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Livestock
Pig and Poultry
Pig keeping advice for amateurs
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<blockquote data-quote="neilo" data-source="post: 4876460" data-attributes="member: 348"><p>I do a couple every year, pure Durocs. They stay indoors, whilst the sheds are unused in the summer, and have pretty well ad-lib pig pellets (just about cleared up twice a day). I don't turn them out as I don't want to trash a field. Durocs don't run to fat like some of the heritage breeds, which ultimately aren't commonly used for a reason, and grow soooo much faster. Being a terminal sire breed, they are incredibly well fleshed.</p><p>We have one in our freezer and sell the other one to friends at the cost of rearing & butchering it. I'm sure we could easily sell a few at a bit of a margin, but would rather just do it as a favour to friends. Everyone that tastes it, raves about it, and personally I much prefer it to the pork from some of the rare breeds I've tasted. It has a bit more fat (& less water!) than any supermarket meat, but not an inch or so to trim off and chuck away.</p></blockquote><p></p>
[QUOTE="neilo, post: 4876460, member: 348"] I do a couple every year, pure Durocs. They stay indoors, whilst the sheds are unused in the summer, and have pretty well ad-lib pig pellets (just about cleared up twice a day). I don't turn them out as I don't want to trash a field. Durocs don't run to fat like some of the heritage breeds, which ultimately aren't commonly used for a reason, and grow soooo much faster. Being a terminal sire breed, they are incredibly well fleshed. We have one in our freezer and sell the other one to friends at the cost of rearing & butchering it. I'm sure we could easily sell a few at a bit of a margin, but would rather just do it as a favour to friends. Everyone that tastes it, raves about it, and personally I much prefer it to the pork from some of the rare breeds I've tasted. It has a bit more fat (& less water!) than any supermarket meat, but not an inch or so to trim off and chuck away. [/QUOTE]
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Pig keeping advice for amateurs
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