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Red Wattle Pigs
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<blockquote data-quote="Twisted" data-source="post: 1844106" data-attributes="member: 43517"><p>Hogs have very small and few sweat glands. They cool there bodies in hot temperatures by wallowing in mud.</p><p></p><p>I've raised a lot of hogs through the years but never considered myself a hog farmer. The most I've ever kept at one time was about 30, but I've helped take care of others who had lots more.</p><p></p><p>Most all were in what we called "lots" or small pastures. I always had a ferring house and a small shed the pigs could get under out of the weather.</p><p></p><p>I sold direct to consumer and slaughtered on the farm if we had many to do to justify me paying a few other guys to help. I made sure the customer lined up their own butcher and I would deliver the carcass to them or a lot of people picked them up.</p><p></p><p>There were a couple of butchers who also slaughtered within 20 miles or so and if a customer didn't want to wait until I had several to do at once, I would recommend they take the hog to them or I would deliver it there.</p><p></p><p>I had one concrete pen where I would put the pigs up and feed them ground corn and milo for a couple of weeks before slaughter. Some people these days don't want that, they want completely free range. I've not had any hogs in about 10 years, so haven't experienced that, but I have a place now that I'm wanting to turn into a hog pasture, if I can convince my wife that we can't survive without it. So far she hasn't been won over with the idea.</p></blockquote><p></p>
[QUOTE="Twisted, post: 1844106, member: 43517"] Hogs have very small and few sweat glands. They cool there bodies in hot temperatures by wallowing in mud. I've raised a lot of hogs through the years but never considered myself a hog farmer. The most I've ever kept at one time was about 30, but I've helped take care of others who had lots more. Most all were in what we called "lots" or small pastures. I always had a ferring house and a small shed the pigs could get under out of the weather. I sold direct to consumer and slaughtered on the farm if we had many to do to justify me paying a few other guys to help. I made sure the customer lined up their own butcher and I would deliver the carcass to them or a lot of people picked them up. There were a couple of butchers who also slaughtered within 20 miles or so and if a customer didn't want to wait until I had several to do at once, I would recommend they take the hog to them or I would deliver it there. I had one concrete pen where I would put the pigs up and feed them ground corn and milo for a couple of weeks before slaughter. Some people these days don't want that, they want completely free range. I've not had any hogs in about 10 years, so haven't experienced that, but I have a place now that I'm wanting to turn into a hog pasture, if I can convince my wife that we can't survive without it. So far she hasn't been won over with the idea. [/QUOTE]
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