The Dutch Landrace Pig is a meat swine which was developed in the Netherlands. They we created by crossbreeding Danish and German landrace breeds.
harvesting pork meat, gain weight, meat production
Great for meat harvesting
We grow a pig every year for its meat. We typically go for a Landrace breed as it has been carefully cross-bread to make it optimal for meat production. We usually buy a piglet that is at least 50 days old – this is when it stops being a suckling. This breed is relatively vulnerable to diseases so we make sure to immunize it against salmonella, scabies, as well as worms. For the same reason we grow one, or maximum two pigs at the same time, so we limit the animal(s) contact and reduce the risk of diseases.
The experience we’ve had with that breed is they are docile and gain weight quickly. Normally 600-700 kg of concentrated fodder, as well as various scraps from the kitchen are enough to feed a pig till it becomes around 120-150kg. It is also important to test the meat for contaminations, usually the tests are done on the diaphragm. Slaughtering and portioning the meet for freezing is hard work and a whole-day occupation. It is well worth it, however, as the meat is a plentiful quantity for my family to use over the winter and after. I would definitely recommend this breed for anyone interested purely in harvesting pork meat..
From zhanet Feb 12 2015 6:07AM
This particular brand of pig has in my experience been one of the more scatty varieties I have had the privilege to keep. Being a favorite among the commercial breeders mainly due to their genetics, reaching their killing weight faster, around the 6 month mark whereas the Saddleback will take around 8 months to reach the same point.
The temperament would be more aggressive and you will notice this come feeding time. They tend not be be as pleasing to the eye – vanity lovers exclude this from your wish list - they give the look of the snotty nose kid in class. The meat is also what you would come to expect from a commercial breed, being leaner, coming in with half the bacon rind fat you would get from a rare breed. It's all about the bottom line with this breed..
From mab_shawn Feb 8 2014 7:54AM