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what breed of hog should i get to raise?

post #1 of 10
Thread Starter 

looking to add 3 or 4 heritage breed hogs to the farm this coming spring and I was wondering what are some of the best breeds for meat that's not the leaned out supermarket variety.

post #2 of 10

Berkshire is popular and often easy to find. I hope to raise a few hogs in the future. Mangalitsa and Gloucestershire Old Spot are at the top of my list for the high fat and Curing quality...JJ

post #3 of 10

We always get a Duroc. Also, we always name the hog "Jasper". Every one of them.  This last weekend we went and picked up the processed meat and  netted around 190 lbs from a 280lb hog. The freezer is fulllllll.  In a few weeks we will go to the auction and buy another one to raise.

post #4 of 10
Thread Starter 


how important is the feed? I can tell the difference in my lambs when I have not free ranged enough or didn't finish with some corn. was kinda thinking of finishing hogs with acorns just to see the difference. not looking for pork, looking for THAT pork. want to cure one and freeze one.

post #5 of 10

Jasper? Cute name, I like it...I have three Daughters raised as City girls with an assortment of Pets. Even though they are now in their 20's, we are moving to the country and I told them to prepare for the eventual demise of any Hogs we get. I told them they will be named things like Pork Chop, Fat Back and Belly Bacon! This way there is no doubt what the outcome will be.:biggrin:...JJ

post #6 of 10
Thread Starter 


lol my youngest girl named our ram bruce in the hopes that it would save him......not . my oldest: 13. just calls them all dinner and the chickens are all called dumpling because that's her all time favorite.   

post #7 of 10
Quote:
Originally Posted by tc fish bum View Post


how important is the feed? I can tell the difference in my lambs when I have not free ranged enough or didn't finish with some corn. was kinda thinking of finishing hogs with acorns just to see the difference. not looking for pork, looking for THAT pork. want to cure one and freeze one.
Acorns?

That will make some sweet tasting pig. Prepare to be amazed. And send me your address.
post #8 of 10
Quote:
Originally Posted by Chef JimmyJ View Post

Berkshire is popular and often easy to find. I hope to raise a few hogs in the future. Mangalitsa and Gloucestershire Old Spot are at the top of my list for the high fat and Curing quality...JJ
Don't you know fat and cured meat is not good for you? I will stop by to get all that poison off your hands. You are welcome.
post #9 of 10
I know close to nothing about raising pigs but I second the Mangalitsa suggestion.
post #10 of 10
Feed makes all the difference in the world. I have multiple friends who farm hogs. One keeps the hogs on a almost all dairy diet and it's by far the best pork I've ever eaten.
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