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DATE: 22 June 2010, 18:42
AUTHOR: Stuart Gillies
EMAIL: gillies@hushmail.com
When deciding the finishing point for my two castrated males, now at 60Kg according to my string measuring line, I'm unclear as to what makes a pork vs a bacon pig. Any advice on what the difference is, in terms of age, weight, or meat quality? How would I know that a Lop is ready for bacon, or not?
DATE: 23 June 2010, 21:52
AUTHOR: derek harrison
EMAIL: derekpenllwyn@talktalk.net
the old system was 202 pounds live but the bigger the better too a point. our best bacon was fromm a gilt that had had 2 litters and left to gain a bit of weight.
DATE: 23 July 2010, 22:53
AUTHOR: Mike Wright
EMAIL: mikewright1@btconnect.com
Hi Stuart,
The British lop for us makes a great porker @ 60-70kg and a good Baconer at90- 100 kg.liveweight.We find that at that pork weight the flavour is superb while the meat/muscle is still soft and with 4 days hanging is as tender as a commercial pig.The bacon weight pig is for a different market which is very competitve and we need good conformation here to make it profitable.This comes down to bloodlines and finding the right one for your trade, we feel, is quite important.
Good Luck
Mike
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