[kate7590]

At what age would be best to send 2 gilts to slaughter?
They are OSB X Saddlebacks, if that makes any difference?
I had thought 6-8 months but Iv now read 4-6 months is better.
This is our first time keeping pigs and don't want to mess it up by keeping them too long/ not long enough and it effecting the meat quality/ quantity.

Thanks in advance.

[MarthaR]

One of the very experienced guys will be along shortly. But I have just had three of these cross back from the butchers and they were a fab cross - lovely shape and not too much fat. They went at 28 weeks so 6.5 months and were 75-80kg deadweight. So you could send them a couple of weeks earlier - 25-26 weeks, but doubt they would be a huge amount quicker than that.
With your first lot it's hard to tell by eye so the trick is not to over feed them - even when they pretend to be starving! Have a scoop/container you know what weight of feed fills it and stick to 1lb for every month up to a max of 5lbs and stick at that.
Have fun with them - they're fabulous animals.
Martha R

[hughesy]

Age is not relevant. Size and body condition is the deciding factor.

[shygirl]

the best slaughter time is when they start to annoy you and get bolshy.
also depends on if your freezer is empty. 
our girls went 7-8 months. that age gave us the meat we wanted down to perfection. sent some off sooner as young as 4 months but didn't have enough meat or backfat. have a good feel,
record what you do, its the best way to learn.

[pharnorth]

I did the same cross last year and went at 6 months.  I have to book in well in advance at our abbatior as it is small (but very local) so don't have the luxury of waiting for the condition to be spot on but I found 6 months worked well.  I think you would have to be finishing them quite quick to go at 4 months but anything from 5 to 8 is a matter of preference.

[Caroline1]

We sent our first lot (Saddlebacks) at 5 months last year as I needed them off my veg patch and the second lot went at 6 months. Even though the saddlebacks where a bit on the small side, the tenderness of the meat was amazing. I wouldn't have sent them earlier than that though. The guy at the abattoir said it depends on what size joints you are after and what you want the meat for. I aim for the 6 month mark generally, but I think it is also a bit breed specific.

[hughesy]

To give an idea the butcher who buys a few of our Saddlebacks likes a carcass of between 45 to 50kg. Personally that's a bit small for me I prefer it about 60kg. The smaller carcass would cut nicely but the leg joints would be small when boned and the chops would be small. Also the bellies would be a bit on the thin side. The larger carcass would produce legs big enough to make a reasonable gammon joint and the loins could be used for bacon as could the bellies. Chops would be a nice size without being too big. Our Saddlebacks can hit 60kg carcass weight at six months of age but within a litter there are always some that do better than others which is handy if you don't want to slaughter them all at once.

[Marches Farmer]

I normally send GOS gilts at 24 to 28 weeks, but depends on feeding.  We feed 16% protein all the way through, with 25% substitution by weight with rolled barley and/or wheat for the final month, to get good crackling.  With that cross you may need to experiment to find the right finishing weight/feed regime.

[farmers wife]

Age is not relevant. Size and body condition is the deciding factor.

I agree, the best pork we've had has been from older bigger pigs.  Think my GOS were 8 months and the fat and joint size was perfect.  Young and fat isnt good - find belly pork isnt thick enough either.  Also small producers tiny joints and chops.  I do think its more most effective to have them older.

[hughesy]

Age is not relevant. Size and body condition is the deciding factor.

I agree, the best pork we've had has been from older bigger pigs.  Think my GOS were 8 months and the fat and joint size was perfect.  Young and fat isnt good - find belly pork isnt thick enough either.  Also small producers tiny joints and chops.  I do think its more most effective to have them older.

I agree but you do have to balance optimum carcass size against the cost of producing it. Which is I suspect why most people refer to a "porker" as being about 70kg live weight, 50kg carcass, and a baconer being bigger which can be offset by the higher selling price of bacon, gammon etc.