Thursday, March 04, 2010

Three little piggies

This year will be our fourth of keeping pigs. We buy weaners to grow on during the summer months and slaughter in the autumn. We’ve no plans to start breeding pigs as that would be so much more complicated and we quite like the reduction in husbandry duties at the end of the year, whilst looking forward to welcoming new weaners the following spring.


The first year we had a pair of Kune Kunes. Three Gloucester Old Spots followed and last year we had a pair of Berkshires (photo shows one of ours enjoying a muddy siesta). Kunies hail from New Zealand and both the Gloucesters and the Berkshires are British old breeds. We favour older breeds of pigs over the modern white farm pig for several reasons: we’re not looking to produce the biggest pig in the shortest time; our pigs need to be adapted to outdoor life and we think it important to help keep viable breeding populations of different varieties. As we live in France, we thought we ought to make the effort to get hold of some French rare breed pigs this time. Curiously, it seems easier to source British rare breed pigs (born in France) than a French old breed.


Through talking to friends and, of course, trawling around the Internet, we found an association that occupies itself with trying to keep the Bayeux race going. If I’ve understood correctly, it seems that it’s one of the last six French old breeds. It has suffered from the commercial success of the Large White/ Pietrain cross modern farm pig. Back in 1996, there were only 15 boars and 51 sows left and, it’s true to say, with the introduction of Pietrain blood, very few pure race Bayeux remain. (Info sheet on the Bayeux, in French. Downloads as a PDF file)


Originating in the Calvados region, the Bayeux is a old cross between the French Blanc de l’Ouest and the English Berkshire: porky entente cordiale! Crossing a white pig with a black pig makes the Bayeux … a white pig with black spots, much like the Gloucester Old Spot with which it also shares floppy ears.


Towards the end of French lunchtime (Midday – 2pm) I telephoned Monsieur Thierry LERROUILLY of the Syndicat des Eleveurs de Porcs Bayeux. He wasn’t immediately interested when he knew that we just wanted a couple to fatten up (he is, after all, trying to promote new breeding pairs throughout France) but I explained that we were serious about old breeds and that owners of this rare pig will inevitably produce animals that aren’t desirable to keep as breeding stock and so we’d be helping the process by buying such animals. He warmed to the idea and gave me a couple of phone numbers of breeders, unfortunately not too close to us. “Ahh” he exclaimed, he did know of “un britannique, name of Lloyd, who lives in Finistère who he helped obtain a boar and two sows. He was sorry that he didn’t have his number but he gave me the number of someone who might.


By coincidence, we bought a couple of our Ouessant ewes from a Mike Lloyd back in 2007. I remember him showing me some piglets that had recently been born tearing around a little wooded area like a gang of street urchins (see photo). Happily, it’s the same guy and, knowing how he keeps his animals (and he is correctly registered) we could confident of buying happy and healthy animals. He had an uncertain start, with the boar turning nasty and one sow barren, so for the moment, he has had the remaining sow served with another English rare breed, the red-haired Tamworth. He’ll be able to sell us pure Bayeux next year. In the meantime, check out the black-spotted orange piglets that we’ll be welcoming here just after Easter, when they’ll be nine weeks, old, weaned and ready to go out onto pasture.

6 comments :

Tommo said...

I know nothing about pigs (apart from they taste good and they're meant to be quite intelligent!) but it's fascinating reading the words of someone who does. Best of luck with your breeding.

Stonehead said...

They're looking tasty already.

As you say, without a market for weaners, breeders of rare breed pigs would be up against it. If people don't buy the pigs or eat the pork, then the breeder doesn't make money and, unless they're an affluent hobbyist, they go out of business.

mork the delayer said...

I just participated in my first animal slaughter last night, that of a young rooster.

This post lead me to search for a post on how you guys deal with slaughtering your pigs. I found your Oct. 2008 post on this topic, but was left wondering about post-slaughter processing of that meat.

I have some experience dealing with whole poultry, as this is pretty common for any decent cook, but I have never dealt with whole mammals. Dividing up a large mammal into kitchen-usable portions would be a pretty big challenge, I think, possibly requiring specialized tools. Do you do this yourselves or have someone else divide cuts of meat and such?

Stuart and Gabrielle said...

Thanks for all your commnets, Tommo, Stonehead and Mork.
Thanks again for your advice on the feeding regime for our Berkshires, Stoney. Their paddock is surrounded by four oak trees, so they were finishing on acorns but we had no way of knowing how much they were eating. We fed less than half the regime of cereals but still ended up with pigs a bit too fat. As we enter our fourth year of pig keeping, we'll have more experience to feed by eye and hopefully get it right.
Mork, yes we do butcher our own meat. I slaughtered one of last year's lambs this week, borrowing a captive bolt stunner from a farmer. The meat has hung for a week in an old chest freezer rigged up to work as a fridge and I shall start butchering the carcass today. To butcher and process the meat of a pig, our one-stop source for information was Hug Fearnley Whittingstall's Pig in a Day DVD. If you want instant access to the info, you can buy the same stuff as an online course at http://www.rivercottage.net/ShopProduct130/OnlinePigsandPorkcourse.aspx

Val Grainger said...

We are taking delivery of some Tamworth x Mangaliza weaners in 4 weeks time. Tamworths are the most amazing pigs....very quick and can run like ##### but they have the best crackling of any pig I have ever had. I started with Tamworths when a local farmer who I was milking cows for gave me a beautiful Tamworth gilt called Mabel....23 years ago!!! She had numerous piglets and the sweetest temper ever. We are teaching 2 friends to raise pork and bacon this time with 2 porkers and 1 for bacon between us!

Stuart and Gabrielle said...

That sounds like a very interesting cross, Val. Do you think you'll need to shear them! Perhaps you fancy felting their woolly coat? Do send us some pics when you get them.