[kp]

when my weaners were little I weighed them for a few weeks to check how well they were doing, they are now 5 months old and obviously far to big to be picked up, they are 40 inches long and 40 inches round and I'm sure that I've read somewhere about calculating their weight, I'm sure someone out there can tell me.
Also if you take a pig to bacon weight is the meat also ok for pork, I'd like a bit of both.

[Rosemary]

The formula is on here somewhere....

You can get pork and bacon from the same pig - the difference is in the weight and fat cover at slaughter. Ideally, you would slaughter a pork pig smaller than one for bacon so that the joints aren't unmanageably large. But because you are going to slice up the bacon, you can let the pig get bigger without detriment to the product.

We take pork and bacn from ours and it's all fab.

[MrRee]

Rosemary wrote.....

We were told how to do this when we went along to Pig Paradise. Remember, the measurements are imperial.

1. Measure the length of your pig from between the ears to the root of tail
2. Measure the girth of the pig around the shoulders, tight to the pigs front legs
3. Multiply the length in inches by the girth in inches, then divide this by 12 if it is a lean pig, 11 if it is a medium pig and 10 if it is a fat pig. The answer is the weight in pounds.

Remember, this is a guide only.

At 160lb, a pig is ready for slaughter as a porker. Carcase weight is about 66% of liveweight; so a 160lb live weight will be 105lb deadweight, of which about 20-25lb will be head, trotters, tail and "unuseable" pieces (I accept that all part are useable for something but probably not in a "mainstream" market). Expect pigs kept extensively to reach this weigh about 30 weeks

For bacon, deadweight would be 140 - 170lb, 210 - 250lb liveweight.

[kp]

thanks for that it will be a lot easier than trying to wrestle them onto a set of scales

[Hilarysmum]

Wish someone would come up with a metric formula, my poor brain runs in circles trying to convert.

[MrRee]

METRIC VERSION - Weight of your pig in KILOGRAMMES

   1. Use the same procedure but taking your measurement in Meters.
      Then use the following formula.
   2. Square the Heart Girth to get the Girth Result.
   3. Now Multiply the Girth Result by the Length and MULTIPLY by 69.3
   4. You now have the weight of your pig in Kg.

Example:

    * Porky Pig has a Heart Girth of 1.27 meters and a Length of 1.02 meters.
    * Squaring the Heart Girth (1.27 x 1.27) = 1.6129 = Girth Result
    * Multiply the Girth Result (1.6129) by the Length (1.02) and MULTIPLY by 69.3 = 114 Kg.

This procedure is reported to be accurate to within 3%.

[MrRee]

Dan......... can we make this a "sticky" please,it comes up time and time again,and search results are "varied" to say the least,thankyoumuchlykindsir........ Ree

[daviddb]

Hey! Thanks for the metric version; much appreciated.

regards

David

(thundery but hot in the Pyrenees)

[Hilarysmum]

Mr Ree thats perfect, thanks. 

[MiriMaran]

MrRee what does a Sticky mean?  Is it like a FAQ section?

[MrRee]

Sticky means that it,in a more concise way,stays at the top of the listings as a reference post. Like Dans ...Forum and TAS Improvements Sticky in the coffee lounge....... Ree