Jack, Four fattened to about 230lbs last year. If you'd like to see pictures you can find me at
I bought some pigs initially as garbage disposals.
Found your farm when we were talking in another thread about wells in riparian river zone.
Forgot to mention - looks GREAT - I hope your dream is prosperous.
You mean you feed your pigs 'slop' - LOL
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Very interesting to me because as a youngster ca~ 1957 I won a "Blue Ribbon" in county wide 4-H contest for best sow (less than one year old) and next year made me some real spending money selling five shoat's (Hampshire's), had to give one sow back to the program as I had got mine for free.
In summer of 1992 while going to Barcelona, in the town of Girona we got off the train for a few days, at an evening meal we were served some very thin sliced (Iberian) ham with a slice of very sweet cantaloupe on top, forget the name of the dish, but fantastic and reminded me of my youth. Truly smoke cured without salt or sugar nor nitrates. Just like we did it > 55 years ago.
A reminder to the people who are going for survival farming - gardening - without commercial refrigeration preserving farm slaughtered meat (and produce) is possible, but woe is it hard work. Most of ours used salt, easy.
Some special each year, hickory wood for the smokehouse, tend it 24-hrs/day until curing process is complete. Wood had to be cured first (dried). Try that with an ax, crosscut saw, mule to snake logs close enough to be cut - split for the wheelbarrow.
Yep, I grew up in a rural farming community area. Numerous people in extended family.
I'll spare you from other sunrise-to-sunset back-breaking details.