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There are immense possibilities of quick economic benefits in the pig farming business because of their high fecundity, high feed conversion efficiency, short generation interval, rapid weight gain and low initial cost. Globally, pork accounts for about 37% of all meat consumed in the world and it is ahead of chicken, beef, lamb and mutton. This indicates that pork has the highest rate of consumption among all types of meat. There is a strong demand for pork products, such as pork, bacon, ham, sausage, lard, etc., both in the domestic and export markets. Modern and well-established scientific principles, practices and skills should be propagated to obtain maximum economic benefits from piggery enterprise. In this book, a comprehensive compilation of practical exercises on identification, housing, feeding, selection, breeding, artificial insemination, meat quality, recordkeeping, behaviour, welfare and project formulation in pig farm has been provided. The content encompasses the B.V.Sc. as well as M.V.Sc. and Ph.D. Animal Production Sciences (ICAR) post graduate syllabus on Swine Production and Management. The manual will serve as a academic reference book for both undergraduate and postgraduate scholars in veterinary/animal sciences. Furthermore, the book will be a ready reckonerfor organizations, entrepreneurs and professionals dealing with piggery enterprise to understand different practical aspects of swine production and management and thus aid in its establishment as a successful profitable business.