[waterbuffalofarmer]

Sorry for such the long title! Could anyone tell me what food I could feed pigs on, say large black weaners, to get them up to weight and off to slaughter quicker?
Thanks

[hughesy]

In my experience trying to grow traditional breed pigs quicker than they want to will just result in more fat being laid down. It's a balancing act between giving them enough to grow and ending up with a good carcass.

[mowhaugh]

Agree, it is very easy to put fat on LBs quickly, but growing just takes longer.

[shygirl]

apples garlic and onions mmmm

[hughesy]

Think about it. The reason our rare breeds are now rare is because they don't grow quick enough and are too easy to turn into lard pigs for the mass production market. Thankfully this has created a niche for the small producer who can still provide the discerning customer with a superior product if he or she knows what they are doing.

[Marches Farmer]

16% protein will do the job as quickly as it can be done.  If you want pigs to finish quickly then get Landrace.  If you want pigs that are docile, hardy, long-lived, produce many litters over their lifetime and taste superb, then stick with native breeds and be prepared to wait a few weeks longer.

[Foobar]

Flavour comes from age, so don't try to finish them quicker , in fact, I suppose you should be trying to slow it down!

[hughesy]

16% protein will do the job as quickly as it can be done.  If you want pigs to finish quickly then get Landrace.  If you want pigs that are docile, hardy, long-lived, produce many litters over their lifetime and taste superb, then stick with native breeds and be prepared to wait a few weeks longer.

I 100% agree with that.

[devonlad]

Our pigs last autumn had a wide range of extras, apples, acorns, maize etc. Whilst the pork was yummy as always I'm not convinced it made much difference to flavour. I agree with the others, flavour is about slow growing and laying down of a nice fat layer