On this week’s edition of The Inside Scoop, we caught up with Doug Albright, owner and operator of Albright Swine Farm. Doug gives an inside look at his operation and even shares some fun facts that you may not know!
Describe your operation in terms of scope, size, breeds, etc.
Albright Swine Farms has around 250 sows. Consisting of crossbred, Berk, Duroc and Hereford. We are selling show pigs year around all across the U.S.
What, in your opinion, makes your operation unique?
For the most part we are a closed herd and we operate on slats and in confinement. All of our keeper gilts are raised on slats and the sows are housed on slats. So functionality is of high regard.
What’s the best advice you’ve ever received?
Don’t sacrifice quality and make them the way you want to make them.
Describe your ideal customer.
Our ideal customer is one that wants and asks for help. Communicating with us is key so that we can assist in making the best feeding and showing decisions.
Share a story of one pig that stands out amongst the rest of the ones you have raised.
Special Effect - The $140,000 Champion Berk Boar from the Exposition this past year purchased by Premium Blend. He was incredible his entire life and has been the most well received pig we have raised. So far he babies seem to be well liked as well.
One thing you can’t live without as a breeder
My wife.
What is one chore that you hate to do but must be done?
Cleaning pens.
If you could raise pigs anywhere in the world BESIDES the state you are in, where would it be and why?
TEXAS - the support for junior livestock events is unrivaled in Texas.
What’s playing on your radio while working in the barn all day?
Country music.
A thing you can’t live without unrelated to pigs
My wife.
A fun fact that many people may not know about you.
I was the high school mascot for 4 years
This or that:
Picturing or Videoing? Pictures for sure.
Crossbreds or Purebreds? Purebreds
Stay in a hotel or stay in a camper? HOTEL FOR SURE
Stay home or go to a show? Go to the show
Frozen semen or fresh? Fresh