I'll raise a pig for you.

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I'll raise a pig for you.
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Nick

Joined: 02 Nov 2004
Posts: 34535
Location: Hereford

Posted: Thu Feb 01, 07 11:07 am Post subject: I'll raise a pig for you.

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

Posted: Thu Feb 01, 07 11:13 am Post subject:
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

Posted: Thu Feb 01, 07 11:15 am Post subject:

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: 34535
Location: Hereford

Posted: Thu Feb 01, 07 11:16 am Post subject:

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: 24585
Location: mid-Wales

Posted: Thu Feb 01, 07 11:23 am Post subject:
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: 34535
Location: Hereford

Posted: Thu Feb 01, 07 11:26 am Post subject:
Liverpool, Monday.

NeathChris

Joined: 09 Feb 2006
Posts: 1387
Location: Neath, South Wales

Posted: Thu Feb 01, 07 11:27 am Post subject:
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

Posted: Thu Feb 01, 07 11:30 am Post subject:
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

Posted: Thu Feb 01, 07 11:36 am Post subject:
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: 34535
Location: Hereford

Posted: Thu Feb 01, 07 11:37 am Post subject:
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: 8443
Location: Llyn Peninsular North Wales

Posted: Thu Feb 01, 07 1:16 pm Post subject:
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

Posted: Thu Feb 01, 07 1:29 pm Post subject: Re: I'll raise a pig for you.

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

Posted: Thu Feb 01, 07 1:29 pm Post subject:
nick, where abouts are you? I maybe interested in half

wellington womble

Joined: 08 Nov 2004
Posts: 15051
Location: East Midlands

Posted: Thu Feb 01, 07 1:36 pm Post subject:

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

Posted: Thu Feb 01, 07 1:55 pm Post subject:

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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