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.

Modern Heritage Swine  Series Guide

  • Keys to Cost Management for Extensive Pork Production
  • Common Health Concerns and Diseases of Pastured Pigs
  • Biosecurity for Pastured Pigs
  • Breeding Heritage Pigs
    • Selecting Breeding Stock for Heritage Hogs –  new page from guide
      • Guinea Hog breeding recommendations
      • GOS breeding recommendations
      • Large Black pig breeding recommendations
      • Ossabaw Island hog breeding recommendations
      • Red Wattle hog breeding recommendations
    • Control of Inbreeding for Productivity and Genetic Conservation in Swine
    • Artificial Insemination Basics for Pastured Pigs (move AI video links from home/landing page?)
    • Detection of Estrus in Pigs – add new page from guide
    • Preparing for Farrowing – add new page from guide
  • Feeding Pigs in Extensive Production – add new page from guide
  • Heritage Hog Processing
  • Marketing Your Heritage Pork Products


This Guide series is produced by:

The Livestock Conservancy logo

University of MO logo

Supported financially by:

Southern SARE Logo