The Accidental Smallholder Forum
Livestock => Pigs => Topic started by: Pedwardine on April 06, 2013, 12:21:05 pm
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Would like to take on two lady piggies to rear for slaughter. We don't want to breed. A loaded question but which breed do people suggest for lean tasty meat (obviously influenced somewhat by feeding regime)? We're unlikely to have time for curing re a baconer so would be pork for home/friends use only with potential for fabulous crackling!. First timers with pigs so something manageable and not too 'characterful' to either grow to love too much or be a right pain in the bum. Have previously considered Berkshires and Oxford Sandy & Black so if anyone has these your input would be particularly appreciated. We want them to have a happy and healthy, albeit short life so advice on meds/vaccs, accomodation and acreage required for two would also be great.
Ta muchly x
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hi there no expert on this but everyone i seem to speak to rates tamwoths as one of the best pigs for pork
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Definitely no expert here but I did have 2 OSB weaners last year. They went off at 27 weeks although were not as big as they should have been. Perhaps that was due to the lousy summer but I don't know enough to be able to tell. They were fairly easy to keep and the pork is lovely.
Next week I am due to pick up 2 GOS weaners. Just thought I would have a change and see what difference a change in breed makes.
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I have kept both Saddlebacks and OSB's and they were both fantastic couldn't really choose between them, both made good pork and also bacon.
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Thanks so far. Keep that info coming :)
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GOS and LB's for me but one thing worth considering before choosing your breed, is to be aware that some slaughter houses don't like doing coloured pigs and that there even are some that wont do them at all.
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Have kept many sorts (and eaten) over the years.
Favourites for me are Middlewhite or Welsh x Middlewhite for tender tasty pork, next Berkshire as very nice pork and really interesting to keep plus no sunburn probs if the weather ever changes back.
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Berkshire is regarded as the best pork pig. They have good characters and easy to handle.
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Most often folk start with lop eared breeds like OSB, GOS, Large Black etc - British Lops would also be a good 'starter' pig, but a lot of folk find it's a choice dictated by what they can source locally.
Leaness (or lack of ;)) is down to feeding - weigh out the amount of feed, then find a container to hold that amount - this helps loads :thumbsup: Also, have a good feel of them regularly, if you can't feel the ribs they are too fat and you can cut back on the quantity slightly - it's impossible to tell by eye, got to get hands on with them.
For space - a minimum of 20m x 20m should be plenty for 2 weaners to pork weight, but the more space they have the more they'll move around and the leaner they'll be - so if you have more space, give them it ;)
The only other thing I would say is, I'd be tempted to start with a couple of castrated boars rather than gilts. The reason being when the time comes you have to send them off, you can't talk yourself into keeping them for breeding - obviously everyone's different, but if you think there's a chance you're going to get attached to them and find it hard sending them off for pork it's worth considering.
HTH
Karen
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Agree with Karen about boars so you don't get attached but castrated is unnessasary. I never understand people saying lop ears are better if you spend time in building a relationship with the pigs they will do what you want regardless of their ears.
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Has to be Middle Whites, for both taste and ease of looking after. Crackling was suuuuuuuper!
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Definitely no expert, but we wanted paddock clearing and didn't fancy having to suncream their ears! We went with Liz's advice to get a pig that gives you the tingle factor! Bear in mind something has to get you out in the rain to feed and check up on them, so if you like them, it makes it easy! Personally, I don't like pink pigs, but Tamworths, with their brown eyes and ginger hair, are fab! I am also a pork convert, having not eaten pork since I was a child!
Lix also advised us to get boars, they don't need to be castrated cos you won't be keeping them long enough for them to become hormonal, and it means you can do the deed, knowing there's no alternative. Also, have to admit that I haven't tried any other, so I would want to know what people's favourite is from what they've tried!
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Agree with Karen about the boars. Also we reared Tamworths and they had a large layer of fat, excessive I would say - we controlled their diet and they had fab veggie seconds from a wholesaler - we took advice to kill at 7 months but they were still fatty - other near neighbour I know did the same and exactly the same result. I'd try OSB's but you should consider the boar thing - you have to get really p*%$ off with them before you feel ok about the killing bit and it's easier to do that with the boys (sorry lads).
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The only way to stop traditional breed pigs getting too fat is not to feed them too much. Treat em mean, keep em lean!
