Compare and Contrast Heritage Breeds?

[bj taylor]

i'm going to tip my toe in this conversation pond if y'all don't mind. i too am looking at pig breeds, but i'm very early in my process. my question is: we live in Texas & it gets so hot; are there certain breeds more tolerant of hot climate than others if given decent shade and water?

 

[Cornish Heritage]

You probably want a breed with a darker coat BUT we have sold some Gloucestershire Old Spots to folks way down in southern TX. (GOS are predominantly white with black spots.)

Water & shade is the main concern.

All pigs will adapt to their climate. My advice would be to purchase them in the spring or Fall if coming from a colder climate so they can have time to adjust to the heat slowly.

Liz

 

[Dino]

Red wattle pigs were developed and established in Texas weren't they?

 

[Cornish Heritage]

Red wattle pigs were developed and established in Texas weren't they?

Yep! RW's do come from Texas & just think how many wild pigs you have down there! They seem to thrive despite the heat. The Vice President of the LBHA (Large Black Hog Association) is down between Houston & San Antonio. They have a very successful pig/pork operation down there raising Large Blacks & Blackworths (Tamworth/LB crosses.) http://www.southtexasheritagepork.com/

Liz

 

[gruberguy]

I've been reading and reading... then reading some more, and I've decided on the LBH as the next animal to add to my lil' hobby farm. I plan on getting a breeding pair, then from there raise my own pork, sell a few here and there. What sold me on them is docile behavior mainly, next is simply grazing ability. I have tons of pasture available! Just trying to locate some closer to me (NE Oklahoma). I am SUPER excited about them!!!

 

[Cornish Heritage]

I've decided on the LBH as the next animal to add to my lil' hobby farm.

The Large Blacks are truly a great breed There is a breeder in AR pretty close to you.

Liz

 

[greenfamilyfarms]

We purchased two Yorkshire/Potbelly cross boars last fall to grow out to process. They are growing really slowly and are short and stocky like the potbelly.

I would LOVE to get my hands on some Large Black Hogs to breed ourselves.

 

[EllieMay]

We have Red Wattles and RW Crosses. Have found them to be much better than our Durocs in pasture conversion and tolerance of temperature extremes. They do not do well on the traditional "waste food slop" diet that some people feed back yard pigs. They are carb sensitive and can get laminitis if they get into high concentrate feeds or too much sugar..

As far as taste, would you say the RW and Durocs are about the same?
I am just getting one pig to have out on pasture with my sheep and slaughter in the fall.
It'll also get supplemental feed once/day.
But I want good-tasting meat and a more gentle temperament and non-rooting (as much as is possible) behavior.
What d'ya think?

 

[Royd Wood]

I have been lurking for a bit and I see a lot of comparison between Large Blacks and GOS but I was wondering if anyone had a good link or personal experience to compare and contrast some of the other heritage breeds? How well do they do raised in the old homestead fashion? temperament? Meat type and quality? etc..

My personal interest is in GOS, Large Blacks, Tamworth, Mulefoot and Red Wattle.

Thank you.

Andrew

Everything has been said above but just to add what goes on at our place

We have Tamworth sows to cross with our Large Black boar which provides our farm store with beautiful Blackworth pork. We also raise Large Black breeding stock (early days - lots of hard work ahead on this)
We also have a few Birkshire / Large Black cross pigs nearly ready for the store, this will be our first chance at comparing and tasting this cross.
The crossbreeds finish around 7 to 9 months but pure LBs take upto a year - the wait is worth it.

 

[SuburbanFarmChic]

We have Red Wattles and RW Crosses. Have found them to be much better than our Durocs in pasture conversion and tolerance of temperature extremes. They do not do well on the traditional "waste food slop" diet that some people feed back yard pigs. They are carb sensitive and can get laminitis if they get into high concentrate feeds or too much sugar..

As far as taste, would you say the RW and Durocs are about the same?
I am just getting one pig to have out on pasture with my sheep and slaughter in the fall.
It'll also get supplemental feed once/day.
But I want good-tasting meat and a more gentle temperament and non-rooting (as much as is possible) behavior.
What d'ya think?

This is going to sound horrible, but personally I've pretty much only eaten our cull crosses that weren't the body style we were looking for. I have had some pure RW and it was very good but I have not specifically had pure Duroc. I enjoyed our crosses a lot though. We have processed 1 into standard pig cuts, 1 as a pit roaster for a party and 1 as Oops you have a prolapse and are getting put down today and made into sausage. All were good. The pigs are on my dad's farm and I get 1 a year for vetting them.