I have read several threads about using pbp for meat. I have been looking online for a farm that raises them the "normal" way... outside like farm animals, not inside like pets. I am leery about buying a recycled pet and putting it outside and butchering it. Mostly because I know that there would be "behavior" problems and dietary issues.
Does anyone have a particular farm that they know raises these pigs for the meat market? Since we have moved, we have a few acres, but not enough to raised full sized hogs.
Thanks Rogo. I appreciate the info. You're right, every "breeder" of pbp has little cutesie dresses and things on their pigs. One even has pigs about twice the size of a coffee mug!! Not really what I'm looking for.
just because the pet breeders keep them inside and act like they are toys and all that other crazy stuff doesnt mean you cant put these same "pets" in a pen outside and feed them right for a while and then eat them, just dont tell anyone what your planning on doing, play along with their delusions of insanity untill you get the pigs home then do what you originally planned,
the tiny ones are just baby under fed pigletts they will grow if fed and cared for right,
Who ever buys that the Vietnamese folks ever had those for pets, I have some ocean front property in Oklahoma I need to sell, cheap. They bred the pigs because they are small and pack lots of meat, and grow pretty quickly. Those pet people need to step back and remember what they are really for. I bet since the craze has ended allot of pet people couldnt sell litter and sold them knowing they where going for meat but just didnt want to hear it.
I'm a goat person, not a people person,
De @ Udderly Southern Dairy Goats
we will be adding a new breed in the spring
Does anybody know about their meat? How much lard do they have and how is the meat any different. Do they grow slower than conventional pigs?
I was at an alternative livestock auction last spring and was talking to somebody about potbelly meat and how I wanted to buy the potbellies that were being sold and raise them up to butcher. This lady in front of me turns around and says in a very unfriendly manner "They wouldn't be any good to eat, they're all fat". She outbid me, and everybody else, on the pigs I'm positive because she knew I wanted to eat them! She ended up paying almost $300 for two baby potbellies. Some people.
We are in SE Alaska. We are looking for "breeding stock" and a couple we could put in the freezer. I want extra lard since I make soap. I also am of the mind that all the "vegetable oils" we eat these days are just another big business selling act. I have read and read about how the artificially pressed oils are contributing to heart disease (contrary to popular opinion) and that our bodies are more accustomed to dealing with more natural products such as butter and animal fats. Hence the pot bellies. We have a few acres... enough to pasture 3-4 pbp. Our temps rarely drop below freezing and we occasionally have snow, but not the whole winter. We have had pigs before when we lived in other states and don't want to cage in large pigs without enough room to roam.
I kept two large pigs inside two strands of electric tape. How would I confine PB's? They could scoot right under it, but if it were much lower the grass would short it out. Regular fencing is very expensive and I don't want to keep them in a pen. The other pigs had ~1000 sq ft of meadow and trees; they were very happy and I'd like to keep the new ones in the same spot if possible. I am really hoping to get a couple soon but need to solve this problem.
We made a fence around our garden area out of "pig panels" which were cattle panels with the lower stringers closer together so the little porkers couldn't scoot out in between the wire. We then put electric on the outside of that. A little overkill I guess, but we had stray dogs running around and little pigs. When the pigs got bigger the electric wasn't needed. We made a pig hut that was raised off the ground which they could get in out of the weather if they wanted to. We will likely do the same thing with the pbp.
Our boar is on pasture except for winter, when he goes to a pen with a nice house. The pasture has field fencing around it. He manages to sneak through any little gaps around gates, etc. He is 3-4 years old and might weigh 80. His wife was a big fat thing, especially after her litter. Probably around 120 on the same small frame. Then one day she woke up dead with no warning.
I suppose it could be done the other way around, but could you possibly breed a PB female with a large male? Or is there AI available for PB's? I've located some girls but uncut males are nearly impossible to find. The Windridge link is dead...anyone in New England?
Only in the U.S. are PBPs pets. In every other country they're a meal on the hoof.
What's nice about them not being considered as livestock is you can have them in places that don't allow hogs.
The pet PBP is a lard pig. The PBP treated/fed like a pig should be is a bacon pig. You have to add fat when making hamburgers since they're so lean. Mine roam free with my other critters, so get plenty of exercise. I keep an area loaded with Bermuda hay for the pigs to eat and burrow in in the winter to keep warm.
If you go to the posted site and click "Potbelly Pigs," you'll have all your questions answered. They've raised PBPs for meat for years.
I raise 'em... I let them live for too long this time and now have 6 to butcher.
Even if it's boar, I just grind to sausage and heavily season. Nuthin' better'n Hot Italian sausage made into lasagne... wonderful. The boars tend to be very very very lean (they're 'busy' all the time if you know what I mean...)
The sow meat isn't strong at all.
I get quite a bit of fat off the sows, depending how I raise them. I make soap as well so it works out.
I skin them so I don't worry about scalding. The skin is pretty thick anyway. Boars have boar-shields (like a thick carapace) over the shoulders and heart area (to guard from fights with other boars) so that is thrown out.
I've made some very passable bacon from the jowls and sides. I don't have a bandsaw right now, so I just strip the loins out, cut the ribs to make bbq, and boil the bones for any bits of meat still left - make scrapple, season and freeze, whatever.
From shot to ready to chill? 2-4 hours each pig. BY MYSELF. No forklifts, no tractors, just a come-along (or chainfall), gambrel and meatsaw (for the head). I like them!
If they're a bit fatty, that's just as well since I fine grind the sausage and mix with venison for meatballs, stews, etc. Wonderful. Simply wonderful.
And if she paid $300 for two Asian Heirloom Hogs (AHH or PotBelly pigs), the grower must be jazzed as all get out.
I 'find' them fairly regularly for free or reduced cost after they try to sell them and can't.
Yes, they'll mix with regular pigs. I currently have a AHH that I think is half Tamworth. Long nose, deep flat side, small hams.
Yes, they're fine in the winter but I've decided that with my AHH cross I need to not breed her for winter babies. It was brutal here in Indiana and she didn't do well with her brood. I lost them all. So I'm keeping the boar away from September through December.
Other than that? One group I kept with their house just with dirt, one with straw, one with a mix. All three 'experiments' resulted in pigs that were fine. But they need at least one other pig to pile up with to keep warm.
Illini, thanks for the link. The nearest breeder on there is >900 miles from me, sigh. I'm still wondering whether a gilt or sow could be bred with a larger breed of pig, and how large could it be? Gailann, which side of your cross is Tamworth, mom or dad?