Small free-range pig farm selling pork boxes

Local households wanting traceable pork, farmers market shoppers, restaurants, cafes and small butchers.

You sell pork by the box, by the kilo or as part or whole pigs. You buy in weaners, feed them to finishing weight, and keep what is left after feed, processing and transport.

• Comfortable handling large animals
• Basic animal health and feeding knowledge
• Fencing and general farm work
• Selling and keeping in touch with customers

• Register your property for a Property Identification Code (PIC) and check your state's rules on pig movement paperwork and tagging
• Check the rules on feeding: food scraps and catering waste are prohibited as pig feed in Australia
• Check your state's meat authority about selling pork, including processing at an approved facility and labelling
• Keep to your state's animal welfare standards for pigs, and check council rules on odour, effluent and neighbours
• Biosecurity matters, including disease risks such as African swine fever, so check your state agriculture department's guidance
• Public liability insurance and fencing that keeps pigs in

Startup costs are typically estimated at around $8,000 to $30,000, depending on your land, fencing, shelters, number of pigs and feed. Include public liability insurance and fencing that keeps pigs in when you check your budget.

Monthly revenue is typically estimated at around $1,500 to $7,500, depending on how many pigs you finish, whether you sell boxes, halves or whole pigs, and whether you supply restaurants. Treat these as estimates.

Check PIC registration and your state's pig movement paperwork and tagging rules. Check that food scraps and catering waste are prohibited as pig feed, your state meat authority's rules on processing and labelling, welfare standards, council rules and biosecurity guidance.