[P6te]

Inspired by Kitchen Cottage's post, 'being lured to the dark side.....' I am also interested in a cross for meat.  All our breeding stock (1 boar, 1 sow and 1 gilt) are OSB's and the starting point for any cross will be our OSB boar.  Although our experience is limited, I consider the OSB to be relatively slow to mature so would look to cross with a breed that is somewhat quicker. 

What would people recommend to cross with?? I'm currently thinking of Hampshires? We currently have some OSB x Saddleback weaners so it will be interesting to see how they progress.  By looks alone they appear pure Saddleback, no trace of OSB to be seen!

Pete

[Berkshire Boy]

It sounds like you have already crossed to the dark side my son

[P6te]

It sounds like you have already crossed to the dark side my son

Ha ha ... but that's another story!!   

.... I thought you'd be straight back with Berkshires!! 

[Berkshire Boy]

It's a pity you're not nearer we could have tried that cross.

[robert waddell]

you have to remember that all traditional pigs have a tendency to get fatty
they way you cross them is relevant to what is produced      a tamworth over a saddled pig has more chance of producing ginger saddell pigs than the other way round    a saddled pig over a white pig produces what is known as a blue/grey or a white piglet with some to a lot of black and grey spots or marks
lop crossed with a Hampshire  gives you a very quick finishing pig   that you could sell to butchers as it is white and does not have excess fat   and could equal the pure Hampshire for growth
anything that we have killed that had Hampshire cross tamworth  did have more fat  but not as much as a straight Tammie
i take it you will or would be getting a Hampshire gilt

[P6te]

Thanks Robert,

Yes, you assume correctly, a Hampshire gilt ... Berkshire gilt or interested in hearing others views too but at this point the boar would certainly be OSB.

Regarding the fat, much to our butchers dismay we, and it seems our customers in general prefer more fat and along with it enhanced flavour. 

..... do you have any knowledge / experience of OSB x Hampshire cross?

Many thanks

Pete

[robert waddell]

no not done that cross yet     if fat is not a problem your cross Hampshire x osb   you can feed them more and get them finishing quicker so in reality they cost you less    Hampshire's are lean if they are pure   but the berkshire will have a bit more fat covering    and berkshires crossed with osb  will still give a smaller carcass at the same age  as opposed to the Hampshire's

[HappyHippy]

I know you're all just going to laugh  but we took 2 of our OSB x KK boars to slaughter today, aged 8 and a half months, they looked fantastic  They grew really well as piglets and it's continued 
I don't have any idea of liveweight (sorry !) and will need to wait til tomorrow to speak to the butcher and get deadweights/fat depth but they looked really lean and very tasty 

I know it's not a cross that many folk would fancy (and the litter wasn't intentional  ) but it really looks like it might be one we do again for next year (since the two boys went, and not Poppy  who's currently residing in Red's batchelor pad)

[robert waddell]

did all the rest grow at the same rate      is poppy the same cross and litter    nobody is laughing well not me it will be quicker eating one of yours than that god awfull fat saddelback that was buzz    and that was her being starved as well 

[P6te]

I know you're all just going to laugh  but we took 2 of our OSB x KK boars to slaughter today, aged 8 and a half months, they looked fantastic 

Hi Karen,

I'll be interested to hear what weight they are and how the meat is when it's returned, certainly something different!!

Pete

[trying]

you have to remember that all traditional pigs have a tendency to get fatty
they way you cross them is relevant to what is produced      a tamworth over a saddled pig has more chance of producing ginger saddell pigs than the other way round    a saddled pig over a white pig produces what is known as a blue/grey or a white piglet with some to a lot of black and grey spots or marks
lop crossed with a Hampshire  gives you a very quick finishing pig   that you could sell to butchers as it is white and does not have excess fat   and could equal the pure Hampshire for growth
anything that we have killed that had Hampshire cross tamworth  did have more fat  but not as much as a straight Tammie
i take it you will or would be getting a Hampshire gilt
Hi Robert, I am very interested in your opinion of the Hampshire/Lop cross, have you any experience of this cross yourself, do you know if the taste is of equal quality to a traditional breed
I know the Hampshire was exported to America but to be honest I'm not at all sure of anything else about them, would be very grateful for your in-put.
Ann

[robert waddell]

hello Anne we have Hampshire's and we do the lop crossed with the Hampshire
if they are fed the same way there should be no difference in taste to traditional pigs  they just get there faster and bigger      there are several threads on the pig section about the hamy/lop cross and   pictures of the Hampshire back bacon     several others on here have tried the cross and have Hampshire's

[Sylvia]

I know that you can use a kune boar on other breeds but what about using a different breed on a kune sow (they're quite big girls)? and if so which breed?

[HappyHippy]

I know that you can use a kune boar on other breeds but what about using a different breed on a kune sow (they're quite big girls)? and if so which breed?

I've always been told that a Berkshire boar is a good choice for a Kunekune sow Sylvia, since they're slightly smaller than most breeds. Haven't tried it myself though since it's my Kunekune boar that causes all the bother here 

[trying]

hello Anne we have Hampshire's and we do the lop crossed with the Hampshire
if they are fed the same way there should be no difference in taste to traditional pigs  they just get there faster and bigger      there are several threads on the pig section about the hamy/lop cross and   pictures of the Hampshire back bacon     several others on here have tried the cross and have Hampshire's

Hi Robert, thank you for that, we usually do a staight Lop but have done an OSB x Lop, I'm just concerned as I have read that the skin is thinner on the Hampshire and we love crackling, please tell me the crackling is just as good because I really fancy trying this cross
Ann