[Zoe76]

Hi,

I wanted to get a couple of piglets to raise for slaughter. We tend to eat bacon, mince, crackling joints and sausages.

What breed/breeds would you guys recommend me getting to cover those joints?

Thanks in advance.

[harmony]

You get the same cuts from all pigs. Modern breeds tend to have less fat cover than traditional breeds but if you overfeed a modern it can still be fatty. For bacon and crackling you need some fat. For the cuts you like I would go for a traditional breed and something you can take to a 100kilo so Saddleback or a British Lop so you've got a good deep side for bacon.


Mince and sausage would come from your shoulders and roasting joints off the back legs.


Look around to see what breeds you have locally. You buy weaners or stores. Piglets are still taking milk from the sow.

[Zoe76]

Wonderful, thank you.

[sabrina]

My last pigs were Landrace cross Old Spot and my butcher was full off praise on how they had turned out. The did have a small paddock to roam about in and I was careful with feeding as I had not experienced this breed before. Would be happy to have them again.