Thirdys GREEN Pasture

I'm often asked about what breeds I think are best (for meat). My response is always the same- they are all edible. What your goals and priorities are, however, will help you decide on a breed.

I'm going to talk about pigs, because it is perfect pig buying weather! Pigs are a bit easier to raise in colder months, imo.

If what you need is something with the quickest turnaround- look no further than some of the more popular breeds such as Duroc, Berkshire, Hampshire, Chester, Landrace, Yorkshire, Poland China, and/or any cross in between. Hereford pigs are also growing in popularity. These breeds will reach maturity within 6-8mo. I would not rely on these breeds to live on pasture. I have personally used these breeds when I had lots of free scraps from restaurants, which they love. However, if you do not have this available, you'll be looking at buying bagged feed.

If you have a bit more time, you might look into some heritage breeds such as Kunekune, American Guinea Hog, Idaho Pasture Pig, Gloucestershire Old Spot, Meishan, Mangalitsa, Red Wattle, Tamworth, and Large Black. Most of the breeds mentioned here are considered to be a 'Lard Pig'. This means they will produce a large amount of fat, if allowed to eat a diet heavy in fatty food. But just as someone can raise a fat Yorkshire, a lean Kunekune is attainable as well, if given a breed-appropriate diet. Most of these breeds will take close to a year (or longer) to reach maturity, with Kunekune and AGH among the smallest and GOS and Large Black among the largest. These breeds are best suited on pasture, supplemented with hay in the winter.

I highly recommend doing some research on your breed and working with a reputable breeder for stock. Each breed has different needs and will have different characteristics that will help you choose what is best suited to your situation. Define what your goals are with pigs and picking a breed will become a lot clearer.

Things to consider:
-Fencing availability
-Feed availability
-Mothering instincts
-Temperament
-Purchase Price
-Size
-Foraging Ability
-Growth Rate
-Meat Preference

And as always, I am here to answer any questions you may have regarding butchering pigs. I suggest booking a butcher date as soon as you have a timeline in mind to avoid any unnecessary waiting.

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