5/31 World No Tobacco Day

[FmGrowit]

I'm thinking of raising heritage breed pigs next year to help with the costs and maybe bring in a little
income.

I was thinking about raising Mangalitsa pigs aka wooly pigs. They're supposed to be the Kobe Beef of pork.

Damn, I'm making me hungry

 

[workhorse_01]

Look at the marble in that!

 

[workhorse_01]

I cant find prices on them FM. have you contacted anyone? What do the gilt's run?

 

[DonH]

I can't remember how much the gilts run but they are expensive, hence the Kobe beef of pork. I looked into them and another issue is the breed association is very exclusive, probably to keep prices high. But they sound like an excellent breed.

I've been looking into Large Blacks which I think are also classified as endangered like Mangalitsas. Their breed association is much more accommodating. But their name doesn't sound as nice on the menu of a fancy restaurant as Berkshires or Mangalitsas.

 

[leverhead]

maybe next year I can be one of those lunatics who plants 1000 tobacco plants.

Alright I'll bite. Who are you callin' a lunatic?

 

[DonH]

Alright I'll bite. Who are you callin' a lunatic?

LOL. It's a lunacy I aspire to. At least in the Spring. 50 plants seemed like a lot of work last year when I was stringing them. Don't know how you guys do it.

But this year I just finished planting over 100. So if I double every year, I'll be a lunatic before long.

 

[leverhead]

Even when reality rears it's ugly head, it's still the most interesting and useful pastime I've found. I'm thankful I have a place to do it big and smoke well.

 

[FmGrowit]

I've been looking into Large Blacks which I think are also classified as endangered like Mangalitsas.

I think just about any lard breed would produce a marbled chop, so a breed from before 1900 should be a good candidate, but I'm sure there are forums out there that address the issue properly. Keep us posted.

 

[BarG]

Before I had wild hogs running amok I used to raise 3 yorkshires or blue butts a year and throw the first on on the pit at 80 lbs. whole and butcher the next at 150-175 and last one at 250 +. I had access to all I wanted of day old bread and that will fatten them up as fast as anything I could buy. The medium size hogs would make the best ribs I ever had leaving the backstrap attached . I used a sawsall for separating along the backbone.

 

[Boboro]

I love butcherin with a sawsall,But tellin the ppl. on the hookha site about it got me kicked off.

 

[BarG]

Heh heh, I bet that won't happen here.