Tag Archives: hogs
Awwww…..spring on a working ranch. It’s a busy time. Hence my absence from this blog (so sorry!). But I promise I will make it up to you. I have some exciting news!
As I may or may not shared here, I kept one of the gilts (that is a young female pig) that I was going to eat this year. M (the pig) was special from the beginning. First off, she is pretty, she is half red wattle, and half old spot – a wonderful mixture of heritage hog breeds. You guys know how I feel about crossbreeds (hybrid vigor is our friend).
When I got her home she immediately established dominance over the rest of the pigs. She went up to any piglet pen-mates that looked at her funny, and pushed them. She was the head hog after that. Something I respected.
As she grew it became more and more apparent that M was indeed a special hog. She was sweet and gentle to the people that would visit this winter. She always met me at her trough at feeding times. She absolutely loved to be forked, scratched and walked around the ranch. And would often hold conversations with me when we hung out (come on, you’d hang out with your pigs if you had them too).
When I finally started thinking about keeping a sow, my pig expert friends offered advice such as “look for evenly spaced nipples”, “know her mom”, “a good attitude counts”, and “make sure she has at least 14 teats”. M fulfilled all these requirements. I decided to keep her and use her for my foundation sow.
Now this meant I’d either have to get a boar or artificially inseminate (AI) her. I know I’m not ready for a boar yet, and I do have a really awesome, supportive veterinarian! He helped me find some semen and came over and AI’ed M last month. While he was here, he also taught me how to AI a hog. It was easier than I had expected.
Unfortunately M didn’t take last month. I can’t say I am surprised though, it was rather a stressful day, as the pigs next to her had their “appointment”. Just like people, stress doesn’t help with conception rates. However, this month I did it again. I bought York semen from CSU Chico. I am an Agriculture alumni, so I do love to support them, and that is where a lot of my swine knowledge comes from in the first place.
I was able to AI M three different times this heat. I’m so proud of myself that I was able to learn this skill and perform it without fear, all by myself. The last session felt really good, so I have super high hopes! A pig’s gestation time is three months, three weeks and three days and her heat is every 21 days, so I will know soon if I am gonna be a Daddy!
I am enjoying and learning so much from my hog endeavor. It has become a great source of pride and confidence for me. When I started years ago I never really planned on loving it this much and certainly didn’t think that I would ever have a sow or AI! I’m excited to see where this chapter takes me!
Check out these other hog farmers:
My dream of being a real pig farmer is slowly coming true. Tomorrow I get to pick up my second load of hogs to finish, for a grand total of 18. As many of my longtime readers know, raising hogs has been quite the journey.
I had to ease my Parents into the idea of raising hogs again. I did it as a child in 4-H for many, many years. I was too petite to raise steer, I wouldn’t be caught dead with a lamb or goat, so hogs it was! I have many fond memories of raising and showing my hogs and the sense of pride I had providing meat for my family, still makes me feel warm and fuzzy.
As a child, my Dad raised hogs. Back then, the ranch was more of a farm, complete with dairy cows and grain crops. The leftover milk from the dairy would be combined with the grain from the fields for the hog feed. My Dad swears the pork was different back then, and I believed him. I knew the key to raising hogs again would be producing a pork product that was like Dad remembered.
I knew that if I raised heritage hogs, and tweaked their diet just a whisper, I could create some pork like my Dad remembered. I managed to convince my Parents into letting me get a couple heritage hogs, just to see. Well, that turned into five hogs and Adult 4-H. And that turned into me quitting my full-time job in town and ten hogs. Now we are here.
When I started pestering my Parents about getting hogs again, I never thought I would get to where I am now and where I am thinking of going. I didn’t plan on enjoying hogs so much. I didn’t plan on the meat being so very different and very good. I have quickly accepted the fact that there is no going back now, I like pigs too much!
Since I have doubled in size every year (and don’t plan on stopping!), I needed a new pig pen. The old pen I was using was older than I am by several decades and was not doing a good job of keeping the pigs where they needed to be. This caused several problems when the pigs ate my Dad’s cable to his TV, and my Mom’s flower bed. However, moving my pen meant drilling a well since I did not have a dependable water source and that was just not something I could afford. But then something magical happened.
The most important thing to me, as I grow, is to be “sustainable”. Yes, I know that is an ag buzz word, but for, me it means doing this project in a way that meets my needs the best way it can. It means, not getting a loan from the bank (I learned from my student loan!), it means recycling materials when I can (but not super old materials that break all the time, so I waste all my time fixing them), it means doing things just a whisper different (outside the box is good!).
