WataWalloper 436 Posted January 20 Report Share Posted January 20 I thought I was only fcuker that had days like that 1 Quote Link to post Share on other sites
ryaldinhio 4,686 Posted January 20 Author Report Share Posted January 20 19 minutes ago, WataWalloper said: I thought I was only fcuker that had days like that Today has been a beauty that's for sure!!! Quote Link to post Share on other sites
tank34 2,364 Posted January 21 Report Share Posted January 21 17 hours ago, ryaldinhio said: Today was D-day for the latest pigs. It ended up being a little dramatic. My expected help ended up tied up on a job so was a lone ranger. The trailer I borrowed is more for cattle than pigs so maneuvering into the pen on the side of the drive was more than a little tricky. Then as usual they don't want to get in the pissing thing. 15minutes after closing to the abbottoir, thankfully they had waited for me. Then got home and in a proper divvy moment managed to break my nose. Reversing trailer in pitch black, couldnt see a thing. I thought window was fully down when I was losing patience, went to shove my head out to watch trailer and it was only half down. Straight across bridge of nose. Hit it with some force, surprised I didn't break the f***ing window! Claret all o'r. Once I could see again I had to straighten mi nose in the mirror, made my eyes water. Anyway.......the pigs are gone and they will be chops and sausages next time I see em! Look good pigs nice back on them , my last 2 was twats to load ended up taking one at at time both killed out at over 100kg thay got some strength have pigs 2 Quote Link to post Share on other sites
ryaldinhio 4,686 Posted January 21 Author Report Share Posted January 21 5 hours ago, tank34 said: Look good pigs nice back on them , my last 2 was twats to load ended up taking one at at time both killed out at over 100kg thay got some strength have pigs I was happy how they ended up. The man at the chop shop said they were a good size aswell......that said I think they will have too much fat, I wanted em gone sooner. We will see on Friday how they have killed out. I was at the point of taking 2 out of 3 but managed to get the last one up in the end. 3 Quote Link to post Share on other sites
tank34 2,364 Posted January 21 Report Share Posted January 21 58 minutes ago, ryaldinhio said: I was happy how they ended up. The man at the chop shop said they were a good size aswell......that said I think they will have too much fat, I wanted em gone sooner. We will see on Friday how they have killed out. I was at the point of taking 2 out of 3 but managed to get the last one up in the end. Do you get kill weight an how lean meat is from your slaughter house , I use pennys thay email me it all , I been told best age in 6, 7 months old after that pigs just put fat on 1 Quote Link to post Share on other sites
ryaldinhio 4,686 Posted January 21 Author Report Share Posted January 21 9 minutes ago, tank34 said: Do you get kill weight an how lean meat is from your slaughter house , I use pennys thay email me it all , I been told best age in 6, 7 months old after that pigs just put fat on I've not asked for kill weight. I could, but to be honest I base judgement on the fat that comes back which to a point is wasted feed and money however I have only done traditional breeds so far which were altered because of carrying fat and being slow growing. Next time I was considering running 1 traditional and 1 commercial side by side just to see what the difference is. BUT keeping the traditional breeds going isn't a bad thing and I'm not doing this for commercial purposes. Also there will always be commercial pigs available but the old breeds could die out so I think I will stick with the old ones. Not set on which one, I just have a look about when I'm ready and try summat new. 1st set - Tamworth X GOS 2nd set - Oxford Sandy's 1 Quote Link to post Share on other sites
ryaldinhio 4,686 Posted January 21 Author Report Share Posted January 21 3rd set - maybe Saddle Back OR Berkshire Black. Quote Link to post Share on other sites
tank34 2,364 Posted January 21 Report Share Posted January 21 25 minutes ago, ryaldinhio said: I've not asked for kill weight. I could, but to be honest I base judgement on the fat that comes back which to a point is wasted feed and money however I have only done traditional breeds so far which were altered because of carrying fat and being slow growing. Next time I was considering running 1 traditional and 1 commercial side by side just to see what the difference is. BUT keeping the traditional breeds going isn't a bad thing and I'm not doing this for commercial purposes. Also there will always be commercial pigs available but the old breeds could die out so I think I will stick with the old ones. Not set on which one, I just have a look about when I'm ready and try summat new. 1st set - Tamworth X GOS 2nd set - Oxford Sandy's My pal fed his twice as much feed as i did an his was just fat , I think with traditional breeds you to watch what you feed them as can put alot of fat on , I've done GOS was good meat pigs so was saddle back cross , I feed mine alot of veg , bred and super growner feed high protein thay do well on it , hope you do well with pigs get plenty of good meat 1 Quote Link to post Share on other sites
tank34 2,364 Posted January 22 Report Share Posted January 22 My two new piglets 3 Quote Link to post Share on other sites
tank34 2,364 Posted January 22 Report Share Posted January 22 Some home cur bacon done 3 Quote Link to post Share on other sites
mushroom 13,184 Posted January 22 Report Share Posted January 22 48 minutes ago, tank34 said: Some home cur bacon done Yes mate. I've got 2kg of pork belly in the freezer. Bought it to make a roast recipe but decided I'm gonna cure it and smoke it (liquid smoke a mate made). 2 Quote Link to post Share on other sites
ryaldinhio 4,686 Posted Friday at 23:56 Author Report Share Posted Friday at 23:56 Picked my pork up today lads. 35 sunday dinner joints 450 sausages (75lb) 52 pork chops....proper ones 6 bacon joints - to be cured/smoked Spare ribs Offal (for patè) Should keep us going for most of 2025! 5 Quote Link to post Share on other sites
ryaldinhio 4,686 Posted Friday at 23:57 Author Report Share Posted Friday at 23:57 This is what freezers should look like....... 3 Quote Link to post Share on other sites
mC HULL 13,101 Posted Saturday at 00:26 Report Share Posted Saturday at 00:26 i’m just back been busy picking motors up had a few hares and a good buck roe to do this morning rang me mate said i’m hectic do them have half this is what he left the c**t said me freezer full anyway 3 Quote Link to post Share on other sites
Lenmcharristar 9,841 Posted Saturday at 00:51 Report Share Posted Saturday at 00:51 53 minutes ago, ryaldinhio said: Picked my pork up today lads. 35 sunday dinner joints 450 sausages (75lb) 52 pork chops....proper ones 6 bacon joints - to be cured/smoked Spare ribs Offal (for patè) Should keep us going for most of 2025! Was it cheaper or more expensive than just straight buying them from the butchers Quote Link to post Share on other sites
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