Kentucky Farms Feed Me - Visit a Pig Show and a Pig Farm
MAIN IDEAS
Pigs are evaluated at a show for the best characteristics (traits). Certain traits may make the pig healthier for different farm environments or provide a better product for consumers.
Farmers care for their pigs to meet their needs and ensure their safety. Farmers can change the habitat in the barns so the pigs are comfortable in any weather and have food and water at all times.
Kylie visits the Kentucky State Fair to learn how Colton shows his pig. Then she visits Shady Rest Farm in LaRue County to learn how pigs are raised in “hog heaven.”
Background Information
Pork production is an important industry for Kentucky farmers. While pork represents a smaller part of our farming economy, Kentucky farmers raise about 300,000 to 400,000 hogs each year. Sales of market hogs (older pigs) and pigs bring Kentucky farmers about $115 million annually.
Pigs are raised on farms across Kentucky, with most farms being located in the western half of the commonwealth. Since pigs are not able to sweat to keep cool like humans, many of those pigs are raised in temperature-controlled barns year-round. They also stay toasty warm in the winter. When pigs are raised outdoors, farmers use other means to keep their pigs comfortable such as mud holes and fluffy bedding. Most pigs are given a diet of corn and soybeans, but pigs are omnivores. That means they choose to eat both plant and animal foods. Some farmers feed their pigs left over food from their farms or from restaurants. This is a good way to use food waste.
Farmers keep sows (female hogs) to give birth to and mother new pigs. A sow can have at least two litters of pigs per year, and each litter has 8-12 piglets. Many piglets are born in farrowing stalls. These keep the mother from accidentally crushing her babies; remember, she weighs many hundreds of pounds, and the piglets weigh only a few pounds when they are born. Farrowing stalls also make it easy and safe for the farmer to feed the sow, check to see if the mother is healthy, and give medicine when it is needed. After three weeks, the pigs are weaned and can move to a solid food diet.
Kentucky farm families work to provide the best care for their pigs and ensure we have safe food to eat. Once the pigs weigh between 250 and 280 pounds, the farmer sells the pigs for processing. They will take them to one of Kentucky’s USDA inspected meat processing plants that make pork available to eat through grocery stores and restaurants.
Pork is packed with important nutrients and minerals. It is an excellent source of protein, as well as thiamin, niacin, riboflavin, vitamin B6, phosphorus, zinc, and potassium. These nutrients are important to our health.
Many cuts of pork are considered lean, which means they are low in fat. Pork is eaten by more people than any other meat in the world!
Many American’s favorite foods come from pork, such as ribs, bacon, chops, ham, hot dogs, and shoulder roasts (butt or picnic) often used for barbecue. After taking these popular cuts from the animal, the remaining meat is used for delicious sausage. It is likely you have enjoyed pork items at a barbecue or for breakfast.
Kentucky pork is actually used at Cracker Barrel and Dairy Queen restaurants across the United States thanks to the Kentucky-based sausage processor, Purnell’s “Old Folks” Sausage. This company is located in Simpsonville, Ky.
Pigs are also similar enough to humans that doctors can use their tissues and organs in surgeries. People regularly receive pig heart valves when their valves wear out. Pigs are incredibly valuable for human medicine.
Kentucky farmers work hard to raise healthy lean meat for consumers in our state and beyond. Pork plays an important role in our farming state.
Original Pig Field Trip
2012 Video: First we visit the North American International Livestock Expo in Louisville to talk with Kentucky high school student Renee about her experiences raising and showing pigs. Then we travel to Purnell's Old Folks Sausage Company to learn how pork is processed to make Kentucky's famous sausage.
Companion activities
Primary
Intermediate
Secondary
