one-day course

keeping pigs

location: Templecombe, Somerset

So you want to keep a couple of pigs for meat? Not sure where to start? Then this is the course for you. The course is run by Sally Morgan, who has a small organic herd of Gloucester Old Spot and Saddleback pigs.

The course looks at all aspects of small-scale pig keeping from choosing the right breed, raising pigs through to slaughter and dealing with the meat.

We will visit the pig pens and find out about  pig arcs, the amount of space they need, the importance of rotation for the control of parasites,  what they eat, where to buy weaners, how much it costs to raise a pig, disease, tagging and transporting pigs and other welfare issues. 

If you keep pigs, you will get plenty of pork, so after lunch we will cover finding an abbatoir, and we will visit the butchery where you will learn how to make sausages.

Included in the course fee are the course notes, a light lunch and all refreshments, plus some sausages to take home. If you wish to come for just the morning or the afternoon the cost is £40.

dates: see 'book online' below


more on pigs


how to book:
  

if you can't open the booking form, you need Acrobat Reader - it's free
arrive:
  
around 9.30 for a 10am prompt start
depart:
  
after the course finishes at 5pm
directions:
  
sent with booking confirmation
what to bring:
  
warm waterproof clothing; wellies; change of shoes; pen and notebook
let us know:
  
if you have any special needs
price:
  
£75; £65 for 2nd or subsequent people, or if booking on another course at this venue on the same weekend. £40 for half day.
Refundable up to two weeks prior to course (minus £30 admin fee, or minus £20 admin fee for half day booking)
No refunds for cancellations within two weeks of course
lunch:
  
light lunch and refreshments provided
car sharing:
  
visit our car sharing forum to offer or request a lift
 

 

 

 


Gloucester Oldspot weaner, 9 weeks old

 

 

 


Sally with Harriet, one of her Gloucester Oldspot sows



 

 


the venue is a 100-acre organic farm on the edge of the Blackmore Vale in Somerset