Sovereignty Module: Raise the Swine
Raise the Swine
Complete Pig Raising, Pork Processing, and Charcuterie Guide
Complete Pig Raising, Pork Processing, and Charcuterie Guide
Pigs convert waste into protein faster than any other livestock. This campaign covers housing, feeding, breeding, slaughter, and preservation of pork products.
Chapter 1: Breed Selection
| Breed | Purpose | Mature Weight | Growth Rate | Temperament | Foraging Ability | Litter Size |
|---|---|---|---|---|---|---|
| Berkshire | Meat (premium) | 500-600 lbs | Moderate | Docile | Good | 8-10 |
| Hampshire | Meat (lean) | 550-650 lbs | Fast | Active | Moderate | 9-12 |
| Duroc | Meat (marbled) | 600-750 lbs | Fast | Calm | Good | 10-12 |
| Yorkshire (Large White) | Meat + breeding | 550-700 lbs | Fast | Docile | Moderate | 10-14 |
| Tamworth | Bacon/foraging | 500-600 lbs | Moderate | Active | Excellent | 6-10 |
| Gloucestershire Old Spots | Homestead/foraging | 500-600 lbs | Moderate | Very docile | Excellent | 8-12 |
| Kunekune | Small homestead | 150-250 lbs | Slow | Very docile | Excellent (grazer) | 6-8 |
| Mangalitsa | Lard/charcuterie | 300-400 lbs | Slow | Calm | Good | 5-8 |
Chapter 2: Housing and Management
| Component | Specification | Purpose | Notes |
|---|---|---|---|
| Space (indoor) | 8 sq ft per pig (minimum) | Shelter, sleeping | Pigs need shade and rain protection |
| Space (outdoor) | 20-50 sq ft per pig (pen) or 1/4-1 acre (pasture) | Exercise, rooting, foraging | Rotational pasture ideal |
| Fencing | Electric (2-3 strands) or hog panels (34 inches high) | Containment | Train to electric fence with bait wire first |
| Wallow | Mud pit or shallow pond | Temperature regulation (no sweat glands) | Essential in summer. Pigs overheat easily. |
| Shelter | Three-sided, deep bedding (straw) | Wind/rain/sun protection | Draft-free in winter. Shade in summer. |
| Water | 3-5 gallons per pig per day (more in heat) | Hydration | Nipple waterers or heavy troughs (they flip light ones) |
| Farrowing area | Separate pen with guard rails or farrowing crate | Prevents sow from crushing piglets | Guard rails: 8 inches from wall, 8 inches high |
Chapter 3: Feeding
| Feed | Protein % | When | Amount | Notes |
|---|---|---|---|---|
| Starter (creep feed) | 20-22% | Birth to 40 lbs | Free choice | Begin at 2-3 weeks alongside nursing |
| Grower | 16-18% | 40-125 lbs | 5-7 lbs/day | Fastest growth phase |
| Finisher | 14-16% | 125 lbs to slaughter | 6-8 lbs/day | Reduce protein, maintain energy |
| Corn/grain | 8-10% | Supplement/finisher | Part of ration | Energy source (fattening) |
| Kitchen scraps | Variable | Supplement | Limited | NO raw meat (disease risk). Cooked scraps OK. |
| Pasture/forage | Variable | Supplement (reduces feed 20-40%) | Free choice | Rotational grazing. Pigs root AND graze. |
| Whey/milk | 12-14% | Supplement (excellent) | 2-4 gallons/day | Excellent protein source. Pigs love it. |
Feed conversion: Pigs convert feed to meat at approximately 3.5:1 ratio (3.5 lbs feed = 1 lb gain). Best of any livestock. Pasture-raised pigs: 4-5:1 (slower but lower feed cost).
