I just skin them. These are a smaller pig. 70kg / 150lbs or so at butcher weight. I do it similar to a deer. So I have to raise 3 or so for my family for the year. Haven't quite figured out how to do bacon. We also make lard. Great biscuits and pie crust.Gday mevertsen
Nice looking pigs
I love pigs so intelligent
We name a lot of our animals
chops , roast , t bone , mince , topside, hocks are the ones that come to mind
What system do you use on your pigs when you butcher them ?
Scald or skin
Just done a couple here & the bacon’s pretty darn good
Cheers
Gday mevertsenI generally don't name my food.
Funny story. Last year we ordered a mess of chickens. A bunch of buff Orprington roosters and a few speckled Sussex and barred rock hens.
I spared the last rooster. His name is Pardon.
One of the barred rock hens turned put to be a rooster. We named him Her.
Last year I butchered 10 pigs. I couldn't remember their names if we did name them. Haha.
So sausage works.
I just skin them. These are a smaller pig. 70kg / 150lbs or so at butcher weight. I do it similar to a deer. So I have to raise 3 or so for my family for the year. Haven't quite figured out how to do bacon. We also make lard. Great biscuits and pie crust.
Do they taste bad when bigger than 150lbs or just tougher meat? Wild hogs still taste ok above 200lbs but the meat is tough as leather. We stick to max 150lbs like you are doing, but I thought farm raised could still be tender when bigger.I generally don't name my food.
Funny story. Last year we ordered a mess of chickens. A bunch of buff Orprington roosters and a few speckled Sussex and barred rock hens.
I spared the last rooster. His name is Pardon.
One of the barred rock hens turned put to be a rooster. We named him Her.
Last year I butchered 10 pigs. I couldn't remember their names if we did name them. Haha.
So sausage works.
I just skin them. These are a smaller pig. 70kg / 150lbs or so at butcher weight. I do it similar to a deer. So I have to raise 3 or so for my family for the year. Haven't quite figured out how to do bacon. We also make lard. Great biscuits and pie crust.
@Farleg would you post that up in the cooking section as well? I’m looking for some ideas for bacon this year, we have a couple pig to butcher as well.Gday mevertsen
We just tried a new thing ( cure ) on the bacon I’ll get information
Super easy & tastes pretty good
Cheers
They're just generally a smaller pig. My boar is maybe 300 lbs. Sows are 250 and maybe 200. I could probably get them to put on a lot of weight, but it would make for a lot of fat.Do they taste bad when bigger than 150lbs or just tougher meat? Wild hogs still taste ok above 200lbs but the meat is tough as leather. We stick to max 150lbs like you are doing, but I thought farm raised could still be tender when bigger.