These pigs have got to go!

[@paulfields2541]

Great stuff as always pal. I was hoping to see some action from the sale itself as they fascinate me. I was lucky enough to be given 2 sows a couple of months back, around 11 months old (apparently). I processed one at the weekend to allow room to get a boar in to mate with the other one. Took most of the day Sunday to dispatch, skin and joint but we now have a freezer full of our own meat.Keep up the good work pal.👍👍

[@doingoutdoors875]

Well done for sorting your own pig out 👌🏻. How did you dispatch? Was it easy to bleed? Apologies for not getting footage of the auction, it was my intention but with all the serious farmers about I lost my bottle 😅

[@paulfields2541]

@@doingoutdoors875

[@paulfields2541]

@@doingoutdoors875 Used .22 rimfire to drop her then a quick cut to bleed out. Very quick and no squealing. Then I used chain blocks to hang while I skinned, gutted and halved her. It was daunting, I watched a lot of vids showing how to position the shot so as not to cause her any suffering. The skinning took a long time and obviously the butchering. Around 7 hours start to finish. I didn't hang it as I don't have a cold room or box so had to process it staright away and freeze the meat.I'm in no rush to do it again but I'm glad I did it, if you are going to eat meat you can't pretend it just comes off a shelf at the shop. My wife has jarred a load of stock up from various bits inculding the head so we are set for a good while, just waiting on the veggies to grow, been a strange year in the garden, things are very slow and stunted.

[@doingoutdoors875]

Sounds like the rimfire was up to the task. I’m sure the next time you do a pig you’ll be a bit quicker getting through the process, I’ve noticed I can butcher a pig in half the time it took than when I first started. I’m going to try suckling pig soon, I’ll dispatch myself then try and scald and scrape the bristle. Will be good practice for when I do a big pig. P.s you’ll be amazed at how fast you can get through a whole pig, one day your freezer is full to bursting but in the blink of an eye it will need filling again!😅 keep up the good work 👍🏻

[@danvitesse]

Ive been watching you for quite a while now and its great seeing it all progress well for you. I am originally from South Yorkshire but moved to the Outer Hebrides some years ago. I have a croft in which i grow produce and rear livestock i may have to purchase some pigs off you in the near future as it would be nice to have a sense of home on the croft. All the best

[@doingoutdoors875]

Sounds like you are living the good life! I love my pigs, they’re probably my favourite animal on the farm. You can certainly buy one but I’m quite a distance from the outer Hebrides. Thanks for the support.

[@ZaraMacKinnon]

Do you use top deck for carrying pigs asking for my husband as he thinking of getting a double deck trailer to make less traveling between slaughter house

[@nathanjohnhendry9529]

Hello Benj, Great to see you again! The pigs all look great such a shame the old breeds don't get the same price as the more commercial breed, Need to keep the old breeds alive. Maybe find a local butcher that sells the old breed pork as an outlet for your stock. Anyway, keep up the great job you are going and best wishes to you and your family from me in Plymouth, Devon

[@doingoutdoors875]

Thanks Nathan. It is a shame but I will persevere with the old spots for now, hopefully once I’m breeding pure pedigree pigs I might get a better price. Also once I have pedigree pork I’ll approach some local shops. 👍🏻

[@nathanjohnhendry9529]

@@doingoutdoors875 Good Luck and Best Wishes!

[@amybradley4606]

Hey Benj, just wondering whether you’ve looked into ‘tree hay’… cows love it apparently and thought maybe it might save you a bit of dosh as you have woodland :)

[@doingoutdoors875]

I have seen some videos on KZbin about tree hay. I think it’s a good idea but I’m not sure it’s right for me with the number of beast I have to feed, I need to do some research really. 👍🏻

[@martinwarner1178]

For three years, I had half a pig off of a local fellow, butchered, the meat was great. But then he packed up doing it. Seems like there is a market for the sale of good pork, like yours. Love the videos. Peace brother.

[@doingoutdoors875]

It’s a shame your man stopped doing the pigs, there probably is a market for good pork. I’ve just not found it yet. I think once I’m doing pure Gloucester old spots it might be easier to sell. 👍🏻

[@martinwarner1178]

@@doingoutdoors875 Just to let you know of his set up, it may help. We put our name down for half a pig at the height of summer, having been told that we will get it in October. We watched the pigs growing in the field! The half pig came, butchered, in three big plastic trays, ready frozen, 220 lbs. of pork. I would always favour beef over pork, that was before I tasted that free range pork. Love your family project. Peace brother.

[@oursmallholdinglife5243]

Commercial type aren’t they and faster growing than the old English breeds so I guess more popular with commercial pig farmers. They don’t taste as good though slower growing all the way for me.

[@doingoutdoors875]

I think the meat quality from the old English breeds will be much better quality. It’s just frustrating when your piglets don’t make as much compared to the commercial breeds

[@illuminati184]

1:28 How much £ of this trailer?

[@hollowfarmsmallholding]

Get urself some pure bred. I have 2 osb sows 1 boar. £60 an 8 week old weaner. Could sell the litters twice over

[@doingoutdoors875]

Bruce the boar is a pedigree old spot and my plan was to find some pedigree gilts to breed with. But I’ve seen some old spots for sale locally, they were asking £40 and not selling. I’ll stick to my plan and do pedigree pork hopefully it works out. 🤞🏻

[@hollowfarmsmallholding]

@@doingoutdoors875 fingers crossed. It is hard to get it just right with amount of piglets and the amount of people to buy them direct. But keep at it