[craiglockwood]

I am feeling very proud.

After a fantastic Pig Keeping course last summer with Oaklands Pigs, and after a house move - we finally had the space for pigs and got two saddlebacks, called Chop & Sausage.  Well, that was in January.  On Tuesday I loaded up the 2 pigs and took them to the local abbatoir.

I picked one of them up yesterday cut into joints & chops (61.2kg meat weight) and will be picking up the second as sausages and bacon on tuesday of next week.   Our freezer is full and we had a fantastic pork dinner last night.

The pigs were a pleasure to keep, very friendly and loved being tickled.  I can't wait for the next batch!
 

[Sudanpan]

Great stuff 
We did the Oaklands one day course as well a few years ago, had 4 GOS boars last year, and this year currently have 3 GOS x OSB gilts - they will be going off in a couple of weeks time. Yummy yummy yummy 
Tish

[oaklandspigs]

Craig,

Great to hear, and that you are now firmly addited   

[Hilarysmum]

Once tasted you will never revert to ordinary meat again.   

[craiglockwood]

Agreed.  Already ordered the next 'batch', 3 Tamworths boars.

I intend to put them on the same patch as the last pigs as its plenty big enough. Should I treat the ground in any way?  We use a neutralising powder when we move chickens, should we do this for pigs too so we can reduce the possibility of worms?

[Hilarysmum]

I have never heard of this, could you tell me more please?

[white-blazes]

Glad you are pleased with yours, we get ours next week (first timers here too).

Hubby was only saying this evening, should we be doing something with their pen or just put the next batch straight in - I don't know

[Fowgill Farm]

We try to rest paddocks between batches at least 3 months, however if this is only the first time you've had pigs you should be ok to put your next lot straight in, just make sure the breeder has wormed them preferably with a jab rather than granules before you put them in.
HTH
mandy 

[white-blazes]

thanks Mandy