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BF 138: Getting Started with Pastured Pigs
General Course Resources
Welcome and Instructor Contact Information
Webinar Schedule and Participant Guide
Pre-Course Survey
Kiva US - 0% Interest Loans up to $15,000
Navigating in Teachable; Getting a Course Completion Certificate; and More
LINKTREE: links to resources
Week 1: Getting Started with Pigs
Week 1 WEBINAR: Recording and Slides
READ and FORUM: How to Raise Pigs on Pasture, v1.0 - 3.0 by Forrest Pritchard
READ: 5 Things I Learned the Hard Way While Raising Pigs Magazine Article
READ: 17 Breeds of Pastured Pigs to Raise for Pork
WATCH: Things You Need to Get Started with Pigs
FORUM: Introduce Yourself and Reflect on the Readings/Video
ACTIVITY: Pastured Pig Checklist and Sources for Supplies
Week 2: Pastured Pig Perils and Pitfalls
Week 2 WEBINAR: Slides & Recording
Pastured Pig Rotation Example
Training Pigs to Electric Fence
The Dirty Truth About Pastured Pigs
FORUM: Mistakes and Wisdom Gained
ACTIVITY and FORUM: Manure Management Plan
Week 3: Heath & Nutrition
Week 3 WEBINAR: Slides & Recording
READ: Health Resources
READ: Nutrition Resources
WATCH: Pastured Pigs from Farrow to Finish at Kingbird Farm
ACTIVITY and FORUM: Health Care Plan for Your Pigs
Optional Resource: Winter Farrowing in a Low-Input System
Week 4: Sales & Marketing Part 1 : Establishing Your Business Model
Week 4 Webinar Slides & Recording
FORUM: Pig Marketing Pre-Test
RESOURCE: Simple Business Plan Template
RESOURCE: Guide to Market Channel Selection
RESOURCE: NCChoices Cost Breakdown Budget Raising Pigs Feeder to Finish, Woodlot-Pasture
RESOURCE: 840 ID TAG Order Form
Week 5: Sales & Marketing Part 2 : Selling Your Products
Week 5 Slides & Recording
WEEK 5 FORUM: MISSION STATEMENT
RESOURCE: Cornell Smart Marketing Articles: Meat Series
RESOURCE: Guide to Direct Marketing Livestock and Poultry
RESOURCE: Pig Cuts Explained: Butchering a Half-Pig Carcass
WATCH: Finding Your Why
Week 6: Pastured Pig Case Studies
Week 6 Webinar Recording
ACTIVITY and FORUM: Case Studies and Your Reflections
Farm Specific Tax Links
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Staying Connected After This Course Ends
FORUM: Final Sharing and Comments
RESOURCE: Pig Cuts Explained: Butchering a Half-Pig Carcass
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