Did you know that with very rare exceptions, all our pigs are born right here on the farm with us? It’s true and it’s one of the reasons why we’re able to offer you pork year round.
This week, we’re waiting on a pig named Vicky to deliver. She’s a “gilt,” which means she’s never given birth before, so she’s a bit of a wildcard.
We’re not the least bit concerned about the labor process itself. We’ve learned over the past 5 years that intervention is seldom required.
This is especially true when the temperatures are mild and forgiving. This summer, for example, we were so hands off that rarely did we even feel the need to go and check on our sows while they were farrowing.
In the winter time though, it’s a different ball game. Despite the heat lamps, heating pads, and the body heat generated from the sow itself, fresh piglets can perish soon after birth if they don’t get colostrum in their bellies quickly.
This means that a little assistance from one of us – which usually looks like Greg or I drying the piglets off with a towel and repositioning them so they can find the teat quickly – can make the difference between life and death.
We’ve added a whopping 27 piglets to the farm from 3 of our seasoned sows who delivered in the last few weeks. Vicky will be the last to deliver before we take a little break around the holidays.
We’re watching her carefully, waiting for the first signs of labor so that we can ensure another healthy litter of piglets comes into the world safely this week. I do hope that all goes well.
Your Farmers,
Jenney & Greg
PS – Starting this week, we’ll be offering a selection of certified organic veggies (grown by our friends at Andy’s Speciality Garlic & Produce) at the Farm Store each week. If you would like to place an order, download the 5 Easy Steps to ordering HERE.