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Processing Heritage Breed Pigs
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- เผยแพร่เมื่อ 7 ส.ค. 2024
- This video is an excerpt from a Meatsmith Harvest Podcast number 10 in which Brandon and Lauren discuss all things heritage pigs. Lauren asks Brandon about the differences in processing heritage breed pigs versus conventional breed pigs in this short.
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I agree that the current processing norms do not work with heritage pork. The only folks I know making money on heritage breeds are farmers selling directly to resteraunts and serious foodie consumers who go in on a pig. And both are niche markets. Our family farm raised Poland China /Berkshires which gave abundant intramuscular marbling without excessive trim losses when killed at 6 months for market. However, the 10 pigs per year that we kept for the family got an additional 2 months on the oak woods eating white oak acorns and feral pecans. We also gave them straight barley with no corn or soy for finishing. Barley seems to make the most solid marbling and hardest lard,offsetting the soft, melting fat from the acorns. Like you we have have a pathological love for fat. When I raised a Mangalitsa my family ate bone in loin chops with 4 inches of fat on them. It is the cavier of fat. But I sure couldnt make much money raising them. BTW, maybe you could talk about finishing grains and effects on taste from different ones. Our family has sworn by barley as primary finish for a century. Corn/soy finished does not taste as good to me .Thanks for the video. Useful and interesting as usual.
Getting my lard hogs processed has been a constant headache every time. Have to do it myself.
So true, this brings to mind issues I encounter frequently in my work in the educational field. A student is not progressing in a subject deemed fundamental or necessary to progress to next level through conventional methods of testing/work production. A team sets about to identify the problem to seek a solution; first thing to set strait is that the issue is not the student it is something in either the conventional teaching or testing of knowledge methods. The issue is not with the different types of pig rather it is with the current conventional perception of what the pig or student is supposed to be and do, missing out on the plethora of experiences gained through the creative expressions of them all. Soap box done. Excellent job of exploring and presenting the heritage vs commercial pig whole picture issue.
Excellent correlation. We're glad you enjoyed the discussion.
Hi. I have a boar and gilt, both over 2 years old, that are not displaying sexual behavior any time of the month. What can I do to get them to breed?
If you have had then for the last year or more then at that age one or both are bad. I would process them and start over. Make sure they are not too fat to breed.
However, if you have had them less than 5 months I would suspect the gilt was bred when you got her.