Pig Meat: Ossabaw/PBP X?

Discussion in 'Other Pets & Livestock' started by farmerlaura, Feb 26, 2015.

  1. farmerlaura

    farmerlaura New Egg

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    Oct 15, 2014
    We have been given a really good opportunity to purchase an ossabaw potbelly pig cross. Now, I know that the ossabaw is used for meat, but Im really unsure of the PBP side of it. Does anyone know if this would be good for meat? The seller told me it may taste nasty-but isn't that a feeding thing? My other friend told me it'd be find because of the Ossabaw in it. I don't think either really know much. I was told they "will be big pigs" and could post a picture of the piglets if it matters.

    Also, the males she has have not been castrated-they are 4 months old-is it too late to castrate and get meat that doesn't taste bad? I know there are regulations that they have to be castrated, but I don't know if there is an age to do it by?

    I'd appreciate some input if anyone's got it.

    Thank you!!
     
  2. alldembirds

    alldembirds Chillin' With My Peeps

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    people that raise them for meet call potbelly pigs asian heritage hogs or something like that, they can be overly fatty if not fed correct, if raised right it should taste just fine, if i had my choice i would get a full blood feeder pig.
     
  3. farmerlaura

    farmerlaura New Egg

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    Oct 15, 2014
    We have looked at meat pigs in our area and they are very expensive: $150+ Plus, when you consider the processing fees, it really adds up. I would pay about $30 for each piglet and I have a friend that has a FB ossabaw that we can breed one of the boars with that would make it ¾ ossabaw in the next litter. We heard a lot of opinions about it all day, but one friend told us "It can't be any worse than store bought meat and at least you know what went in it.." that's when we figured we'll just give it a go.
     
  4. Chickerdoodle13

    Chickerdoodle13 The truth is out there...

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    They should work just fine to eat, but they will be on the smaller side and take longer to grow. As the other poster said, they can be fatty also, so it is probably best to keep them on lean rations and butcher in the Fall before they have a chance to store up winter fat.

    They shouldn't be tainted yet since they are not neutered, but I would get that done ASAP. The problem with castrating older pigs is it is quite a bit more expensive and involved. You may actually save yourself money buying a more expensive already castrated pig. When we had our guy done (very reasonable vet and he was about that age) it was about $150. It really is best if breeders do it at 3-5 days.
     

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