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re: Anyone here ever raised pigs for meat?
Posted on 10/22/24 at 6:13 am to Randall Savauge
Posted on 10/22/24 at 6:13 am to Randall Savauge
My friends raise and butcher three pigs every year. I am lucky because they keep them at their house.
The initial buy-in for my area is about $60–90 for a weaned piglet. We usually get it around Memorial Day and harvest it around New Year's at about 320–360 pounds.
We usually visit local breweries and farmers markets for barley, hops, and vegetable scraps, and buy organic feed supplementally.
We do not scald the hog to keep the skin. We usually take off the skin because it is easier. For us amateurs, it takes about three hours per pig to get it skinned and quartered, then they rest in a refrigerator for two to three days. Butchering is usually two nights of cutting and grinding.
We wound up getting the pig for about $3.15 per pound of cut meat (not counting stew bones and 45 pounds of unrendered fat, both of which I use).
The initial buy-in for my area is about $60–90 for a weaned piglet. We usually get it around Memorial Day and harvest it around New Year's at about 320–360 pounds.
We usually visit local breweries and farmers markets for barley, hops, and vegetable scraps, and buy organic feed supplementally.
We do not scald the hog to keep the skin. We usually take off the skin because it is easier. For us amateurs, it takes about three hours per pig to get it skinned and quartered, then they rest in a refrigerator for two to three days. Butchering is usually two nights of cutting and grinding.
We wound up getting the pig for about $3.15 per pound of cut meat (not counting stew bones and 45 pounds of unrendered fat, both of which I use).
0
Posted on 10/22/24 at 4:16 pm to Randall Savauge
I've been around pet pigs before and I've realized they are actually intelligent and affectionate. Nothing like a cow. One was housebroken. It really fricked up bacon for me for a bit, but I've just put those experiences out of my mind 
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