Florida Hog & Ham Program

June 24-26, 2010
Thursday-Saturday
UF Meats Processing Center, Gainesville

The information below (and linked) was for the 2009 event and has not been updated for 2010. However, many of the details are similar year to year, so this may be used as a reference. Check back here as the event draws closer for more current information.

09 Program Intro/Cover Letter
Workshop (09)
Schedule (09)
Guidelines & Procedures
Harvesting Week (09)
"Thank you" Addresses
Demonstration Schedule (09)

Hog & Ham Manual, 2009 [pdf]
Participant Application Form (09) [pdf]
Projected Cost Analysis Sheet (09) [pdf]
Project Book (09) [pdf]
Meat Merchandising Audit (09) [pdf]
Demonstration Scoresheet [pdf]

The Florida 4-H Hog and Ham Program is a statewide 4-H program which takes the participant through the total process of pork production from beginning to end. Youth select a feeder pig and grow it to harvesting weight, all the while keeping records on feed amounts and costs, health care, expenses, weights, etc. After harvesting the hog and processing it into wholesale or retail cuts, 4-H'ers cure the hams and prepare bacon and sausage for smoking. The project concludes by participating in a retail comparison project, completing a record book, and presenting a demonstration or illustrated talk to the other participants.

Enrollment in Hog & Ham is limited to a maximum of 30 4-H members this year. The number of youth per county will be determined by the number of counties participating. The county Extension Agent (livestock) and the 4-H Coordinator select the 4-H members who would like to participate. The complete program procedures and schedule are mailed to agents in the winter and can also be found on this site.

2007 Results

2006 Hog-Ham Pig Selection PowerPoint

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