Author Topic: Boars for bacon (Read 2154 times)

Fowgill Farm · « **on:** May 10, 2011, 12:20:13 pm »

Don't know if this ones been covered before if it has point me in the right direction.

We have always sent gilts for bacon but this year all the gilts sold and i got left with 4 boars. They'll be six months old end of July. I want to send one of them for bacon, gammons etc and wonderd if anyone else had sent males off and how they got on.
Thanks in advance
Mandy

JulieS · « **Reply #1 on:** May 10, 2011, 12:32:08 pm »

I've just made some bacon and gammons from 7 month old boars that I sent off.

Obviously a lot smaller rashers and gammons, but look and taste great. (I usually make bacon and gammon from year + gilts)

I dry cure mine, not sure if that makes a difference.

Fowgill Farm · « **Reply #2 on:** May 10, 2011, 12:46:17 pm »

thanks Julie thats a big help, we dry cure too.
Mandy

gavo · « **Reply #3 on:** May 10, 2011, 02:36:26 pm »

It is almost always boars we send off never had any problems boars usually around 11 months old.

Tudful Tamworths · « **Reply #4 on:** May 10, 2011, 04:22:02 pm »

I've just done streaky and back bacon from a boar and it was fantastic. Got repeat orders from customers. Go for it!

loosey · « **Reply #5 on:** May 12, 2011, 10:51:26 am »

We had bacon from a 6month Large Black boar last year. Faily small rashers and not anywhere as good as our big gilts we keep back but still good to eat .... we just had to eat more rashers!

We sent one off at 7 months a couple of year ago and had some taint.