GSHP
|
Tamworth porkThank you to everyone who advised me on rearing our Tamworths.
We decided to send them off on Monday at 23 weeks.
Yesterday we got the pork back. Opinions please on the amount of fat on the chops...too much or OK?
We are holding on to the gilts for a couple more months but don't want them to get over fat.
|
Nick
|
I can't decide. They may be just outside the legal limits and thus need disposing. I suggest you send me, say, 4 of them, a rack of ribs, a bit of leg and I'll analyse them in my lab for you. I won't charge you, as you're a first time vict^M^M^M customer.
They look really good. 
|
GSHP
|
They have already been through quality control
Thanks, should I keep feeding the gilts the same quantity of feed over the next couple of months to maintain the same fat ratio for bacon?
|
Nick
|
I'm not an expert, but if they are still growing in various dimensions, I'd say yes. If they are the same height, then they'll probably put more fat on. Wait for someone who knows, tho, like Mochyn, or Rob, perhaps.
|
mochyn
|
Nice looking lads, nice looking meat. I'd be very happy with that, especially on a first go!
Unless you can get hold of lots of fruit/veg I'd keep feeding the gilts just the same. Don't forget: 4lb of fruit/veg = 1lb pellets. There should be plenty of apples about very soon...
|
GSHP
|
Thanks Mochyn 
I really appreciated all your support. I'm totally converted now I love Tamworths !
They have been getting windfalls and garden veg waste as extras so far. If I can get enough I may occasionally substitute the odd pound of pellets.
|
mochyn
|
| GSHP wrote: | Thanks Mochyn
I really appreciated all your support. I'm totally converted now I love Tamworths !
They have been getting windfalls and garden veg waste as extras so far. If I can get enough I may occasionally substitute the odd pound of pellets. |
Good stuff: they are, after all, the BEST pigs in the multiverse.
|
Ixy
|
they look good!
I personally would just look at the pigs themselves to decide how much to feed.
|
mochyn
|
| Ixy wrote: | they look good!
I personally would just look at the pigs themselves to decide how much to feed. |
But surely that last is for the more experienced pig keeper. You need to know what a fat pig looks like!
|
Ixy
|
Not really, I wouldn't describe myself as experienced as such but I can do it; it's easy to tell a fat pig from a skinny one, and you know the pigs yourself as you look at them every day - surely you'd be able to tell they were losing weight?
|
mochyn
|
I guess that's true, but feeding to a 'prescription' gives a first timer a sense of security.
|
Green Rosie
|
| mochyn wrote: |
Unless you can get hold of lots of fruit/veg I'd keep feeding the gilts just the same. Don't forget: 4lb of fruit/veg = 1lb pellets. There should be plenty of apples about very soon... |
Thanks for that Mochyn - we have loads of windfalls at the moment so now I can work out how much I can reduce the pig's feed by if they have the apples.
GSHP - I reckon we had about that much fat on our Tamworth/Saddleback pigs last year and boy did they taste good. So have you got lots of bits if pork to play with now - liver, head, trotters etc. And are you planning to make bacon/ham etc?
|
GSHP
|
Rosie we took the easy way out and had them done at the butchers....the head, hock, trimmings etc went into sausages. Some of the liver we are having tonight.
The gilts are destined to be bacon, gammon and sausages.
|
colour it green
|
looking good GHSP
I think our pigs might be fat... how do you tell?
|
sean
|
If you have to roll them up the ramp into the trailer it suggests that you've overdone it a bit.
|
chicken feed
|
hi they look good both before and after what did they kill out at?
|
GSHP
|
Sorry chicken feed I missed your post.
I'm ashamed to say I don't know  We used a different butcher who collected them from the slaughter house for us and with other things going on forgot to ask.
From the two we got approx 95kg of processed meat. i.e all joints boned and rolled, head, trimmings, hock etc. made into sausages.
So thats 95 kg of edible meat. Which I think is probably close to what we have had before.
Not the most professional way to go about things but we'll know next time.
|
