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Here piggy piggy

5 replies to this topic

#1 flytire


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Posted 19 September 2019 - 08:00 AM


Respect someones else's ideas. We are all different people. Your way is not the only way.

Never argue with a self proclaimed expert

#2 mikechell



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Posted 19 September 2019 - 08:15 AM

That's a lot of bacon!  Mmmmmmmmmmmm!

Barbed hooks rule!
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#3 tjm


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Posted 19 September 2019 - 11:03 AM

Not so big, only difference in domestic hogs and feral hogs is feed and care, hogs butchered for lard, bacon and hams 50  75 years ago commonly ran 4-600#. In the late 20th century the efficiency of feed conversion studies suggested that more money could be made by butchering smaller hogs  and 230# size markets were developed. Today we eat baby hogs as a given. I saw a state champion hog at the fair in Sedalia, Mo.  that weighed a bit over 1500# and back in the 1930s a guy in Tn. raised one that weighed  2,552 pounds.  The last sale barn hog I bought to butcher weighed 460#. Chops bigger than a plate.

#4 Swampfoxforeman


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Posted 24 September 2019 - 06:05 PM

Sounds tasty to me.

#5 Poopdeck


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Posted 24 September 2019 - 08:14 PM

That's a big feral hog. Most feral hogs are small. I met a guy in Florida who traps them and puts them in a pen to fatten them up before butchering them.

#6 tidewaterfly


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Posted 26 September 2019 - 11:15 AM

SC has a problem with them as well. I have yet to see a feral hog here, but they are considered a nuisance. The state has been encouraging more folks to hunt them. From what I've read, they have to be handled with care, as they carry a lot of different diseases and bacteria that can cause some serious health issues to people & pets if in contact with the meats.  


When I was young, my dad and a couple of friends bought hogs a few times at auctions, and some of them were in the 500 to 600 lb weight range. These were raised on small farms, so a bit bigger than the usual market hogs.

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