Sunday, June 3, 2012

Harvesting Pigs

We are just about to sell another 9 of our pigs. As we are still in the early stages, and trying not to spend too much money before we earn it, we are just using word of mouth to sell our pork. This is obviously working, as we sold out in a very short period of time and have even had to knock some people back. It's really positive too, because we have a lot of new customers this time. Each time we get a few more, so that bodes well for the future. Of course we are only selling 9 a month on average, and to make a living we are going to need to sell about 30 per month! We are slowly growing our breeder base to get to this sort of production by next year. We are having a go at nitrate free ham and bacon this time around. Hopefully it'll taste as good as the conventional ham, but just won't be the same colour. Of course it'll be much healthier for us! This day and age with fridges and freezers, nitrates aren't really necessary, it's just that it's what people expect. All in all the future for this kind of food product is really good. It does help that the product in question tastes so good! The last lot we sold were quite fatty, but as we still have some of the same customers coming back for more, it can't have been too bad. One of the problems with the type of pigs we are breeding,heritage breeds, is that they tend to get too fat. They are the only sort to be practical though as the white pigs can get too sunburnt. And of course, fat = flavour! They live a very happy (albeit short) life - they run around playing and just seem to be content. That's what free range is all about!

5 comments:

  1. oh I'll be very interested to know how you go with the nitrate free ham! We have pigs planned in the long-term farm future....

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  2. We've only tried the bacon so far and it was good. We sold all the hams and haven't had any feed back yet. We used a simple brine of salt and sugar and then smoked them. Our butcher is a little concerned about these sorts of things but he was prepared to give it a go. We also did preservative free sausages. I didn't like them as much as the prevous normal ones. I make up my own mix for our beef sausages using rolled oats and fresh herbs - they are really good!

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  3. I was excited to come across your blog..... we are just starting out in free range pigs. We have purebred Wessex Saddleback pigs, and are only located a few hours from you, at Monto. Our breeding stock are from Fernleigh Farm in Vic, and we currently have a Pilot, Satellite and Lass breeding lines......

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  4. We take our pigs to monto for processing so should catch up sometime. I'll have to look and see what line our saddleback is. She and her daughters are good breeders and mothers.

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