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I'll raise a pig for you.
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Nick



Joined: 02 Nov 2004
Posts: 34085
Location: Hereford
PostPosted: Thu Feb 01, 07 11:07 am    Post subject: I'll raise a pig for you.  Reply with quote    

I've done this on a very small scale for the past three years, and hopefully this year I'm able to offer it to a few more people. The situation is as follows.

I'm expecting a litter of pure bred Berkshires in mid-March. Depending on numbers, I'll be offering some of these as weaners and some as stock which I'll raise and sell as whole beasts.

Would you be interested in having one? I'll raise it with the ones for my own freezer. Essentially free range in open paddock, a natural diet with added apples, forage and garden waste. Grown on, not for perfect market condition, but for the best taste, with a healthy layer of fat. Butchered to your specification at the end. You'd be able to visit the pigs, too, should you wish. Slaughter would be sometime in November, dependant on various factors.


In previous years, the cost has been 200 for a whole pig, which has essentially been the cost. The 'profit' for me has been that mine have had company and I've been able to learn faster. I expect this to fall slightly this year, as I'm not having to buy all the stock. Half has been payable at the start, and half at the end.


Sarah D and Leonie should be able to tell you about the quality of the meat.

Please PM me for details. I'm expecting 8-12 piglets, and already have 6 spoken for, so if you're interested...

Last edited by Nick on Thu Feb 01, 07 11:35 am; edited 2 times in total

Northern_Lad



Joined: 13 Dec 2004
Posts: 14210
Location: Somewhere
PostPosted: Thu Feb 01, 07 11:13 am    Post subject: Reply with quote    

I could be tempted.

Would I be right in thinking that yours are smaller than Rob's?
And do you accept orders for halves?

Mary-Jane



Joined: 13 Jan 2005
Posts: 18397
Location: The Fishing Strumpet is from Ceredigion in West Wales
PostPosted: Thu Feb 01, 07 11:15 am    Post subject: Reply with quote    

Northern_Lad wrote:
Would I be right in thinking that yours are smaller than Rob's?


*Snigger* In a silly school girl type way.

Nick



Joined: 02 Nov 2004
Posts: 34085
Location: Hereford
PostPosted: Thu Feb 01, 07 11:16 am    Post subject: Reply with quote    

These are not the same breed as I've had in the past, so I'm unsure of exact size, but previously, I've been looking at around 100kg live weight for slaughter. Staying below this keeps the cost down at slaughter time, and I found almost anything above this was simply extra fat.

As for halves, it's possible. I'd almost rather you paired with someone, and came to me, but actually, I can always store/use/eat another half myself, so let's say Yes.

And I don't wish to compete with Rob. This is, and will remain essentially for my own use, but if I can make a couple of extras pay for mine...

mochyn



Joined: 21 Dec 2004
Posts: 24581
Location: mid-Wales
PostPosted: Thu Feb 01, 07 11:23 am    Post subject: Reply with quote    

And I'll be doing something similar later: hoping to get my lovely Tamworth girlie in pig soon. So, without wishing to compete with the other pigsters here, there will be some of the best pork ever (!) coming up...


Nick, sorry I've hijacked your post! Are you passing anywhere near Wombat at any time? He's got some fleece which I'd like. He's in South Cheshire.

Nick



Joined: 02 Nov 2004
Posts: 34085
Location: Hereford
PostPosted: Thu Feb 01, 07 11:26 am    Post subject: Reply with quote    

Liverpool, Monday.

NeathChris



Joined: 09 Feb 2006
Posts: 1387
Location: Neath, South Wales
PostPosted: Thu Feb 01, 07 11:27 am    Post subject: Reply with quote    

100kg liveweight is nigh on a baconer, or a heavy cutter. I've found that people prefer 100-120lb deadweight, 60-65 kg live. Works out far better and not too fat. I think you would take 8-12 months to 100kg lw.

Northern_Lad



Joined: 13 Dec 2004
Posts: 14210
Location: Somewhere
PostPosted: Thu Feb 01, 07 11:30 am    Post subject: Reply with quote    

See, I think there's a lot of people here who'd like a baconner from a smaller pig, rather than a large porker. There's only so much pig you can roast!

NeathChris



Joined: 09 Feb 2006
Posts: 1387
Location: Neath, South Wales
PostPosted: Thu Feb 01, 07 11:36 am    Post subject: Reply with quote    

the biggest i have evr done was 184lb deadweight, and it was big, but had a nice lean layer of fat, not too much.

Nick



Joined: 02 Nov 2004
Posts: 34085
Location: Hereford
PostPosted: Thu Feb 01, 07 11:37 am    Post subject: Reply with quote    

Mine have been between 85 and 104kg, and the difference was mostly extra fat, so I'd aim towards the lower end, but that was for other breeds.

RichardW



Joined: 24 Aug 2006
Posts: 8442
Location: Llyn Peninsular North Wales
PostPosted: Thu Feb 01, 07 1:16 pm    Post subject: Reply with quote    

If any one in my area is interested we do the same. Our next sow has just been "got in pig" so it will be a while before they are ready. Best to speak up soon as they all go very quick.

Justme

PS try doing a ex breeding sow our last one was 300kg dead weight.

Rob R



Joined: 28 Oct 2004
Posts: 31902
Location: York
PostPosted: Thu Feb 01, 07 1:29 pm    Post subject: Re: I'll raise a pig for you. Reply with quote    

nickhowe wrote:
Sarah D and Leonie should be able to tell you about the quality of the meat.


Ahem, did you think I'd tell everyone it was crap?

2steps



Joined: 05 Sep 2005
Posts: 5349
Location: Surrey
PostPosted: Thu Feb 01, 07 1:29 pm    Post subject: Reply with quote    

nick, where abouts are you? I maybe interested in half

wellington womble



Joined: 08 Nov 2004
Posts: 14982
Location: East Midlands
PostPosted: Thu Feb 01, 07 1:36 pm    Post subject: Reply with quote    

2steps wrote:
nick, where abouts are you? I maybe interested in half


Everywhere, at some point!

I assume delivery is included?

Sarah D



Joined: 28 Oct 2004
Posts: 2584

PostPosted: Thu Feb 01, 07 1:55 pm    Post subject: Reply with quote    

I didn't get delivery, but we had a great day out and a good pub lunch..............

Pork was the best I'd tasted (and I've tried a lot of free range over the years), and a good dose of fat to make soap with - still got some soap left and some fat over in the freezer; there's also a roasting joint down the bottom smewhere too; might hoik that out tomorrow for the weekend.
Definitely recommended.

Nick's OK too I suppose.................

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