pigs

[jane E]

I have 2 GOS gilt pigs - 6/7 months old. We're deciding whether to slaughter or breed from them. They've done a wonderful job clearing ground, but have to be inside now because of the weather and conditions. I have an outlet for pork if we bred from them, and also more land and pigsties with piglet creeps. Has anyone any experience of pigs and any advice for a beginner? I've had help and encouragement from a neighbouring farming family. I'm definitely out of my comfort zone in this experience, but enjoying the challenge. Jane.

[vivianne]

I did a degree in agricultural sciences (animal option) specialising in pigs.

I love these creatures as they are intelligent and easily trained. However, I will not keep them myself (even though I currently have 8 acres surplus) and would urge you NOT to breed them.

You would have the extra cost of keeping your current gilts and feeding them through their pregnancy and lactating period as well as feeding/bedding/housing/vets&meds etc. for the piglets to slaughering. Not forgeting either taking your gilts to be mated or AI (I am not sure if this is commercially available, as this was being developed -with diffeculties- during my time at University) cost to transport to slaugter, slaughtering and butchering fees. You may well find that the costs are far in excess of the income from selling the meat.

Also would you be able to provide all the necessary animal husbandry for you litters, piglet seem to die very easily and it is heart breaking when they do despite all your hard work. You would certainly need a lot of support from your farming neighbours, who may not be that friendly if you wake them up at 1 am because your sow has started farrowing and is in diffeculty!

Do you have an agricultural college nearby that you can get help from? Some do small courses aimed at first time smallholders to get hands on experience before they commit themselves.

If I remember rightly GOS have fairly small litters (6 to even so these will eat a surprising amount of food and you will not be getting it cheap unless you buy in BIG BULK!

Have you kept account of the cost so far for your 2 gilts? Do you think they have been profitable or are you doing it more for a hobby? If you started breeding you could be looking at serious costs which may not be covered by the meat income.

Hope this helps, if you can't bear taking your current gilts to slaughter...just think how bad it would be if you had raised them from conception!

[jane E]

Thought about this in view of advice and think will slaughter after Christmas. They're big and strong and they've got there with minimum fuss/expense and at the moment the meat would be comparable cost - or not too way out. I've enjoyed keeping them. They've had good quarters etc and done the job I got them for. I think you're right Vivienne - go now before I get too fond of them. Thanks, Jane.

[The Grock in the Frock]

mmmm,can we all come for tea.will you be using all parts of your pigs inc the blood to make black pudding.this subject i hope you keep us all informed on.good luck jane,and dont get too fond of them

[pigletwillie]

Release the Leicestershire two NOW

or at least give me a leg

Piglet

[Chantal]

Piglet

You seriously need sorting out - and I'll be seeing you tomorrow. Be afraid, be very afraid...

[pigletwillie]

Ok forget the leg.

Just free the Leicestershire two NOW.



any chance of a rasher or two?

Piglet

[The Grock in the Frock]

you canabel!

[Guest]

They got reprieved! Because the little boy who had sold them to me cried! I couldn't. I must be going soft - so I AM breeding with them! Sausages NEXT Christmas. Jane E

[lizzie]

You can count me in for a piece of good animal. I'd rather pay more for good quality stuff than the crap they sell in the supermarket.

I'm vegetarian now but my daughter eats meat so i'd buy it for her. A few of my family and friends would club together and buy from you. I'd rather buy from a small producer.

I'm very fond of pigs (Gloucester Old Spot especially) They seem to have such fab personalities and personality traits. Wish I could keep them but I think my neighbours might complain.

Think about it Jane. I'm sure there will be plenty of people interested in good quality produce.

[Jane E2]

I'll post here when I have pork and you can have first options! I'd better not count my chickens or piglets!

[pigletwillie]

Hi Jane,

excuse the screen name but on a serious note, I enjoy pork but find the vast majority of it quite bland, even that supplied by our village butcher who is very good.

On occasion we buy in from quality breeders and the tast is divine. Put me on the list for a joint or two, top dollar paid. I dont think there is anything to beat outside reared forraging porkers for taste and texture, especially after eating all of those autumn acorns.

Piglet

[jane E]

Will do. If all goes to plan it will be next October onwards, but David up the road might have pork earlier.Do you know Archers butchers on Queen's Rd., Leicester? (Clarendon Park area) He had Gloucester Old Spot pork before Christmas and has offered to take carcases from me. He'd be worth a ring anyway because he has unusual meats - like when they cull the White cattle at Quenby Hall. He's also not expensive like some butchers who deal in speciality meats are.

[pigletwillie]

Hi Jane, I know the area and will find the butchers. Thank you for that tip.

Piglet

[jane E]

bought half of my gilts' brother! Had chops and liver fried on the pan such as I have never had before - delicious.