Below are answers to some of the most frequently asked questions about the British Pig industry.
Pigs are farmed in a variety of different production systems in the UK; both indoors and outdoors. Some farms have both breeding sows and then rear their progeny for pork whilst some farms specialise in either just breeding sows or rearing pigs for pork.
Whilst tens of thousands of people own pigs, there are only around 660 commercial pig farming businesses with over 2000 farms, supplying 95% of the pork to the domestic market and our export partners abroad.
Pigs are farmed all over the UK but predominantly in the East of the country – East Anglia and East Yorkshire, although there are populations in the south too.
50% of the British sow herd are kept outdoors, in straw bedded huts, arcs and tents. Sows give birth to their piglets, or farrow, in small arcs in individual paddocks whilst pregnant or gestating sows live in groups in larger huts. Outdoor pigs need light, free draining soil, hence why many are located in East Anglia. There is also an abundance of arable land providing both grain and straw.
The remaining 50% of the sow herd are kept indoors either on straw or on slatted floors, the latter of which allows manure to fall between the slats keeping the floor area cleaner for the pigs. Pregnant or gestating sows are predominantly kept in groups on straw, whilst lactating sows with piglets are kept in farrowing systems designed to protect the piglets from being crushed by the sow for a period of 4 weeks, until they have been weaned.
Pigs reared for pork are generally slaughtered at around 6 months old. They are moved from the breeding farm to what is known as a finishing farm when they are weaned from the sow at 28 days old. Although a wide variety of different productions systems and buildings exist, there are effectively the two main systems in which pigs are reared. These are environmentally controlled slatted floor accommodation or naturally ventilated solid floor straw-based accommodation. A very small proportion of pigs are reared outdoors for their entire life; this is called either entirely free range or organic.
Different production systems incur different costs of production, for example, it costs more to rear pigs outdoors due to the increased expense of the land, labour, straw and feed and less efficient growth. These additional costs are therefore reflected in the price of the product on the shelf. Not everyone is able to afford this however, therefore we are proud to offer pork at a variety of price points, meeting consumers requirements on different ethical purchasing decisions based on animal welfare and environmental impact, whilst also providing options that are affordable and accessible to all.
Both indoor and outdoor production systems have good and bad points, and outdoors does not necessarily equate to good animal welfare whilst indoor does not necessarily equate to poor animal welfare. Both can provide, when accompanied by competent management and animal husbandry, good levels of animal welfare. Outdoor systems, whilst providing a more ‘natural’ environment and more space, are subject to the extremes of weather, are less environmentally efficient and more vulnerable to risk of disease. Indoor systems provide a more artificial environment to rear pigs meaning it can be better controlled, as can emissions such as muck, and slurry and odour, noise and ammonia. Whilst not providing a ‘natural’ environment as an outdoor unit does, they are more environmentally efficient and better protects pigs from disease.
Approx 238,000 breeding sows in England (June 2025, Defra) Livestock populations in England at 1 June 2025 – GOV.UK (www.gov.uk)
Approx 3.7 million pigs in total (June 2025, Defra) Livestock populations in England at 1 June 2025 – GOV.UK (www.gov.uk)
Approx 175,000 clean pigs slaughtered per week in the GB, around 8.4 million per year (2025 data, AHDB) GB estimated pig slaughterings
Breeding farms on average are between 250-800 sows, although there will be some larger farms. Finishing farms on average would be between 1,500 and 5,000 pig places, although again, there will be some larger. Indoor farms with more than 2000 pigs for fattening (over 30kg) or more than 750 sows are required by law to obtain an environmental permit, which ensures that farms are operating within certain environmental parameters including controls on drainage, animal housing, slurry and manure storage.
There are a mixture of independent producers and large corporate/integrated businesses, although the sector has become more consolidated of late, since it endured over 2 years of severe financial loss as a result of the Covid pandemic/during 2020-22. There has been more of a transition to contract rearing of pigs for larger farming businesses and for pork processors. This is where farmers do not own the pigs, they are paid to rear pigs from around 7kg or 30kg until they are ready for slaughter. This is primarily due to reduced risk & responsibility involved. The larger farming business provides the pigs, feed, veterinary assistance (and any medicines when required), advice/support via fieldsman and logistics. The farmer provides buildings, equipment, labour, straw, water and any equipment.
The pig sector comprises small, medium and large farmers supplying a variety of different markets and customers via marketing groups and processors.
Pig farms are audited to specific standards by two farm assurance schemes – Red Tractor and RSPCA Assured, as well as regular visits from their vet, supply chain customers and government enforcement agencies like APHA, Trading Standards, Environment Agency etc.
The UK pig industry is worth £2 billion at the farm-gate, £7 billion in retail sales and, considering foodservice, and export values, £14 billion in total. In 2025, over 306,000 tonnes of British pork was exported around the globe, to over 88 export markets, a trade worth £492 million.
Careers in the pig sector are varied and require a range of skills and expertise. As well as working on a pig farm, there are roles in nutrition, veterinary, pharmaceuticals, genetics, building and equipment supply, processing, retail, trade, policy and many more.
For more detailed information and NPA positions on topics including health and welfare, wild boar, labelling, trade and others, please refer to our NPA briefings.