When we raised pigs, we fed them the scraps from the restaurants we worked at. Three of us took 5 gallon buckets to work each day. We worked at three different restaurants: a Mexican restaurant, a breakfast place, and an Asian place. Their favorites were bacon, sausage, and raw turkey skins (left over from making all those "chicken" wontons). They did get lots of corn chips and beans as well. Wouldn't it be great if today's pig farmers tried this in conjunction with their nearby restaurants? They probably can't due to health codes, but there is nothing to prevent a private citizen from raising their own pigs on leftovers.
“I've had a lot of worries in my life, most of which never happened.” ― Mark Twain
Writing on the Cave Wall - my Primal Journal