I farm: “All pigs. I have 2,000 sows in three breeding units and I also manage four fattening units. My father is a pig farmer, so I’ve been working at it from a young age. We send four loads a week to the factory, about 700 to 800 pigs. They are sent to Dawn Pork & Bacon in Waterford and Rosderra Meats in Edenderry.”

Feeding system: “I use a Big Dutchman wet feeding system. The pigs are fed a liquid mixture of barley, wheat, maize, soybeans and by-products, pot ale and beer.”

This week: “It’s my usual routine. I’ll be checking the pigs for illnesses, making sure they have enough water and feed and that ventilation in the units is right. I have to empty the slurry tanks too after all the rain and draw it to underground tanks. The tanks I have aren’t big enough.”

Pork prices: “They’re not as good as England. It’s €1.45/kg at the moment, but you’d want to be getting €1.50/kg to €1.60/kg for it to be sustainable. Hopefully, it improves in the next few years. I’m planning on staying in it.”

Inputs: “It’s €400/t for soybeans because they’re imported from Argentina. Feed prices, electricity, security and all that are expensive.”

Family: “My parents, Geraldine and Joe, and my two sisters, Aideen and Orla.”

Quotable quote: “It’s hard to see a future in pig farming. Prices are up and down the whole time due to all the imported stuff. Some people think they’re buying Irish, but they’re not.”