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This paper reviews the literatures relating to the unconventional feeding practices of pig followed in developing countries. Small holder pig farmers across the world adopt low cost feeding regime and considerably reduce the cost of production. Local feed resources including swill/garbagc or the left over from the kitchen, restaurants, slaughter houses and various agricultural by-products are the main sources of feed ingredients. The major constraint in swill feeding is the highly variable nutrient content and which can be attributed to change in composition and source of feed. It can be compensated by supplementation of protein, minerals, vitamins and amino acids. Similarly crop/ vegetable residues and agricultural by products are also used as pig feed. Animal by-products up to 10% can be included in pig ration without any adverse effects, but inherent potential risk of spreading diseases like swine fever, foot and mouth disease, swine vesicular disease and African swine fever are the limiting factors. Appropriate use of local feed resources with suitable processing technologies can contribute to sustainable pig production in developing countries. [ABSTRACT FROM AUTHOR]