See how the piglets grow:
These pigs naturally put on fat and have a delicious, lightly marbled meat. The quest for lean meat is so ingrained in us, though, that butchers often meet resistance when customers see rosy meat covered with a thick layer of fat. We need to understand that this coat of fat tells us that the animal was raised slowly and that the meat underneath it will be much more flavorful.Listen to the mp3 podcast by clicking this link: Don Genova Podcast: All you Can Eat Volume 55: Resolution? Eat More Fat!
My Large Black Hogs are eating primarily alfalfa hay, supplemented with grain, eggs, yams and some fruit. In this article, Kay Wolf from the Large Black Hog Association talks about the diet of these distinctive heritage hogs.Do Large Black Hogs Really Just Eat Pasture? It has recently been brought to my attention that some new owners think they can and should raise Large Black Hogs on grass/hay alone. While it’s true these are grazing pigs, swine nutrition is a bit more complicated than that. Let me explain.
Somewhere in Iowa, a pig is being raised in a confined pen, packed in so tightly with other swine that their curly tails have been chopped off so they won't bite one another. To prevent him from getting sick in such close quarters, he is dosed with antibiotics. The waste produced by the pig and his thousands of pen mates on the factory farm where they live goes into manure lagoons that blanket neighboring communities with air pollution and a stomach-churning stench. He's fed on American corn that was grown with the help of government subsidies and millions of tons of chemical fertilizer. When the pig is slaughtered, at about 5 months of age, he'll become sausage or bacon that will sell cheap, feeding an American addiction to meat that has contributed to an obesity epidemic currently afflicting more than two-thirds of the population. And when the rains come, the excess fertilizer that coaxed so much corn from the ground will be washed into the Mississippi River and down into the Gulf of Mexico, where it will help kill fish for miles and miles around. That's the state of your bacon — circa 2009. (Time Magazine: Getting Real About the High Price of Cheap Food)