During the winter months, we looked for ways to make our pork enterprise more profitable. Given the high cost of organic pig feed, and the belief that pigs can and should play a food waste recycling role, we have paired up with a local cheese maker, la Fromagerie Montebello. We’ve been feeding the pigs whey, a waste product of cheese making, for a week now and they’ve adjusted well.
Twice a week, two to four of these totes are filled at the Fromagerie.
We feel a lot better feeding the pigs this way, saving the food grade organic grain for human consumption. And this added sustainability might well be the ticket to a profitable farm enterprise.