Organic Pig Production

This course is aimed at producers interested in rearing pigs and those currently producing pork conventionally on a small scale who wish to convert to organic production.

There are a limited number of places free of charge to those who are unemployed and fulfill the eligibility criteria. For more detail contact the Network Manager Sean on 071 9640688

€100 (lunch not included) – 2 days

Course Content:

Next course to run in April/May in Co Tipperary

• Processing – including pork, bacon, ham, sausages
• Labelling, distribution & packaging
• Land management & REPS
• Husbandry - Breeds, feeding, parasites and disease, fencing, weights, housing, densities
• Costings – overheads, cert fees, transport, slaughter, processing
• Income - including livestock sales, REPS, stud, land management, product and culls

Outcomes:

You will learn in detail about the differences between organic and conventional pig production, processing techniques and impact on land management. You will also know about breeds and management of stock as well as costs to be expected and potential income.