First and foremost, it is essential to have an understanding of the different breeds of pigs. Most pig breeds used for meat production fall into two categories: white breeds or heritage breeds. White breeds such as Landrace, Yorkshire, and Duroc grow quickly and are efficient feed converters. Heritage breeds such as Berkshire, Tamworth, and Hampshire are known for their tender meat and excellent flavor, although they take longer to mature. The number of pigs you raise will determine how to raise pigs for profit or just for their meat.

Pigs need a comfortable living area, which should be dry, draught-free, and warm enough to keep out the cold. The minimum space required per pig is about 25 square feet (2.3m2). Pigs are also notorious for rooting and digging up the ground, so it is essential to have secure fencing to keep them contained. Pigs should have access to fresh water at all times, and their living area should be cleaned out regularly to prevent the spread of diseases.

Pigs are omnivores, which means they eat both plants and animals. Feeding pigs a balanced diet is essential for their health and growth. Piglets need protein-rich feeds such as milk replacers, while adult pigs require diets that include fiber, protein, and carbohydrates. Providing pigs with a diverse diet will help them grow efficiently and improve their meat quality.

Keeping healthy pigs is crucial to meat production. Pigs should be vaccinated against common diseases, and their environment should be kept clean to avoid the spread of bacteria and parasites. Owners should observe their pigs' behavior and appearance closely to detect any signs of illness such as lack of appetite, labored breathing, or vomiting.

The process of slaughtering and processing pigs for meat requires some knowledge and preparation. Before slaughtering, it is essential to check local regulations and obtain all necessary permits. Most people either hire a professional slaughterhouse or perform the process at home. After slaughtering, the pig's meat must be processed quickly to prevent spoilage. Processing can include smoking, curing, and packaging of the meat for storage.

Raising pigs for meat can be a rewarding and cost-effective way to sustain your family's needs. On a typical smallholding it’s necessary to learn how to raise feeder pigs. At the outset, they weigh 40-60 pounds and grow to weigh 240-270 pounds when ready for slaughter. Remember that raising pigs requires effort, knowledge, and preparation, and owners should have a good understanding of the basic requirements of raising pigs for meat. This article has covered essential topics such as pig breeds, housing and facilities, feeding pigs, health and disease prevention, and slaughter and processing. With the right resources and planning, raising pigs for meat can be a valuable addition to any homestead or farm.