University of Florida

Florida Hog & Ham Program

Prerequisite Workshop: January 15, 2018
Harvesting Week:
August 14-16, 2018
Tuesday-Thursday
UF Meats Processing Center, Gainesville

The information below (and linked) was for the 2017 event and has not been updated for 2018. 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.

Workshop ('17)
Schedule ('17)
Guidelines & Procedures ('17)
Participant Application Form ('17)
Hog & Ham Manual, 2017 (rev.'13)
Projected Cost Analysis Sheet ('17)

Project Book, 2017 (rev. '17)
Meat Retail Audit, '17 (rev. '17)
Harvesting Week ('16)
"Thank you" Addresses
Demonstration Day ('16)
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. The number of youth per county will be determined by the number of counties participating. The complete program procedures and schedule are emailed to agents in the winter and can also be found on this site.

 

Previous Results:
2016
2015
2014
2013
2012
2011
2010

 

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