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The object of this study was to determine the effect of the area available per piglet, during the nurturing phase, on production performance and presence of Salmonella spp. Testing was performed on two farrow-to-finish farms over a period of two years. The study was carried out in three variants: 0.16 m 2 , 0.25 m 2 and 0.32 m 2 of floor space per piglet. Pooled faeces samples, which were tested for the presence of Salmonella spp., were collected three times during the nurturing stage: 7, 21 and 35 days after weaning. The piglets which had the lowest spatial area available (0.16 m 2 ) had average daily gain (ADG) significantly lower (Po0.05), and feed conversion ratio (FCR) higher than piglets with 0.25 m 2 and 0.32 m 2 of floor space available. Morbidity and mortality were significantly higher in piglets with 0.16 m 2 of floor space available, compared to piglets housed on larger floor spaces, for both farms examined. The overall presence of Salmonella spp. was 6.2% (19/ 306). Out of 19 Salmonella-positive faecal samples, 15 were from piglets with 0.16 m 2 of floor space available (78.9%). The results showed that holding piglets in an area smaller than recommended has no economic justification and may imposes a higher risks of infection of piglets.