Heritage Hog Carcass Yields

Heritage Hog Carcass Yields

Research Highlights

Husbandry of the Hogs

Seven piglets from each of the eight breeds in this study were transported to Berea College from various sources and grown out on pasture to market weight. The 1.5 acre pasture consisted primarily of fescue with some other grasses and broadleaf weeds present. Three hoop shelters with deep bedding and one shade tree provided protection from sun, wind, and rain. Free-choice feed, consisting of ground corn, soybean, and Fertrell swine premix, and water were available at all times. They were harvested and processed in three groups based on when they achieved market weight and a slot was available at the University of Kentucky meats lab.

I really liked the pdfs for each breed with a breakdown of cuts. Probably good to show customers who've never bought a whole/half pork before. 22 pages of good info and pics.

Here's the Tamworth report.

Here's a sample page showing the comparison between American style and Charcuterie Style with weights from a market sized Tamworth: