Charley with 13 Piglets
Piglets have begun popping out. We had arranged with the sows and boars to give us a break in the fall as we pushed hard to finish construction on the structural shell of the butcher shop building. Now that the building is closed in and we have bedded down the farm for the winter it is time for what will become the spring pigs to start being born and they are arriving right on schedule.
These pigs represent some of the first real test of our new Berkshire boar crossing with our Tamworth lines, Large Black lines and our main herd genetics. Our goal with the Berkshire addition is to improve the marbling, the inter-muscular fat that adds flavor and tenderness to the meat. We already have some Berkshire in our lines but I identified a few years ago that I would like to expand that. Over the coming six months we will get a chance to see how he performs. It takes a lot of time to bring in new genetics, test them and find out what we really have on our hands.
Charlie, pictured above, is one of our mainline sows with the dominant Yorkshire genetics. She was mated with Spitz, the new Berkshire boar, back in the fall. The resulting piglets look like her. It will be ver interesting to see how they grow out.
Roughly 50 sows will follow Charley over the next two months. Most of these piglets will be raised here on our farm but we also sell some as feeder weaner piglets to other people who want to raise a pig. Spring time is the time to buy piglets to raise over the easy warm months of summer and fall. The catch is the demand is very high in the spring. If you are interested in piglets then see the Piglet Page and get a deposit in as soon as possible. Even if you’re to far away to buy from us, now is the time to think about finding a breeder and putting a deposit down on piglets. Each spring I get calls from people who have waited until the last minute and then can’t get piglets until mid-summer. Plan ahead and reserve now.
Outdoors: 31°F/14°F Sunny
Tiny Cottage: 70°F/65°F
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