[TG]

Following on from my post on the introduction page a couple of weeks ago, we were offered a couple of Duroc weaners at the weekend ( crosses I think ) - they are white with black spots.

Pig 1 & 2 were OSB's in the summer and we are very happy with the produce from them.

We are considering breeding at some point but these might be an option to raise until Spring for meat... and a bit more experience before we start with the serious stuff !

Any advice on these ? Meat quality / ease of raising etc.

Chickens seem to have cut back with the clock change - most are moulting and look a very sorry sight. We are now on one egg a day out of about 16 hens !! It seems to be feast or famine with these.

Another question whilst on ( probably on the wrong page ) we hatch our own chicks and keep the cockerels for the table. So far the ones we have eated have been quite tough. They are totally free range and probably about 25 weeks when killed. Do they need any hanging ? Any other suggestions welcome.

Thanks

[chickenfeed]

 :)when we kill our poultry for the table they are about 26 weeks old we have never had a tough bird at that age although i am not sure this is 100% accurate but i have been led to belive that if any animal is understress at slaughter it will be tougher on the table. how do you kill yours? where do you kill them it could have some effect on them or maybe not.

[Hilarysmum]

We hang ours for a couple of days and to keep them more enclosed for final 3 weeks, its supposed to help tenderise them a bit.  Long, s l  o  o o o o  w   w w w w w cooking helps too.  Some are just naturally tougher than others I think.

Never had durocs, have heard they are nice pigs, less inclined to fat.  Thats what Ive heard

[chickenfeed]

 :pig:the durocs at the shows are possibly the most active ( harder to handle) nothing like an osb thats for sure

[Rosemary]

We kill our chickens first thing in the morning, preferably while it's still dark. We also hang hem for 24 hours before cleaning them.