Posted on 12/29/2014 7:09:53 PM PST by barmag25
Make sure you have ,No Sense Of Smell, trust me
“Pig” seems such an awful term for an animal that gives so much yumminess.
The summer between my sophomore and junior year in high school, I worked on a hog farm. I slowed down on my consumption of bacon with my morning eggs. It didn’t take me long to recover, though. I certainly learned a lot about animal care that summer.
Bonus: they’re muzzie repellant too.
I remember Mother telling me that one tires of beef much quicker than pork. Chicken is in between.
I spent the better part of the last 50 years on a “Pig Farm”, not to be confused with 4 hog panels in the back yard with a few bags of wood chips for bedding. Let’s make it very clear, it isn’t as easy as this fellow makes it sound. The pigs are going to get out of that pen and root around in your landscaping. Unless you remove the manure every day and move it away it’s going to draw flies. LOTS of flies. I could go on and on,, just know it isn’t an easy thing to do, which is why not many people do it.
You also need a nose plug.
Any pig raising folk have experience with coyotes and pigs? I’d like to raise a couple but don’t think an electric fence would be enough to keep out the vermin that roam here.
“I remember Mother telling me that one tires of beef much quicker than pork. Chicken is in between.”
I had smoked beef brisket for six meals straight starting with Christmas dinner this year. No way I would have done that with pork or chicken.
Although I’m an old over the hill city slicker now, I still love hogs. My FFA Project was Yorkshire hogs; bred (pregnant) gilts (young females) that farrow (give birth). After the pigs are weaned, feed them up to market weight and send them to slaughter. And then hopefully you’ll find out that you made a little profit.
I guess everyone has different tastes but I agree with what Mother told me.
I also remember some missionaries who worked in Southern Rhodesia. They had beef just about every day and really got tired of it.
A typical meal for Mother would be little white peas (they are actually light green), cooked with a bit of pork fat and skin.. Fried pork chops or fried pork steak. Fried okra and a slice of tomato. I would always mix the peas and okra together. For bread it would be corn bread but what Mother called cornbread is what most people call corn pone. Everything was delicious and we had sweet luzianne tea in glasses filled with ice.
Our profit was in the form of savings at the grocery store. We put about 130lbs of chops, sausage, ribs, and roasts in the freezer last year.
We have a processor close by and it was about $125 to get it processed And packaged. That includes three different kinds of spiced sausage.
I recommend it to anybody with the rural property.
We just got our first venture into pig raising back from the processor. I agree with you a hundred percent! We have 44 acres with horses and miniature donkeys the only stock we have had until we got our pigs. We just raised four, one for us and three for our grown children. We kept the last one by herself and you are right...She didn’t thrive and gain like when her brothers were in the pen with her. I appreciate the blog,it is really helpful. We are hooked and will be getting more soon.
We have never had any problems with yotes getting After our hogs. We have had up to 40 feeders in 3 pens of woven wire. But we also never put our feeders out on lots or large pens until they we 12 weeks old or so because they small enough they would get thru the fence.
After a pig hits 40-60 lbs they would hurt a coyote. Hogs will attack something getting after another hog in the pen.
Yup. Never raise just one. They love to play. .want to have fun put a bowling ball in the pen with them. Unending entertainment for the pigs and for you to watch.
Thanks, will certainly try the bowling ball!
We’ve been toying with the idea of raising a couple of pigs, but I’ve heard so many bad stories about attacks that I am leery of trying it.
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