Butcher pig......which one?

[arabianequine]

I am looking at some butcher piglets. They have yorkshire/duroc cross 50/50 and yorkshire/berkshire 75/25. I think I like the last option best but seller is telling me the first one is better for meat. I googled the two and it is said that berkshire is really good tasting meat......which is what I thought I read before.

 

[redhen]

I'd go with the one that says good tasting meat.... size wont matter, if its crap meat..
Know what i mean?

 

[mississippifarmboy]

Sorry, even though we raise a couple hogs to butcher each year, I'm not sure what kinds are better. We buy ours at a local livestock market and all I know is " they are pigs ".


Which one is hammy again?

 

[redhen]

Quote:
Yur cruising for a bruising today...

 

[Hoss1975]

The taste of the meat depends mostly on what it is fed and the environment it is kept in.

 

[RainbowBirds_of_a_Feather]

Aloha,

I would get both, Only cause our neighbors would use slop and recook it and flavor it for the pigs. Then when he butchered them they were so yummy. We made pork grinds, grilled pork kabobs, soups, and other goodies. But it is your choice. But I say get the both variety cause then you can see which one will be the porker of the two...

 

[EweSheep]

Quote:
2x


We had raise Duroc/NH crosses with mutt pigs of rusty color, some banded and some spotted and some had grey and stripes. All of them are feed on the same diet, no differences in the flavor.

Its the marbling, texture and how it was cured would determined the outcome of the butchered pig.

 

[StevenW.]

Durocs are spose to be good for Bacon.


Since I like bacon I chose yorkshire/duroc.

 

[Boyd]

Quote:
Yur cruising for a bruising today...

hammy = a good start to a club sandwich

 

[redhen]

Quote:
Yur cruising for a bruising today...

hammy = a good start to a club sandwich

And your next...