Small-Scale pig rearing with pork box sales

Local households, neighbours and friends of customers, plus nearby pubs, cafes, farm shops and butchers who want local, traceable pork.

Sell pork by the box, half or whole pig, usually pre-ordered. The margin is what is left after weaners, feed, vet costs, slaughter, butchery and packing.

• Confident handling livestock
• Basic animal welfare and health knowledge
• Record keeping
• Selling and building a local customer list

• Registration with APHA, movement records and movement rules, which differ between England, Scotland, Wales and Northern Ireland, so check your nation's rules
• Never feed kitchen scraps or catering waste to pigs, as this is banned, and check the current rules on feed and animal by-products
• Check with your council about food business registration if you cut, pack or sell meat yourself, and about labelling rules
• Planning permission and landlord or tenancy terms for keeping pigs on your land
• Public liability insurance and a plan for fencing, mud, smell and neighbours
• Disease risks such as African swine fever, so check biosecurity guidance and any restrictions in force
• Feed prices and pork prices can change, so cost each batch carefully

Startup costs are typically around £3,000 to £12,000, depending on land, fencing, shelters, weaners and feed. These are estimates, and feed and pork prices can change, so cost each batch carefully.

Check APHA registration, movement records and movement rules, which differ across UK nations. Never feed kitchen scraps or catering waste to pigs. Ask your council about food business registration and labelling if you cut, pack or sell meat, and check planning and tenancy terms.

Monthly revenue is typically around £500 to £3,000, depending on the number of pigs and how you sell the pork. The estimate starts from about 8 hours a week. Check biosecurity guidance and any restrictions in force.