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lil pot bellied pig would be super easy! and you could build it an awesome enclosure!JWB, I think it was something resembling a crabapple tree growing in my grandmothers yard. The thing had to be at least 50-60 years old, it was about 30-40 feet tall, and the crown was as wide. It produced these tiny, slightly smaller than golfball sized apples that shifted from green to red, and were very sour. They tasted horrible, but when you pressed them and made wine from them, it was delicious. We found around ten bottles of that stuff maybe 8 years after making it, it had been bottled with some oak chips in it and forgotten in a closet. That stuff was really good, it could have stood up to good wines even.
Jem, I got this wonderful book for my birthday about different meats, called the Ginger Pig Meat Book. I haven't gotten to the recipes yet, but the pictures and explanation about what to look for when raising and buying meat are great. It's a British book, and focuses on the traditional British breeds, the writer/farmer is all about quality, and letting animals grow slowly. He doesn't process cattle before 30 months, and the pigs were a lot slower growing than supermarket stuff too. The pictures of all the cool breeds are making me want to get pigs.