Florida Hog & Ham Program
August 12-14, 2008
Tuesday-Thursday
UF Meats Processing Center, Gainesville
Workshop (08) | Schedule (08) | Guidelines & Procedures (08) | Harvesting Week (08) | "Thank you" Addresses | Participant Application Form [PDF] | Projected Cost Analysis Sheet [PDF] | Demonstration Schedule (07) | Project Book [PDF] (08)(Same Revised '03 book that has been online.) | Meat Merchandising Audit (08) | 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.
'2006 Hog-Ham Pig Selection PowerPoint
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