Freerange pig breeds

[Hillfarmer18]

Hi all, just wondering what breed of sow people are using in there free range systems? Looking for something tolerant of fairly harsh conditions but is also prolific enough and will finish fast enough for a commercial system. Would also consider a hardy breed to cross with a maternal sire to produce the breeding sows [emoji848] any advice welcome! Thanks

 

[Suffolk Serf]

Most commercial outdoor farms are using a crossbred sow containing 50% Duroc and 50% Landrace (or 25% Landrace,25% Large White). Some of my replacements are home bred using a maternal line Large White over the Duroc/Landrace.
More importantly, sourced from a breeding company who have good genetics and good health. Mine come from Rattlerow, who are very good. Other companies are available.

 

[Newby]

Hi all, just wondering what breed of sow people are using in there free range systems? Looking for something tolerant of fairly harsh conditions but is also prolific enough and will finish fast enough for a commercial system. Would also consider a hardy breed to cross with a maternal sire to produce the breeding sows [emoji848] any advice welcome! Thanks

How many sows are you talking?

 

[Hillfarmer18]

How many sows are you talking?

Would start very small but if successful would build up say start with 4 if that works go to 20, probably breeding my own replacements

 

[Hillfarmer18]

Most commercial outdoor farms are using a crossbred sow containing 50% Duroc and 50% Landrace (or 25% Landrace,25% Large White). Some of my replacements are home bred using a maternal line Large White over the Duroc/Landrace.
More importantly, sourced from a breeding company who have good genetics and good health. Mine come from Rattlerow, who are very good. Other companies are available.

Thanks, very helpful reply! What litter sizes are the 50% Duroc producing? And what terminal sire are you putting them to?

 

[Suffolk Serf]

Thanks, very helpful reply! What litter sizes are the 50% Duroc producing? And what terminal sire are you putting them to?

Averaging over 12, using a Rattlerow Optimus (Pietrain type), unusually mostly by natural service.
The most important factor is health. Be very careful where you buy from, which is why I recommend a genetics company.
I see that your a student, I was in your shoes 30 years ago, starting out in a similar fashion and have done okay.
Feel free to PM. I’d be happy to help.

 

[Old Boar]

Just a thought - think of your customers needs at the end of the system. Ask them what they are looking for. Most butchers I know hate Pietrain pigs - they are hell to cut as there is no fat and the meat just slides away from you. They do not take a cure so do not "do" as bacon.
I know I was small time but I met a lot of full time butchers who hated them too.

 

[Suffolk Serf]

Just a thought - think of your customers needs at the end of the system. Ask them what they are looking for. Most butchers I know hate Pietrain pigs - they are hell to cut as there is no fat and the meat just slides away from you. They do not take a cure so do not "do" as bacon.
I know I was small time but I met a lot of full time butchers who hated them too.

Fair point.
Widely used terminal sires used commercially also include Hampshire and Duroc. Both of which give intramuscular fat. Excellent for flavour. Duroc is the most widely used terminal sire in Denmark.

 

[Newby]

Your end market dictates your sire choice, for instance selling live the Pietrain will always be king as they're buying on visual appearance only, most pigs in my area that go direct to slaughter, mostly on B&B contracts are Hampshire sired, as they are robust, disease resistant, grow like mad and have high lean meat yield, if you were producing them for farm gate sales you wouldn't go far wrong with Duroc sired for meat colour and marbling making a "better" end product, but then you wouldn't want a lot of Duroc in your sows as you'd lose some hybrid vigour.

 

[Wink]

Your end market dictates your sire choice, for instance selling live the Pietrain will always be king as they're buying on visual appearance only, most pigs in my area that go direct to slaughter, mostly on B&B contracts are Hampshire sired, as they are robust, disease resistant, grow like mad and have high lean meat yield, if you were producing them for farm gate sales you wouldn't go far wrong with Duroc sired for meat colour and marbling making a "better" end product, but then you wouldn't want a lot of Duroc in your sows as you'd lose some hybrid vigour.

Agreed but don't discount the Hampshire for the meat quality - marbling and colour. We have always stuck with the Hampshire for this reason (selling direct to consumer) and we and our customers find it to provide pork of outstanding taste quality plus running outdoors. It has a higher proportion of glycogen in the muscle apparently, leading to a distinct flavour. Proper tasting pork in a commercial environment. Duroc good too but Hampshire is king in our opinion. Would have the Duroc in the sows with the large white/land race but that's just my thoughts.

 

[Jonty49]

Very interested read the comments so far, I’ve some large white cross welsh gilts what would people recommend putting on these then? Want a piglet I can sell as weaners but also I can finish for freezers

 

[Newby]

Very interested read the comments so far, I’ve some large white cross welsh gilts what would people recommend putting on these then? Want a piglet I can sell as weaners but also I can finish for freezers

Are you selling privately or in the mart?

 

[Jonty49]

Some of both, want to be able to sell anything easily at market I can’t sell private. Only on a small scale

 

[Hillfarmer18]

Is there any penalties for pigs with coloured skin in the uk?

 

[Old Boar]

If you sell live on the open market, yes, they go for quite a bit less. But the slaughter houses do not care, and they all come out pink after the tumbler! You can sometimes see vague spots on the skin, but not enough to matter. New hair growth on a very dark hairy pig can sometimes leave small black dots in the belly skin, but customers did not seem to mind.

 

[Suffolk Serf]

Is there any penalties for pigs with coloured skin in the uk?

As already said, not on sales direct to the processor. Most breeding cos thoough have developed and are using White Duroc maternal lines so colouring is now very much reduced.