Hogs for meat

Farmer Connie

Almost Self-Reliant
Joined
Mar 4, 2018
Messages
120
Reaction score
145
Points
107
Location
NC Florida
That is a loaded question to which you will not find a simple answer. Depends on what you're looking for in your meat and what's around you for breeds, and a whole bunch of other things. Do you care if they're heritage breeds?

I am personally pretty impressed with Duroc/Old Spot crosses. But I've heard Large Blacks are fantastic, and Berkshires are supposedly great. Just stay away from Yorkshires and mass produced hogs, they'll have low fat and not do well on the homestead.
goodpost.gif
:thumbsup
 

NH Homesteader

Sustainability Master
Joined
Sep 6, 2016
Messages
7,800
Reaction score
6,665
Points
347
I am one who believes in boar taint. But, I also can taste the difference between a gilt and a barrow. We only raise females for meat now because I think the boys taste gamier.

The best info I've read on boar taint is from Sugar Mountain Farm in VT. He says some boars have it, some don't. It is more prevalent in some breeds, Duroc in particular. Some people can taste it, some can't as much. He tests for it and is breeding it out so he doesn't have to castrate anymore. I would link the info but my phone is lame.
 

baymule

Sustainability Master
Joined
Nov 13, 2010
Messages
10,720
Reaction score
18,674
Points
413
Location
East Texas
I’ve read extensively on what Walter Jeffries of Sugar Mountain Farm has to say about pigs. Everything you ever wanted to know plus a whole lot you never thought to ask is on his site. His coverage of taint is very good.

We bought 2 grown hogs last year, a one year old boar and 2 year old sow. We fed them soured corn for 30 days and took them to slaughter. Best pork we ever had!

Get some cow panels and build a pen. Tpost the crap out of it. Lure him with sour corn and feed him sour corn.

To start sour corn, 1 can of beer, 16 oz live culture yogurt, or a half gallon of raw milk. Put in a bucket with 2 large coffee cans of corn, top with water. Repeat for several more buckets. I keep 5-8 buckets going at a time. Pour most of the juice into another bucket before serving and continue the process. You can add more milk as you go. Raw milk makes good pork!

Talk to the butcher. After slaughter get a piece of the meat and cook it. If no taint, proceed. If taint, make sausage, pepperoni, salami and such. The bacon off such a large hog will be awesome!
 

Wannabefree

Little Miss Sunshine
Joined
Sep 27, 2010
Messages
13,397
Reaction score
712
Points
417
I can't imagine 400 pounds of sausage lol but that's about my guesstimate of how much meat he would be.
 

baymule

Sustainability Master
Joined
Nov 13, 2010
Messages
10,720
Reaction score
18,674
Points
413
Location
East Texas
With that much practically free meat, you could spread the blessing around to friends and family.

30 days of soured corn would make a big difference. I bet he would make some yummy, fatty pork chops. We didn't have the fat trimmed off and the pork chops are marbled with fat. Best chops we have ever had.
 

sumi

Rest in Peace 1980-2020
Joined
Sep 26, 2013
Messages
7,025
Reaction score
5,296
Points
337
Location
Ireland
Do watch with huge boars, the chops will be huge too! I butchered a big boar once, hanging weight was 220 lbs. One of my meat customers asked me for chops… Should've seen his face when we handed him 4 bags of meat lol Big old boars can make some nice sausages, there are the ribs too, ham… LOTS of bacon ;)
 

frustratedearthmother

Sustainability Master
Joined
Mar 10, 2012
Messages
20,523
Reaction score
22,649
Points
453
Location
USDA 9a
The only stupid question is the one you don't ask!

"Boar taint is the offensive odor or taste that can be evident during the cooking or eating of pork or pork products derived from non-castrated male pigs once they reach puberty."

Some breeds are more prone to it - some breeds are none to not have it - some people are more sensitive to it and some can't discern it at all...

I've butchered a boar and had no problem. But, I have American Guinea Hogs and they are one of the breeds that are known not to have it.

Pretty good article here: http://sugarmtnfarm.com/2007/08/12/hi-tech-vs-boar-taint/
 

CrealCritter

Sustainability Master
Joined
Jul 16, 2017
Messages
10,706
Reaction score
20,090
Points
377
Location
Zone 6B or 7 can't decide
So after reading the article I came to three conclusions

1) taint is more prevasive in some breeds and even blood lines within those breeds. But seems to absent in other breeds / blood lines.

2) to reduce the risk of taint significantly. Isolate the boar to be slaughtered from sows for at least 30 days prior to butcher.

3) remove the nut sack immediately upon butcher.

Taint like most things in life, is not black and white, lots of shades of gray. That being said... Yep I agree - it's a trick question.

Thanks for the education ladies - much appreciated.

Did I miss any other major points?
 

Latest posts

Top