Farms.com Home   News

What 'Heat' Means To A Vermont Pig Farmer

What 'Heat' Means To A Vermont Pig Farmer

 By Anna Van Dine 

Vermont Public reporters are exploring the many meanings of the word "heat." As part of this series, reporter Anna Van Dine visited a farm in Panton, and spoke with Alessandra Rellini. Here's Alessandra in her own words:

My name is Alessandra Rellini. And I kind of have two hats. I am the owner of a farm — Agricola Farm in Panton. And I'm also a professor in psychology, and my specialty is the way that sexual responses exhibit themselves.

Right now at our farm, we have a flock of 90 Icelandic sheep, we have 180 pigs, a couple hundred chickens and a couple dozen ducks.

Heat is a word that's utilized to talk about the cycle when the female of a species become more likely to get pregnant. So, ovulation. For sheep, that happens seasonally. We have Icelandic sheep, so they tend to go in heat around October, November, when the days become shorter and the nights become longer. And for pigs, instead, they are much closer to us — to humans — and their cycle is 21 days. So every 21 days, they go in heat.

There are certain signs that you see that the ovulation might be occurring. The first thing is the vulva becomes really rich and pinkish, it really becomes engorged. And then they tend to assume the standing position. So if you put pressure on the rump, on the back towards their hips, they'll stand still. And the female pig will start mounting anyone around them, like other females, males, humans, just kind of exhibiting the type of behavior that she would like to be happening. And then the other thing that they show is actually there is a change in their smell: their breath starts smelling like maple syrup.

Click here to see more...

Trending Video

CEOs of the Industry: John McIntire, Partner at Pike Pig Systems

Video: CEOs of the Industry: John McIntire, Partner at Pike Pig Systems

CEOs of the Industry, Jim sits down with John McIntire, Partner at Pike Pig Systems, one of the most quietly impressive 26,000-sow operations in the U.S. John shares how he grew from operator to partner, how Pike built a people-first culture with long-tenured managers, and why they’re committed to weaning bigger, stronger pigs at 25+ days.

John breaks down how Pike stays efficient in a tough economic environment, the power of their shareholder-owned farm model, and how their work with PIC and a 240-head boar facility drives genetics and health outcomes. He also opens up about the innovations Pike adopts — and how they decide what’s truly valuable versus industry hype.

From Prop 12 and labor challenges to trade, consumer expectations, and sustainability, John chooses a hot-button issue and shares how Pike is preparing for the future. The episode closes with a rapid-fire “Fast Five” — mindset, leadership, daily habits, and three words that define Pike Pig Systems in 2025.

If you want a look inside a people-driven, purpose-driven, quietly elite pork system, this is an episode you won’t want to miss.