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1 & 2 day pastured pig farming workshop - Saturday 20 & Sunday 21 October


1 & 2 day pastured pig farming workshop – Saturday 20 & Sunday 21 October
from 298.00

This course runs over two consecutive days and is designed to help those wishing to get started in pastured pork production, or those that already have, meet competency requirements for Australian pig farmers while learning how to farm pastured pigs and perhaps ironing out some issues they already have. We aim to set you on the right path to a sustainable and profitable pastured piggery business.

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With over 15 years of experience in farming free range pigs, Lee McCosker offers a two-day workshop at The Farm. Lee is a bold advocate for a better life for farmed animals and sustainable, profitable pasture-based production systems. Pig farming is about much more than producing pork, it’s about a holistic approach to incorporating pigs into a diverse and viable farm.

Lee is widely acclaimed as a leading expert within the industry. She is a trainer and assessor and has qualifications in agriculture, pork production, animal nutrition and sustainability.

Lee believes that to achieve the best outcomes for the pigs, it is vitally important to support the farmer along their journey to becoming a successful pig business. To accomplish this, the farmer needs to be informed and understand the industry they are becoming a part of.

This course is designed to help those wishing to get started in pastured pork production, or those that already have, meet competency requirements for Australian pig farmers while learning how to farm pastured pigs. We aim to set you on the right path to a sustainable and profitable pastured piggery business.

Day 1 – Saturday 20 October

(Introductory Course – Tickets are available for Day 1 only)
There will be a full day of discussion along with a farm tour to discuss issues such as fencing, water, housing, feeding, farrowing, land management and much more. There is plenty of opportunity to inspect the pigs as well. Nutrition for pastured pigs is highlighted today along with understanding the differences in pig breeds and the carcass they produce. We will also cover legal requirements for owning and selling pigs and marketing options for your pastured pig farming business.

PLEASE NOTE: If you would like to participate in this day only, please purchase a “Day 1 only” ticket below.

Day 2 – Sunday 21 October

This is a hands on day that will cover all aspects of moving and handling pigs, inspecting and assessing health and well-being, carrying out vaccinations, health treatments and elective husbandry procedures. We go a little deeper in the relationship between nutrition and health as well as the recognition of common pig diseases and preventative measures you can take.

PLEASE NOTE: If you would like to partake in the full two-day workshop, please purchase a ticket for “Day 1 & 2 combined”. By purchasing a “Day 1 only” ticket below you will not participate in this day. Tickets for Day 2 only are not available.

Duration

9am to 3pm – (6hrs each day)

Where to meet

Meet at The Farmhouse (the white house to the left of the restaurant)

What to bring

  • Covered footwear

  • Hat

  • Sunscreen

  • You will also need to download and read the Model Code of Practice for the Welfare of Animals; Pigs before the course http://publish.csiro.au/book/5698