|
|
Post by myheaven on Apr 1, 2015 21:29:27 GMT
So I have had pigs for many many years OK only 11. I have had a few breeds. Personally they each have their positive and negative aspects. I loved my mule food girl Abby. She could farrow in -40 and bring all babies threw just fine without supplimental heat. She would always tell me when the cold was coming. She would go around gathering stuff for bedding. She never got bigger then 700 lbs.
The modern pigs will grow and grow till their backs give out or their legs go.
I love how my heritage would forage for their feed. Modern will just lay there and squeal for feed. They get so big though. Lots of meat.
My old boar Gordy was huge 1,200 lbs. A gentle giant. Even so big he was so careful to breed my girls. Never an injury. Never hurt a baby. I would tell him to go lay down and he would.
My next set of breeders I want heritage pigs again. Now just to find them.
|
|
|
|
Post by claytonpiano on Apr 2, 2015 0:15:26 GMT
We are looking for heritage breed as well. I met a man at the Verizon store who sells heritage breeds, but am waiting until we can finish some more fencing.
|
|
|
|
Post by Bear Foot Farm on Apr 2, 2015 20:41:52 GMT
|
|
|
|
Post by claytonpiano on Apr 3, 2015 1:28:09 GMT
Thanks so much! You always have such great advice for me!! |
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Apr 3, 2015 13:22:41 GMT
I don't know if you would be interested but I usually have a couple of litters of Berkshires each year. Sorry that was supposed to go to Clayton. |
|
|
|
Post by mollymckee on Apr 4, 2015 21:18:35 GMT
We raised Duroc's years ago, they were great pigs, easy to have around, big litters, good feed converters. Even our boar had a great disposition.
|
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Apr 5, 2015 2:43:10 GMT
We love our Large Blacks. They are such a docile and sweet breed. Attachments:
|
|
|
|
Post by Muller's Lane Farm on Apr 6, 2015 5:02:29 GMT
I don't know if you would be interested but I usually have a couple of litters of Berkshires each year. Sorry that was supposed to go to Clayton. @tripled, where are you located?? We're looking for Berks. Paul has a couple leads but nothing has panned out. We're in NW IL |
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Apr 6, 2015 11:55:19 GMT
I don't know if you would be interested but I usually have a couple of litters of Berkshires each year. Sorry that was supposed to go to Clayton. @tripled, where are you located?? We're looking for Berks. Paul has a couple leads but nothing has panned out. We're in NW IL I'm in N.C. That's a looong way.  |
|
|
|
Post by Muller's Lane Farm on Apr 6, 2015 13:07:58 GMT
Drat!
We used to raise Berks years ago but sold our herd 5 or 6 years ago to folks in WI, who have since sold out themselves.
The search continues!
|
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Apr 15, 2015 3:48:38 GMT
I'm also a big fan of the Large Black Hog. Very smart animal, gentle, great foragers, good survival skills, excellent mothering. Even the boars are gentle. I have a boar who gets bored and will ever so carefully pull out 1 temporary fence post, lay it down and call his piglets out. He takes them on the hill in the woods and shows them how to forage. They stay right with him! They really are amazing!
|
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Apr 15, 2015 7:57:18 GMT
I agree Kathy! Our boar is about 800 pounds and is so sweet. The only downfall is he doesn't realize how big he is and wants to cuddle and rubs his head against our legs like a cat The sows are terrific mothers too. Attachments:
|
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on May 15, 2015 18:22:59 GMT
Being the crass fellow that I am, my primary interest is in which breed tastes the best.
|
|
|
|
Post by Muller's Lane Farm on May 15, 2015 19:31:13 GMT
Berkshires, hands down, @wanderer0101
|
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on May 16, 2015 13:45:08 GMT
Berkshires, hands down, @wanderer0101 Thanks for the information. I'll formulate my plans on that basis. |
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on May 17, 2015 20:57:14 GMT
That is why all other breeds will soon be extinct too i suppose?  |
|
|
|
Post by Muller's Lane Farm on May 17, 2015 23:54:48 GMT
Huh? @midean, berks are a heritage breed. Although some lines have been bred to be very lean, there are still old style berk lines.
What makes berks the best, imo, is that their meat has a grain different than other porcine.
|
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on May 18, 2015 2:39:17 GMT
Well Mangaletsa (sp?) is the be all end all in the porcine culinary world today as reported virtually everywhere. But, I still think its just another fad, fueled by entrepreneurs willing to say anything practically to sell the product. Not too long ago it was the LBH and before that the Berkshire. Wouldn't it be more correct to emphasize feed, living conditions, method of slaughter and skill of the cook that determines how good any pork tastes?  |
|
|
|
Post by Muller's Lane Farm on May 18, 2015 6:20:14 GMT
Although what you say does play a part of how good pork tastes, it doesn't change that the meat of the berkshire breed is different than the other breeds (yorkshire, hampshire, duroc, blue butt, commercial white) we've raised the past 13 years for family & friends. |
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on May 18, 2015 23:45:56 GMT
Yes, as is any other breed different from any other. But to say one is best, well that is definitely a matter of opinion. If anyone says differently they are selling something one way or another. |
|
|
|
Post by Otter on May 19, 2015 3:02:10 GMT
That is a great big "it depends" kind of question. Best bacon I ever had - hands down, no competition - is from potbelly pigs. Their hams are really good too. Really good, and just the right size for a NOT-holiday dinner. After that, I like the hams from the heritage mutts I've had (never eaten a purebred pig except for a potbelly). The lard from them is good too, a bit whiter, a bit more abundant.
But for roasts, chops and sausage, I like the bluebutts and "yorks". Around here, any white pig is called a "york" and generally they are at least 1/2 to 3/4 actual yorkshire, lol. The meat is leaner and whiter and that's how I want my chops. And I am not a big sausage fan to start with as the texture throws me off, so I much prefer leaner meat with a certain amount of lard-type fat mixed in with it than fattier meat ground up.
So, when you ask what's the best pig, the only real answer someone can give you is "best for what?"
|
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on May 19, 2015 21:31:47 GMT
Cyndi, I am sure you believe Berks are best just as Otter believes Potbelly pigs are best. I have yet to try every breed, but I may! I love sausage, bacon and country ribs best of all. But I may find later that good ol' shoulder steaks can't be beat! Most generally it depends on the cook and everything about that day. I do blame processing sometimes, if the pig was stressed before or during slaughter etc. As I get older I find I want less processing except sausage and bacon. Fresh pork rules!
|
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on May 19, 2015 21:43:31 GMT
Being the crass fellow that I am, my primary interest is in which breed tastes the best. Are you saying that nobody in your house can cook? Lol! Jk. That is an impossible question to answer without predjudice. |
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Jun 23, 2015 13:59:27 GMT
Being the crass fellow that I am, my primary interest is in which breed tastes the best. Are you saying that nobody in your house can cook? Lol! Jk. That is an impossible question to answer without predjudice. I have no problem with prejudice, it's usually based on experience and I'll take that. |
|
