Pasture Raised Pork by wulinqing


									Pasture Raised Pork

         Craig Mayberry
         Heritage Lane Farm
         Lynden, WA
         (360) 441-9903

   About our farm
   Breeds
   Feed
   Husbandry
   Strategy
Heritage Lane Farm

We raise heritage breed livestock (everything is on the
  American Livestock Breeds Conservancy)
 5 sows (2 Large Black and 3 Mulefoot)
 1 boar (Large Black)
 ~45 pigs being raised for market
 ~15 sheep (Navajo-Churro, Southdown, Oxford)
 3 goats (Oberhasli)
 Geese, chickens, guineas, turkey’s
Things to Consider

   What is your farm strategy (how do you plan
    to make money at it)
   What breed
   Feed (grass or grain)
   Housing
Pig Breeds

Commercial Breeds   Heritage Breeds
 Yorkshire          Large Blacks
 Hampshire          Mulefoots
 Duroc              Gloucestershire
                      Old Spots
                     Tamworth
                     Red Wattle
Commercial Breeds

Advantages            Disadvantages
 Grow quickly         Root
 Readily available    Disposition is spotty
                       Genetics geared
                         toward grain
                       Boars are difficult to
Heritage Breeds

Advantages                Disadvantages
 Can subsist on mostly
                           Grow slowly
  grass (foraging
  background)              Expensive and

 Gentle dispositions       difficult to get
 Easier boar
                            breeding stock
 Easier care
 Quality of meat
Large Blacks

   Native of Southwestern England
   Peaked in popularity in 1920’s,
    almost extinct by 1960
   One of the more popular
    heritage breeds now
   Mature boars weigh 700-800 lbs
    and sows reach 600-700 lbs

   American hog
   Currently on the Slow
    Foods Arc of Taste
   Weigh 400-600lbs
   Do not have a cloven hoof
    (hence the name)

   Originally from Central
   Weight 500-600lbs
Red Wattles

   Origins are from Texas, not
    a pure breed
   Weight 600-800lbs
Gloucestershire Old Spots

   Boars weigh 300 lbs and
    sows 275 lbs
   Developed in the 1800’s
    in England
What is Pasture Raised

   Diet or housing (animal husbandry)

      Grass                                   Grain

                     Heritage            Commercial
                     Breeds                Breeds
Heritage Lane Farm

   We feed a diet predominantly of grass
    –   2-3lbs of grain each day
    –   Lactating sows get about 6lbs of grain
    –   Free choice access to orchard grass and alfalfa
    –   Access to rotating pasture during April-October
Animal Husbandry

   Housing
   Winter
   Pasture
Heritage Lane Farm

   We have barns that they always have access to
    –   During summer they can come and go, although we do lock
        them in the barn at night
   We keep them mostly on concrete during the winter,
    although we have extensive concrete (former diary)
   Sacrifice area is fenced with electric wire along the
   Pasture is portable electric sheep netting
   Market pigs are kept separate from sows/boars
   Sows/boars are kept together and live with our
    sheep, goats and geese
Heritage Lane Farm

    Rotated Pasture   Sacrifice Area
Heritage Lane Farm

    2 acre pasture   Winter Hay Feeder
  Heritage Lane Farm

Sow/Boar Sacrifice Area
                           Market Pig Barn

                          Market Pig

   During summer, piglets sows are kept in 8ft X 8ft
    pens when close to having litter.
   Sow and piglets are kept in the pen for 1-2 weeks
   Sow and piglets then are let out on to pasture,
    although have separate housing at night
   During winter they are kept in the 8X8 pen until they
    are weaned
    –   Primarily for food management purposes
Dalan Farms (Walla Walla)

   Raises large blacks
   Pasture during the
   Outdoor pens during
    the winter

   Breeding stock
    –   Requires diversity of sows and boars
    –   Breeding stock sale for about $300 each
   Weaned piglets
    –   Cheapest option as you are only buying feed for sows and
    –   Limited number of weaned pigs demanded
   Retail sales
    –   Expensive to buy food for 6-12 months before selling pigs
    –   Developing customers

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