Lake County

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4-H Swine Project

December 12, 2019

The educational 4-H swine program and related activities (such as workshops and tours) provide youth with a fun and hands-on learning experience which develops both swine subject skills (such as nutrition, housing, and health care) and life skills (such as responsibility, decision-making, nurturing, and communications) under the direction of caring adults.

Level 1 (grades 3-5)

Level 2 (grades 6-8)

Level 3 (grades 9-12) 




State 4-H Swine Website

Swine 1: The Incredible Pig (grades 3-5)

Swine 2: Putting the Oink in Pig (grades 6-8)

Swine 3: Going Whole Hog (grades 9-12)

***Manuals can be purchased online at the Education Store or the Lake County Extension office

ID Instructions

Youth Livestock Exhibitors as Ambassadors for Animal Agriculture

Declared Weights at the Indiana State Fair 4-H Swine Show

Appropiate Use of Paylean in Youth Swine Projects

Ear Notching Introduction Reference Guide

Litters 1-26

Litters 27-52

Litters 53-78

Litters 79-104

Litters 105-130

Litters 131-161

General Exhibit Requirements

Record Sheet Required at Fair Check-In (if not exhibiting live animals, project manuals are required for completion and must be turned into Extension Office by July 1).

  1. Only swine animals tagged and listed on the Swine Enrollment Form at tagging may be exhibited.
  2. Swine project educational options exhibits are due at Swine Check-in.
  3. All Swine animals must comply with the regulations of the Indiana State Veterinarian/Board of Animal Health. Animals housed in Indiana are not required to have health papers. Animals housed out-of-state must have valid health papers (Certificate of Veterinary Inspection is valid for 30 days for out-of-state animals.) Health papers must match animal identification. If there is a concern about the health or safety of a particular animal, the superintendent reserves the right to contact the fair veterinarian and/or release that animal to be transported off the fairgrounds.
  4. All pigs must be ear notched according to standard methods.
  5. All pigs must be born after January 1 of current year.
  6. All pigs must meet breed characteristics. On Tuesday, during the fair, a committee will perform breed characteristic verification. All pigs must be washed prior to 9:00 a.m.
  7. All pigs to be shown at the Fair must be identified by the 4-H swine superintendent(s). A veterinarian must provide documentation for any animal unable to attend tagging by identification for any animal unable to attend. Each member may tag a maximum of 10 barrows, 12 gilts, and 2 boars.
  8. Each member may exhibit up to 6 live barrows and 1 carcass pig. No more than 2 barrows per section and 2 gilts per class may be entered. One boar may be exhibited in a young herd with the exception of crossbred barrows, 3 may be shown.
  9. All pigs will be weighed at check-in. Please wash mud off at home.
  10. All pigs weighing less than 220 pounds will be shown in their own class, as a group, and will not be eligible for sale in the 4-H auction or the championship drive.
  11. Superintendents may inspect any 4-H member's pigs at any time during the 4-H year.
  12. There must be at least 2 pigs to make a purebred class. If less than 2 purebreds in a class it will be at superintendents’ discretion the animal will go into purebred “others” class; to be determined at fair.
  13. Minimum pig weight for participation in the auction is 220 lbs. Hogs over 340 lbs. may be sold, but will be adjusted to 340 lbs.
  14. Master Showmanship class is offered for previous winners of Senior Showmanship. Showmanship order will be Senior, Intermediate, Junior, and the Master.
  15. The first place animals in barrow and gilt sections will compete for Breed Championship. Grand Champions will be awarded. Placing ribbons one through ten will be awarded.
  16. Project Manuals will be an optional class. Members must complete 3 activities and submit to the Extension Office by July 1. 

Market Barrows

  1. The Champion or Reserve Champion barrow must be grade A. A Champion and Reserve Champion will be selected in each breed.
  2. 4-H member may enter two animals per breed with the exception of crossbred barrows, of which 3 may be shown.
  3. Barrows will be judged on market value at the time of the show.
  4. Barrows will be classed by superintendent.

Barrows: Chester White, Yorkshire, Spotted, Hampshire, Poland China, Crossbred, Duroc, Other Purebred Barrows

Pen of Two Market Barrows

All pens must be designated by the exhibitor at weigh-in on Monday of the fair, or they will not show.


  1. 4-H members may enter two gilts per class, with a maximum of six gilts per breed.
  2. Breeding Gilt and Market Gilt classes are offered. All Gilts will be weighed at check-in.
  3. Breeding gilts in the crossbred class will be sorted by weight for the show.
  4. The total number of gilts entered may not exceed twelve by any exhibitor.
  5. All gilts except Crossbreds must be from a registered sire.
  6. All pigs weighing under 220 pounds will be shown in their own class, as a group, and will not be eligible for sale in the 4-H auction or the championship drive.
  7. Market Gilts will be shown by weight only.
  8. To be awarded Champion or Reserve Champion gilt must be grade A.

Breeding Gilts: Chester White, Yorkshire, Hampshire, Poland China, Duroc, Crossbred, Spotted, Other Purebred Gilts

Young Herd

  1. A Grand Champion and Reserve Grand Champion will be awarded.
  2. Young Herd consists of three breeding animals: one boar and two gilts, either crossbred or purebred, born after Jan. 1, current year.

Swine Carcass

  1. A Champion and Reserve Champion will be awarded on rail. 1-10 placings will be awarded to one through ten on hoof.
  2. Exhibitors must comply with general health regulations.
  3. Weight of hogs for carcass show will be 230 lbs.—275 lbs.
  4. Thirty hogs will be selected for processing.
  5. 4-H members may show one barrow or one gilt in the carcass show


Interested in sponsoring a trophy or award for this project? Please contact the project superintendent or Extension Office at 219-755-3240 to learn more!


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