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Breed Matters

Discussion in 'Pork' started by smellslikeagoat, Oct 6, 2013.

  1. Hi All,

    I'm new to the forumn and smoking pigs and don't see many threads discussing breeds.  Because I am new and am fortunate enough to have some land,  I started at the beginning with breed selection.  I looked at and read about all the shires: Hamp, York, Berk, could easily get Durocs or Landrace crosses (supermarket meat), even found a source for Guinea Hogs, but decided on Red Wattle crosses (two Duroc and one Hampshire).  I have three of them on pasture; extra apples and am collecting hazelnuts and acorns for November and December.

    I see members asking if .85 to a dollar a pound (live) is a good price.  For Kroger meat?  Probably too much.  For pasture raised Berkshires?  Are you kidding!!

    I see a a lot of very experienced people here and I'm wondering that after the salt, sugar, spices and smoke, the concensus is that pork is pork?   Say it ain't so.

  2. s2k9k

    s2k9k AMNPS Test Group

    I sure would like to try some different breeds just to see but I'm pretty limited to the Kroger, WalMart, Publix and Food Lion breeds!!! Can't even find anything fresh around here!
  3. That's too bad.  NW Ohio is very much farm country.  In my daughters high school, the FFA kids are the cool kids!  Our vet owns pigs and the guy I bought my house from is our farrier.