Dollison Farms

Freshness At Its Best!


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Posted on July 7, 2019 at 6:30 PM Comments comments (11)

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Dollison Farms' 2nd Annual Stars & Stripes Celebration

Posted on February 14, 2016 at 4:20 PM Comments comments (1)

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10 Steps to Successful Farrowing

Posted on November 5, 2015 at 5:30 PM Comments comments (1)

  1. Prepare farrowing rooms.
  2. Make sure sows are ready.
  3. Evaluate environment daily.
  4. Separate sow from the herd.
  5. Work to reduce stillbirths.
  6. Warm up and dry off all piglets.
  7. Ensure all pigs receive a good dose of colostrum.
  8. Minimize transfers.
  9. Don't ignore fallbacks or starveouts.
  10. Evaluate the sow after farrowing for health and nursing ability to keep pigs alive and thriving.

I found this list on one of my favorite resources for hog farming at I agree with it but like ALL farms we all do things a little different. For example, we've started farrowing outdoors in speacially made pens. We fill them with straw or hay to give mom all she needs to make a bed and be comfortable for farrowing.The biggest thng that we've learned raising hogs is, if fed and taken care of they don't need our help. Don't get me wrong, the pigs born on cement are healthy and safe. However, we noticed that the pigs born on dirt grow faster and a little more vibrant. It's something to see. Anyway, that's just a few things we do differently but the end goal is to raise healthy, happy pigs and I'm proud to say that's what we do at Dollison Farms!

It was a Watermelon kind of day.

Posted on June 24, 2015 at 9:55 PM Comments comments (1)

Today was a good day. My dad and I got so much done. We fed the hogs watermelon today! It was fun to watch them fight over the melons and run from each other. Alot like kids fighting over a toy. What was equally refreshing was that along with fresh water they were getting the water from the fruit that will ultimately keep them hydrated and cool in this heat. Along with whole corn/ground feed we strive to supplement with fruits and vegetables on a weekly basis. After that we transported our event hog to the butcher for processing. That action, pushed me into overdrive! I was thrusted into reality and reminded that the  The 4th of July Premium Pork Showcase is upon us. We are so excited to get together with our family and friends along with other farmers, butchers, and industry leaders to network, learn from one another, and hopefully grow together. There are some extremely talented farmers in our area and I would like this networking luncheon to serve as the birth place to a wonderful collaboration between businesses that mutually benefit.

Please Don't Forget!!! We still have $5  raffle tickets available for our 250lb Free Range Hog! What makes this hog special you ask? For three months we have been feeding this hog APPLES, GARLIC, and WINE. I'm seasoning him from within! Don't miss out!  We wine and dine our swine at Dollison Farms!

Quote of the Day: There seem to be but three ways for a nation to acquire wealth. The first is by war, as the Romans did, in plundering their conquered neighbors. This is robbery. The second by commerce, which is generally cheating. The third by agriculture, the only honest way, wherein man receives a real increase of the seed thrown into the ground, in a kind of continual miracle, wrought by the hand of God in his favor, as a reward for his innocent life and his virtuous industry. -Benjamin Franklin


Song of the Day:Encourage Yourself - Donald Lawrence & The Tri-City Singers


This is one of my go to songs so I thought I'd share it. This song is saying that when noone else can or will you have to encourage yourself. You have to tell yourself YOUR WORTH IT! I'm human and sometimes I forget, but when I do this song somehow shows up in the rotation on Pandora or comes on the radio. Anywhoo, thanks for stopping by! I really appreciate it!



Posted on June 16, 2015 at 6:50 PM Comments comments (0)



My name is Leiandra. I operate, along with my father, a small family farm in south east Georgia called Dollison Farms. We are about 170 acres of cultivated land and the remainder is pasture land with two 10 stall farrowing houses fully equipped with water. About a year ago my father and I were discussing the farm and the crops he'd planted that year but, something was different about his conversation. He was excited to tell me he'd just acquired 3 sows and 1 boar. After our long conversation about him introducing a livestock division; I went to sleep thinking....He just might have something. Three months later I quit my job of 7 years at a reputable bankruptcy law firm in the metro area where I was a paralegal/supervisor and moved my family to south east Georgia to farm. Almost a year later we have 30 sows and 4 boars. My dad and I have been working our fingers to the bone to realize our dream put in motion by his father, my grandfather. I'm excited about our growth and expansion and I look forward to sharing it with all of you. We are always looking to educate ourselves to ensure the health and safety of our animals to ultimately ensure quality pork to our neighbors. I love my job! After working to help another realize their dreams for over 15 years and now taking my own financial life in my hands has been the hardest most rewarding thing I've ever done. I see both sides of the coin so clear and feel like my work experience in hospitality, athletics, and law prepared me to travel the road of business ownership strategically, carefully, and most of all boldly. But, what I love about working in Agriculture the most is that you literally reap what you sow. You get what you put in. So, I'm planting a seed.

Dollison Farms is preparing to introduce our PREMIUM brand of pork. This pork is seasoned from within. The hog is fed a diet of corn, apples, garlic, and red wine. We are so excited and as a part of the celebration we are sponsoring a $5 raffle to be drawn on July 1, 2015. 

250lb Free Range Hog!

Processed and Ready for your freezer!

2 Pork Loin Roasts

2 Country Style Ribs

2-3 Pkgs Center Cut Chops

2 Sugar-Cured Picnic Shoulders

2 Sugar-Cured Hams (Cut in Half with Center Cut Slices)

2 Slabs Spare Ribs

10Lbs. Sliced Bacon

10Lbs. Sausage

10Lbs. Asst. Seasoning Meat

To enter for your chance to win visit our website at