Chapter 4: Slaughter and Butchering
| Step | Action | Temperature | Details |
|---|---|---|---|
| 1 | Withhold feed 24 hours (water OK) | - | Empties digestive tract |
| 2 | Stun: .22 rifle to forehead (X between ears and eyes) | - | Instant unconsciousness. Humane. |
| 3 | Stick: cut throat immediately after stunning | - | Sever carotid arteries. Bleed 3-5 minutes. |
| 4 | Scald: immerse in 145-150F water | 145-150F | 3-5 minutes. Test: hair pulls easily. |
| 5 | Scrape: remove all hair with bell scraper or knife | - | Work quickly while skin is hot |
| 6 | Eviscerate: open belly, remove organs carefully | - | Do NOT puncture intestines or bladder |
| 7 | Split carcass: saw down backbone into halves | - | Meat saw or reciprocating saw |
| 8 | Chill: hang in cooler at 34-38F for 24-48 hours | 34-38F | Rigor mortis must pass before cutting |
| 9 | Butcher into primal cuts | 34-38F | See cut chart below |
Chapter 5: Primal Cuts and Uses
| Primal Cut | Location | Best Preparations | Preservation Method |
|---|---|---|---|
| Shoulder (Boston butt) | Upper front leg/shoulder | Pulled pork, roasts, sausage | Smoke, cure, grind for sausage |
| Picnic (lower shoulder) | Lower front leg | Slow roast, ground for sausage | Smoke (picnic ham), grind |
| Loin | Along backbone | Chops, roasts, tenderloin | Fresh, smoke (Canadian bacon) |
| Belly | Underside | Bacon, pancetta, braised | Cure + smoke (bacon), salt cure (pancetta) |
| Ham (leg) | Rear leg | Roasts, cured ham | Cure + smoke, dry cure (prosciutto) |
| Ribs (spare ribs) | Side of belly | BBQ, braised | Fresh or smoke |
| Jowl | Cheek/jaw | Guanciale, cured like bacon | Salt cure (guanciale), smoke |
| Hocks | Lower legs | Soups, braised, smoked | Smoke, braise |
| Fat (back fat, leaf lard) | Back, kidney area | Rendering, sausage, pastry | Render to lard. Leaf lard = best for baking. |
| Head | Head | Head cheese, stock | Simmer for head cheese |
Chapter 6: Curing and Smoking
| Method | Salt Ratio | Time | Temperature | Result |
|---|---|---|---|---|
| Dry cure (bacon) | 2% salt + 0.25% cure #1 by meat weight | 7-14 days (refrigerated) | 36-40F | Bacon (smoke after curing) |
| Wet brine (ham) | 1 cup salt + 1 cup sugar per gallon water + cure #1 | 1 day per 2 lbs meat | 36-40F | Brined ham (smoke after) |
| Dry cure (prosciutto) | Pack in salt (generous) | 2 weeks salt + 12-24 months hanging | 55-65F, 65-75% humidity | Prosciutto (no cooking needed) |
| Hot smoke | After curing | 4-12 hours | 200-275F (internal temp 150F+) | Cooked + smoked (ready to eat) |
| Cold smoke | After curing | 12-72 hours | Below 90F | Smoke flavor without cooking (must be cured first) |
Cure #1 (Prague powder #1): 6.25% sodium nitrite + 93.75% salt. Use at 1 teaspoon per 5 lbs meat. Prevents botulism in cured meats. ESSENTIAL for any meat cured below cooking temperature. Do NOT exceed recommended amounts.
Reference Card
- Feed conversion 3.5:1 (best of any livestock). Slaughter weight 225-275 lbs at 5-7 months.
- Electric fence: train piglets young. 2-3 strands, bottom wire 6 inches from ground. They learn fast.
- Wallow is essential (pigs cannot sweat). Mud or water. Overheating kills pigs quickly in summer.
- Scald at 145-150F for 3-5 minutes. Too hot = skin sets (won't scrape). Too cool = hair won't release.
- Chill carcass 24-48 hours at 34-38F before butchering. Rigor mortis must pass for tender meat.
- Cure #1 (sodium nitrite): 1 tsp per 5 lbs meat. Prevents botulism. Required for all cold-smoked/cured meats.
- Bacon: 2% salt + 0.25% cure #1 by weight. Dry cure 7-14 days. Rinse. Dry overnight. Smoke at 200F.
- Lard rendering: cut fat small, low heat (250F), strain when cracklings are golden. Leaf lard = premium for baking.
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