Smallholder pig rearing plays a crucial role in sustainable livelihood generation for the disadvantaged classes of society, poor tribal, marginal farmers and landless labourers. The semi-arid agroclimatic region is characterized by low erratic rainfall, intense solar heat and low unstable crop yield. Smallholder pig farming provides insurance against drought-mediated low crop yield, immediate income and secondary livelihood generation under the traditional system of rearing. People raised pigs for two purposes: one is fattening for meat production and another is for piglet production. Tribal people used to keep non-descript pigs especially black ones for household meat consumption, income generation and festival or ceremonial occasions. Nowadays, the rearing of ghungroo pig and improved desi (cross with Large White Yorkshire, Middle White Yorkshire and Tamworth) is started on low input systems like locally available feed material, kitchen waste, agri-byproduct etc. Integration of fish farming with pigs can create a better chance of higher income generation by risk minimization and efficient utilization of resources. Besides cultural and religious taboos, increasing urbanization and industrialization have raised the requirement for pork and high-valued pork products in the form of pork, bacon, ham, sausages, salamis, pickles etc. Strengthening group activity of rural people through the formation of self-help groups, farmer-producer companies and group-based entrepreneurship development in the piggery sector may help to achieve better profit and sustainability as well as women empowerment.