Many heritage breed pigs are well suited for raising outdoors, on pasture, and in the woods. They retain foraging skills and mothering instincts needed for outdoor production. Slow growth and a diverse diet add flavor, and consumers and chefs are enjoying this addition to the table.
This guide is offered for farmers who wish to learn more about raising traditional old-type hogs using both historic pasture-based management practices and modern information. Building Knowledge and skill will help farmers produce high quality, market-ready products to benefit the farm’s bottom line and conserve heritage breeds.
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