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T Bone Offline OP
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We're looking to get a local pig for butcher. We found a guy that is selling gilts at a great price, but he says they are for breeding, not butcher.....?

Is there any reason on earth a gilt would be less tasty than a barrow? (given they are the same age and have been on good feed)

Last edited by T Bone; 02/07/17.
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If there is a difference, I have never heard of it.


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Absolutely zero difference. Back when I raised hogs, and killed several each year, I butchered both. Now, the guys who were making sausage out of the entire hog usually wanted cull sows. They had a lot of fat on them, and good sausage requires about 30% fat, or at least it did back then.

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T Bone Offline OP
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turns out the seller thought these two pigs were superior genetically, so that's why he wants them to go to a breeder. I'm picking up one. I hope it is superior tasting.

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Originally Posted by T Bone
turns out the seller thought these two pigs were superior genetically, so that's why he wants them to go to a breeder. I'm picking up one. I hope it is superior tasting.



grin


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Tough to breed barrows.


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Originally Posted by ironbender
Tough to breed barrows.


laugh


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No difference, I caught some wild pigs at lease, cut the males, turned them loose. Eager to see if we shoot or trap a cut one.


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