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Organic acids have been used successfully in pig production as a cost-effective performance-enhancing option and they continue to be the number one alternative to antibiotic growth promoters. The aim of this review is to provide the biological rationale behind organic acids use in pig production, focusing on their different effects along the gastrointestinal tract of pigs. Organic acids are reviewed for their antimicrobial properties and for their classic use as acidifiers, with particular attention to pH modulation and microflora control. Additional beneficial effects on intestinal health and general metabolism are presented and we explain the advantage of microencapsulation as a tool to deliver organic acids along the intestine.