Hi everyone – today I want to talk you through the thoroughly exciting experience we have had with the pigs and hope to share with you what we have learned along the way. We’ve had lots of lovely questions on various social media platforms so wanted to address those. You’ll see I’ve put links in this post where I have photos, videos or other posts relating to what I am referencing. Remember though, we can’t get away from the fact these pigs are now meat for us and some parts of this process will upset some folk. I am tactful in my writing and photos and the YouTube post that will be online a few days after this blog is published.
As our reader community will know, this isn’t the first time we have had pigs, it’s the second. We had our first lot in 2017 where we bought 2 from our farmer friend who commercially raises pigs. This was a fantastic experience for us with lots of learning. Based on that experience, this time we decided we would buy outdoor, traditional breed pigs that are hardier than the commercially raised (indoor) pigs. We are fortunate enough to have the outside space to give to the pigs and believe they prefer this freedom. Although the commercial breed provided us with meat, they did no where near as well as the traditional breed (the previous average hung weight was 60kg, this time average 107kg – a huge and welcome increase).
Back in Spring, the area we chose was around 30 by 30 foot (maybe 40 by 30) and needed turning over and manuring, which you can guarantee pigs will do!
A couple of weeks before they were due to go to the abattoir, we pulled up all of the potatoes in the adjoining piece of land and opened that up to the pigs too. They loved it and cleared it brilliantly for us. If you choose to keep outdoor pigs, you can reduce the amount of land you keep them on (or increase of course) but be aware it will turn to slop with a only small amount of rain and living in the deep mud is not nice or beneficial to them. Our pigs also had a permanent, draught free shelter filled with cosy straw that we extended as they grew.
Another consideration is how you will keep them confined to where they are meant to be. The only method we have experience in is using stock fencing with round posts. We have a ‘post and rail’ fence on one side that we covered in tin sheeting to a) stop them getting through and b) stop them eating the wooden fence! The stock fencing is extremely good, I have to say that is more than like because Steven put it up ;), but it absolutely did the job. You can barb wire along the floor to deter noses routing under if needs be, but we didn’t and it was ok. They never tried to get out and fencing was never a problem for us.
We are often asked where we buy our weaners from and, to be honest, it just depends on who has what and when. We like to avoid butchering in December as Steven is just too busy in his trade, so that means usually buying in March/April for October/November dispatch for us. We buy weaners at 10/12 weeks old and raise them on the smallholding from that age to dispatch. As of yet and for a few years to come, we have not bred our own for a number of reasons.
Firstly, Steven and I work full time and the kids are in full time school. That’s a lot of organising before we even bring running a smallholding in to the equation. Secondly, the risk, cost and workload is less when buying weaners. You don’t have to feed a sow and boar all year round, there’s no worry about healthy pregnancies and safe births, no removing the boar to give the sow peace and no consideration to having more pigs to keep the sow and boar company when they are separated. Of course, having pigs all year round you also need to house and feed them, give them any veterinary considerations and so on. So for us, we buy the weaners and take some of the cost and risk out of it.
During the Spring and Summer of 2020, we fed them on pig nuts which we bought from the local warehouse where we buy our chicken food from, it costs around £10 a bag (25kg). You must consider the cost to feed your pigs if you are considering raising them, these guys can consume a lot! We also raised food in our vegetable garden for them which went directly from the ground to the pigs. Some learning for me is, it turns out they don’t like kale! In fact, none of the animals seem to! If you watch the YouTube video when it’s up, you’ll see then don’t like my courgettes either, just terrible!
Raising pigs has been pretty effortless for us and I thoroughly recommend it for people taking up the challenge of smallholding. Then you come to the dispatch. We are lucky in that Steven is a butcher and I am not squeamish, I guess you can’t be living here. We choose to send our pigs to the abattoir for dispatch and gutting, then we pick them up and do the butchering ourselves. This took us 6.5 hours of working flat out one Saturday. If you have never done this before, we highly recommend either having someone do it for you and bringing it home ready for the freeze, or having a butcher come and show you at home so you know the best way. Failing that, familiarise yourself as much as you can on YouTube (see our video soon) and give it a go.
The reason we don’t do the dispatch at home is pigs are just too messy and getting rid of the left overs isn’t an option for us right now. Removing the hair, skin etc etc is more than we have the time, or inclination at the moment, to do. It’s all about prioritising what you have the time, knowledge and skills for. It is SO rewarding to have your own, healthy and happily raised animals in your freezer, no air miles and knowing exactly what is going in your body!
Here is the breakdown of the cuts of meat that we decided as a family we would benefit from mostly. If you raise your own, I recommend sitting down and working out what you will eat. Having more mince goes further for us than more joints for example, whereas you may prefer more joints.
Where the meat is in bags, we made them up to 500g which is a good amount for the 4 of us per meal. The joints, where we have them, are larger for having family round (pandemic allowing!) etc etc.
Diced pork – 20 packs
Minced – 31 packs
Leg steaks – 8
Chops – 22 x 2 in pack
Belly joints – 4
Ribs – 4
Fillet – 4
Shoulder joint – 6
Sausage meat – 14 packs
Sausages – 83 packs of 9 (6 flavours)
Burgers – 15 packs of 2, same flavours as sausage
Ham shanks – 3
Ham joints – 15
Back bacon – 2 full loins (guessing 40 packs of 8 slices)
Streak bacon – 3 bellies (guessing 40 packs of 8 too)
This is enough pork meat for our family of 4 for a year, easily. We will have pork in some form at least twice a week.
I also have rendered down the fat (back fat and flare fat) to make lard for us. I’m really pleased with the results.
This meat is now lovingly in our freezer and we are forever grateful to be able to live this way of life. Next time we process pigs, we will do a detailed in depth session on how to butcher one if there is any interest. For now, we wanted to get this process done quickly and efficiently, on our day off 🙂
Take care everyone and stay safe. Tracy and Steven x