posted on Dec, 31 2011 @ 05:32 AM
I like piggies too...and I have several. What you show in the video looks to be a mini-pig...one step down from a pot belly pig.
I have some of these I am breeding and they are good for pets and quite profitable. A litter of pigs will be about 8-10-12...and once weened, can sell
for about 50-100 dollars each...do the math.
I also have potbelly pigs I raise for meat. These guys also make good pets, but you have to feed them a special diet to keep small...otherwise, they
turn to hogs with short legs... these are good for the small gathering and southern style pig picking.
Then come the hogs... they start out small, but in a year get mighty big and after a couple of years... they can weigh 300-400 lbs. I have two that I
am breeding and she should have piglets this spring... a litter of 10 or more is normal. Some of these I will sell for 50 dollars apiece, and usually
keep 2-3 of the healthiest for myself for meat for winter/ Christmas 2 years out. This way you always have meat.
I usually feed them corn, a12% pellet feed, and any scraps from the farm...I also feed them turnips. I started this past year as feed costs doubled. I
tried red mangled beets... didn't like them... and I decided to try purple top turnips.... This way, what they didn't eat, I would eat or I could
sell off the farm. They are popular here in the south. I planted about 2 acres, feed them the greens until the roots are about the size of a
baseball... then I feed them the greens and roots too. With about 2.00 worth of seed I can grow about 500 turnips...I planted about 15.00 worth of
seed and have turnips galore...real savings there so my price per pound for raising my own meat goes way down.
Anyway, when you kill a hog... you can use evrything. In fact, portions of the hog are almost like currency or barter items. We have a couple of older
gentlemen that help and they always want the head, feet, and sometimes the organs and chitterlings...chittlin's... actually hog intestines...and will
help for free in exchange.
Now... in spite of all the hard work in butchering, keeping hogs is easy. Have good strong fences, make sure the base is sturdy and we line the bottom
inside and out with wooden pallets... this keeps the hog from rooting or digging out. Beyond that, simply feed heavy in the morning, plenty of
water... and plenty of bedding... we use hay, straw, leaves from the yard... which they love as full of acorns, corn stalks and shucks...which they
That's it. Now the payoff... we killed two hogs last winter...about 350 lbs apiece and you will lose about 1/3 in bone and dressing... however, we
ended up with 330 pounds of homemade sausage... some seasoned with red pepper and sage...some seasoned for Italian bulk sausage. We also dressed out 4
tenderloins as long as your leg each, 4 full racks of ribs as long as your midsection down, some pork chops, bags and bags of backbones, neckbones,
and hog liver. Everything else we traded in exchange for help... and we paid 100 dollars to use a neighbors eqiupment, packing the sausage into
sleeves, and clean up.... sanitation is of the utmost importance. Literally a pick-up truck load of meat.
My costs... about 2.00 per pound after feeding and processing... which should go down this year since I am growing the bulk of my own feed. Yes, we
paid 2.00 lb for neck bones, BUT we also paid 2.00 lb for boneless tenderloin roasts... and the homemade sausage... we actually sold some to friends
and neighbors for 10.00 a 3lb sleeve.
Lastly, I also use a pig tractor. We keep a a few pigs in mobile pens about 5'x7' set up on skids or a sled... this way we can move the pen
everyday. We use this in the garden or field. The pig roots around, tears up and turns the ground... eats the grubs, fertilizes the ground... and then
we move him/her a lttle the next day... after about 5 days, it looks like a 3pt tractor rototiller has been through. Gets my fields ready for plowing
and planting in a single pass. Plus, it gives the pig fresh ground and good health to do what pigs do... then when too big for pen, we put in the big
Just think, always having about 300 - 900 lbs of fresh and frozen pork at any given time...and always more on the way, plus turning a little income to
cover costs and for a little pocket money.
Yup, I love piggies too.