Posted by: A Part of the Solution | September 11, 2011

A Well for our Pig Farrowing Center

After a year and three-quarters, The staff are absolutely certain we have a future in pastured, heritage breed pigs. To make that future actual, we need to expand to the point of fiscal viability. For any business with as many components as ours must have, there are necessarily a number of vital stages of growth for the farm’s development.

First off, the farm can’t grow to a hundred or more pigs a year without a well in the barn. The south side of the barn’s lower level is spacious, windowed, has ground level egress, and is wired for electricity. This would make it perfect for turning into a farrowing center (where ‘farrow’ is sows giving birth). If the barn had a water source. Each sow and her litter require between 18 and 27 gallons of water every day. Ideally, we would like to see the sows and their piglets in the farrowing center for six to eight weeks. This gives the little pigs time to build up their immune systems, get used to being around people, and form stable social ties within their litter.

Once we have a well in the barn, we’re ready to work on delivering water to the remote woodland pastures where the pigs grow to adulthood. The nearest pastures are about a quarter of a mile from the farmhouse. The farthest will be situated closer to half a mile from the house. And water is the key there to how much we can expand. If we’re able to deliver water, without worrying over freezing lines or dropping water tables, we can readily expand to one hundred pigs a year without stressing out the available pasturing sites.

The last component in growing our pigging operations to their appropriate level of productivity would be the commercial kitchen we hope to install over at the second well on our property. With a commercial kitchen, we will create value-added produce and pork related products. On the produce side, we want to focus on fruit and vegetables preserved by various traditional methods: drying, fermentation, concentration, salting/brining, immersing in oil and even canning. With our pigs, we hope to be able to use drying, curing and smoking for some of what we’ll be processing. Then of course, there’s the construction of out-and-out charcuterie. My heart yearns for all those bits and pieces to come together into magical–not to say alchemical– confabulations.

The journey of a thousand miles begins with a single step. Our single step is a fundraising initiative hosted through We have a video about the project there, rewards for supporters at every level of involvement, and a reasonable amount of monies we’re trying to assemble to get an adequate well put into the barn. The pledges from backers are held at Amazon until the fundraising timeline is up. If the full amount is raised, my farm is funded for a well. If not, then no exchange of currency takes place.

Mosey on over to our project and have a look. Tell me what you think. Ask questions. Make objections. Give us any kind of feedback you may have. We can’t do this without you!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s


%d bloggers like this: