Raising Pork For Profit Class

Evening Workshop: Raising Pork for Profit

Duration: 3 hours Evening class starting at 6 pm until 9pm

Join us for an in-depth, evening class focused on how to raise pork profitably — from start to finish. Whether you’re new to pigs or looking to optimize your existing operation, this course will guide you through every stage of production with a clear focus on profitability.

We’ll cover:

Breed Selection – choosing the right pigs for your goals

• Farrowing & Castration – techniques and timing

• Artificial Insemination vs. Natural Breeding

• Feeding Strategies – including pasture-raised, dirt lot, and confinement systems

• Parasite Control – natural and conventional approaches

• Processing Options – what works best for your market and scale

• Marketing & Sales – best practices to sell pork effectively

• Pork Diseases – prevention, identification, and full-system protection

This class includes a detailed discussion on how to align your production methods with market demands, while also protecting animal health and improving your farm’s bottom line.

By the end of the session, you’ll be equipped to make informed decisions about raising pigs for profit — whether for family use or as a sustainable income source. There’s a reason pork has been called “the mortgage saver,” and you’ll understand why after this class.

Course materials will be emailed to all registered participants. Please provide a valid email address when signing up.

👨‍🏫 About the Instructor: Carl Blake

Carl Blake is a nationally recognized expert in heritage pork production. His journey began with a single goal: to develop a world-class pig for premium pork products like prosciutto. Knowing that confinement-raised pork wouldn’t meet the quality standards required, Carl dove into deep research — ultimately recreating a rare pig from 1821 Germany, known today as the Iowa Swabian Hall.

Carl’s pork immediately gained national attention, winning the San Francisco Cochon555 and going on to claim six Cochon555 titles in total. His pigs were fodder-fed and raised with care, which led to major media features including:

•Bizarre Foods with Andrew Zimmern (Travel Channel)

• The Stephen Colbert Show

• The Mike Rowe Show

• Two documentaries on National Geographic

Carl’s Iowa Swabian Hall pork even took first place at the Charcuterie Masters in New York, beating out world-renowned Iberico and other top breeds.

With decades of experience, national awards, and a one-of-a-kind breed under his belt, Carl brings unmatched expertise to this class — and a passion for teaching others how to raise pork that sells and sustains.

Syllabus:

Raising Pork for Profit 9002

Raising Pastured Pigs

No Credit Hours at This Time

July 20th, CDT

Join Zoom Meeting

Instructor Name and Preferred Title: Carl E. Blake II

E-mail: Carl@Blake.net

Phone: 573-745-7380

Preferred Method of Contact: Text my number

Office Location: Eldon, MO

Office Hours: 8 to 5

Class Enrollment and Registration: Raising Pork For Profit

Academic Bulletin Course Description

Instruction on all aspects of raising swine for profit. We will discuss all things for Swine production.Breeding and breeds, parasitic mitigation, pasture versus confinement production, vaccinations or all natural, how to care for your pigs and best water and feeding methods.

Full Course Description

A full course on how to raise swine including best practices and methods from Farrowing to Finish. Learn the tips and secrets on raising swine for profit whether for meat production or other means of products i.e charcuterie, soap, and other related products.

Students will learn all the equipment and methods necessary to raise pigs from farrowing to processing. Best practices recommendations.

Prerequisite(s)

Thebook “Raising Pork For Profit”. It is in draft form at this time. This draft will be provided to the first time class attendees. Further research by students using the Internet can help develop better questions for the class.It is recommended students get a little bit of research in before attending class. A packet of materials will be provided to Registered Class attendees.

Course Learning Outcomes

After successful completion of this course, students will be able to:

1. Determine what are your goals for raising pork.

2. How to make a farm plan and why it is important.

3. Discussion of the various breeds and what will suit the environment and needs you have.

4. Learn the entire cycle of raising pigs. How many piglets do I need to produce for profit.

5. Learn all the farrowing methods available pastured versus farrowing crates

6. Learn when and how to tell if your pigs are bred and discussion of life cycles.

7. Determine what to do if something goes wrong during Farrowing. Solutions

8. How to determine if your pigs are sick and what diseases are communicable to humans. You will learn solutions to both.

9. Learn all the different cycles from heat to birth.

10. How and when to vaccinate and what can it mean for your herd and production.

11. Breeding back after weaning

12. Breed AI Versus utilizing a boar

13. Discuss all processing methods and customer presentation.

14. Pork markets and methods used to sell your hard earned work.

15. How to structure your farm operation and how to make an LLC

16. Question and answer session will round out the class.

Instructional Methods

This is a fully online Zoom course. Online classes are not easier than face-to-face lecture classes. To succeed in an online class, you must be extremely motivated and well-organized. You must purchase the textbook if required, listed above by the first day of the course. Regular internet access is essential for successful completion of the course.

