Farrowing on our Regenerative Farm vs. a Commercial Farm

What is farrowing?

Farrowing is the terminology used to describe a pig giving birth to little piglets.

How pigs farrow on our farm

In this picture, our newest sow and first-time mom is in labor in a nest she recently built. Several hours before farrowing, the sow, driven by instincts, begins building a nest. She collects grass, weeds, branches, and whatever else she can find and creates a big, carefully arranged pile.

The nest has a remarkable resemblance to a large bird's nest. If the temps are cooler, the sow tends to build a top on the nest for warmth. If it's sunny, as in this photo, she may cover herself in grass for shade, as well as build the nest under a tree. She's completely comfortable. Only her head poking out as she watches me do chores. Waiting on her little pigs to arrive. 

Later in the day, she had five babies. Not a big litter, but quite normal for a first-time mom. She'll now fiercely protect her babies until they are weaned. Every time this happens, it still amazes me. All we do is give the pig the stress-free space and pasture. And she does the rest.

How pigs farrow at industrial farms

Above is a commercial farrowing operation. What a contrast! Sows are bred for a very specific and narrow set of qualities. This includes fast growth in the offspring and large litter numbers. What is lost in this process is her maternal instincts and mothering abilities. Add in the high-stress and cold environment of a large farrowing barn, and the risk of the sow crushing her babies by laying on them becomes high.

How do most commercial operations fix the problem created by the market demand for fast, cheap pork? They put the sow in a crate slightly larger than her body to farrow. It's too small for her to even turn around. This confinement allows the babies to get out of the way when she lays down.

During labor, she only has a hard floor to lay on and has zero options to fulfill her instinctual desires of building a nest and preparing for her babies. In these operations, everything that makes a sow a sow is removed, reducing her to the likes of a mechanical, inanimate object, with the sole purpose of producing cheap, low-quality pork to fill the shelves of the grocery store.

​When I was younger, I briefly worked in one of these operations. It is hell when compared to what a pig does when allowed to live in a natural environment. 

How the pork gets labeled for stores

Guess what? If the operation makes sure the feed is organic, the temperature is right, there are no sharp edges, and the sow is dry (among other things to salve their conscience), the pork can be labeled 100% organic and humanely raised. With this label, it's then sold on the shelves of boutique butchers and grocery stores. Giving many consumers the impression they are buying and supporting something very different. 

As I've said before, the best thing you can do when purchasing meat is to know and trust the farmer you purchase from. Labels will always be untrustworthy. That's why I strive to show through weekly emails, stories and pictures how our farm works.

When we source from another farmer a product we do not grow, I ensure the same standards are met. And I let you know who it is and how to learn more about them. There are no secrets in our food production and sourcing. We want to feel good about feeding everything we sell to our family and yours. 

Do we make mistakes? Absolutely. But we continue to learn and grow in our understanding of the science of regenerative farming so we may offer an increasingly better product for you, the world and future generations!

As always, eat well and stay healthy!

Your farmers,

Josiah. Nettie, Edmund, Aaron and Marco