I’ll ask my wife who is on the Facebook group.Do you know of anyone who sells Oxford Sandy and blacks Yorkshire area??
Oxford Sandy and Black Group on Facebook. There’s a link from this to the sales section. It’s a closed group and you have to ask to join. There’s normally OSB’s advertised in various parts of the country.
Look like nice stock. What weights did you take them to for slaughter? The Duroc would be noticeably leaner meat??We’ve gone from OSB to Pure Duroc this year.
Have done 3 OSB for the last 2 years,gilts however gone to 4 Duroc boars this year.
just had the sausages back and 2 boxed as halves for the parents and in laws.
They've done well.
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Pic in the trailer on their way to their final destination.
Didn’t weigh them but the one which came back in 2 boxes of pork weighed about 54kg total meat. Maybe 90kg but probably 10kg out either way.Look like nice stock. What weights did you take them to for slaughter? The Duroc would be noticeably leaner meat??
Didn’t weigh them but the one which came back in 2 boxes of pork weighed about 54kg total meat. Maybe 90kg but probably 10kg out either way.
Looked lovely in the chops.
I remember reading/hearing somewhere that a Duroc x GOS (a 'Glamroc') was a good pig for outdoor finishing?If I recall correctly, in all the taste trials conducted at PIC, Duroc came out on top.
Would make sense - the GOS run to fat and a leaner outdoor pig like the Duroc would probably produce a carcase with a bit more muscle depth and a bit less fat than the GOSI remember reading/hearing somewhere that a Duroc x GOS (a 'Glamroc') was a good pig for outdoor finishing?
Hampshire x Large white, I reckon.Got a new Boar.
Last one was a white commercial bred pig.
He was massive when he left but not too fat.
Weighed 375kgs!
New daddy pig has quite a lot of Hampshire in him apparently.
I hope he does the business.
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