Danish swine consultant Karina Mikkelsen delivered a clear message to producers at the 2026 Manitoba Swine Seminar in Winnipeg: focus on the sow first.“The sow is a princess,” Mikkelsen said. “If you take good care of the sow, you take good care of the piglets.”
Mikkelsen brings more than 20 years of experience in the Danish swine industry. She first studied economics before shifting to agriculture and graduating from an agricultural college in 2002. She later worked with breeding, propagation and production herds across Denmark. In 2020 she launched Hands On Consulting, a business that provides practical on-farm guidance. Since then she has worked with more than 270 farms in 17 countries.
Her work focuses on improving piglet survival, herd management and productivity.
During her presentation, Mikkelsen stressed that the first days after farrowing determine piglet survival.
“The first four days after birth are the most important,” she said.
During that time the sow begins producing milk and piglets depend heavily on proper care and monitoring.
Temperature checks remain one of the simplest management tools. A healthy sow normally runs a body temperature of around 38.5 C. Shortly after farrowing the temperature can rise to about 39.5 C.

Producers should pay attention if it climbs higher.
“When the sow has a fever, the milk becomes thin like water,” Mikkelsen said. “The piglets don’t get what they need.”
Pain management also helps recovery after farrowing. Danish farms often use painkillers to reduce stress and improve comfort.
“The painkiller works in about 20 minutes,” she said. “The sow drinks more water and cares for the piglets.”
Water intake drives milk production. Lactating sows may drink up to 50 litres per day, especially as milk output increases. Gestating sows usually drink about 20 litres daily.
“Water is the best medicine,” Mikkelsen said. “More water means more milk.”
Feed management also matters. While higher feed intake later in lactation boosts milk production, heavy feeding immediately after farrowing can cause problems.
“More feed gives more milk, but not in the first two days,” she said.
Piglets remain small during the early hours and cannot consume large amounts of milk yet.
Mikkelsen also discussed split suckling, a method widely used in Denmark. Farmers temporarily remove larger piglets so smaller animals can nurse and receive adequate colostrum.
“The piglets must drink colostrum for 12 to 18 hours,” she said.
Colostrum provides essential immunity and improves survival.
Large litter sizes often require the use of nurse sows. Producers move piglets to sows with available milk capacity to ensure every piglet receives enough nutrition.
“In Denmark, we produce many pigs with fewer sows,” she said.
That system requires careful piglet movement and close attention to sow’s condition.
Housing conditions also influence survival. Piglets require warm, dry spaces between 32 C and 34 C. Sows perform better in slightly cooler environments that encourage feed intake.
“If piglets are cold, they die,” Mikkelsen said. “Heat and dry bedding are extremely important.”
She also highlighted labour management. Danish farms often rely on foreign workers, which makes clear communication essential.
“We must tell workers clearly what we expect,” she said.
Whiteboards, written plans and simple instructions help teams stay organized.
Despite stricter European regulations and limited access to certain medications, Denmark continues to produce large numbers of pigs with relatively low levels of medication use.
“Good management keeps pigs healthy,” Mikkelsen said.
Her message to producers remained simple and direct.
“Focus on the sow first,” she said. “When the sow is healthy, everything else becomes easier.” •
— By Harry Siemens