The Accidental Smallholder Forum
Livestock => Pigs => Topic started by: MiriMaran on April 14, 2009, 07:38:22 pm
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Friday 24th we are collecting 2 Saddleback weaners - I'M SO EXCITED!!!!! ;D
I feel all excited and nervous like a first time Mum. I can't sleep thinking of all the what if's - like what if they escape, what if they don't like us - its all so irrational, but I can't help it.
We are going to see them this weekend - yipeee!
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How I remember that feeling. Your whole life is about to change! Enjoy.
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Ha ha I think your right! When I spoke to the breeder I asked for gilts, but she emailed me about an hour later, very apologetic, saying that she only has one gilt, but has boars. She knows someone who lives nearby that has a GOS gilt that we could have - so now i have a dilemma.
Are boars OK for fattening? When do they mature? Will they get fiesty? As first timers are we better off having gilts or does it not matter either way?
If we got the BS gilt would we legally be able to collect the GOS the same day in the same trailer - how does the standstill regulations affect this? Or does the standstill act as a quarentine rule when animals arrive at your land - I'm confused!
What would you advise us to do? The easiest option is to get 2 BS boars, but I'm nervous of testosterone!!!!
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You'll be eating them before any testosterone kicks in!!!
They grow slightly better then girls to killing weights, so you'll get a quicker return!!!
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Hello,
All our "entire" Tamworth & OSB boars go at least 11 months before slaughter. Never had any bother.
We started more in the deep end, a two year old boar and two year old gilts. Within 10 minutes off the trailer we were 3 months, 3 weeks and 3 days away from our first litters !
Cheers
Gavin
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If they are jsut for the freezer go for the easy option the boars, they will fatten quicker than gilts they wont lay down as much fat as gilts, and as said you'll be killing them a long time before the testosterone kicks in !! We take our porkers to a l/weight of 75/80 kilos giving a d/weight of 50/55 kilos, they achieve this at 16/18 weeks, your rare breeds will prob take a little longer, it all depends on what meat you want.
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I would recommend the boys too, they will be fine if you have no females around. You will need to take them to at least 26 weeks, or longer if you want bacon. Having males puts a time line on keeping them. You wont be tempted to keep them as pets or to breed from them. Just imagine that bacon...
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Echo the above, go for boars the first time, you have a definate end, superb pork and will soon be looking for the next 2, enjoy! its very addictive pig keeping!!
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I'm most of the way through finishing my first two Saddlebacks, one point that doesn't seem to have been mentioned is that Gloucester Old Spots are more fatty, at least that's my understanding. GOS are more docile though, again my understanding taken from info on here.
It is good fun though and I maintain that you shouldn't name them. That was the advice from the forum that I took and as we get further in I feel it's right for me. Go steady on the food, it's easy to overfeed and they will eat it if given, they really do eat like pigs.
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Have today got back 2 pure bred GOS females 7 months old beautiful meat BUT not enough fat on the back to make bacon. They werent thin the abattoir wont take them below a certain size.
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We've decided to take the boars and chill out. I think all your advice seems very sound and like some of you said it means you have to slaughter and can't chicken out and have them as pets.
Thanks everyone
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Re my comment above about fat, the first bit below is from Wikipedia, not known for it's accuracy but the second bit is from the Old Spot Breeders Club.
Going on from Hilarysmums comment about bacon from a 7 month old GOS, different breed I know but my advice from the breeder of my two Saddlebacks is that the will be more 9 months if I want them to go for bacon.
The Old Spots has often been referred to as a "bacon" pig, due to the significant depth of body that provides a larger percentage of bacon per hundredweight of carcass. They often carry more fat than breeds that are more popular commercially.
Old Spots tend to be very calm, good-natured animals, another trait that makes them desirable to homesteaders and small farmers.
The GOS does have a distinct layer of backfat and marbling within the meat. That layer of backfat means that it is hardy enough for outdoor production but it also means that when the meat is cooking, it is being basted in its own fat making the meat succulent and full of flavour.
Perhaps we should bear in mind that our pigs are our pigs and will not be the same as everyone else's. Similar but not the same.
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I do GOS and think they are wonderful pigs to start with, I have found them to be friendly and manageable and the pork absolutely delicious! we overfed our first 2 and now follow a stricter feeding regime! we aim for between 10-15mm backfat which gives perfect crackling and as you say it bastes in its own fat thus giving a fantastic flavour! I have never tried any other so cant compare, but will definatley continue withGOS ;D
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I wasnt being critical just mentioning that these particular pigs had not enough fat for bacon and I was disappointed. Pork was to die for though. With any breed its what you feed them etc. Personally find tamworths make the best bacon ever, but dont have the energy any longer to chase them back when they go off to visit the village. (its an age thing) :pig: