Raising and Selling Heritage Pork
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- Опубликовано: 5 дек 2018
- This video is an excerpt from a Meatsmith Harvest Podcast number 10 in which Brandon and Lauren discuss all things heritage pigs. This short covers raising and selling heritage breed pigs for pork production.
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Hey Meatsmiths, thanks for the shorter segments. I'd love it if you did short episodes like this but in the kitchen cooking with all that fruit of the swine.
We've been thinking about that for awhile. Thanks for the feedback Phillip.
We always finished our pigs, both Berkshires(heritage lard pigs) and Hampshire, Hampshire/Yorkshire crosses(commercial bacon breeds) with straight corn for 2 weeks before slaughter. The lower fat content leans them up without completely eliminating all fat and kept the depth of flavor.
Astounding to this old pig farmer that any pig could live let alone thrive on grass. Our pigs ate a lot of leafy green pasture weeds but didnt bother with grass.
Try Mangalitza
@@agostonbenedek1898 I raised one mangalitza a few years back. They ate giant knotweed,lambs quarter and other greens which I noticed were mostly ones eaten by people.
The mangalitza did'nt eat grass. Maybe because he had many other choices including white oak acorns.
.Or maybe he was just copying what his Berkshire pals ate.
I raised that Mangalitza for over two years,mostly based on his friendly nature and unique look. Finished on barley and foraged acorns,which we supplemented with acorns raked up by the bushel from park and landscape oaks.
The only pork chops as tasty were from a pure Ossabow and a couple of old Berkshire lines. But the Mangalitza beats anything for fine lard output.
As a novice to the understanding of how to raise and cure meat, what does the term "finishing" mean? I want to know more about how meat is grown just as I am learning how veggies are grown. I have come to love your channel and as soon as I can I want to get a subscription to your channel.
Good question Barbara. Roughly finishing is changing their diet to something else than what they ate previously for some amount of time before slaughter to enhance flavor or types of fats in their body. I believe Brandon talks more about this is the Beef episodes. ruclips.net/video/74O6yP4_QpE/видео.html. And he hopes to chat about it more in a coming episode. -Victoria
What are your thoughts on feeding lard pigs cows milk in addition to the corn to finish?
milk is magic pig food. I would feed it right to the end. Some people find it adds enough unsaturated fat to increase rancidity in cured meats to and unpleasant degree. In which case, you could finish only with corn.
What would be a good meat producing heritage pig?
Good Vid. Thank you. What do you think about using whey to finish?
Whey makes healthy pigs. Finishing them on whey adds good flavor. But it also elevates the unsaturated fat content which is prone to rancidity in cured meat hung for long periods in presence of oxygen. Before about 4 months, it is delicious. Beyond that, it becomes bitter. But that doesn’t matter much because the whole muscle cures hanging longer than 4 months tend to be heavily trimmed before consuming, whether or not the meat was whey finished.
@@brandonsheard1676 Thank you sir
@@brandonsheard1676 You are correct about whey and keeping/curing properties. Our neighbors used whey and skim milk in finish. They like our family cured their own ham and bacon. And ours tasted better at all stages with mostly barley finish.
Not all of the breeds that get identified as "heritage" breeds are excessively lardy. The Red Wattle for example is surprisingly lean. The selling point of Red Wattle is the dark, intensely flavored meat. Some growers might intentionally overfatten them to try to further boost the flavor and marbling (which in my opinion is entirely unnecessary), but that's not the fault of the breed. Red Wattles actually lose more yield do to heavy bone mass than to excess backfat. Though that breed is much more accurately described as a rare breed than as a heritage breed since it was entirely unknown until the 1960s.