[Jamesh]

Hi Folks,
I appreciate this is a well covered topic but was interested in some current real world information.
What weight do you take your porkers to (deadweight) and what age (weeks?) are they at this juncture.
I know the end weight will vary depending on the market/end consumer you have for them, but also interested how this factors in.

Ta very much, very interested to compare what other GOS breeders are doing as these are my first home bred bunch

[Marches Farmer]

To me the final weight is not a prime consideration.  If appropriate housing, clean conditions, sufficient room, unlimited clean water, shade and protection from harsh weather are taken as a given then if they were a good size at birth, have a healthy dam producing plenty of milk, have started eating their dam's 16% protein sow & weaner nuts from an early age, are left in familiar surroundings while the dam is moved at weaning at 8 weeks and given as much feed as they can polish off in 20 minutes at first, gradually reducing to ten minutes as they approach finishing, then they will be what they will be.  Boars go in at 22 weeks, gilts at 24.  They will have plenty of meat, enough fat for good crackling and superb flavour.

[Jamesh]

Thanks! So with all that said and done (and it is, albeit we mill our own feed on site). To answer to question, what sort of average size are they when you take them off at that age?
I was just interested in some points of reference.