For Perth County Pork producer Kevin Brown, farming isn’t just a job it’s his passion.
“I love it,” said Kevin. “Knowing that each day you did the best you can to care for the pigs.”
Kevin is a contract finishing pork producer. Which means he owns his dual- vent barn, but the pigs that he looks after are owned by someone else.
“I’m basically, caring for someone else’s inventory and investment, but I try and care for them like they are my own.”
As a new load of animals arrive at his farm, Kevin keeps a watchful eye on each of the nursey pigs that come down the chute.
“The stage of the pigs coming in today are about 70 lbs, we’ll take them up to 285-290 before they leave to go to market.”
Each new batch delivered to Kevin’s barn is between 1800 to 2000 pigs and he’ll raise them for approximately 105 days. His main responsibilities are making sure his water and feeding systems are working correctly, watching the condition of the pigs to ensure they are eating and drinking, and maintaining a consistent temperature in the barn.
“It can be cyclical, where your heavy workload is shipping, then washing and cleaning the barn, but once you’re refilled and they are growing it’s a little lighter duty.”
Brown
By Jim Romahn
Dec. 12/25
Kevin Brown’s story on pork website
The story of how Kevin Brown survived a near-death experience to be a one-arm hog farmer has been posted on the Ontario Pork board website.
He was a hockey-game linesman trying to break up a fight when a skate slashed his carotid artery and resulted in a major stroke impacting two-thirds of his brain.
He lost feeling in his left arm, fingers and toes in that accident in 2009.
He is a fifth-generation farmer in Perth County where he uses his barn to contact-raise market hogs.
“The doctor told me I’d never have fine finger movement again, which is another curve ball complication when trying to do work in the barn like where you’re mechanically trying to fix things, it’s a challenge,” he is quoted in the article.
“I’ve figured out a few adjustments to make my life simpler and more worker friendly.”
His positive attitude and optimistic outlook shines through when he talks about his farm. He says his motivation is knowing that his small role in the pork industry is helping feed families.
“It all comes down to your own drive and outlook.”
“The stage of the pigs coming in today are about 70 pounds. We’ll take them up to 285-290 before they leave to go to market.”
Each batch is 1800 to 2,000 pigs and will have them for about 105 days.
“It can be cyclical, where your heavy workload is shipping, then washing and cleaning the barn, but once you’re refilled and they are growing it’s a little lighter duty,” he said.
