Author Topic: Weaners - are they on track? (Read 5496 times)

harmony · « **Reply #15 on:** August 04, 2015, 05:10:03 pm »

I agree with you hughsey that you shouldn't be needing to make changes in the last couple of weeks. It might not be rocket science but when you see lots of finished pigs hanging at the abattoir clearly we all follow different sciences!

SallyintNorth · « **Reply #16 on:** August 04, 2015, 08:01:02 pm »

I wasn't recommending reducing rations for the last fortnight for porkers - although some do. This was an older girl. I was complimented on the quality and conformation, and lack of fat, and the bacon was superb.

hughesy · « **Reply #17 on:** August 04, 2015, 10:40:25 pm »

Quote from: harmony on August 04, 2015, 05:10:03 pm

I agree with you hughsey that you shouldn't be needing to make changes in the last couple of weeks. It might not be rocket science but when you see lots of finished pigs hanging at the abattoir clearly we all follow different sciences!

That is true indeed.

devonlady · « **Reply #18 on:** August 05, 2015, 09:43:32 am »

I have no objection to fat on pigs, I use the lard all year round for baking, pastry making and roasting. My pigs are fed on sow rolls, fruit and veg (especially apples) and what they can forage around the fields. I render the lard, but not too much, and store it in large jars.