I had a colleague who did this - the pigs were those lovely chestnut ones and quite delicious! I guess what you do depends on the soil - a heavy one would benefit by being dug now so the frost can break it up but I think a light one would be better left until the Spring. Haven't the pigs dug it deep enough already?

Yep, the pigs have got about a foot down - they're frantic to get anything edible! Its quite heavy so we'll turn it over late September when the pigs are in the freezer - thanks for the advice!

Takes me back many years when we used to do this. We slaughtered and butchered them ourselves. A whole side of one of the pigs was laid on a slab and buried in salt to cure it for bacon, delicious.
I would suggest rotovating when the pigs come off the ground and again in the spring when you are preparing for sowing.

As it goes i used to slaughter pigs at newmarket meats . a young man came round at my home and i was talking about the subnect already . id got to the point wear he asked how many pigs id killed . i guessed at about 5000 . at which point he said know way had i . we both got quit heated till i realised he thaught i was was tking about policemen lol .

Hahaha!!!

Some people lol x ..