This year the girls are raising their bucks for the last few weeks they are with us and of course they are providing our family with fresh milk daily. They are also going to help us raise six pigs, this season's variety is the Blue Butt (Hampshire/Yorkshire Cross). You can see the true markings of the cross on some of these barrows, like the third one from the right with the signature "blue butt". The pigs will also be given hard-boiled eggs from the chickens. Hard boiling the eggs doubles the available protein in the pigs' digestive system. .
Breeding Heritage Hogs
This spring we are expanding the ranch with breeding hogs. We are getting a registered Berkshire Boar and Gilt, along with a registered Duroc Gilt. We are hoping to breed late in the year or maybe next spring. We have ordered them from Bright Swine, located in Coldwater, Michigan.
We chose the Berkshire Breed because of their marbled meat, as opposed to the super-lean hogs with near no fat (and no taste to match) and . It is boasted to be Superior Pork for Discriminating Diners, from the American Berkshire Association. We already have experience with the delicious home-grown pork, which actually has a taste, unlike the meat in stores that pretty much tastes like salt, so we are very anxious to try this new variety of pork. In speaking with Pat, at Bright Swine, he suggested the Duroc for a complementary breed for the Berkshire. He says you will finish out with a little more meat with the cross and it is still delicious. We hope to offer both weaners and finished hogs to the public in the near future.