Our pigs spend the summer out under the shade of locust trees and a moveable "pig pen".  After eating down the spring oats or rye cover crop, the pigs get a mixture of organic grains, hay, whey, weeds harvested for them and excess garden fruits and veggies. We do not currently have the pigs out on pasture due to their "rooting" habit of tearing up sod and also their need for a "wallows" to keep cool.  In the locust grove, we let them build big wallow craters to plop down in in the hot summer and they can also get out of the wind and rain in their bedded shelter. Ultimately, they are butchered locally and provide a diverse selection of excellent cuts including no-nitrate hams an bacons, smoked chorizo and andouille, chops, roasts and other delectable tidbits.