For The Lads Who Keep Pigs

[Rat face 1,655]

what breeds do you think makes the best eating pig? do some make better pork pigs or bacon pigs

i was thinking about getting durocs or pietrains they are the two breeds i like the look of or large whites. any info would be great

 

thanks adam

 

 

[quagmire 6]

Hi Rat Face

 

I have allways had large whites. I run two sows together and find them easy to rear,friendly,easy to feed and the meat is lovely and there is lots of it.I usually pay £60 each to have the pigs slaughtered and butchered all vacuum sealed in specific cuts. I normally get about 400 sausages but I have never tried curing any meat for bacon etc.I cant comment on if it tastes better than other breeds as I have never tried any of the other popular breeds.

 

I hope this helps

 

Cheers Joe

[Ideation 8,216]

I've kept a few pigs of different types.

 

I think what's the 'best' just like anything else, depends on what you like.

 

I reckon some do make better bacon pigs and some better porkers, but again it depends what you like.

 

I think that the traditional breeds have the best flavour, and make the best sausages, and best bacon etc, because they have more fat, and a richer taste. But you can get them too fat.

 

The modern breeds such as the pie train and the duroc, are usually used as terminal sires, for meat production, as they give great conformity, bigger chops etc, leaner meat. I think they make good porkers, but not so good for bacon, and not the best sausages, but still good.

 

Best i've had so far were pie train x saddle back.

 

This summer, i've got a few different types going to slaughter, saddle backs, pie train x landrace/large white, old spot x landrace and oxford sandy and blacks. . . .

[Rat face 1,655]

cheers for the info guy

[Becca37 30]

Doesnt matter what breed you have adam as long as I get some lol

[chris87 297]

Got my first pig butchered recently saddleback x tamworth and its gorgeous but as i said my first bit of 'real' bacon/pork so id say if it was a pot bellie pig it still would have tasted better that what i was usually buying

[Kemperz21 65]

I don't own any pigs but might do one day what's the crack with slaughtering and butchering do you take to be slaughterd pick up and take to a butcher to do the rest or is there a place that does it all please forgive me if it's a stupid question also what is the normal cost for slaughter and butchering ?

[Blackdog92 2,047]

I've never fattened pigs myself bit a good friend of mine does and I remember a few years ago he had some coony coons and they made some belter sausages that's all I can really say about that. Hope you find what your looking for.

[chris87 297]

I don't own any pigs but might do one day what's the crack with slaughtering and butchering do you take to be slaughterd pick up and take to a butcher to do the rest or is there a place that does it all please forgive me if it's a stupid question also what is the normal cost for slaughter and butchering ?

its not stupid question, we had a little problem finding somewhere when the time came ended up getting a farley localish butcher / abatoir to do the whole lot sausages rashers chops bacon everything except pudding all vacpacked for 100euro . Though that was a pretty good price. Edit to say also slaughtered Edited July 13, 2014 by chris87

[Kemperz21 65]

 

I don't own any pigs but might do one day what's the crack with slaughtering and butchering do you take to be slaughterd pick up and take to a butcher to do the rest or is there a place that does it all please forgive me if it's a stupid question also what is the normal cost for slaughter and butchering ?

its not stupid question, we had a little problem finding somewhere when the time came ended up getting a farley localish butcher / abatoir to do the whole lot sausages rashers chops bacon everything except pudding all vacpacked for 100euro . Though that was a pretty good price. Edit to say also slaughtered

Was it a big animal ? I mean is it worth all the hastle of keeping them for what you get in return cost of feeding looking after slaughter and butchering ? I'm really interested in this would like to do one day ;-)

[R.A.W 1,987]

 

 

I don't own any pigs but might do one day what's the crack with slaughtering and butchering do you take to be slaughterd pick up and take to a butcher to do the rest or is there a place that does it all please forgive me if it's a stupid question also what is the normal cost for slaughter and butchering ?

its not stupid question, we had a little problem finding somewhere when the time came ended up getting a farley localish butcher / abatoir to do the whole lot sausages rashers chops bacon everything except pudding all vacpacked for 100euro . Though that was a pretty good price. Edit to say also slaughtered

Was it a big animal ? I mean is it worth all the hastle of keeping them for what you get in return cost of feeding looking after slaughter and butchering ? I'm really interested in this would like to do one day ;-)

 

 

I aim for something between 50 and 60 kg killed and cut for pork. If your after a bacon pig then you could use something much older and bigger.

 

I've done Tamworth/saddle backs, Kune Kune, GOS, Pure saddle backs and a couple large white crosses. The Gloucester old spot were the best carcass but I have some pietran / large whites at the moment and I'm impressed with the conformation to say the least. I just hope I can keep the fat on them and I'll be a happy bunny.

 

I do them so we can have some good quality pork as for making money I'd say there's much easier and more profitable ways out there.

[chris87 297]

 

 

 

 

I don't own any pigs but might do one day what's the crack with slaughtering and butchering do you take to be slaughterd pick up and take to a butcher to do the rest or is there a place that does it all please forgive me if it's a stupid question also what is the normal cost for slaughter and butchering ?

its not stupid question, we had a little problem finding somewhere when the time came ended up getting a farley localish butcher / abatoir to do the whole lot sausages rashers chops bacon everything except pudding all vacpacked for 100euro . Though that was a pretty good price. Edit to say also slaughtered

Was it a big animal ? I mean is it worth all the hastle of keeping them for what you get in return cost of feeding looking after slaughter and butchering ? I'm really interested in this would like to do one day ;-)

I aim for something between 50 and 60 kg killed and cut for pork. If your after a bacon pig then you could use something much older and bigger.

 

I've done Tamworth/saddle backs, Kune Kune, GOS, Pure saddle backs and a couple large white crosses. The Gloucester old spot were the best carcass but I have some pietran / large whites at the moment and I'm impressed with the conformation to say the least. I just hope I can keep the fat on them and I'll be a happy bunny.

 

I do them so we can have some good quality pork as for making money I'd say there's much easier and more profitable ways out there.

yes mate he was a big animal and well worth the feeding ect... Cost us just over 200 including buying and feeding and we reckoned there must av been 300-400 quids worth of meat, but its the quality of the meat that really stands out, ud nearly think ur esting a different animal to what we were buying in the shops Edited August 8, 2014 by chris87

[Grunter123 1,110]

Saddle back x large white but I think it comes down to feeding and killing grown slower and everything you can get your hands on apples,old breed,boiled veg,beer from pubs,also hanging time is a part I hang mine 7to9days before I butcher I also kill at home ,if I can so not to upset them, if I Use locally man at Egton he is 26 pounds a pig killed , I kill pigs for hog roast a week before I use them

[Foxi_Roxi 21]

Really interesting read. I would like a pig or two if i could get a bit of land. so its good to know!

[leey 26]

I've got two kune kune going for slaughter on Tuesday first time I've done pigs for food interested in the out come I've kept mine abit longer and bigger for bacon hopefully they turn out ok just all the food licence jobby that's worrying me..