[ballingall]

We certainly reared ours last year on a fair amount of milk. We did give them pig nuts as well, which may well account for the fact that ours ended up quite fatty! They also got a fair amount of veg too. Could try it here, as we have the milk (generally) but I don't know if we have enough grass for them. Having read that article though, certainly might try on less pig nuts next time!

Beth

[Hilarysmum]

I was told to cut out milk and milk products at 16 weeks for a pig going to slaughter at 26-30 weeks. 

[Sylvia]

Why would that be H.M.?

[Hilarysmum]

Apparently to reduce the back fat.  I dont have access to milk stuff now, but a friend who carried on feeding whey to 28 weeks had the fattest tammies I have ever seen.  Somewhere in the depths of my computer is a photograph of her pig who really does look like Jabba the Hut.  I will see if I can find it.   

[SallyintNorth]

I only have the experience of the one (OSB) pig going to slaughter but she was not fat at all - the meat was almost too lean in a way; it had a good covering (about 20mm, which to me for a free-range pig is absolutely fine) but not so much within the meat. 

I had been fairly obsessive about not overfeeding...  She had whey up until about 2 months before she went, but I always gave them less nuts when they were having whey.  Thay had a LOT of apples in the last few months - and you really could taste it in the pork!  I don't cook apple sauce to go with a Gaby roast!

[Hilarysmum]

Oh my mouth is watering ......  we have chicken tonight, sadly.

[Fionnyonions]

Free range pigs and pasture pigs are definitely the way to go.
Anyone know any place handy to hang salami, chorizo etc.

[SallyintNorth]

Anyone know any place handy to hang salami, chorizo etc.

Bring 'em here - I'll find a barn...