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How to Make Hog Feed

| Updated August 11, 2017

Things You'll Need

  • Large mixing basin

  • Stirring paddle

  • Feed buckets

  • Storage containers


  • These feed percentages apply only to pigs that are 6 months or older and weigh 120 lbs. or more.


  • Pigs need plenty of water with their meals. Provide them easy access to fresh, clean water every day.

As pigs grow, they can become quite large and heavy. Hogs need a nutritious, well-calibrated diet to stay healthy and firm until their eventual slaughter. Making your own hog feed is not too difficult, as long as you know the proper ingredients and proportions to use.

Know your hogs' dietary requirements. Mature pigs, especially those that weigh 100 lbs. or more, need a diet that is roughly 80 percent carbohydrates and 14 to 18 percent protein. Pigs also need vitamins and some fat in their diets.

Depending on how many pigs you need to feed, calculate how long the feed you make can be kept without spoiling. Buy enough ingredients to feed all your pigs until the feed's spoilage date. Calculating how long your feed will keep is tricky. It depends on the local climate and storage, but if the feed grain is stored in a dry, sealed environment, and the protein ingredients are refrigerated, a given quantity of feed should last at least 2 weeks.

Pour the carbohydrate portion of your feed into a large mixing basin. The carbohydrates should come from healthy sources, such as ground corn, sorghum or other grains. Mix protein with the carbohydrates based on volume. Thus, if you are making 100 lbs. of feed, make sure 14 to 18 percent of it is from protein sources, such as soy, or blood or fish meal. Plan on using about 8 to 10 lbs. of feed per mature pig per day.

Separate out smaller portions of your carbohydrate mix for each day's feeding and add the protein, fat and plant vitamin sources to them. Also add two handfuls of ground vegetable mass to this mix in the form of lettuce or beets.

Store the carbohydrate feed ingredients in a cool, dry environment, and keep them well sealed by using an airtight lid. Store your protein ingredients in a refrigerated box and check the freshness of both frequently Prepare more feed shortly before the existing batch runs out or expires.