A growing small-scale meat operation is adding locally produced pork and poultry products to the market through a venture known as PigUpsJA, supplying fresh cuts, smoked meats and pork by-products to customers across Kingston and nearby areas.

“I started off with chickens, but my grandfather introduced me to pig farming, and from there I did a small course at CASE [College of Agriculture, Science and Education], and that showed me how I can do pig farming as a business and not just a hobby,” Ricardo Campbell, CEO of PigUpsJA, shared with the Jamaica Observer.

After high school, Campbell said he looked for something to occupy his time rather than immediately searching for a job. Having grown up in a farming family primarily involved in crop cultivation, he was already familiar with agriculture, while members of his extended family also raised livestock. The Temple Hall, St Andrew-based farm has been around for about 11 years, though the business was formally registered in 2023 after Campbell completed a six-week course at the College of Agriculture, Science and Education (CASE). While PigUpsJA is known today for pork products, Campbell said the business began with chickens, initially selling whole birds before moving into smoked chicken. He explained that the name ‘PigUps’ was chosen because of his interest in the production and sale of pork and pork by-products, even though the venture started with poultry.

“The profits I made from the chickens I put into pigs,” Campbell said.

The business now represents Campbell’s sole source of income. Prior to this, he had been working in the agricultural sector while managing the farm on the side. Being laid off from that job, however, pushed him to focus entirely on building his own venture.

“All the time while I was doing this, I always had a job to balance. I think it just reached the point where it’s time to do this full time, no more safety net,” he said.

The business did experience two early challenges: securing a suitable area to process and pick the chickens and accessing a consistent water supply at the Temple Hall farm. In the early stages, water was sourced from relatives in the area, but this arrangement became difficult as operations expanded and heavy usage began affecting the supply. To work around both challenges, the chickens were transported live from Temple Hall to Campbell’s home in Kingston, where the processing could be done. Facilitating that process required transportation, which led to the acquisition of a pickup truck in 2021. The vehicle, which was purchased as scrap and repaired, remains the only one used in the business, moving animals and supplies between the farm and Kingston.

“To me, it’s more about trusting where your meat comes from, so I think that’s why I really focus on getting the pork stamp first,” Campbell told the Sunday Finance.

Though the farm and processing space remain small, maintaining trust with customers remains central to how PigUps JA operates, particularly when it comes to pork production. For that reason, priority is placed on ensuring that all meat is properly stamped and processed before it reaches the market. The business has also been gradually moving beyond the sale of raw pork into more processed products, even as the market for certain cuts and value-added items continues to develop locally. Among the offerings introduced are pork belly used for bacon and pork ribs, with the operation now producing its own brand of bacon. Securing consistent outlets beyond direct customers has also been part of the business’s development. A connection made through a friend led to a restaurant in Liguanea becoming the first official pork buyer, purchasing products from the farm. Additionally, Café Hibiscus has been sourcing de-boned chicken breasts and wings from the operation, creating ongoing demand that continues to be filled. While pork production continues to expand, mixed parts of chicken remain the most requested product among customers. Looking ahead, he is exploring the introduction of two new products, including different varieties of bacon that he says would be distinct from those already available on the market. He is also preparing to launch “Flavour Fusion”, a subset of the PigUps brand focused on selling marinated meats, particularly pork products, under its own branding. Campbell said the business has also become a point of contact for other small pig farmers looking for market access.

“There are a lot of small pig farmers who call me telling me they have pigs,” he said.

Some of those farmers, he noted, do not know how to reach the market or what to do once the animals reach market size, and he hopes PigUpsJA can help provide an outlet. Running the operation has also led him to develop a deeper understanding of money management and cash flow as the business expanded. The enterprise is also venturing into seasonal promotions, including what he calls “Porktober by PigUpsJA”, a promotion pairing raw pork with seasoned pork at a discounted price during the ham season. While the initiative was introduced last year and performed well, it did not meet the targets he had initially set.

“If I believe more and stick to the plan, I will hit those targets,” he told the Sunday Finance.

As a largely one-man operation, additional help is typically brought in during October and November to meet the increased demand leading into the Christmas period. In the coming months, the business is also preparing to launch a “Breaking the Fast” breakfast special scheduled for April 2 to April 30, following the Lenten period. The package will include one pack of PigUps bacon, a tray of eggs and a loaf of bread, offering customers a bundled breakfast option.

Ricardo Campbell, CEO PigUpsJA (Naphtali Junior)

PigUps JA pork back ribs (Naphtali Junior)

PigUps Flavour Fusion, Marinated pork chops and marinated chicken Naphtali Junior

Pigs on PigUps farm in Temple Hall, St. Andrew 

Broiler chickens on PigUps farm in Temple Hall.

Baby chicks on PigUps Farm in Temple Hall, St Andrew.

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