VERY Newbie Questions

[enggass]

In considering getting some pigs I was wondering: (Meat source)
Is it best to have more than one pig - ie. Are they social animals that would do better with a companion? Would it be best to have a male and female then breed for future pigs prior to slaughter? What would be the best way to approach it so as to have a rotating pig for 'the table' each season? I would like to start with piglets and raise to maturity.

I plan on having everything setup prior to getting them - pasture, shelter, etc.(I have plenty of land) What would be the most common breeds to consider for small family farm/meat consumption?
I know these are very newbie questions - any input most appreciated.

Northeast US(Maine) so the winter can get pretty harsh but the summers are beautiful.
Thanks,
Steve

 

[Royd Wood]

Steve

One pig is okish and at least it only has to fight with itself at the trough. I believe that happy animals produce the best meat so two would be better.
To start off with I would suggest you do a couple of feeder pigs and at the same time start looking for some breeding stock. Heritage breeds are very rewarding like Tamworth, Hampshire, Birkshire or my fav is Large Black. If your pasturing then the L B tends to graze more than root unlike my hamps.
I would only slaughter a sow if she is a poor mum, if she shows good mothering skills then why send her. As for a used boar still in tact then your meat might be tainted.
Checkout my website to see what we are upto - Any other questions then keep posting as there's quite a few on here with pigs who know their stuff

 

[enggass]

Thanks RW-
I really do like the Large Blacks. I know of one Breeder in Farmington here in Maine, but I am having trouble locating other breeders(of any Heritage Stock). Like I mentioned, I am still in the research stage. I want to do this right and not dive in blind. I would love to have a couple of Breeders and get my meat from and sell the other offspring. I will keep researching and asking questions. Thanks!
Steve

 

[larryj57]

I just picked up 3 Yorkshire Duroc crosses, I like the crosses as to their resistance to disease. The Crosses also put on weight faster than the pur breeds, all of this is just my opinion of course, I live in the South so housing is not too big an issue, i have a lean to built off the side of my Goat barn to keep the pigs dry, add hay for bedding and a done deal. Good Luck with your pig endevors they are very enjoyable and TASTY

 

[enggass]

I think I've found what I am looking for. The American Guinea Hog. They are a smallish Rare Heritage species. I have located two breeders - one in Southern New Hampshire and one here in Maine.
They reach about 150lbs in size and are docile - as well as tasty!

 

[larryj57]

My Dad raised Guines when i was but a lad, I do remember them as being very nice hogs, although we did get a lot of lard from those beauties, hgoo d luck with your pigs, as soon as i figure out the picture deal, I'll post a few pictures of my critters. i am kinda proud of my pigs they are growing very fast.

 

[enggass]

What would you all consider to be an ideal amount of space for 2 breeder Guinea Hogs? Obviously, the more the better, but what would be a sufficient minimum? (fenced pasture area)

 

[Royd Wood]

I just picked up 3 Yorkshire Duroc crosses, I like the crosses as to their resistance to disease. The Crosses also put on weight faster than the pur breeds, all of this is just my opinion of course, I live in the South so housing is not too big an issue, i have a lean to built off the side of my Goat barn to keep the pigs dry, add hay for bedding and a done deal. Good Luck with your pig endevors they are very enjoyable and TASTY

Agree with you 100% about crossbreds finishing quicker - seems to take forever to finish my pure hamps and LBs (worth it in the end for breeding stock).
My Tamworth Large Black crosses are incredible fast growers as were the yorkshire / LBs previously

Good Luck when you get your Guinea hogs enggass