[patmci]

I have heard from some of my friends that saddlebacks are a lot fattier than the likes of a GOS. I have sourced a 7 month old saddleback boar who is ready for slaughter. I brought a friend along who looked at him and felt his back and said he was bordering on fat but not awfully fat either. Do you think it is a good idea to buy or will because he be very fatty and no meat.

[shetlandpaul]

is he for your use. that fat can be used in your sausages.

[BillyBerridge]

I would'nt panic too uch if I were you GOS's if not reared properly are normally lumps of lard anyway! When you feel his back how does he feel? Can you still feel his spine without having to really push?
If you can and you like a bit of fat I would'nt worry out last lot went off with between 16 and 18mm of back fat and we could just feel their spines.

If you do think he's too fat thats not harm putting him on a crash diet for a few weeks before he goes.

[Mr Pig]

Neither Saddlebacks nor GOS need be fat - it's usually down to poor management that makes them so. The vast majority that we deal with (1200-1500 pa) fall into the 12-15mm backfat (P2) category. If this one is too fat when you slaughter him, remember it's much less his fault thatn yours and don't blame the breed!

[BillyBerridge]

Let's honest though, yes over fatty pigs is down to poor management. But who can honestly say they would be happy if they reared a gos or sb for there own consumption and it killed out with only 12mm of backfat!
My large whites 8-12mm I would'nt eat them!

[chickenfeed]

we have people ask for pork with a good covering of fat on, i would only eat it that way after all thats where the flavour is its only what we have all been sold over the counter for years that makes us forget how pork was sold when it had a taste & texture oh and lets not forget that crackling.

[MiriMaran]

Mine were slaughtered a coule of weeks ago and were 17mm and 19mm and have made fantastic sausages.  Patmci, if you look at the How does Snuffle look? thread you may be able to make a rough comparison between him and yours.  Snuffle was the one with 19mm.

[Hilarysmum]

Our GOS come in at around 15 mm back fat which is fine for the market (especially the French market some of them insist on skinless joints  ) we had 2 go over producing about 1.5 INCHES of back fat; turned into the best sausages ever, bacon which although a bit fatter than normal is gorgeous and oooooh the crackling, I can never get good crackling, yet with these just shove it in a hot oven and perfect.  Our saddleback piglets never produce as much fat at the same age as the GOS, all being fed the same.  It may be that the saddleback sow is quite trim, whereas the Gossie girls do tend to be a bit more like me.  (Well rounded )