Industrial pig farming in Australia is notorious for its lack of transparency, particularly regarding pig stalls and feeding troughs. The only exposure the public get to pig treatment is shaky hidden cam videos and depressing exposè videos. But for those of us who care about the conditions of farm animals, not just for ethical but health and environmental reasons. The more we know, the more we can make informed, ethical choices that align with our values. In this article, we’ll examine the living conditions of pigs in conventional farming, the secrecy surrounding their environment, and how consumers can push for more ethical alternatives.

The Reality of Conventional Pig Farming in Australia

When people picture a pig farm, they often imagine pigs roaming in open fields, rolling in mud, and socializing with others. Unfortunately, in conventional farming, the reality is much different. Around 90% of pork in Australia comes from intensive pig farms, where pigs are confined to concrete pens for most (or all) of their lives. There are two main areas of concern:

Living Space and Movement Restrictions
Feeding and Nutrition: The Hidden Trough System

1. Living Conditions

The Confinement of Pig Stalls Gestation Stalls
A significant part of conventional pig farming involves gestation stalls (also called sow stalls), where mother pigs (sows) are kept during pregnancy. These stalls are typically 2.2m long and 60cm wide, barely larger than the sow’s body. To put that into perspective, a fully grown sow can weigh 200-300kg—yet these enclosures are so small that the pig cannot turn around. She can only stand up, lie down, or take a single step forward or backward. This extreme confinement lasts for up to 6 weeks per pregnancy and they can be forced to endure this cycle two or three times a year as agricultural farmers push to have more piglets. Some pigs spend half their lives in these conditions. The Australian pork industry is slowly being pressured to phase out gestation stalls and pork products are beginning to don the label "sow-stall free". This is a step in the right direction, but reality is murky.

In many cases, sows are still kept in farrowing crates, which are similarly restrictive.  Once ready to give birth, the sow is transferred to a farrowing crate. These farrowing crates are only slightly larger than gestation stalls, with just enough space for piglets to wriggle around and nurse. The argument for farrowing crates is that they reduce piglet deaths by preventing the sow from accidentally crushing her young. Instead, they trade off space for the mother to move around, connection to the piglets and for piglets and pigs to forage and play. A mother pig in a farrowing crate experiences severe physical and mental distress. Studies have shown that pigs are as intelligent as dogs—some research even suggests they are as smart as a three-year-old child. Imagine keeping a dog in a tiny cage, unable to move, for 3-4 weeks.

However, in ethical farming systems, alternative designs—such as free-farrowing pens—allow for both piglet safety and sow mobility. In nature, sows and piglets would live in wide open spaces and live together, foraging, eating and playing. The actual number of piglets crushed by sows is unclear, however we don't believe there's any circumstance where trapping an animal in a cage is necessary. 

The Secrecy of Feeding Systems: What’s in the Trough? 

Food is a key part of ethical meat production. Consumers are now accustomed to seeing grass-fed beef and pasture-raised chicken in supermarkets, but pork labelling remains vague. The trough system in conventional pig farming is rarely discussed, and for good reason—if people knew what was inside, they might reconsider their pork choices. 

What Do Conventionally Farmed Pigs Eat?

Pigs in factory farms are fed a high-energy diet designed to make them grow quickly. The exact ingredients vary, but common feed components include:
Grain-based feed (mostly wheat, barley, and sorghum)
Soybean meal (high protein, often imported)
Processed food waste (in some cases, this includes bakery scraps, expired human food, and even leftover meat)
Synthetic additives (growth promoters, antibiotics, and appetite stimulants) 

In contrast, free-range pigs often have a more diverse and natural diet, including pasture, roots, and forage, all which better align with their evolutionary diet, improve their health (and the meat's nutritional profile as well!) 

The Problem with Industrial Feeding Systems
The lack of transparency in pig feeding systems raises concerns about:
Antibiotic use – To prevent disease in crowded conditions, pigs are routinely given antibiotics.This has led to antibiotic-resistant bacteria, a major global health issue.
Feed quality – The Australian pork industry has been caught using questionable feed ingredients, including food waste that may contain preservatives, artificial colours, rotting foods, and even traces of meat.
Environmental impact – Intensive pig farms generate enormous waste, and the heavy reliance on imported soybeans contributes to deforestation in countries like Brazil. 

Why Is There So Much Secrecy?
 Pork is a huge industry in Australia, specifically the consumption side. People are eating heaps of bacon, pork chops, pork ribs and more. Due to the high demand and the potential high cost, industrial pig farming has evolved, and it's evolved in secrecy. There are a few reasons for this lack of transparency: 

Australia has ag-gag laws that make it illegal for whistleblowers to expose farming conditions. This means people who are engaging in unethical conditions are only beholden to the market, and the market can only change if we're demanding more transparency, higher animal welfare and clearly defined standards for labelling. 

Misleading Labels Terms like “sow-stall free” can be deceptive—pigs might still be confined in farrowing crates. “Outdoor bred” means piglets were born outside but raised indoors on concrete. Only “free-range” or “pasture-raised” guarantees outdoor access for pigs. 

Retail and Industry Pressure Supermarkets prioritize cheap pork, which means most farms cut corners to stay competitive. Consumers rarely question where their meat comes from, allowing these systems to persist.

What Can We Do?
1. Look for Ethical Certifications To ensure your pork comes from higher-welfare farms, look for: Certified Free-Range (e.g., RSPCA Approved, Humane Choice),  Pasture-Raised (Best for animal welfare),  Local & Transparent Farms (Direct from ethical farmers). Avoid vague labels like “bred free-range”, which do not guarantee good living conditions. 

2. Support Farmers Who Prioritise Animal Welfare Buying from farmers' markets, butchers, and specialty stores allows you to ask how the pigs were raised. Ethical farmers are transparent about their practices. 

3. Reduce Demand for Factory-Farmed Pork If ethical pork is unavailable or too expensive, consider: Eating less pork overall, but choosing higher-quality when you do. Exploring alternative meats (e.g., pasture-raised chicken, beef, or lamb) if you don't have access to ethically produced meat.

Conventional pig farming in Australia remains shrouded in secrecy, particularly regarding living conditions and feeding systems. Gestation stalls, farrowing crates, and industrial feed systems prioritise profit over animal welfare. As consumers, we have power. By questioning labels, choosing ethical alternatives, and demanding transparency, we can support a shift toward better farming practices. Ethical meat consumption isn’t about being perfect—it’s about making informed, conscious choices. The more people understand the realities of pig farming, the more pressure there will be for a humane, sustainable future for Australian agriculture. 

So next time you buy pork, ask: where did this come from? Because the answer matters.