The typical class structure will consist of learning modules, which include:

• Short Video/PowerPoint Lectures
• Readings (Before Class begins)
• Online Discussions
• Video Presentations

This is an entirely Web-based course. We have no face-to-face class meetings, and you will complete your learning by watching and being involved in the online discussion.It is important to understand that this is not a self-paced class or an independent study. One critical part of this class is regular interaction with me, your instructor. There will be no assignments.Simply following along to the lecture and asking questions when appropriate.

Course Communication and Feedback

You may communicate via email, text, or call me personally. Your instructor will ask for feedback at the end of the course. Please follow through and provide feedback.

Required Textbooks or Materials

Your instructor will provide reading materials before the class that will allow you to become better acquainted with swine. . Registered users will receive the materials upon Registration.

Technology Requirements

Online lectures will be provided through ZOOM.Therefore, you must have access to the internet to view/hear lectures.No special software is required.The computer should have a current operating system with updates installed, plus speakers or headphones to hear lecture presentations (transcripts provided and video will be provided after the class).

The Keynote lecture presentations, and links to articles are located in the materials.To participate in learning activities you will need access to:

• The Internet and a computer which can be used at any time, controlled and configured as required for communication;
• A web browser
  • MacOS™ – Apple Safari, Google Chrome, Mozilla Firefox.
  • Windows™ – Google Chrome, Microsoft Edge, Mozilla Firefox.
  • Or download Zoom Prior to the class and install on your machine.

If you have further questions or need help with the software, then please contact the Instructor Carl Blake via text or email as provided above.

Minimal Student Technical Requirements/Skills

Minimum technical skills are needed in this course. Therefore, you must have consistent and reliable access to a computer and the internet. The minimum technical skills required include the ability to:

• Download and upload documents.
• Locate information with a browser.

Technical Support

If you have questions or problems related to your computer, software, or need technical support: Contact Carl Blake 573-745-7380

Expectations for Classroom Behavior

Netiquette Statement

Professionalism will be expected at all times, but most especially with your interactions online. Because the classroom is a place designed for the free exchange of ideas, we must show respect for one another in all circumstances. We will show respect for one another by exhibiting patience and courtesy in our exchanges. Appropriate language and restraint from verbal attacks upon those whose perspectives differ from your own is a minimum requirement. Courtesy and kindness are the norm for those who participate in my class.

Some Netiquette Rules:

• Treat one another with respect. It will be expected that we will not attack one another personally for holding different opinions.
• Do not use all CAPITAL LETTERS in emails or discussion board postings. This is considered “shouting” and is seen as impolite or aggressive.
• Begin emails with a proper salutation (Examples: Dr. Name; Ms. Name; Hello Professor Name; Good afternoon Mr. Name). Starting an email without a salutation or a simple “Hey” is not appropriate.
• When sending an email, please include a detailed subject line. Additionally, make sure you reference the course number (Ex. ENGL 101) in the message and sign the mail with your name.
• Use proper grammar, spelling, punctuation, and capitalization. Text messaging language is not acceptable.
• Use good taste when communicating. Profanity should be nixed.
• Re-read, think, and edit your message before you click “Send/Submit/Post.”

Please remember when posting to be respectful and courteous to your colleagues, and limit your posts to discussions of this course and its assignments.

Diversity and Inclusion

I am committed to a safe environment that is inclusive, safe, and respectful for all persons, and one that fully embraces the politeness. To that end, all course activities will be conducted in an atmosphere of friendly participation and interaction among colleagues, recognizing and appreciating the unique experiences, background, and point of view each student brings. You are expected at all times to apply the highest academic standards to this course and to treat others with dignity and respect.

My perspective is that we never cease being students of this world, so I believe that attentive, reflective people always have something to learn from others. Good discussions can be energetic and passionate but are neither abusive nor offensive. Vibrant, vigorous inquiry derives from discussions that:

• challenge, defend, and apply different ideas, theories, perspectives, and skills,
• extend a body of knowledge into different arenas and applications, and
• result in a synergy that compels us to seek resolution to these discussions.

Success Statement

Successful online learners:

1. Do not procrastinate;
2. Are open to sharing professional experiences online;
3. Enhance online discussions;
4. Have good written communication skills;
5. Use proactive communication;
6. Are self-motivated and self-disciplined;
7. Have a commitment to learning;
8. Have critical thinking and decision-making skills;
9. Believe quality learning can take place in an online environment;
10. Have good time management skills; and
11. Have good help-seeking behaviors.

The instructor provides extensive supports for students after the class and the first pig roast, and these supports are there to let students achieve the success they are truly capable of.

If you would like to register for other classes the instructor offers please go to www.craftpork.com\eventsfor more information.