And another year of piggy raising begins!
Picked up these 3 young piglets this morning. They were weened today. Just shy of six weeks old. Names are now , Smoky, Paprika , and Chili
Not sure on the breed. The seller said three different breeds but didn't know for sure what ones. The wattles hanging under Paprika's chin might help identify part of their breeding.
They found their bed of straw to snuggle in.
They found the grain feeder next all on their own (I tie the lid up at first to help them.)
I herded them out into the pen and over to the water so they knew where to get a drink.
Then I leave them alone for a while to get over the trauma of loosing their mom, and moving 50 miles away to a scary new home....Their could be WOLVES! (Or a big friendly golden retriever)
Three little piggys just never know...
Keep working on her. She let you build a RMH … in time she will let you have piggys.
Most folks hesitate to raise a few piggys due to the smell.
But if you don't have too many. (3 is the number for me)
If you mix Diamatetious earth heavily into their feed.
They will poop in a smaller area but rake it into piles and sprinkle D.E. on that as well.
Give them enough room (multible pens).
Do those things and your smell is 80 % redused.
After that piggys are very personable animals. Very smart and also (get this) very pig headed about things. Great entertainment to have about.
Absolutely awesome to have "over " for dinner during the winter.
Speaking of dinner. Until you have eaten a home grown animal, you just don't realize how much superior it is to any store bought meat.
Well a little bit of looking online and I can say that without a doubt there is Red wattle in the piggys. Paprika has the wattles to prove it ! Chili is similar in build to Paprika but all red with no wattles or banding. Smoky has a different look. Her shoulders are broader and her ears have droop that the others do not have. (That droop is also a Red Wattle trait). As they grow, other traits may give clues to their heritage.
Thomas Rubino wrote:Until you have eaten a home grown animal, you just don't realize how much superior it is to any store bought meat.
So true! When I was much younger my grandparents raised beefcattle on the farm we now live on and we always butchered our own beef. Last year I raised and butchered 6 chickens, this year we are planning on a a fall butchering when it's a little cooler and going to do 12-25 birds depending on who in our local family wants to participate.
Such a difference in taste.
Not sure if goat or pig will be first when we get the chance.
Not all those who wander are lost - J. R. R. Tolkien
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