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Will talk with OH about getting boars instead. Guess we just thought sows would be easier handling same as ewes as opposed to rams. We do have a strong tendency to get attached though so maybe a forced hand would be a better thing. I believe there are Berkshires fairly locally so sounds like a possible breed pending slaughterhouse regs. I think a nearish one has slaughtered a neighbours former Berkshires but will check. Had no idea there was such colour prejudice over piggies! How bizzare ::)
Confession - we have eight rams at the moment...............How soft are we?
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Lol! Never thought of it as a colour prejudice, but I suppose it is. But, in my defence, take a look at some, everyone who has seen ours have fallen in love....
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We've tried Berkshire Saddlebacks GOS Tamworth and a couple of crosses ;D
All different we still believe the Berkshire to be the best tasting pork and really characterful little pigs I loved them but always had an eye on why we had them so not to get too attached :eyelashes:
We're currently trying British Lop and they really are proving to be adorable playful really friendly lively little piggies long loins good looking hams....... :sunshine:
I'd like to try OSB at some point and we've just happened across a breeder not too far away so maybe next time.........if we don't like the lops tooo much :-[
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You've all been ever so helpful. Thanks so much. I'll be back ;D
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Personally I would look at what is available near-by then choose from those. Then check which is your local abattoir and if there are any (pig) breeds they don't take.
That should give you a nice wee list of tasty porkers to ponder :yum:
Rgds
Sskye.
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Agree with Karen about the boars. Also we reared Tamworths and they had a large layer of fat, excessive I would say - we controlled their diet and they had fab veggie seconds from a wholesaler - we took advice to kill at 7 months but they were still fatty - other near neighbour I know did the same and exactly the same result. I'd try OSB's but you should consider the boar thing - you have to get really p*%$ off with them before you feel ok about the killing bit and it's easier to do that with the boys (sorry lads).
I'm not surprised your Tamworths were fatty at 7 months. Mine normally go at 5 months for pork - at the latest, 6 months. For bacon, 8 - 9 months. They start laying down fat more quickly after 4 months, so you need to watch your feeding.
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Sorry to digress from the original topic :innocent:
Liz, what carcass weights do you get at 5 months from your Tammies ? I'm just being nosey ;) ;D
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Oh we had GOS, Middle white x GOS, Lops, Saddlebacks, and now have our third (I think) set of OSB's - mainly because they are near and the breeder breeds really good pigs...
RE the pork -we have not found it tastes all that different. We had the odd one that had tougher chops, and we think that was more due to stress at slaughter time than feeding/breed/etc.
I would go for a breeder near you, and start with whatever they breed (traditional breed of course, but crosses are just as good fo pork as pure bred ones). Also you don't need registered pigs, indeed we always ask for the ones that don't quite make the breed standard - again no point of you thinking of breeding from them (or less likely).
I also think boys are better to start off with, by the time they get to 20odd weeks of age nearly 100kgs of pork trying to knock you over ... you will get fed up with them, and then they taste even better...
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HH - normally between 60 and 65kg.
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Berkshires. Quiet, placid easy to do, great taste :thumbsup:
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I'd also suggest checking what breeds you can source locally, especially if these will be your first pigs, having someone local & knowledgeable you can call on for advise will be helpful. Also check with slaughter house re coloured pigs & maximum weight as many limit this.
I've had British Lops for the last 3 years & can highly recommend them. They don't tend to run to fat, unlike many traditional & rare breeds. They are white. Great characters. Taste amazing. Good starter pig.
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I'm getting quite keen on idea of Berkshires. Will see who's got what aroundabout as suggested. Thanks for slaughterhouse advice.
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Gloucestershire Old Spot
What are the breed advantages?
Docile – making it a suitable choice for first time pig keepers.
Hardy – the breed is kept in many parts of the UK where extremes of temperatures and weather patterns are experienced.
Good dams – the GOS is a milky breed and a good dam. In many cases, sows will continue breeding at a greater age than many other breeds and hybrids.
Quality Pork & Bacon – there is a huge demand for the high quality meat produced by GOS pigs.
They make an ideal crossing breed. Put to a white breed, the offspring will be white with the advantage of hybrid vigour.
Finally you are 6 miles away from two Pedigree GOS Breeders ~ one at Spanby and one might just be me :innocent: