Post by: Southpole on February 03, 2016, 05:22:37 PM
Post by: RadSav on February 03, 2016, 05:53:24 PM
Used to be a place here in Vancouver with Landrace hogs for sale. At least I think they were Landrace instead of Yorkshire. :dunno: Not sure how pure they were. I'll see if I can spot any next time I drive by. Should at least be able to get you a name of the place.
Post by: Southpole on February 03, 2016, 05:57:55 PM
Post by: nwwanderer on February 03, 2016, 06:16:17 PM
Post by: Southpole on February 03, 2016, 06:26:27 PM
Post by: KFhunter on February 21, 2016, 06:58:35 PM
Here's a decent FB group might help you
https://www.facebook.com/groups/1747495112143603/
I did a search and pulled this post up from that FB group link
Quote
Does anybody raise pure bred Landrace pigs here on the North Coast? Thanks for any help!
Call Richard at 425-422-4866. Be prepared he like to talk....and is proud of his pigs. That being said mine are excellent breeders, and the uncut boars bred in the morning and butchered the same day ant had wonderful flavor. Price was only a little higher than average around here.
Post by: Southpole on February 23, 2016, 07:43:26 AM
If you can't find landrace you could try Tamworth, I'm going to pick a few up and cross with large blackYeah, I got on that Facebook page and found a guy out of Anacortes. He has a couple of Landrace sows amongst many other common breeds. You have to pretty much get on his list almost a year in advanced. He sells to lots of FFA kids, 4-H and lots of people all over the nation that shows and breeds swine on a professional level. He's registered with the National Swine Registry and the Certified Pedigree Swine. It all sounds over the top for a hobby farmer to finish out a couple of pigs for meat but I really do appreciate a well bred, well put together hog, it shows in the end product. Anyways, he put us on his list in case his sows has a booner crop of piglets and has extras to sell.
Here's a decent FB group might help you
https://www.facebook.com/groups/1747495112143603/
I did a search and pulled this post up from that FB group linkQuoteDoes anybody raise pure bred Landrace pigs here on the North Coast? Thanks for any help!
Call Richard at 425-422-4866. Be prepared he like to talk....and is proud of his pigs. That being said mine are excellent breeders, and the uncut boars bred in the morning and butchered the same day ant had wonderful flavor. Price was only a little higher than average around here.
I might try calling Richard and pick his brain. Thanks KF.
Post by: Whitpirate on April 20, 2016, 08:49:09 PM
Post by: BigD on April 20, 2016, 09:19:25 PM
Hope you find what your looking for.
Post by: Southpole on April 21, 2016, 08:23:38 AM
Post by: Jonathan_S on April 21, 2016, 08:40:04 AM
Well we ended up getting Berkshire/Duroc piglets. Way far from a Landrace but they were just to nice looking of pigs to not get them. Plus the fact piglets aren't just available anytime anywhere close by either. I'm sure they'll finish out fine. We bought six of the burly buggers so we expanded the pen a bit to 96 by 64.
Holy pig feed.
:tup:
Post by: Southpole on April 21, 2016, 08:51:11 AM
I know :rolleyes: I drew the line in the sand at 4 pigs this year, but then our butcher spoke up later and said he wanted a half (you can't turn down your butcher buddy) I don't know how the sixth one came in to play. All well, here we go :EAT:Well we ended up getting Berkshire/Duroc piglets. Way far from a Landrace but they were just to nice looking of pigs to not get them. Plus the fact piglets aren't just available anytime anywhere close by either. I'm sure they'll finish out fine. We bought six of the burly buggers so we expanded the pen a bit to 96 by 64.
Holy pig feed.
:tup:
Post by: KFhunter on April 21, 2016, 09:01:37 AM
Over a few years the additional planted forage would help save on feed bill some, and you could advertise "pasture raised" :chuckle:
Post by: Southpole on April 21, 2016, 09:06:01 AM
I'd divide that paddock up into 4 squares, plant stuff and mob one square at a time. Lot of unused area there could you expand even further?Dividing the pen was talked about, then we just got too busy doing other things. I wanted to plant something in the pen after the last set was butchered so the next load would have something to munch on, but again, got too busy doing other things and blew it off.
Over a few years the additional planted forage would help save on feed bill some, and you could advertise "pasture raised" :chuckle:
Post by: Southpole on April 21, 2016, 09:09:21 AM
Post by: Special T on April 21, 2016, 09:17:43 AM
Post by: KFhunter on April 21, 2016, 09:18:19 AM
Post by: Whitpirate on April 21, 2016, 10:18:49 AM
I know :rolleyes: I drew the line in the sand at 4 pigs this year, but then our butcher spoke up later and said he wanted a half (you can't turn down your butcher buddy) I don't know how the sixth one came in to play. All well, here we go :EAT:Well we ended up getting Berkshire/Duroc piglets. Way far from a Landrace but they were just to nice looking of pigs to not get them. Plus the fact piglets aren't just available anytime anywhere close by either. I'm sure they'll finish out fine. We bought six of the burly buggers so we expanded the pen a bit to 96 by 64.
Holy pig feed.
:tup:
I've done 12 so far this year... and have another 6 cooking. And looking for more. I'm an idiot but life is better with bacon.
Post by: Whitpirate on April 21, 2016, 10:20:06 AM
Has anyone feed distillery grain to pigs? I'm seeing more and more available around here with the growth of little breweries in the area.
It is good for maintenance and fiber but not much on the nutrition side. If you are doing market pork I'd still favor a balanced ration.
Post by: Southpole on April 21, 2016, 11:29:47 AM
I agree, life IS great with bacon! Yeah, we strictly stick with hog grower, usually 15 percent. Fresh, clean water through water nipples. They'll get grass clippings, fruit and or vegetables occasionally and nothing else. The meat turns out real clean tasting and not overly fatty. I've had pork that was raised with not only grain but with "scraps", dirty water and belly deep in mud in a tiny pen :puke: the meat tastes just like what they lived in and the questionable "scraps" make the meat gamey in my opinion.Has anyone feed distillery grain to pigs? I'm seeing more and more available around here with the growth of little breweries in the area.
It is good for maintenance and fiber but not much on the nutrition side. If you are doing market pork I'd still favor a balanced ration.
Post by: Southpole on April 21, 2016, 12:45:49 PM