Of all the farm animals I have had the opportunity to raise, pigs, in my opinion, are the easiest to care for. I keep my pigs (3 to 6 at any given time) in a fenced-in wooded area consisting of about ¾ of an acre. Around this perimeter I have two electrified strands of wire 6 and 12 inches from the ground and this keeps 300 pound pigs in the contained area! In fact, once the pigs learn the fence is “off limits” I can turn the charger off and have never had a pig get out; they grow accustomed to their new home pretty quickly and don’t seem to have any reason to want to leave.
Why do I think pigs are the easiest farm animals to raise? Well, all I have to do is feed them once or twice a day and make sure they have access to water. Luckily, there is a creek running directly through their fenced-in area and I don’t have to mess with hauling water. Feed and water them and approximately 6 months later (for shoats anyway) they are ready for slaughter. So let’s move on to the meat of the subject, if you will!
I raise Tamworth hogs and they are best slaughtered around 300 lbs. Technically, I guess that make them “hogs” since they are a bit older and over 120lbs – 150lbs, but I try not to worry much about semantics. At 300 lbs. they are big enough for a good harvest of meat without a lot of extra fat that will stack on as they get bigger. If you don’t have a farm scale the best way to guestimate how heavy hogs are is the string method. Here is a description I found at Sugar Mountain Farm that has been very helpful for me:
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