Swine

Our entire swine operation is driven by our breeding, gestation, and farrowing units.  The breeding of gilts and sows is one of the most important aspects of our operation. Premium pork quality starts with our attention to bio-security in our sow units.  Anything entering these areas, including team members, must be free of dirt and disease.  All breeding is accomplished through the use of artificial insemination.  Then, after the initial breeding, an ultra-sound machine is used to check if a sow is pregnant.

The sows are vaccinated on the 80th day after breeding and moved to a farrowing crate on the 111th day after breeding.  Farrowing usually takes place on the 115th day.  The pigs are weaned from their mother at the average age of 22 days old.  After the piglets are weaned from their mothers, they are taken on a specially designed trailer and delivered either to a nursery (a special facility that houses the pigs from weaning to 60 lbs.) or to a “Wean to Finish” building (a special facility that houses the pigs from weaning to market weight of 250 lbs.).

During its life cycle, the pig will eat 13 different diets that are specifically formulated to meet its nutritional requirements.  At approximately 180 days of age, the hogs are transported to either Tyson Fresh Meats, Inc. or Hatfield Quality Meats where the product is processed into higher quality, premium pork products for consumers.  Although we do not own the pigs after sent to market, the quality of the end product is very important to us.