I suppose it’s a little macabre to write about how entertaining our pigs are just 30 hours before they are butchered, but you’ll have to forgive me. I’ve enjoyed having the pigs on our property, and I’ll be sad to see them go.
Our pigs recently declared war on a low-hanging Douglas Fir branch. Each took turns pulling the branch as far away as possible, fleeing in terror as it whipped back into position, and chewing up the pieces they tore off. I’ve made tea from Douglas Fir before. It tastes pretty good.
About two weeks ago our pigs discovered blackberry roots in this area of their pen. Since then, they’ve created some rather large archaeological excavations. (And found a complete horseshoe game set.) That hole in the background is at least a foot deep. Also, who washed our pigs?
There’s a Joel Salatin book entitled Salad Bar Beef, and this picture made me think “salad bar pork”. Our pigs may derive most their calories from purchased grain-based feed, but they’ve also been fed lots of garden produce, pumpkins, and boiled eggs. Lately they’ve been getting a whole head of bok choy each day. It’s definitely a hit. We’ve track everything they eat on the pig journal.
In other news, this past Sunday I waded into the pig pen and tried to measure them again. I say “tried”, because my measurements turned out way larger than last time. I’m not quite sure what happened, as I repeated each measurement twice, but I don’t really believe the larger pig gained 38 lbs in just 10 days. Despite the obvious flaws in my measurement technique, I’ll try one more time tomorrow.
- Big pig
Girth: 49″ (+2) Length: 44″ (+3) Live weight: 264 lbs (+38)
- Little pig
Girth: 45″ (+2) Length: 42″ (+2) Live weight: 212 lbs (+28)
Hmm, at this rate, the larger pig will be 300 lbs by Saturday. Who knew that bok choy was so fattening?