Yes, we raise our pigs indoors in barns. Before I explain why, I want to emphasize that I respect farmers who choose to raise their livestock outdoors. Every farmer decides what works best for their animals and operations. For us, raising pigs outdoors simply doesn’t work.
First, we live in Minnesota, where harsh weather is the norm. This morning, the temperature felt like 4 degrees. Snowstorms and blizzards are common here, and when we raised pigs outdoors, our primary focus was simply keeping them alive. Waterers would freeze, and snowdrifts often reached the height of the gates. Ensuring the pigs had water and feed in those conditions was a constant challenge—for both us and the animals.
Today, while we still face snowdrifts, wind, and ice outside, our pigs remain blissfully unaware of the weather. They are housed indoors, enjoying warm, controlled temperatures, regardless of what’s happening outside.
Genetics also plays a key role. When we first started raising pigs over 45 years ago, the animals were bred to have more fat to withstand outdoor conditions. That changed in the 1980s when consumers demanded leaner pork. To meet this demand, we adapted, raising pigs with leaner genetics. However, these pigs are not equipped to handle the outdoor elements. These are the genetics meatpackers also require, making indoor housing the most practical and humane solution for us.
Housing pigs in barns also eliminates concerns about predators like coyotes and allows us to manage their diets precisely, tailoring feed to each growth stage. This level of control ensures optimal health and development for our pigs.
Ultimately, our focus is always on what’s best for our pigs. Raising them indoors allows us to provide the care, comfort, and nutrition they need to thrive. While other farmers may take different approaches, this is what works best for us—and our pigs.
