One thing we learned in our early years of our dairying is that raising pigs goes hand and hand with a cheesemaking- the byproduct from cheesemaking is liquid whey and putting it down the drain is bad for the plumbing.  Our first Flying Goat Farm Whey Disposal Team was comprised  of four "pink pigs" that we purchased in the spring and put in the freezer that fall.  In our third spring of dairying, there were issues within the pork production industry and we had difficulty finding piglets to purchase. Our solution to this problem was to purchase and keep a Duroc/Hampshire cross gilt and a Large Black boar.  Othello and Ophelia have a litter of piglets each spring and we sell all but three or four piglets.  The pigs have about two and a half acres of cleared area and forest to roam and root and are fed most of the whey from the cheesemaking.  Piglets are processed by local butchers in the fall and we sell limited quantities of pork to our restaurant clients, as whole or half pork shares, or at our winter farmers' markets.