Welcome, gc - great user name
I think the most likely 'rookie' mistake with pigs tends to be overfeeding. It's sooooo easy to make a pig overfat.
I am two years in now, but still very much new to it all. I chose OSB (Oxford Sandy & Black) originally as I know they are very friendly, very tasty pigs - and I really like the way they look!
I bred my own litter last year, crossing my remaining OSB gilt to a British Saddleback boar. The offspring have been fantastic - incredibly laid back, really nice to have around, grew well, good conformation, not too fat (so long as you watch intake like a hawk
.) I did at first think that the meat was a little less tasty - but then the OSB went midwinter and had had a lot
of apples in the last few months. (And feed ration reduced accordingly.) She was so appley you never needed to make apple sauce to go with her!
However, having now had some of the slow-cooked and barbecued x-breed pork, it has been absolutely fabulous - and the homecured bacon and gammon was delicious. (Mind I'm going to have to kidnap arl to get her to tell me where she gets the cure we used on her course...
I've struggled getting my own girl back in pig this time - my own fault, not hers - and have just ordered a couple of Large Black weaners off Happy Hippy on here (so that's order confirmed, Karen
) to fill in the gap in my - and my friends' and relations' - freezers - and to have a look at personality and pork from a different rare breed.
What breed(s) have you seen that tickle your fancy, gc?