fattening pigs outdoors

davidk1394

We fatten about 5 pigs a year for ourselves.. this is our 3rd year at it..we have a pig number and all.. my question is what is the most efficient way of finishing them outdoors and how long should it take... they are now 11 week old saddle back pigs... also we can't find anyone who would make black pudding for us in the tipp are... if anyone who could help it would be much appreciated

Base price

If you can get your hand on waste vegetables from a shop/supermarket it goes a long way in reducing feed costs. Also waste bread but be careful about feeding too much bread as they will lay down fat quickly. I fed soaked barley with veg and potatoes. Some bread as well when I could get it.
With traditional breeds I used to get them slaughtered at 50ish kgs liveweight. I found that if I left them any longer they would go overfat.
5 months of age approx.
Commercial breeds you can push on to 80+ kgs.
Once they have somewhere dry to lie with straw bedding - ours had access to an old stone shed then they will do fine outside in a fenced (electric) off area.
Can't help you with a butcher.

RightTurnClyde

davidk1394 wrote: »

... also we can't find anyone who would make black pudding for us in the tipp are... if anyone who could help it would be much appreciated

Tipp...did you try Crowes in Dundrum...they're all about the pigs.

davidk1394

We went to them the first year.. found them fairly expensive so last year I went to finns in mitchelstown found them vvery good and reasonable prices.. but id love to get some black pudding off them

davidk1394

We were getting the scraps off restaurants last year... we lock them in at night and they roam around the farm during the days... great lads to eat the roots of nettles for the iron

Base price

Great lads for eating everything Have to say they are my favourite farm animal.
BTW your not supposed to feed kitchen waste
You could try ringing the craft butchers association and asking them if they know someone who could make black pudding for you. Also look as some of the artisan food producers websites.
I am sure someone on this site will have a contact for you.

_Brian

Base price wrote: »

Great lads for eating everything Have to say they are my favourite farm animal.
BTW your not supposed to feed kitchen waste
You could try ringing the craft butchers association and asking them if they know someone who could make black pudding for you. Also look as some of the artisan food producers websites.
I am sure someone on this site will have a contact for you.

We feed ours kitchen waste all the time, just no meat scraps..
We got some feeding spuds and they love them...

Mad4simmental

Get in contact with Lisduff Traditional fine foods for the black stuff, he'll sort you out.

Sam Kade

davidk1394 wrote: »

We fatten about 5 pigs a year for ourselves.. this is our 3rd year at it..we have a pig number and all.. my question is what is the most efficient way of finishing them outdoors and how long should it take... they are now 11 week old saddle back pigs... also we can't find anyone who would make black pudding for us in the tipp are... if anyone who could help it would be much appreciated

Do you ever get fed up of bacon?

foxylock

Sam Kade wrote: »

Do you ever get fed up of bacon?

that's why he wants black pudding!!

Midlandsman80

Would you not consider making the black pudding yourself? You will get tonnes of info on doing it on the web/youtube
We have done it with the last batch of pigs we had. Can but casings in Tullamore natural casing co, very cheap.
Get salted blood from butcher right after killing, Mix blood and pearl barley, diced back fat or whatever you want. Funnel it into the casings, tie is in suitable lengths, prick with needle, tie in batches in rings with a brush handle over a large pot of just under simmering water...this is very important or they will burst.
We made ones with cream and brandy for xmas, spicy ones, normal ones. Just make your big batch straight and then can add different flavours into jug for funnelling.
Now it’s a messy job and not for faint hearted, blood to oxters, when we do it again we will be doing it simmering outside…were washing walls for a day after it…
You should defo have a small go at it even if you don’t want to chance the whole lot….

Askim

Midlandsman80 wrote: »

Would you not consider making the black pudding yourself? You will get tonnes of info on doing it on the web/youtube
We have done it with the last batch of pigs we had. Can but casings in Tullamore natural casing co, very cheap.
Get salted blood from butcher right after killing, Mix blood and pearl barley, diced back fat or whatever you want. Funnel it into the casings, tie is in suitable lengths, prick with needle, tie in batches in rings with a brush handle over a large pot of just under simmering water...this is very important or they will burst.
We made ones with cream and brandy for xmas, spicy ones, normal ones. Just make your big batch straight and then can add different flavours into jug for funnelling.
Now it’s a messy job and not for faint hearted, blood to oxters, when we do it again we will be doing it simmering outside…were washing walls for a day after it…
You should defo have a small go at it even if you don’t want to chance the whole lot….

You can also put it all into a loaf tin, fill to about 1/2 full, cook on tray in oven, with hot water halfway up the tin, cook and until set about 40 mins

I burst all the first ones I made, I now hedge my bet doing 1/2 in oven

A

davidk1394

What weight would you slaughter the pigs at there saddlebacks.. is 110kg the correct weight

simx

how much is it to get a pig slaughtered?
is it worth it financially? much hassle get a pig no.? wouldnt mind fattening a few if thought iut was worth it some bit

Greengrass1

simx wrote: »

how much is it to get a pig slaughtered?
is it worth it financially? much hassle get a pig no.? wouldnt mind fattening a few if thought iut was worth it some bit

We did it two yr ago want to do it again. The rashers and sausages were fierce tastey.
I think now I'm not sure but think it was around 100e each.
No hassle getting pig no. Just filled up form lad came out inspected where we were putting them and was more than happy

simx

Greengrass1 wrote: »

We did it two yr ago want to do it again. The rashers and sausages were fierce tastey.
I think now I'm not sure but think it was around 100e each.
No hassle getting pig no. Just filled up form lad came out inspected where we were putting them and was more than happy

whats needed for a pig number? suitable size shed i presume? will a bit of a yard do? or do you need an outdoor grass space?

Greengrass1

simx wrote: »

whats needed for a pig number? suitable size shed i presume? will a bit of a yard do? or do you need an outdoor grass space?

Ours were in half a stable 6x12 I'd say. Straw bed and water bowl. That's all we had and was adequate

simx

Greengrass1 wrote: »

Ours were in half a stable 6x12 I'd say. Straw bed and water bowl. That's all we had and was adequate

could they go out into a yard or bit of a paddock?

Greengrass1

simx wrote: »

could they go out into a yard or bit of a paddock?

I'm sure they could. We didn't do it though. They do make a fair mess

simx

Greengrass1 wrote: »

I'm sure they could. We didn't do it though. They do make a fair mess

No I mean could they in the place you had them?

Greengrass1

simx wrote: »

No I mean could they in the place you had them?

Ye we could have let them out to a garden buy never did. Had them in shed for the 5 mths