The Accidental Smallholder Forum
Livestock => Pigs => Topic started by: MiriMaran on October 10, 2009, 09:21:54 pm
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Now that our Saddlebacks have gone and the field is quiet I'm now starting to think about what breed to get next spring. Any suggestions of what the pro's and cons are of different breeds? I'm not keen on the idea of Tamworths - I'm wanting laid back pigs. Meat wise we will probably do the same as this year - sausages, bacon and gammon.
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Any reason you wouldnt have tams again? Or just fancy a change?
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I had Saddlebacks, but don't fancy Tamworths as they have a reputation for being escape artists and are alot more alert than the floppy eared pigs.
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Go on be daring try tamworths. We find them very easy to handle, they LOVE people, great characters ,highly intelligent and according to many the best bacon you can get.Also we have very few problems with escapes find they are far too busy digging a hole the size of their pen.
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If you want a great character, a nice docile easy to handle pig, that is a natural grazer, nice to look at and produce's great meat there only one choice! The Oxford Sandy and Black!
Everyone's got GOS's and SB's and a few on here with TM's try something different go for the Oxford you wont be disapointed!
Your welcome to come and meet our herd anytime you like to get a feel for the breed. Am I right in thinking you over at Belper? We are over at Farnsfield so not a million miles from you!
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MM tamworths are lovely, highly intelligent, vocal, fun the kids would love them. We kept tamworths for years, and would do again, but for age and arthritis.
GOS are lovely, docile and easy to manage (not that tamworths aren't they are just the racehorse of the pig world). Large blacks for a stronger tasting meat.
Never tried OSB pigs, (I dont think there are any in N. France although if anyone knows of any please let me know.)
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Whichever you choose you're going to love them ;D
Everybody has their favourites, I had a tammy and a saddleback first time round and although the tamworth was a bit mental it did have a lovely character (and only escaped the once ;))
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When I was booking my 2 Saddlebacks into the holiday camp I met a guy there with 2 Tamworths.
He said that they were very noisy which is okay if you have no near neighbours.
I loved my saddlebacks but unfortunately got them too fat so will have to be more careful next time round.
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We also have oxford sandy and blacks they do make great pork still reckon tams make far better bacon/gammon.They are very easy kept and are docile.Don't find either more vocal than the other esp at breakfast time.OSB can yell as loud as any other pig.
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Our Tamworths are HALF as noisy as our dog, to put things into perspective. I should point out that our doggie rarely makes any significant noise. Don't know any of the other breeds, but if you want personality, Tamworths are your pigs!
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Is a vocal pig, a happy pig??
My tamworths do speak to each other, probably commenting on my funky wellies!! Luckily our pigs are kept in woodland not close to anyone but I would doubt that it is loud enough to be heard inside!
They are supposed to be escapees but mine have never, and I bought two large blacks who went through the electric fence on three consecutive days!! Needess to say, we upped the voltage and they've not tried again!!
Whatever breed you decide on, good luck! X
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Whatever breed you decide on, good luck! X
And tell us!
If we had more space, I'd have OSBs, just cos I love the colour! And they're not too big
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I agree with Billy OSB's are lovely friendly pigs, very laid back and in my opinion the best tasting pork that you can get
regards Joy
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I'm not sure I'm brave enough to have Tamworths, but it does seem as though Tammies or OSBs are the 2 options. I had thought of Berkshires because they have a reputation of being very docile, but the down side is they don't grow particularly big or fast.
I think my problem is that because the Saddlebacks got quite fiesty with me & one tried to sh*g me I've lost a little bit of confidence. I haven't been put off, but I'm definitely thinking gilts not boars this time. Has anyone here had any experience of Berkshires?
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We had a berkshire some years back. It did not grow as well as our other pigs, the meat had a much milder taste. If you are going for gilts why not try tamworths?
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Laid-back pigs? Oxford and Sandy Black have a great reputation, there are GOS and Large Blacks of course, but you could do what I did - stick to Saddlebacks!
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Hi Mirimaran
I love all our breeds, but seeing as though you have done saddles, and are wary of tams I would
recommend the Gloucestershire Old Spots.
Ours are all soft old pets, always produce the most amazing piglets, and they taste wonderful.
Our Gilts are part of the family now, and they often chat to me - very phsycic girlies and they love
to let you help with the piglets and all - not a bit nasty always happy to see you and love to be
rubbed and loved.
Julie ;)
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Is Hilary just an exception to the rule thenwhen it comes to GOS?
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Hilary wrote the rule book - a case of do what I say rather than do what I do, me thinks.
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;D ;D ;D
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We have had Berkshire gilts. The Berkshire is a lovely sweet natured little thing....adorable ...... and graced us with the sweetest softest meat ever......killed at 6 months and approx 55kilos whilst you have to be careful not to overfeed to keep the fat at a good level they are more than worth a try........would like to try OSB at some point currently have saddleback ;) :pig:
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Good grief - its so difficult.
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Have one of each of your top favourite breeds, raise a OSB for me (surragate farming!) and decide which you all prefer for the year after! They should live quite happily together
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Could be an option. ;)
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Or stick a pin in the list of rare breeds
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Hi MiriMaran
What age and weight did you kill your saddlbacks at, I am asking as I let mine get too fat, they killed out at 95 and 100 kgs,
must do better next tme!!!!! They still taste amazing!!!
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Mine were approx 6 months and were 68.2kg and 91.9kg - the bigger one had 19mm of fat, but we only did bacon, sausages and gammon so the fat was fine. Maybe it would have been too much for roasting. As long as they taste good who cares?! ;)