Malt 379 Posted December 22, 2015 Report Share Posted December 22, 2015 Great thread, happy eating! Quote Link to post Share on other sites
PeskyWabbits 464 Posted December 22, 2015 Report Share Posted December 22, 2015 I kept two Gloucester Old Spots this year. Got them in April and kept them in a 3rd acre field. It is a fantastic experience as they are really friendly. They behave like puppies, right up to their time in November. The pigs were £30 each and worming/health check was £44. Slaughtering and delivery £40 (both). Butchering £100 (both) but that includes proper joints and a huge mound of: chilli, cumberland, pork and leek, chorizo sausage from all the off cuts. All in it cost £410 including all the feed. If you can get a reliable source of quality food for them, you are quids in. Mine had carrots £2 for 10KG bag, wheat pellets £9 for 20KG bag and milk and cream from the end of the milk run. Thank you Mr Milkman. The pigs weigh about 1.5 stone on arrival at 3 months old and mine were 14 and 18 stone appx at 9 months. I ran a Pig Club, whereby friends paid for the food and got a share of the meat. I recommend doing this as you get a lot of meat but it can seem expensive at times, especially near the end when they are eating a wheat bag in 3 days. Pesky 1 Quote Link to post Share on other sites
Teckers 615 Posted December 23, 2015 Author Report Share Posted December 23, 2015 I'm lucky in which 50%of thier grub is fruit and veg free from a local shop so that saved me quite a bit especially at the end when they smashing through it, and you can really taste the goodness in the meat aswel, that's some weight for porkers mate ? was there a lot of fat on thm Quote Link to post Share on other sites
PeskyWabbits 464 Posted December 24, 2015 Report Share Posted December 24, 2015 I forgot to say that they also got a lot of apples from a neighbour and that seemed to sweeten the meat. There is a lot of fat but the pork chops and sausages have really benefited. I know in these weight conscious times that sounds a bit off putting but the fat really does make the meat tasty, and you can always cut it off. I think I may have overfed them but it was my first year of pig, so I did everything as per the manual. I would definitely have GOS again but I have also looked at Pietrain and Durocs. I am on top of a windswept hill so something hardy but not too slow growing is needed. GOS are characterful, they come bounding over to you and want a cuddle or their tummys rubbing. The trailer was their play den so it wasn't hard to lead them off. The slaughterhouse wasn't much fun. But the day after was awful as they weren't there in their run.... Quote Link to post Share on other sites
TAXI DRIVER 549 Posted December 24, 2015 Report Share Posted December 24, 2015 I'm lucky in which 50%of thier grub is fruit and veg free from a local shop so that saved me quite a bit especially at the end when they smashing through it, and you can really taste the goodness in the meat aswel, that's some weight for porkers mate was there a lot of fat on thm You done a good job with them,not too much back fat on `em. Quote Link to post Share on other sites
Teckers 615 Posted December 26, 2015 Author Report Share Posted December 26, 2015 I'm lucky in which 50%of thier grub is fruit and veg free from a local shop so that saved me quite a bit especially at the end when they smashing through it, and you can really taste the goodness in the meat aswel, that's some weight for porkers mate was there a lot of fat on thm You done a good job with them,not too much back fat on `em. cheers buddy I'm curing the belly pork as we speak that will be done in a few days, the recipes says to leave it air dry for five days then but I'm still seeing a few flies about so I may give that part a miss, can't wait to see what it turns out like tho ? Quote Link to post Share on other sites
courseadog 231 Posted January 1, 2016 Report Share Posted January 1, 2016 Looks like they turned out well what's the breed a gos x ? I keep gos x for my own meat can't beat the taste I also get all there food for nothing from shops fruit veg waist Atb Quote Link to post Share on other sites
CushtyJook 1,097 Posted January 3, 2016 Report Share Posted January 3, 2016 Feck im off to make a bacon butty now after looking at all that meat lol atvbmac :thumbs: Same just set the hunger off Quote Link to post Share on other sites
Teckers 615 Posted January 3, 2016 Author Report Share Posted January 3, 2016 They were gos x pietrane and I was nervous when I first got them because I spoke to a few guys and they said the pietrane wasn't very good eating but I couldn't of been happier with the end result and I would recommend this x to anyone, everyone who had the pork off me have been raving about it aswel and they were quick at growing puting on an average of 5kg a week, Iv got Oxford sandy and blacks now so il keep you posted on their progress and il tell you what's the pros and cons of the different breeds ? 4 Quote Link to post Share on other sites
Lenmcharristar 9,180 Posted January 3, 2016 Report Share Posted January 3, 2016 BBQ time, yum yum Quote Link to post Share on other sites
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.