Do you know of anyone who sells Oxford Sandy and blacks Yorkshire area??
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??
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.