I am so excited to have this opportunity to do my own thing. I love working and being with the cattle, but I love having some independence on the ranch. My Mom made sure to instill in me growing up two “rules”: 1) always have financial independence and 2) develop as many marketable skills as you can. I feel like my pig operation is fulfilling both those “rules” and providing food for my family and friends – it feels so good!
If you get a moment please check out these awesome “real pig farmers”. Remember every farmer does what they think is best for their land and pigs. I urge you to ask them questions – the why’s and how’s are so important!
- Charles and Carol Wildman are used to the challenges. Their youngest child has Down Syndrome. The family farm is a seven day a week commitment. And market volatility makes the future an uncertain place. But as their daughter Mindy Wildman says, “When times get tough, we lean on our faith. And we lean on each other.” Find out how the family manages daily challenges on its seventh-generation farm in South Charleston, Ohio.
- A video about pork production
I am a farmers daughter, farmers wife and farm mom! I am married to a 6th generation farmer, raising the 7th generation -along with my In-Laws we raise corn, soybeans and hogs on the original farm land granted to his family in 1834!
- My First Visit to a Pig Farm – Did it Smell Bad?
- My name is Wanda Patsche and I live in southern rural Minnesota. I am a wife, mom and grandmother with five grandchildren. My husband and I grow about 1000 acres of corn and soybeans and raise about 4400 hogs a year. We use modern farm technology to improve our on-farm efficiencies.
- Carolyn CAREs – Committed to Agriculture While Respecting the Earth
It’s my birthday week, and since I had such a fabulous birthday week, I want to give back in the form of soap! This is extra special soap. Not only did my Mom make it, the old fashioned way, with lye. I raised the pigs and rendered the lard it was made with (yes, this is really, truly, old-timey soap).
After we slaughtered them I saved almost everything I could from the hogs. It was a lot of work to raise them, I wanted to use everything I could.
It took me days to render all my lard. I seriously cannot imagine doing this before crock-pots, the work and labor that my few pounds required was not even funny. I have a huge respect for the generations of women that HAD to do this to survive, I am so lucky.
The giveaway is for one bar of this special soap. It is by far, one of the most unique soaps I have ever had the pleasure of using. I can’t wait to share! I will use random.org to select a winner next week, September 27, 2013. Just leave a comment below. Good luck!
Those of you that have been following my blog for a while remember my adult 4-H program. I asked the Ladies to write a guest post for me if they felt like it. Again, I have a tendency to take my life for granted, cows and pigs and horses are my daily life. I love when I can get into someone’s head and see my life from their point of view, it helps me understand what and how I need to speak to people.
Shannon was not an original 4-H member. At the beginning of this project she was busy! She was in law school (!), has a family and a fulltime job, (having dropped out of law school, I know what that stress was like (OH SO SCARY! Run away, run away!)), anyway, Shannon wanted to raise a pig, but couldn’t. So I told her I would do it for her and she could come out as much or as little as she could.
Well she ended up coming out a lot, helping with the hogs and cattle. And she was darn good help! I’ve noticed some people have a natural knack for working around animals, she is one of those people. I got to know her and her daughter Olive, better as well, and I’m really glad I did. I’m looking forward to many, many more fun adventures with both of them (also: keep your eyes open for a pony for Olive, she needs one out here)!
I am super stoked to share with you Shannon’s guest post, enjoy!
Disclaimer: Megan called me up and asked if I’d be willing to write something for her blog. I was hesitant at first; I’m not much of a writer. In fact I’d rather be doing calculus problems then writing. But with the advent of the internet and everyone else thinking they are writers, how bad can it be?
I had the pleasure of helping Megan out with her Adult 4H pig project. She pretty much adopted me into the program. I work fulltime, was in law school at nights, and I have a family at home. So I initially told her I’d pass on the project as I had no more time to give to anyone else. But I ended up taking my daughter out to see the pigs on a number of occasions and helped Megan make them food. I found Megan, her Ranch, and the pigs to be so relaxing that I had to keep coming back to escape the crazy, hectic life I had made for myself.
Some background about me: I grew up in a suburb of San Diego in a basic 3 bedroom, 2 bath house. I loved gardening and my family had a variety of pets from dogs, rabbits, birds, and fish. Each year we’d go to the Del Mar Fair (now called the San Diego County Fair) and I’d marvel at the cows, pigs, sheep, and goats and all the young kids rising and taking care of them. But I never had to chance to do anything like that. I am thankful to Megan for giving me that opportunity.
