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t1_ivme5e1 wrote

A friend had a Vietnamese pot belly pig as a pet when I was younger. It was so smart. And fat

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OP t1_ivmidy4 wrote

They are all so smart, I try to breed away from the so fat ones (except for a handful of mangalitsas we keep for personal use because their lard is out of this world)

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t1_ivoqfuv wrote

I used to slaughter mangalitsas. I used to say they had blubber instead of fat lol. Pork chops would have a 2” fat cap

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t1_ivmblhx wrote

I showed this to my daughter ( she loves animals) and we got so excites over baby piggies!

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OP t1_ivmcvpd wrote

They are the best :)

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t1_ivmdpvv wrote

Thank you for sharing this. Out of all of God's creatures he made pigs one of the most interesting and beautiful.

This made my day.

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t1_ivmidbb wrote

> Out of all of God's creatures he made pigs one of the most interesting and beautiful.

And tasty.

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t1_ivm7zqy wrote

Next year we are getting a breeding pair...but tonight we enjoyed the harvest of this year's piggies. Can't wait.

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OP t1_ivm87w9 wrote

We farrow around 600 piglets a year, and I’ll never lose the enjoyment of coming in the barn to new life. If you ever have any questions about pigs feel free to reach out! Enjoy your harvest!

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t1_ivmsemu wrote

How is mama pig holding up?

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OP t1_ivo1fwf wrote

Doing good, been 4 days since farrowing and still hasn’t lost a one! Dropped weight a little quicker than I want to see so I’ll probably hold off a month longer than normal breeding her back.

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t1_ivmeiev wrote

That sow looks like it’s got an above average number of nips.

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OP t1_ivmi1nb wrote

They’ve gotta have 14 for me to keep them for breeding. I have an average of 10 piglets weened per farrowing so you gotta make sure there’s enough nips to go around! Haha

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t1_ivmbjhn wrote

Want to know what’s not cool?

Keeping animals in tiny confined spaces so you can breed them and sell their flesh.

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OP t1_ivmculk wrote

I raise 300 pigs to slaughter weight and farrow around 600 piglets a year. 99.9% of their life they are on pasture, when they are about a week before farrowing they go into a group pen, a day or two before they farrow they go into a farrowing pen (in which they can turn around while still protecting the piglets from being laid on) where they stay for a week after farrowing (unless they have complications which require more time in the pen) after that in the winter they go to an indoor group pen until weening when both the sow and piglets go back outside, in the summer they go right out to pasture. Nothing about my operation involves tiny, confined spaces, but go ahead and judge all you want.

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t1_ivmyybd wrote

so you sell flesh for money but it’s ok bc they sometimes get to go in the pasture.

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OP t1_ivo1xmy wrote

“Sometimes” I think 7 days inside out of 200 days of life is a little more than sometimes. I’d actually guarantee my pigs spend more time outside than you have in the last 5 years combined. Animal agriculture ain’t going anywhere, and has less suffering per nutrient by far than your unhealthy vegan alternatives.

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t1_ivoz6wp wrote

Less suffering per nutrient is patently false.

The pigs you slaughter require far more resources to than the rice, beans and local vegetables that I eat.

Also you act like giving an animal 200 days of life when they could live for years is a gift

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OP t1_ivozn1b wrote

Oh they do? I feed primarily creamery waste products, supplementing with some grain that is grown in upstate New York.

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t1_ivp03xh wrote

Your pigs don’t drink water?

The science is on my side.

https://fulcompany.com/blogs/the-ful-scoop/top-13-sustainable-protein-sources

Plant based is more sustainable than meats We would use less land, less water, and less emissions if everyone converted to plant based.

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OP t1_ivp0h9y wrote

I hate to break it to you but that article is based on debunked research. And yes, my beef and pork medium sized operation is very much carbon negative. I’m not saying everyone’s is, but I can proudly say mine is. Once again I’d love to see your carbon footprint

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