|
DATE: 11 May 2010, 20:01
AUTHOR: Stuart Gillies
EMAIL: gillies@hushmail.com
I have two castrated male Lops around 15 weeks at the moment (early May), fattening in my orchard and am wondering how to decide when the evil moment (for them) has arrived. We are also deciding how we would like the butcher to process them. This is our first pig venture so any advice as to the point at which to send them away, and the best meat outcome, would be welcome.
We would probably be able to home-cure some bacon but also want the prime cuts and sausages, probably not the offal etc which I assume the butcher can find a home for. I have a local abattoir in mind and they can arrange butchery but I would like to look as though I know what I am talking about when discussing with the butcher.
Should we plan on age or weight, and what age or weight? If we timed it right we should like them to eat the windfall apples and other fruit before the moment arrives.
DATE: 13 May 2010, 18:47
AUTHOR: Danni du Bern
EMAIL: dannidub2000@yahoo.co.uk
Hi,
I personally keep finishers untill they are around 6 months and they get to abut 75kg in weight. I then have them made into sausages and butchered into chops, joints etc. I have never kept anything long enough for bacon but get the impression a pig woul be kept to around a year old? I personally havent done this as I have my uncastrated boys from litters left to finish and I wouldnt want to risk the tainting of the meat.
DATE: 18 May 2010, 08:18
AUTHOR: carole barr
EMAIL: carolebarr2@aol.com
Finishing pigs is something you perfect with practise and will depend to a degree on personal requirements.
Our pork pigs kill out 65 to 70 kilos, will be around 20 weeks and relatively lean.
I wouldn't worry about talking to the butcher he should be happy to help. We all have to start somewhere.
DATE: 22 June 2010, 18:40
AUTHOR: Stuart Gillies
EMAIL: gillies@hushmail.com
Thanks for the info. I think they will be long gone when the apples fall!
I have posted another question about what makes a baconer. It's quite a learning curve!
CLICK HERE TO REPLY
CLICK HERE TO BEGIN A NEW CONVERSATION
|
