Raising a Butcher Hog
Raising your own butcher hog will give your family a freezer full of pork chops, ribs, sausage and bacon that will almost certainly be more flavorful and healthier than the store-bought variety. In 6 to 8 months your weened piglet should reach up to 250 pounds and be ready for the butcher. Pigs have a reputation for being very smart and people-friendly and will squeal with delight when you deliver their daily meal along with a scratch on the head. Just be careful not to become too attached; remember this is not a family pet but a farm animal. Does this Spark an idea?
Instructions
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Purchase a weened piglet from local advertisements in your newspaper, online, at the feed store or county extension agency. Make certain the piglet is in good health by having it examined by a large animal veterinarian.
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Put the piglet in your prepared pigpen, after checking that it is sturdy enough to contain a strong, 250-pound rooting animal. The water bucket should be elevated and secured so it cannot be spilled or soiled. The food trough must be sturdy and easily accessible for both pig and care-taker.
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Feed daily with your preferred grain, which may be pellets or mash, enhanced or organic. This can be supplemented with yard waste, table and garden scraps, and pasture grass from a fenced area. Make certain your hog doesn't eat any meat products from the scraps or it will taint the pork.
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Clean your pigpen daily by removing the manure with a large shovel to a nearby composting area. If your floor is concrete it can be cleaned with a hose.
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Check the weight of your growing pig. It is ready to butcher between 200 and 250 pounds. Measure the pig's heart girth (HG) behind the front legs, and the length (L) between the ears to the base of the tail. The weight formula is: HG x HG x L / 400 = WEIGHT.
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Butcher your hog at home or take to a local butcher for processing.
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References
- Photo Credit Photos.com/Photos.com/Getty Images
