Kunekune pigs for meat on the homestead
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- Опубліковано 24 бер 2021
- Can you raise kunekune pigs for meat on the homestead? Kune kune pigs might just be the ultimate homestead pig!
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Thank you for this video! I look forward to learning more about this breed. I especially look forward to a video on butchering them. I don't have a homestead yet, but I plan to someday.
hopefully this will be in the next couple of months!
Kunekune are the best! The meat is delicious! Love your channel 🥰
Thank you so much 🤗
This is similar to the heritage chickens we have. It took them eight months to start laying and only a few are big enough to eat. However, the chickens I have are active foragers and require less feed. We have a pot belly pig we got from some friends. We've been thinking about getting more pigs and have been investigating kunekunes. I may buy your book soon.
I would like to find some fast growing heritage ones, or a cross that works. We did light sussex over indian game, but the IG weren't reliable layers and the cross bred roosters were so MEAN
I'm waiting fr your video on butchering a kune kune. I have three adult kune(s) and I'll send out for processing b/c I don't feel like doing the work. My kunes are 15 months old and the male is a bit over 200 pounds or 90-ish kilos. I've shinned numerous deer but do not know the cuts of meat for pigs. Do you know when you'll do your video on butchering to walk us through the entire butchering process? Thanks 👍🏽🤠
Hi was just wondering about the yield....as does the same ratio hold true for kune kune as say a tamworth(we used to raise tams) or any other large breed of hog
No, they are smaller than a meat hog, more like a guinea hog in size. But their bone:meat ratio is good.
I thought bacon got its bacon taste from added nitrates and stuff. Do the bacon cuts from kunekune need much of anything added to taste like bacon?
The nitrates just preserve the pink colour and stop botulism from growing in badly cured meat. The flavour is from the salt, sugar, spices and smoking as well as the actual meat. We made pretty amazing bacon just with a salt and pepper dry rub and then hot smoking it
If I wanted to butcher a smaller one to learn the process on a smaller animal first, would they still worth eating at say 75-100lbs?
Totally worth it, they are commonly processed at that size by people that breed them for meat, and they keep several, you can space out your processing dates and start when they are about 9 months old and go on from there as the others get larger.
I would love a pig but i don't know lol
I really like them, I was surprised how easy they are and how much affection I have for them
@@FantailValleyHomestead I would need to pen them and I think I can only have one I think it be lonley