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Pigs on order...

 
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Mo



Joined: 10 Aug 2010
Posts: 3273


Location: Cumbria

PostPosted: Tue Apr 05, 2016 11:56 am    Post subject: Pigs on order...  Reply with quote

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.
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chicken feed



Joined: 16 Oct 2009
Posts: 1767


Location: cambs

PostPosted: Tue Apr 05, 2016 12:07 pm    Post subject: Reply with quote

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horace



Joined: 22 Jul 2009
Posts: 4213


Location: yorkshire

PostPosted: Tue Apr 05, 2016 6:04 pm    Post subject: Reply with quote

Good luck with them  
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Rick & Carol



Joined: 31 Dec 2008
Posts: 1024


Location: Drefach Llanybydder, Ceredigion

PostPosted: Wed Apr 06, 2016 9:26 am    Post subject: Reply with quote

look forward to progress reports. we collect this years pigs next Monday.
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Finally - we have a smallholding that's starting to look like one
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bodger



Joined: 10 Feb 2007
Posts: 32893


Location: Ever so slightly around the bend.

PostPosted: Wed Apr 06, 2016 10:23 am    Post subject: Reply with quote

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



Joined: 10 Aug 2010
Posts: 3273


Location: Cumbria

PostPosted: Wed Apr 06, 2016 12:19 pm    Post subject: Reply with quote

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


Don't forget to post some piccies
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Mo



Joined: 10 Aug 2010
Posts: 3273


Location: Cumbria

PostPosted: Wed Apr 06, 2016 12:21 pm    Post subject: Reply with quote

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.
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bodger



Joined: 10 Feb 2007
Posts: 32893


Location: Ever so slightly around the bend.

PostPosted: Wed Apr 06, 2016 12:58 pm    Post subject: Reply with quote

Thank goodness for the floaty dress.
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confused



Joined: 30 Mar 2008
Posts: 1014


Location: bonny scotland

PostPosted: Wed Apr 06, 2016 3:02 pm    Post subject: Reply with quote

My eyes are Green, looking forward to hearing all about how they do .
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Dont kill it, if you cant eat it!
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12Bore



Joined: 07 Oct 2011
Posts: 8153


Location: Paddling in the Mersey

PostPosted: Wed Apr 06, 2016 8:54 pm    Post subject: Reply with quote

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Mo



Joined: 10 Aug 2010
Posts: 3273


Location: Cumbria

PostPosted: Thu Apr 07, 2016 7:55 am    Post subject: Reply with quote

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!
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bodger



Joined: 10 Feb 2007
Posts: 32893


Location: Ever so slightly around the bend.

PostPosted: Thu Apr 07, 2016 7:58 am    Post subject: Reply with quote

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.  
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debbie
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Joined: 17 Feb 2007
Posts: 5708


Location: exmoor

PostPosted: Fri Apr 08, 2016 11:55 am    Post subject: Reply with quote

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
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www.hiddenvalleypigs.co.uk
breeders of rare breed freerange berkshire pigs
Butchery, pig processing, smallholding and pig keeping courses just for you.  nose to tail eating is our thing.
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Mo



Joined: 10 Aug 2010
Posts: 3273


Location: Cumbria

PostPosted: Sun Apr 10, 2016 10:23 am    Post subject: Reply with quote

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?  
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Mo



Joined: 10 Aug 2010
Posts: 3273


Location: Cumbria

PostPosted: Sun Apr 10, 2016 10:27 am    Post subject: Reply with quote

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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