Sweet Swine Success

As farmers and direct marketers, the Nottermans of Snug Valley Farm have expanded their existing pork production and marketing by 900% in the last three years. They are now marketing pasture-raised heritage pork to customers and restaurants from Hardwick to Burlington, VT. Their expectation is that within the next two years, they will increase their pork production by an additional 40-50%. So how did they get to where they are today? By paying attention to what the market wanted and by doing a good job of feeding and growing their product. Snug Valley Farm started out as dairy, later transitioning to raising grass fed Holstein steers for natural food stores and farmer’s markets. Two years ago they realized customers in Northern Vermont were interested in pastured heritage pork. They started raising 20-25 pigs for market and have now expanded to 220-240 pigs per year to satisfy the growing demand in both the wholesale and direct-to-consumer markets. To house pigs through the winter, they constructed a one-of-a-kind pig wintering barn, allowing them to house 5-7 different age cohorts in pens with deeply bedded pack and large outdoor loafing areas. So, how do they feed all of those pigs? Pigs typically require some grain to complement the grass and bugs they

All the grazing management tips you need

Subscribe to read this article and over 2,500 more!

Subscribe today!

If you're already a subscriber, log in here.

Translate »