1st timer***Market Hogs????

I honestly don't think it will make a huge difference. Some people taper back the protein and use a grower because they're afraid they'll get too fat. If your animals are active and have room to move, I doubt that will be a problem. I just use the same feed from start to finish, with a heavy subsidy of garden matter.
 
I trade the pork with the neighbors for hay and stuff. We just have two in the freezer for our own personal use. I don't really have that much left. Sorry. I can try to help you find some if you want me to. We live close to Blue Springs.
 
now that I got the chicks, I need to work on getting a piglet. my SO was talking to some kid workin at walmart the other day and somehow the subject of pigs came up and he says "my uncle raises em, he can get you whatever size yuo want, just let me know"

My family raised them when i was growing up, my brother still does and her daughter does it for 4-H, she also wins alot of ribbons for hers.

I just dont feel like doing the butchering...so i need to find a place that will process it, I just dont know where to look or who to ask. my neighbor said he'll do it but..I dunno, i dont really care for the guy all that much, he's really ummmm...how can I say ...good ol boy type

just what I need another project
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We just looked in the phone book under meat processors. The guys usually do pork about one day a week. You will probally need to make an appointment. I was very please with the butcher who did mine.
 
Yeah all processors wether state or USDA inspected only do pork on certain days (usually one set day per week). I'm not sure if it has to do with cross contamination, or just the fact that setting up teh scalders is a big deal (and a smelly one).
 
Does anyone have any good links for building pens? We are going to be reworking our's soon and I'm looking for an easier route than what I think we'll be taking. BTW, I stated earlier a string of hot wire has never worked for us. We're looking for something more substantial.

Gwen
 
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