Pigs Week 24.5

Roughlee Handled · « **Reply #450 on:** October 23, 2009, 14:30 »

Thanks I will have a look through that.

SMD66 · « **Reply #451 on:** October 23, 2009, 15:15 »

thanks daffodil, I will also look at that site, I am looking to make some sausages myself from this batch of pork.

If it's any help, our last batch were fed 4 lb food a day (plus apples etc) and put on around 6 - 7 lb a week. based on that yours should be up to slaughter weight by December. Good luck!

Roughlee Handled · « **Reply #452 on:** October 24, 2009, 14:48 »

Boned and Rolled Loin with 1 inch of fat and one inch of rind.

This is the combination of being kept to long and a little over feeding.

Rubellite · « **Reply #453 on:** October 24, 2009, 16:32 »

Well at least you'll know for next time.

SMD66 · « **Reply #454 on:** October 24, 2009, 17:03 »

I must admit that i had never heard of someone feeding pigs as much as you did, you live and learn, it will be cheaper for feed next time! The meat will still taste as good tho

chickenlady · « **Reply #455 on:** October 24, 2009, 17:31 »

that looks perfect to me! my favourite bit is the fat and rind

my mouth is watering!!! I love pork bellies too! yum yum yum yum!!!!!!!! i think i need my dinner!?

Debbie

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Pigs Week 24.5

Roughlee Handled

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SMD66

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Roughlee Handled

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Rubellite

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SMD66

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chickenlady

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