Ok so the ratios good I knew about the legs - how many years would you exspect from good breeding stock? as with the sheep & cattle we can tend to expect a good 5-10+ years off commercial & rare breeds so long as the cattle don't get the dreaded TB which luckily we've only gone down once with 1 cow 15 years ago & been clear ever since & our areas pretty free overall of it - but the welsh borders 20 mins away have always been rife
I didn't actually know the copper thing with pigs & sheep any idea why this is? but we normally had a few weaners & a few sows which we're taken to a boar & kept in large sty's, so we'd maybe consider a small yard or have a small separate field which has an old sty in it & maybe indoor house in winter in the barn/ old cattle sheds as we cant use some parts as we bring in our ewes & tups nightly from march- june for lambing & 300-400 take up quite a bit of barn space
What do you mean white & red pigs finish kill out as white whereas black don't do you mean with the skin color after taking off the hair & scalding? To be honest it doesn't really matter as I'm not after the so called "Commercial pig"as we had tamworths before & great whites which the great whites I like but not tamworths & worked with them before. Where I live the butchers we supply to pay more for slow grown rare breed british breeds & we're looking at stuff like gloucester old spot, oxford sandy & black, berkshires & english saddlebacks - any tips on any of those breeds for mothering, aggression & health ect x
A country lass who loves it all x.