The two main ingredients for my sausage making.

Keeping pigs or any other animals

The two main ingredients for my sausage making.

Postby Bodger » Mon Apr 28, 2008 2:43 pm

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Dexters.


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and saddleback pork.
Not poisoned anyone yet.

www.overthegate.com


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Postby saucisson » Mon Apr 28, 2008 4:30 pm

Welcome Bodger!!

Dave
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Postby slick4591 » Tue Apr 29, 2008 12:31 pm

Welcome and thanks for the pics! I miss my hogs. So, what are those Hamps crossed with?
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Postby Bodger » Tue Apr 29, 2008 3:20 pm

Bar the black one, they are British saddlebacks.
Not poisoned anyone yet.

www.overthegate.com


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Postby slick4591 » Thu May 01, 2008 1:09 pm

I've found my confusion.

The Wessex Saddleback hails from around the Isle of Purbeck where Hampshire and Dorset meet and could reasonably claim the title of the New Forest pig. It was from stock of Wessex pigs exported to the USA that the American Hampshire breed was developed although today, apart from the colour markings, there is very little similarity between the breeds.


http://www.saddlebacks.org.uk/

No Saddlebacks over here that I know of.
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