How do I know when to butcher?

[Ron Bequeath]

Heritage breeds don't mean small hogs.

We have had Hereford hogs, Red Wattle and Large black/Berkshire. If you want a BIG hog and lard, look for Large Blacks.

I understand, my boar is a hampshire and gilts are berkshire/yorkshire cross and over 300 lbs they start layering the lard thats when i just feed corn and weeds through the fall. Have considered the large black how are they for taste that big.

 

[Baymule]

Here's my thread on the 3 I raised. the meat was delicious.

https://www.backyardherds.com/threads/feeder-pigs.32154/

do you sour the corn or feed it dry?

 

[Ron Bequeath]

I feed mine dry, trying to buy non gmo from amish in the area, got to be careful though you can be told anything for a sale sometimes. I'm looking to the future for spring stock need 3 new zealand white does breeding age, 1 hampshire boar 3 mos, 2 large black gilts 3 mos, 3 dorset ewes, 4 Dec or Jan alpine does to graze and then breed in fall, willing to trade 5 year jersey cow 2nd lactation and/or 5 mo jersey heifer. Around Mercer PA 80 miles.

 

[Baymule]

I feed my pigs free feed pellets and soured corn. About 4-6 weeks before slaughter, I stop the pellets and feed the soured corn. I also give them boiled eggs. A day before we load them up, I don't feed them. We back up the trailer, open the gate. I smush a couple of boiled eggs for them to get the scent and toss them in the trailer. Pigs hop in to eat the eggs, shut gate.

 

[Healthy Skeptic]

Finally here is a picture of my pigs.

 

[Healthy Skeptic]

Are they ready?

 

[Healthy Skeptic]

We figured it out with the string and the middle size one weighs 168

 

[Baymule]

They sure look nice! You want to shoot for 250-280 pounds.

Will you keep the offal, heart, liver, kidneys? I can it in quart jars with a cup of COOKED rice for the dogs. They love it mixed with their kibble.

You can also keep the fat and render it. Lard is great for cooking.

 

[Healthy Skeptic]

I would love to run to the lard I just have no idea how to do that

 

[Baymule]

I made lard, it wasn't hard to do. Here is a link to the thread I posted on SS. Do you do any canning? Have a pressure canner or water bath canner? I will be glad to answer any questions you have and help you. I use the lard in place of shortening for pastry, dinner rolls or today I made muffins and the recipe called for shortening. I also use it for frying food or for stir fry. There is no piggy taste.

https://www.sufficientself.com/threads/lard.15789/