# Sovereignty Module: Raise the Swine

## 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

1. Feed conversion 3.5:1 (best of any livestock). Slaughter weight 225-275 lbs at 5-7 months.
2. Electric fence: train piglets young. 2-3 strands, bottom wire 6 inches from ground. They learn fast.
3. Wallow is essential (pigs cannot sweat). Mud or water. Overheating kills pigs quickly in summer.
4. Scald at 145-150F for 3-5 minutes. Too hot = skin sets (won't scrape). Too cool = hair won't release.
5. Chill carcass 24-48 hours at 34-38F before butchering. Rigor mortis must pass for tender meat.
6. Cure #1 (sodium nitrite): 1 tsp per 5 lbs meat. Prevents botulism. Required for all cold-smoked/cured meats.
7. Bacon: 2% salt + 0.25% cure #1 by weight. Dry cure 7-14 days. Rinse. Dry overnight. Smoke at 200F.
8. Lard rendering: cut fat small, low heat (250F), strain when cracklings are golden. Leaf lard = premium for baking.