Pork Production in Nova Scotia

Terms to Know Sow: Adult female pig. Boar: Adult male pig. Often kept for breeding purposes. Barrow: A neutered male pig. Litter: A group of piglets born at the same time from the same sow. Piglet: A newborn pig. Farrow: When a female pig gives birth. Gilt: A female pig who has not given birth or farrowed.

Terms to Know Runt: The smallest or weakest pig in the litter. Estrus: A term used when a female pig is in heat. Abattoir: A term given to the slaughterhouse where pigs are turned into different cuts of meat. Wallow: A water filled depression or container large enough for pigs to lay in and cool off during the warmer months.

Pork Farming in Nova Scotia The majority of pig farms in Nova Scotia are located in Kings county. Within Nova Scotia, there are 83 registered hog farms. The hog industry within Nova Scotia has a farm cash receipt value of $30 million. The four most popular pig breeds in Nova Scotia are the Canadian Yorkshire, the Landrace, the Duroc, and the Hampshire.

Yorkshire Originated in Yorkshire, England when it was first recognized as a breed in Also known as “Large Whites”. As the name implies, Yorkshires have white skin, upright ears, and thick face. Yorkshires are the most popular breed of pig worldwide and is favored for consistency in meat production.

Yorkshire

Landrace Originated in Scandinavia. First shipped to the UK in 1949 for breeding. From then on, Landrace pigs are growing in popularity worldwide. Known for their distinct drooping ears which can cover much of their face. Prized for its ability to adapt to harsh climates and high farrowing ability.

Landrace

Duroc Originated since the 1830’s from New England in the United States. Easily distinguishable for their red color. Prized for their muscular build and high quality meat. Known to be one of the most aggressive breeds of pig which has contributed for their lack of popularity in some areas.

Duroc

Hampshire Originated in Hampshire, England in Hampshire pigs are the most recorded breed of pig in the United States. Known for their distinctive black bodies with a white stripe around the middle, covering the front legs. Prized for their fast growth, lean pork, and longevity in breeding sows.

Hampshire

The Process Once piglets are born, they traditionally stay with their mothers for up to 4 weeks. During this time, the piglets feed from their mother alone. After the 4 week period, the piglets are weaned off and moved into nursery barns until 10 weeks of age.

The Process After the nursery barns, the pigs are then moved into finishing barns. Here they are grown until approximately 6 months when they are shipped to market (usually weighing around 110 kg). This is different for farrowing sows who will remain in the operation until they no long provide good quality and quantity litters.

The Three Operations There are three types of pig operations. The three are: 1) Farrow to Finish: Pigs are born and raised to market weight on the same farm. 2) Farrow to Wean: Piglets are kept until they are roughly 16kg. These piglets are then sold to other farmers who raise them to market weight. 3) Finishing: Pigs are transferred from weaning operation to finishing operation where they are raised until market weight is reached.

Feed Pigs will eat just about anything in front of them. For best growth, pigs are fed a mix of grains like barley, corn, and soybeans. This grain is often fortified with vitamins and minerals. Smaller farms will also obtain vegetables, old milk, and other produce from farmers and grocery stores. This is mixed and fed to pigs as is. This mix is often called slop.

Meat Production Pork is well known for its lean meat which has high nutritional value. Pork is consumed as roasts, bacon, sausage, hotdogs, chops, and many other forms. Pigs have also been used in pharmaceutical products, cosmetics, insecticides, adhesives, thickeners, and even heart valves for heart patients.

Challenges Faced by Nova Scotia Hog Producers The biggest concerns faced by Nova Scotian’s who buy pork products is the quality and safety of the product. Waste removal from hog farms remains are controversial subject for many. Neighbors of pig operations often find it difficult to deal with the smell of these animals. This often causes conflict between farmers and neighbors.

End of Section Questions 1) What are the four most popular breeds of pig in Nova Scotia. Briefly describe each. 2) Name and explain the three types of hog operations in Nova Scotia. 3) Why are pork products so highly prized? What are pigs used for? 4) What are some of the hardships faced by Canadian hog producers?