From weaner to pig-killing day

In short

• A commercial 25 kg weaner grows to 110–130 kg in roughly 6–7 months on a home ration. For slaughter in December, buy in April or May.
• Traditional breeds are fattened for 12–18 months, usually through two winters.
• Slaughter in cold weather (or use an abattoir and a chiller), with any notice the rules require, and never during a withdrawal period.
• Have the meat of every pig tested for Trichinella. Until the result arrives, nothing is eaten or processed.
• A 120 kg pig gives roughly 90–95 kg of carcass, and from that 45–55 kg of meat and 22–26 kg of back fat and leaf fat.
• In a disease restriction zone slaughter and meat have special rules. Check.

What's inside

Chapters

1. The whole fattening period on one page
2. When to buy a weaner and when to slaughter
3. Fattening month by month
4. When a pig is ready
5. Traditional breeds: fattening through two winters
6. Preparing for slaughter
7. Trichinella: testing the meat
8. What one pig gives
9. Safe meat after slaughter
10. Cost and value of fattening
11. After slaughter
12. Common mistakes
13. Printable checklist

Worksheets

• Calendar from weaner to pig-killing day
• Fattening log
• Meat calculator
• Cost and value of fattening
• Preparing for slaughter
• Labels for meat