Introduction to keeping pigs
- Price: £65
- Topics: Smallholding
This one-day course introduces participants to the processes and legislation that apply to keeping pigs from eight weeks to slaughter. We'll cover buying, housing and rearing weaner pigs, including feeding and basic health checks. Participants will gain the knowledge and confidence to start keeping pigs for meat.
We recommend you wear wellies, overalls (if you have them) or just plenty of layers of old clothes.
Tutor: Noelle Wilson and Sue Bayliss
Noelle has taught land-based subjects in a variety of settings from schools to colleges and care farms for 38 years. She has kept a wide range of minority and rare-breed pigs over the years and enjoyed experimenting with a wide range of recipes using their products. Sue has been interested in food and the environment for most of her life.
Sue gained an HND in agriculture and then went on to work in environmental education for many years.
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