Nature’s Trail organic swine feeding program is formulated with extensive cooperation from Provimi, an international leader in swine nutrition. Using Provimi’s vast research and knowledge base, Nature’s Trail has developed a swine feeding program to assist farmers in optimizing performance while working in harmony with organic principles that restrict use of antibiotics and certain other feed ingredients. Our goal is to provide organic swine producers with high quality, palatable feed that promotes healthy growth, efficient weight gain, and good tasting meat at an affordable cost.
Nature's Trail Organic Swine Feeding Program
*Stock item. Other bagged feeds available on request. Minimum quantities apply
Nature’s Trail Pig Starter*
A nutritionally balanced, high protein, complete
feed diet for young pigs up to 50 lbs.
Nature’s Trail Pig Grower*
Provides complete nutrition for growing pigs
from 50-150 lbs.
Nature’s Trail Pig Finisher*
A finisher feed designed to efficiently take pigs from 150 lbs. to market.
Nature’s Trail Sow Gestation
A complete feed for gestating sows
and gilts. Feed to desired body condition. Generally 6 lbs. per day. Increase slightly if housed in a cold barn.
Nature’s Trail Sow Lactation
A complete feed for lactating sows. Feed 2-8 lbs. the day of farrowing to day 3 and increase to ad-lib (free choice) 10-18 lbs. per day to weaning.
Tips for Care & Handling of Pigs
Organic management for pigs focuses on prevention of health problems. Provide good quality feed, fresh air, plenty of fresh water, rotation of pasture, clean bedding, and shelter from the elements. Overcrowding can result in fighting and injury. Providing something to keep them occupied can also help prevent fighting. In confined housing during cold weather, deep bedding will help with the retention of body heat. Clean pens frequently. Pigs are naturally curious but can be easily trained to an electric fence. Use two wires at nose and shoulder height. Adults can usually be contained with one wire. Be sure barn and fencing is secure. Pigs cannot sweat. In hot weather, provide fans for airflow. If your pigs are on pasture, they should have shade and an adequate place to wallow. Sprinklers can also be used to keep them cool. Since pigs are not ruminants, roughage in the diet should be limited.
Intestinal parasites are a major concern for organic hog producers. Use of an approved dewormer is highly recommended. Keep areas where pigs are confined cleaned out and rotate pasture often to reduce exposure to parasites.
Approximate Weight at Weekly Intervals
Weeks of Age Weight (lbs.) 6
Live Wt. x .744 = Carcass Wt.
Carcass Wt. x .66 = Approx. usable meat
Pig Facts & Figures
Sow: mature female
Boar: mature male
Gilt: young female not yet farrowed
Weaner: recently weaned or taken from sow
Feeders: from weaning to slaughter
Farrowing: sow giving birth
Normal body temperature: 101.6 degrees F to 103.6 degrees F
Age at puberty: 5-8 months
Heat period: 16-24 days and 1-3 days duration
Gestation period: 114 days
Productive life: 5-6 years
2-3 litters per year of 8-12 piglets. At 225-250 lbs. market weight,
a single sow can produce 2000-2500 lbs. of cut meat per year. Well cared for organic pigs can reach market weight of 225 lbs. in 6 months.
Housing & Space
Piglet to weaner - 16 sq. ft.
Weaner to finish - 40 sq. ft.
Farrowing Sow - 40 sq. ft.
Sows - 10 per acre with litter
- 15 per acre without litter
Wean to finish - 1000 sq. ft. per pig
Facts & Figures source: Maine Organic Farmers and Gardeners Association Fact Sheet #16
“Organic Pig Production,” Organic Agriculture Centre of Canada