Hi all, today was a busy day for us around WolfSpell Kingdom. It was the day to say goodbye to 4 of my pigs. Porky, his son and the Pink Brothers will be in the freezer soon. This is the first time I raised, fed and shot my pigs. I am a city girl moved into the woods, so it is a big deal for me. We got these potbelly pigs for free, a lot of people get them and decide they are too big or what ever for their pet. Then they just want to get rid of them. I was impressed with the process, from dispatching them, gutting them to hanging them. The meat looked great and the liver was beautifully clean. They will feed us and a few neighbors for a while. These were all males, I had an over abundance of them and I was not going to carry them through the winter, that is just too much cost. Also, they had no boar taint which is fantastic but lots of fat on the big one so I won't let the others get so big. My hubby said I should have been born into this lifestyle, he was proud today of this city gal
You will get lots of lard from those type of pigs. I have been told the meat is a little milder tasting than that of commercial pigs. Many of these pigs have been raised as pets and when they get big people cannot handle them. Found you a good source of free meat. LOL.
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I' interested in knowing how much meat you get out of that type of pig? We raise feeder hogs on pasture and in the woods. Have been thinking about having a few different breeds of pigs. Good job on processing them your self @mhegan!!
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Hi! I am a robot. I just upvoted you! Readers might be interested in similar content by the same author:
https://steemit.com/homesteading/@mhegan/i-know-its-hard-but-im-gonna-say-goodbye-to-my-porky-porks
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We process all of our own meat as well from animals we raise. It is always bitter sweet on processing day. But the rewards are amazing. Knowing exactly where your meat is from and what all was put into it is priceless. Very good post. Thank you for sharing
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