The pig industry is one of the fastest growing livestock subsectors in Uganda, contributing significantly to food security, livelihoods, and urban nutrition. Hoima City, a rapidly urbanizing hub, has seen rising demand for pork products. However, the pig value chain remains largely informal, with limited product diversification and weak stakeholder coordination. Despite increasing consumption, empirical evidence on the structure, stakeholders, product forms, and consumer behavior in Hoima City’s pig product value chain is scarce, hindering effective policy and investment decisions. A cross sectional mixed method study was conducted in Hoima East and West divisions. Using snowball sampling, 100 respondents, including farmers, pork joint operators, and consumers were interviewed through structured questionnaires, key informant interviews, and direct observation. Data were analyzed using descriptive statistics and thematic integration. Results showed that farmers (43%) dominated the value chain, followed by consumers (34%) and pork joint operators (23%). Most farmers practiced subsistence production with local breeds, while pork joints sourced carcasses directly from farmers and sold pork at UGX 12,000-14,000/kg. Raw, roasted, and fried pork were the most common products, with minimal diversification into ham, trotters, and head meat jelly. Youths (70%) were the largest consumer group, with pork joints as the main purchase point. Consumers expressed high satisfaction (74.8%), though product hygiene and diversity remain concerns. In conclusion, the pig value chain in Hoima City is functional but constrained by limited value addition and informal marketing. Strengthening stakeholder linkages, improving hygiene standards, and promoting diversification into processed pork products could enhance profitability and consumer satisfaction.