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Mo

Pigs on order...

When we first talked about rearing pigs, Steve wanted Berkshires.
Every year his half of the search has been focused on them.
This year his wish will come true.

They are a long way from home, about 2hrs each way, but we think it will be worth it for us.

Also, since moving, we haven't done any of our own butchery. This year things are shipshape enough for us to get back into it.

So, we've put a deposit on 4 Berkshire weaners that should be ready to go by the 2nd week in May.
chicken feed

horace

Good luck with them  
Rick & Carol

look forward to progress reports. we collect this years pigs next Monday.
bodger

Berkshires have got a good following and as you probably know, are known as the 'Ladies' pig.
Mo

Rick & Carol wrote:
look forward to progress reports. we collect this years pigs next Monday.


Don't forget to post some piccies
Mo

bodger wrote:
Berkshires have got a good following and as you probably know, are known as the 'Ladies' pig.


Yes   I shall wear a floaty dress and floppy hat with my wellies when I feed them.
bodger

Thank goodness for the floaty dress.
confused

My eyes are Green, looking forward to hearing all about how they do .
12Bore

Mo

bodger wrote:
Thank goodness for the floaty dress.


It wouldn't do to scare the pigs.

Having said that, if memory serves me right, there is a photo of me somewhere in just wellies and a sunhat - and with a watering can I think.
\no recent, I hasten to add!
bodger

We all have skeletons in the cupboard Mo.

Don't forget that there's loads of good info in the OTG archives when it comes to butchering your pigs, bacon and sausage making etc.  
debbie

and don't think that you have to finish them at 5 months Mo, I know they are traditionally early finishers with a carcass weigh of around the 40kg mark but you can keep them far longer than this if you want to - we keep ours to 10 months and 60kgs carcass weight with no problems at all and I have one monster in the woods due to go next week that will come back around 72kgs and won't have more than an inch of fat on the loins....although he is an exception and we have kept him on specifically for someone but 55 - 60 kgs is no problem at all
Mo

bodger wrote:
We all have skeletons in the cupboard Mo.

Don't forget that there's loads of good info in the OTG archives when it comes to butchering your pigs, bacon and sausage making etc.  


I know - where do you think we learned a lot of what we know?  
Mo

debbie wrote:
and don't think that you have to finish them at 5 months Mo, I know they are traditionally early finishers with a carcass weigh of around the 40kg mark but you can keep them far longer than this if you want to - we keep ours to 10 months and 60kgs carcass weight with no problems at all and I have one monster in the woods due to go next week that will come back around 72kgs and won't have more than an inch of fat on the loins....although he is an exception and we have kept him on specifically for someone but 55 - 60 kgs is no problem at all


That is extremely good to know, Debbie, thanks for that.
I always wish we could keep our pigs just a little longer.

Also, when we rear 4 we send them off 2 by 2, so we could stagger it better knowing this... and we could wait for cooler months for curing.  

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