Only 1.8 % of French sows are certified organic. Consequently, a study was performed to understand the obstacles to and mechanisms for conversion to and installation of organic farming on French pig farms. Interviews were conducted in 2020 with four organic pig farmers and seven conventional pig farmers in southern France and in Brittany (northwestern France). The results of these interviews were used to construct a decision tree that summarized the mental path taken by a pig farmer when deciding whether to convert to organic farming or not. The main obstacle was the farmer's pre-existing opinion of the organic sector. One associated mechanism for addressing it was to increase dissemination of knowledge about the organic pig sector in agricultural training courses. The second obstacle was the uncertainty of outlets, related to the high price of organic pork. The associated mechanisms were to decrease the sales price and production costs, in particular by encouraging feed production on the farm and developing on-farm processing and direct sales, even if doing so changes the farmer's job and greatly increases the workload and investment required. Other obstacles to conversion to organic pig farming were identified, such as concerns about access to local organic feed ingredients and the availability of organic piglets. These obstacles echoed farmers' concerns about the profitability of their farms and their working time. The farmers also reported a lack of consistency by consumers, who want to eat locally but do not want pig farms close to their homes.