With the ever-increasing pressure to reduce antimicrobial usage on farms and increasing knowledge of how this use can increase the risk of antimicrobial resistance, the pig industry is continuously reviewing natural products and management principles with the aim of mitigating any need for pharmaceutical intervention. Gut health has been linked to both general health and lifetime animal performance and is a term which is used to describe a beneficial microbiome (a population of organisms, mainly bacteria, fungi and viruses which reside in the gut, mainly the large intestine). The microbiome is fundamental in everyday digestive processes but also plays a vital role in stress response and disease protection. Harnessing the power of the microbiome is the key to sustainable pig production. Macro factors affecting gut health and the microbiome such as management, genetics, health and nutrition are rarely discussed in partnership due to the difficulties in assessing these jointly in a scientific manner. This case study evaluates the strategies implemented in major pig-producing countries to understand how we can best manage pigs to ensure they are both happy and healthy.[-]