heat stress, although more pigmented varieties were used on the family farm.. Alternatively, shade may be provided for the animals.
Many family farm hog pens were improvised enclosures made of any material that is handy and free. The size of the pen is often kept small to conserve building material and effort.
Slopping the Hogs
Historically, these farms fed hogs grain, fruit and vegetables that are not fit for sale or family use. Overage produce from the farmer’s market and table and restaurant scraps were often diet elements as well. This practice of ‘swill feeding’ (feeding table scraps) is considered a disease risk today, though this is mainly associated with feeding pigs meat, which is banned in many countries. Hogs were also fed “slops” made from middlings or corn meal stirred with milk and water.
Historically, hogs were also allowed to forage in gardens and orchards after the harvest was over. Such foraging can cause erosion and runoff, but the small scale of these operations prevented this from occurring…