Ham, Bacon, Sausage, Roast & Chop are just about ready to head for the freezer. These pigs were as good as last years. We've had them just 4 months and they have grown at a steady rate with little fat on them. Each year it gets a little easier as we refine our pig house and feeding system. They get all the surplus milk and vegetables and scraps from the kitchen other than meat in addition to specific pig ration. They are now getting meals three time per day. This has worked very well for us. They should all weigh between 225 and 250 at butchering time.
They leave 10/11 and my customers are chomping at the bit. Each year everyone is very satisfied and that makes me happy. I know I've done a good job. A local bistro has asked for a weekly delivery of meat, eggs and vegetables while we have them. This is a weekly income and is a welcome addition to the farm stand.
This is Miss Charlotte. She will be staying at the farm. We have raised her for breeding and she is a sweet, pet pig :) She loves attention and to have her back scratched. I've always had a natural fear of pigs but she has really changed my thinking. Not that I'm not still wary and very respectful of their ability, but she is a big love. Her new "man" will be here in December and hopefully we will have babies in March. Our friend and mentor that has raised pigs for 40 + years has visited and given us instructions on what to build and how to take care of her and her piglets. We are very excited about the prospect of raising our own piglets instead of having to purchase them.
A new farm hand will be arriving at the farm in the next day or two. Photos soon :)