I’m often asked about what breeds I think are best (for meat).  My response is always the same- they are all edible.  What your goals and priorities are, however, will help you decide on a breed. 

I’m going to talk about pigs, because it is perfect pig buying weather!  Pigs are a bit easier to raise in colder months, imo. 

If what you need is something with the quickest turnaround- look no further than some of the more popular breeds such as Duroc, Berkshire, Hampshire, Chester, Landrace, Yorkshire, Poland China, and/or any cross in between.  Hereford pigs are also growing in popularity.  These breeds will reach maturity within 6-8mo.  I would not rely on these breeds to live on pasture. I have personally used these breeds when I had lots of free scraps from restaurants, which they love.  However, if you do not have this available, you’ll be looking at buying bagged feed. 

If you have a bit more time, you might look into some heritage breeds such as Kunekune, American Guinea Hog, Idaho Pasture Pig, Gloucestershire Old Spot, Meishan, Mangalitsa, Red Wattle, Tamworth, and Large Black.  Most of the breeds mentioned here are considered to be a ‘Lard Pig’.  This means they will produce a large amount of fat, if allowed to eat a diet heavy in fatty food.  But just as someone can raise a fat Yorkshire, a lean Kunekune is attainable as well, if given a breed-appropriate diet.  Most of these breeds will take close to a year (or longer) to reach maturity, with Kunekune and AGH among the smallest and GOS and Large Black among the largest.  These breeds are best suited on pasture, supplemented with hay in the winter. 

I highly recommend doing some research on your breed and working with a reputable breeder for stock.  Each breed has different needs and will have different characteristics that will help you choose what is best suited to your situation.  Define what your goals are with pigs and picking a breed will become a lot clearer. 

Things to consider:
-Fencing availability
-Feed availability
-Mothering instincts
-Temperament
-Purchase Price
-Size
-Foraging Ability
-Growth Rate
-Meat Preference

Most butchers book out months (or years) in advance!  So if you don’t want to pay for any unnecessary extra feeding, you’ll need to plan this part out long before your animal is “ready” for butcher.

Generally speaking, butchering just around maturity is ideal for most animals.  You utilize the full size of the animal, at it’s younger point in life for more tender meat (and less investment). 

Your first place of reference is your breeder.  Whomever you purchased that animal from likely has experience with that breed, specifically that blood line, can tell you approximately when they’ll reach maturity. 

If you did not buy your animal from a breeder, you’ll be basing it off of breed standards and how you intend to feed it.  Keep in mind, animal growth time will be higher in grain fed animals and slower in grass fed animals.

Don’t know your breed?  Ask.  There are so many resources here on social media and local to you that will help you determine what you have and approximately when it should reach maturity. 

However, you may find yourself with an animal that isn’t in that “ideal” age range to butcher that you still need to send to freezer camp.  I’m here with a little secret: they are all edible. 

The reality is, when to butcher is entirely based on your needs and preference.  You can butcher a suckling pig just as you can butcher a 5yr old sow at 600lbs.  Are these going to yield two completely different products?  Of course they are.  Are they both valuable protein?  Of course they are. 

Whether it’s your sons first show critter perfectly timed for a butcher date, an old breeder that no longer serves you, or just an asshole escape artist that needs to go, we’re here to help time your butcher date perfectly for you!