What's the dish on pigs?

[cyanne]

I am intrigued by the idea of raising a pig or two as well, but what I always wonder when I read pig threads is what does it cost to have them processed and what kind of pork products do you get back?

I mean, doesn't stuff like bacon or ham have to be smoked or something like that? Does the butcher do that for you, or do they just send you back the raw hams and you have to figure out how to preserve it yourself?

This is probably a really goofy question, but I am totally a noob when it comes to pig raising. Really I just think baby pigs are adorable and would love to have a couple around but don't want anything on the funny farm that doesn't have a purpose other than cuteness.

 

[greyfields]

Quote:
Good questions. Like I've said, you're not a farm unless you have a pig.

Processing costs me between $0.42 and $0.82 per lb, based on hanging weight, plus a kill fee from $40 to $80. Most butchers will make the hams and bacon for you for an additional fee per pound (usually not much).

As for the cuts, you have a world of options. This is what I do:

Have both legs cured as ham, or get one back fresh and salt my own proscuttio

I get both butts left whole.

I get both shoulders done as roasts, aka "arm roast" or "wing roast".

I get boneless pork chops, which leads to you also getting pork tenderloin and baby back ribs.

I get spareribs.

Both bellies are cured as bacon. One side I get sliced, the other side I get left whole so I can cube it as needed.

All the rest I get ground as "ground pork". That gives me the option of making my own sausages as I feel the need adn doesn't commit me to one flavor/recipe.

 

[ChicknJ]

massive cool thread. Hubby and I are looking at getting piglets in January. The lady I spoke with sells them for 35$ as piglets. Duroc/York cross. Is this a good eater?

Also, how long does one piggy feed a family of four? (Thinking we should raise 2 or 3 )

Thanks to all you knowledgable people and thanks to the OP for this thread.
Jae

 

[greyfields]

If you want pork year around, you'd better do at least 3. We tend to burn through one in about 3 months, with the exception of the hams which are saved for special holidays. Realize that if you raise some good pork, you may be getting two 25 lb hams per beast. :0

 

[Run-A-Muck Ranch]

Quote:
This is the same thing my grandpa has always said about raising animals for food....Raise at least 3. If you have 3 might as well have 5 and if you have 5 might as well get 10 and if you have 10 you might as well get a whole heard of animals...
He always said....if you have 3 the 3rd on eats for free....

When we butchered our pigs last year we did go through it fast....The hams were HUGE!!!!! I actually had to cook it on the bottom rack of the oven with the other rack removed just so it could fit--that's without a lid too....But oh, were they wonderful...

 

[bheila]

How much space do you need to raise 2 hogs? I've been wanting to raise some for a while I just didn't know how much more fence I feel like putting up.

 

[ams3651]

for those who have never had farm raised pork before, pork is not a white meat, its dark pink or light red. At least what we get from my uncle is. Not sure if its just what they eat or the breed. The bacon is so good, about 90% meat not like grocery store bacon.

 

[greyfields]

Quote:
This is worth repeating. Pork is not a white meat. When you raise it and allow it to exercise, you get this delicious red hue to the pork and it tastes out of this world. Then, add salt, and watch magic happen.

I raised 9 pigs this year, of varying ages. I used seperate areas which were probably 50' x 50' using netting.

Let me also say, I moved 6 pigs today. I chased the 6th one for about 2 hours because our border collie is at the vet. If you get pigs, they will get out, they will frustrate you. But, in the end, you can usually bucket train them and have less hastle.... and then, you get the last laugh eating them.