Dry cured bacon

[Vernon Smith]

WW,
FYI all boars have tusks. Both my Duroc and my Large White/Landrace cross working boars have very nice tusks 6 ins long. The tusks start to develop then the animal reaches one year old and grow continually. The tusks are ground and sharpened against a large upper tooth that opposes them so they are very sharp. Here in the S. Pacific the tusks were used as money. The upper tooth was removed from the young boar so the tusk just continued to grow unopposed, in some cases completing a full circle before the pig was ceremonially slaughtered. The longer the tusk the greater trhe value. You could buy yourself 5 wives with one full circle tusk. Why do you think I breed large pigs in the Solomon Islands?

Richie,
I don't really think the breed of pig is all that important. The quality of the husbandry and hence the quality of the animal regardless of breed is what determines the quality of the meat. Some do develop more back fat than others but a bit of trimming will fix that if you think there is too much.

[harterz]

I called my local abattoir today - says they try to avoid supplying direct to public - conflict of interest with supplying retailers etc.

Pressed him a bit - would charge me around �60 for half a pig not butchered - around 35 - 40 kg.

harterz

[harterz]

There was a post from a guy called GrAsUK some years ago who said he would raise pigs to order.

Hi All,

I breed Tamworth/Old Spots in Cambridgeshire in anyone ever wants one grown to order I am happy to help.

A lot of mine are used for Hog Roasts and also at this time of year Suckling Pig! I just keep them growing dependant on number to feed.

Their last 48hrs, which is as happy as their previous, they feed mainly on Apples, Herbs and Garlic..........yum.

Was Livestock - Keeping Pigs.

Harterz

[saucisson]

Gerald David in Minehead does half a pig butchered for �78.00. I have no idea what shipping would be or what he would charge unbutchered.

http://www.geralddavid.co.uk/view_produ ... =3&p_id=46

Dave