Nina Passicot set up as a pig farmer when she bought the farm in 2018. An internship on a pig farm made her realize that she was made for this farm: she is comfortable handling pigs and take them to the slaughterhouse. As the land is already organic, it immediately benefits from the label.
– Nina Passicot
Today, she has five breeding animals: a Gascon-type boar and four sows and about forty fattening pigs, which leave between 10 and 13 months.
19 piglets per sow
When she can, Nina Passicot attends farrowing, because the sow is lying down when she expels the piglets, which must find an available teat on their own to feed themselves. Some piglets are a little frail, others take detours. It takes an average of 12 to 13 piglets per sow. But one of the sows in the three little cabins is very productive: she produces 19 young at once! The only intervention on the farm is the castration of the males under anesthesia.
– Nina Passicot
Nina Passicot sells pigs in carcass or half-carcass or in parcels by word of mouth. It delivers its orders between Poitiers and Lathus Saint Rémy. She also sells her organic pork in Bordeaux, Rochefort and even to a brasserie in the 15th arrondissement of Paris. It also supplies the Montmorillon agricultural school self-service, which cuts the carcasses.