I use an SMA baby milk tin It holds 3lbs of the Farmgate sow & weaner nuts (or anything of a similar size)
That's a brilliant tip, thanks - we have a huge amount of those and that's a really handy gauge.
A lot of it depends on what you are going to use the meat for.
We make a lot of Italian salumi and Eastern European cured products, for which we need a.) well matured neat and b.) lots of fat - both marbled through the meat and as back fat - 3 inches of back fat is a good amount for us,a s we make lots of Lardo and need loads cubed. The main reason we actually started rearing pigs ourselves was that we could not buy in pigs with that amount of fat. Everyone wants lean animals as fat doesn't sell on roasting joints etc. Looking at comments on here and other pig-keeping forums i constantly see people throwing up their hands in horror at getting an inch of back fat whereas for our needs that would be too scant by far.
As a consequence we also take our pigs up to much larger sizes than the average porker. I would not consider slaughtering anything under 100kg and 120-150 is the usual weight we prefer. Obviously we are fortunate in having a local abattoir that will handle pigs of this size, I
know there are many that won't.
Consequently the investment in feed terms in each pig is pretty colossal. If we lose a pig to illness or accident close to full-weight it is a major blow financially.