[Bioman]

Hi,

I have 4 Large Black x British Lop growers, they are 15 weeks old. I have had OSB's before raised them to 24 weeks old and slaughtered them and they were between 55 and 60 ish kilos.

I was planning to the same but I hadnt bargained on them growing at an alarming rate. I have just measured the lightest one using the tape method (heart girth squared x length of pig) and it comes to roughly 42 kilos (this is a rough idea measuring pigs as anyone who has tried would tell you, is like trying to pin the tail on a real donkey!!)

I want to know whether it is a good idea to take them to bacon weight?? What is the advantage of a baconer to a porker?

Also is there a better way of weighing a pig other than scales or a pig tape (I've misplaced mine) as I know the tape method is always a slight over estimate??

Thank you,

 

[Bioman]

I'm an idiot Dan can you move this to the pig area please!

[HappyHippy]

I did wonder Bioman 
On the weighing thing - I don't know any other way to weigh (the tape & calculation is supposed to be to within 5Kg though) Try measuring them when they are eating 

The advantages to having baconers is that you get bacon  Big eyed bacon I mean, and lots of large joints for curing, you can make bacon from a smaller pig - you just get smaller rashers (every bit as tasty though  ) Large Blacks were always considered a really good bacon pig too - so it's a good breed mix to use. Why not send 2 off as 'pork' slightly younger usually means more tender & succulent meat in my (limited) experience and keep 2 on til they are bigger (I'd be aiming for 100Kg plus - depending on what facilities your abattoir has) but just keep an eye on the fat levels as LB's are prone to piling it on (though I don't think the Lop is as inclined to run to fat, so it should balance out alright  ) I had LB x GOS which went off at 85Kg liveweight (6 months old) and we got lovely bacon from them.
HTH
Karen