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Indiana Hog Farmer

Heather Hill

“Giving our pigs top care is our top priority and we set out to do that each and every day.”

Heather Hill
Hog Farmer

Name: Heather Hill
Location: Greenfield, Indiana
Years farming: I have been involved with our family farm for over nine years.
My family: Our farm family consists of my husband’s parents, Steve and Debi; my husband, Marc, myself, and our three children. Our daughter, Addison, is seven; our son, Reese, is four; and our daughter, Hadley, is six-months-old.
How I came to be a farmer: My husband is the fourth generation of his family to farm and raise hogs in the county where we live. I personally got involved in farming through marriage; however, I was always a country girl. Both of my parents grew up on farms and taught me and my siblings the importance of agriculture. I was a 10-year, 4-H member and showed livestock all 10 years. I am a graduate of the College of Agriculture at Purdue University. I am proud to be helping to raise the fifth generation of our family on our family farm. Our children couldn’t grow up in a better place.
The best thing about being a farmer: I don’t know if I can name just one aspect. Being a farmer is the best thing – being able to live on the land and be around our pigs every day is a wonderful feeling. It is such a great place to raise a family. Our four-year-old son wakes up every morning talking about the pigs or a combine. He already tells me that he is a pig farmer. That makes it all worth it.
My personal philosophy on farming: Agriculture is the backbone of this country. Being able to be involved in agriculture as part of a family farm is truly rewarding. My husband works with his parents every day and our children get to see their parents and grandparents every day. Providing the best possible care for our pigs and being true stewards of the land so that it is around for future generations are top priorities on our farm. We also find it very important to help educate our neighbors on the overall importance of agriculture and pork production to our community, country and the world. Everything we do is so that our children and future generations of our family have the opportunity to farm if they so choose.

Pork Production in Indiana and the United States

  • Eight-million hogs are grown in Indiana every year, making it the fifth-largest pork production state in the U.S.
  • There are 3,000 farmers growing hogs in Indiana and pork production employs more than 13,000 people.
  • Pork production contributes more than $4 billion annually to the state’s economy.
  • The state’s pork farmers spend more than $924 million every year in local, rural economies.
  • Pigs grown in Indiana consume more than $300 million dollar worth of grain.
  • If you lined up semi trucks with the amount of grain it takes to feed Indiana’s pigs in a year they would stretch from Indianapolis to Disney World.
  • Pork is the most widely eaten meat in the world.
  • Cooking pork to an internal temperature of 160-degrees will produce a juicy, tender meal.
  • A 2006 consumer survey showed ham was the most popular sandwich served “at home.”
  • Insulin from hogs is used to treat diabetes, heart valves from hogs are used to replace diseased human heart valves, skin from hogs is used to treat severe burn victims.
  • In colonial New York, a permanent wall was built in what is now Lower Manhattan to keep hogs out of grain fields. The adjacent street was named (you guessed it) Wall Street.

For more information about pork farming in Indiana, please visit www.indianapork.com

 

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