reviewed by Scott Hedley
Perhaps no other large animal enterprise offers as fast a turnaround on investment as hog raising. Range-raised pork is now sought out by the informed consumer concerned about issues of factory farming and willing to pay a premium to get a healthy, quality alternative.
Klober’s four step system is as follows. First, farrowing is done in a central area that is regularly cleaned and disinfected between farrowings. There is no continuous farrowing and thus no perpetual pool of very young and lactating animals that are often the epicenter of health problems. Second, soon after farrowing, the sows and litters are moved to pasture or wooded lots. Third, each group remains intact through weaning, and this is done by removing the sows and leaving the pigs in a familiar environment to reduce stress. Finally, pastures or lots are then kept free of hogs for at least 12 months to break the life cycles of most pathogenic organisms and parasites.