Keeping Pigs Including Gloucester Old Spot

The most versatile of all farm animals the pig offers any would be small holder the ideal starting place when it comes to producing his or her own meat. They are easy to keep, affordable, they have a quick turn around time, they are friendly, despite their reputation they are also clean and the list of uses for their meat is incredibly long.

Like all things when it comes to producing your own food the first and most vital element is preparation, you must have somewhere to keep your pigs so hear are a few things to think about:

Space- Pigs are naturally very lively creatures and do not like to be cramped for space so a decent size pen or sty is essential. I would recommend an area 10 meters by 5 meters for two pigs.

It is a good idea to dig a small pit in the sty and keep this pit wet to allow the pigs to wallow, this is especially important in the warmer months as the pigs will use the mud to help protect their skin.

Shelter- somewhere for the pigs to escape the rain and the sun, pigs are fair skinned and burn very easily in even British summers so they need ample shade. After trying many different styles of shelter we find the simple aluminium arch to be the unbeatable.

Water- like all animals pigs need a good constant supply of clean water especially in the warmer months.

Company- pigs are highly intelligent and social creatures so it is always best to have an even number. Remember two pigs are happy pigs and happy pigs make the best pork.

Breed- there are tens of different breeds of pigs available and you will need to decide which type is right or you.

The most commercial breed is the large White; they are strong and easy to rear and are quick growers with lean meat.

I would always recommend picking one of the traditional rare breeds such as the Tamworth or Gloucester Old Spot; both of these breeds are prettier to look and have more character than the Large White, the meat will be a little fattier but also a fair bit tastier. The Gloucester Old Spot being the more docile of the two makes it the ideal small holders pig.

Feed- Pigs will eat anything but that does not mean that you should feed them anything, Prime grower is perhaps the most popular feed amongst smallholders and supplemented with left over fruit and vegetables it is an ideal food to help your pigs reach their full potential.

The amount you feed your pigs will vary; as they grow they will require more food, you ill have to keep an eye on how much they are eating and increase the amount as required.

Time- The best time to buy your first pigs would be in early spring when they are weaned (usually between 6 – 8 weeks old.) Meat pigs are generally grown to be between 90 and 110 pounds in weight; this usually takes between 12 and 14 weeks of feeding. Anything over 110 pounds would be considered a bacon pig as the animal becomes fattier and the meat too big for cuts such as chops.
 
What to do with the meat- in all the excitement you may forget that two pigs will bring you a lot of meat and you may want to stop to think what you want to do with it all. If you are planning to get a professional to butcher the meat for you then you will need to advise them on how you ant that done.

You will need to ensure you have enough freezer space to store the meat if you are planning on keeping it all yourself or have people lined up to sell the meat to if you want to sell it fresh.

The pig is the most versatile animal on the smallholding as so much can be done with the meat from the head, to the offal right down to the trotters. We make fresh sausages and cured salami’s such as chorizo and Milano we also make dry cured bacon, pancetta and prosciutto crudo (our own version of the classic Parma ham) and I would strongly recommend trying all of these yourselves.