When you clean out the baby pig pen and shampoo the pigs only to find them wallowing in muck again the next day, you know it's time to get them outside.
The house we had Checkers in was a last minute build out of pallets. Although we plugged the gaps up with hay, it wasn't going to be quite good enough for our new piglets. Limey put some plywood up on the outside, mended the roof and added a new front that includes a door flap and a glass window. Restocked with hay, it should be toasty warm with no drafts for the babies.
We kicked them outside and they went straight to digging things up.
It won't be long now before we can wean them off the milk and give two the boot. I can only imagine the insane amount of food the remaining six are going to eat to get them to market weight. Anyone want to put dibs in for their fall pork? We still have a couple of slots available.
For those of you that have never tried heritage pork, don't do it. If you do, you'll never be able to eat tasteless factory pork again. Heritage pork is lipsmackintastic.