I met Megan about 5 years ago at a mutual friend’s birthday party. She brought meat cupcakes. We talked grass-fed beef. And eventually I bought a half-cow from her.
It has become more important to me over the years for my family to eat healthy food. And a big part of that is knowing where our food comes from. I like knowing what goes into making my food. We grow most of our vegetables, we eat very little breads, starches, and sugars, and I like knowing that the meat we eat was raised humanely and fed well because what the animal eats, my family will eventually be eating. It just gives me peace of mind in this crazy world.
Side story… On one of our trips to visit the pigs Megan let my daughter and I herd cattle. Oh…my…gosh…I LOVED it. Basically the cattle already knew what to do. They’ve been walking from one huge field to the next for the fresh, better grass for years. There was one older cow and you could tell by her body language that she wasn’t too interested in moving. She walked slow and was unimpressed by the 4 wheelers coming her way. She was the last cow we needed to get into the neighboring field. So what did she do? She crossed a rather large creek to avoid us. It felt like she just gave us a cow’s version of, “F-you”. Megan got out of the vehicle and convinced her to cross back over the creek and into the adjacent field. I have 100% respect for that cow and Megan!
Back to the pigs… The first time we visited the piglets, I brought the whole family: my significant other, Jason, and our daughter, Olive. We had a great time and Olive got to feed the pigs and pet them. When we came out additional times, Jason didn’t want to come. I finally asked why. He grew up on a ranch where they raised pigs, chickens, and goats for his family’s food. He’d been through the raising of the animals, helped with the slaughter, and helped put the food on the table. (His grandma actually did most of the work, killing the animals and all. She’s currently 99 and a half. She told me you get to count the half’s when you get to be that old.) Although Jason is thoroughly enjoying the pork, he didn’t want to get attached to the animal that he would eventually be eating. I can respect that. Ranch life isn’t for everyone. And he’s been there, so he knows. In fact I would say it isn’t for most people. It’s easy to walk into the grocery store and buy the attractively wrapped meat that doesn’t have a face. It’s much more difficult to feed and care for these animals every day without a vacation, and then eat them. That takes a different type of person to do that day in and day out.
So Olive and I would still come out and bring the pigs treats. We’d also help Megan with cooking all the food. She would spend all weekend cooking up vats and vats of food for the pigs to eat for the week. I really don’t know how she did that all especially with her full-time job during the week. What a crazy time commitment. And also why I’d make a bad rancher…I like my vacations!
Slaughter day… I left Olive home for this one. She is only 2 years old. Although I think it’s important for her to know where her food comes from, this wasn’t the right time.
We waited around for the slaughter truck to show up. I wondered how I would feel about this. I’ve fed and petted these pigs too; will I feel bad or sad? I wasn’t there every day like Megan was so my attachment is much less. I was more nervous about my reaction then the actual event.
The truck showed up and the butchers got ready. A small caliber rifle was brought out. The butcher walked into the pig pen with some food. A pig came up and BANG, the deed was done. The butcher quickly cut a small hole in the pig’s jugular and the pig bled out. I was surprised how fast it was. There was some shaking as the body released its energy. But it was all pretty tame under the circumstances. If I had to choose a way to go, that would be it. Quick and painless. Then what surprised me more was the next pig that walked up to get food, completely unaware and uncaring that his buddy no longer existed and was laying there right next to him. BANG! And repeat the quick jugular cutting.
The two pigs were brought out of the pen and were put onto tables so the cutting process could begin. They were washed and cleaned up. Their hooves were removed and they were skinned. Then the organs were removed. The butchers walked us through the process and showed us everything. It was all quite fascinating. I looked over at the other pigs while all of this is happening and they are milling about in the pen like nothing occurred. Like it was any old day. I don’t know if they were oblivious or just didn’t give a shit, maybe a little of both. Pigs aren’t the nicest of animals.
So how did I feel? I felt honored to be a part of this process. The butchers respected these animals. There was no malice or disregard that these were living beings. These pigs were treated with respect and kindness the whole time. These pigs were here for us to eat and this is just part of their life and they had a great life. I feel that their happy, joyful lives gave me better meat. If an animal is stressed, that goes into their muscles and tissues. Just like humans have adverse health effects from stress, so does an animal.
I really enjoyed the process of helping to raise my own animal for food. I liked knowing what it ate and that they got exercise and rooted about and dug things up and were basically being pigs. Thanks Megan for giving me this opportunity to help you, and I look forward to our next venture together.