Pigs

jobseek

Hello,
We have kept pigs this last two years. The first year we had Gloucester x saddleback cross, pigs done very well for us, however last year we got Tamworth cross pigs, these were very hard to fatten, and no length to them, they seemed to have a drop of wild boar in them.
So we intend to go with saddleback or Gloucester, or a cross.
What's everyone's opinion on the best type of pig for fattening,and that are easily fattened, we tonned stuff into the ones last year for very little return
Also what about landrace or large white, are these suited to outdoor living od do they need to be housed?

Also I don't know if I can ask here, but do you know of any for sale in Sligo/mayo area, nothing on dd at the minute.
Thanks

Darren1o1

jobseek wrote: »

Hello,
We have kept pigs this last two years. The first year we had Gloucester x saddleback cross, pigs done very well for us, however last year we got Tamworth cross pigs, these were very hard to fatten, and no length to them, they seemed to have a drop of wild boar in them.
So we intend to go with saddleback or Gloucester, or a cross.
What's everyone's opinion on the best type of pig for fattening,and that are easily fattened, we tonned stuff into the ones last year for very little return
Also what about landrace or large white, are these suited to outdoor living od do they need to be housed?

Also I don't know if I can ask here, but do you know of any for sale in Sligo/mayo area, nothing on dd at the minute.
Thanks

Tamworth are not a lard type pig to be fattened per say. They are a lean pig and will grow pretty quite. They are good foragers and mine tend to forage more than other breeds I have, and feed a little less. I like the large blacks as they get nice marbled meat and you can fatten them. In the end what are you looking for? Fat pig (with allot of lard), fast growing pig, meat pig?
Are you aiming to pasture raise or raise inside?

jobseek

Darren1o1 wrote: »

Tamworth are not a lard type pig to be fattened per say. They are a lean pig and will grow pretty quite. They are good foragers and mine tend to forage more than other breeds I have, and feed a little less. I like the large blacks as they get nice marbled meat and you can fatten them. In the end what are you looking for? Fat pig (with allot of lard), fast growing pig, meat pig?
Are you aiming to pasture raise or raise inside?

Thanks for your reply,
The pigs will be reared outdoors, what im looking for would be a meat pig I suppose but I don't mind if there is fat on them either, so what breeds would you recommend?

Darren1o1

jobseek wrote: »

Thanks for your reply,
The pigs will be reared outdoors, what im looking for would be a meat pig I suppose but I don't mind if there is fat on them either, so what breeds would you recommend?

I like the large blacks or their crosses. I have two crossed with tamworths which are pretty docile compared with pure tamworths, but are pretty hardy and good foragers. Gloucestershire old spots are pretty decent, but are a lard pig. Large blacks are docile and grow quick too. If you had good look with a particular breed I would stick with it.

massey265

Just thinking off maybe rearing a few pigs and seen this thread, is it profitable to rear say ten pigs and sell finished, as I know Notting about them as its cattle I farm, any pointers would be much appreciated.

marizpan

massey265 wrote: »

Just thinking off maybe rearing a few pigs and seen this thread, is it profitable to rear say ten pigs and sell finished, as I know Notting about them as its cattle I farm, any pointers would be much appreciated.

I haven't met any one yet that makes money out of pigs. Maybe if you could get waste feed from restaurants, therefore have no feed costs

CJhaughey

marizpan wrote: »

I haven't met any one yet that makes money out of pigs. Maybe if you could get waste feed from restaurants, therefore have no feed costs

Firstly Its illegal to feed swill, secondly the amount you get from a restaurant won't cover one pig let alone 10.
If you want to raise pigs you are better off doing it for yourself rather than a business.

OldRio

Agree completely.
We tend to get two in the spring, fatten them up and slaughter in the early autumn. Free range therefore they can foriage.
As for costs?
Tis not cheap. Even if you supplement their feed with scrapings.

Darren1o1

CJhaughey wrote: »

Firstly Its illegal to feed swill, secondly the amount you get from a restaurant won't cover one pig let alone 10.
If you want to raise pigs you are better off doing it for yourself rather than a business.

I have 3 pigs I feed vegetable scraps (tops, skins and old veg) and pretty much am able to feed them on that, and some bread from a bakers. I supplement at times with grain but I have had them nearly two months and am only on my second bag of grain. I also rotate pasture which reduces the need for feed by about 30%.

I would imagine around the farm there would be pasture, dairy product and grain you could feed to reduce your costs. There is some synergies between dairy and pig farming that could help reduce your costs.

jobseek

Hello,
Sorry didn't get back sooner, just on what the op asked about making profit, when you feed them and pay abattoir butcher feeds you wont make a whole pile if anything from them or at least they cost us a fair bit.

http://www.donedeal.ie/pigs-for-sale/pigs-for-sale/5515420
I have seen these pigs, what do you think of them, I might have a look at them and see what I think, but seen as they have Gloucester and large white in them, they should be decent size.