Piglets For Sale

We are going to have two litters from the three hogs, the white one is the father,(Boar) the other two are the mothers (Sow), we will be posting the pictures of the piglets as soon as they are born.

The Boar


Here are some Signs when a Nanny Goat goes in Heat

Here are some ways to recognize goat heat:

The doe gets talkative. Most goats don’t make much noise, but a doe in heat may vocalize more than usual when she goes in heat.
The doe wags her tail. …
The doe’s personality changes. …
Her tail gets sticky. …
Milk volume changes. …
Your does act bucky. …
The doe urinates often. …
The buck acts goofy.

The Doe will sometimes have a swelling in her Vulva.

Some Does will have a Discharge in her Vulva.

 

 

Knowing how to Handle your Pig

By the time they are weaned young pigs are too big to be easily lifted. Older pigs can be moved from place to place using pig boards.
Pigs are very clever and quick to learn. They can be dangerous.

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Handling the young pig

Catch by the Hind Leg

Piglets can be caught from behind and held by grasping the hind leg just above the hock. The small piglet can then be lifted by placing the other hand under the chest and lifting the animal. When holding the piglet always support its weight against you. By the time the piglet is weaned it will be too heavy to lift.
Handling the young pig

Handling the older pig

Pigs will naturally head for a gap (or opening) when you approach them or try to catch them. You can use this habit to make the pig go where you want it to If two pig boards (wooden boards 0.8m square) are placed either side of the pig’s head it will move forward in the direction the handlers want it to go. As the animal gets older it can be trained to move under the control of one handler who uses a board and a wooden bat about 1 m long.
The handler always keeps the pig board between himself and the pig. If several people try to drive a pig it can turn and charge between them.
Restraining a pig
You can restrain a pig by holding it with ropes against a wall or fence. Large pigs can be easily restrained with a rope or wire loop around the snout.
Restraining a pig

Teeth clipping in young pigs

The teeth of the young pig are clipped as soon as possible after birth. The piglet is born with 8 teeth.
If the teeth are not clipped the sow’s (mother) udder may be injured by the suckling piglets. Removal of the teeth also prevents the young pigs injuring themselves while fighting or playing.

1 Understand why the teeth of young pigs are clipped.
2 Carry out teeth clipping on the piglet as soon as possible after its birth.
3 Handle the sow and her young with as little stress as possible to both.
Why are the teeth of piglets clipped?

Piglets bite the sow (mother) in their fight to get hold of one of her teats and suckle. The pain caused by this disturbs the sow causing her to get up and prevents her young from feeding. The cuts to the sow’s udder also allow germs to infect the udder. In their fight to grasp the teat and suckle piglets will also bite and injure one another. The simple practice of clipping the teeth as soon as possible after birth prevents these problems.
When to clip the teeth
The piglet’s teeth should be cut as soon as possible after its birth. The teeth can be cut when the pig is only 15 minutes old. The sow and her young should be separated for as short a time as possible. In order to clip the teeth you will need either a pair of tooth clippers, or pliers or forceps.
You will need someone to help you separate the sow and her young. You will also need a box containing bedding and a clean empty pen.

At The Circle C Ranch We have Friendly Animals

 

These two hang out together

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Here at the Ranch we have Friendly animals, our Calf hangs around the Hog we call Candy, They are always together, if we put Candy in the barn for a few days the calf, (Hamburger/Steak) stands outside the barn Mooing all day.

 

 

 

 

 

 

 

 

 

Pork Chop, the Hog that thinks he is a Dog

 

This Hog thinks he is a Dog, he comes up to you and wants you to pet him, talk to him and Rub his sides and belly.

 

 

 

 

 

 

 

    Pigs are bred mostly for their meat, but pigs can also make excellent pets. In fact, some types of pigs are regularly kept as indoor pets because of their intelligence and personality. Whether you are raising a pig as a pet or for consumption purposes, it is important to feed the pig a balanced diet appropriate to the age and weight of the pig. As a pig grows, it needs different types of food to help it develop into a healthy animal.

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      1. Starter Feed

     

      1. When a pig is weaned off its mother’s milk, it will be fed a starter feed. Starter feeds are made from dried milk products like lactose and whey and animal protein products such as fish meal and dried plasma. Starter diets are typically broken up into three phases depending on the weight of the pig. The pig is fed the Starter 1 diet until it reaches 15 lbs. The Starter 2 diet is fed until the pig reaches 25 lbs., and then the pig is fed the Starter 3 diet until it reaches 50 lbs.Grower-to-Finisher Feed

     

      1. After the pig has reached approximately 50 lbs., it should be fed a grower-to-finisher feed. These types of feed are given to the pigs in phases — there are four phases in total. The first phase is fed until the pig reaches 100 lbs., the second phase is fed until the pig reaches 150 lbs., and the third phase is fed until the pig weighs 150 lbs. The finisher stage is fed until the pig reaches its final weight, which is about 270 lbs. for most pigs.Grower-to-Finisher Feed

     

      1. After the pig has reached approximately 50 lbs., it should be fed a grower-to-finisher feed. These types of feed are given to the pigs in phases — there are four phases in total. The first phase is fed until the pig reaches 100 lbs., the second phase is fed until the pig reaches 150 lbs., and the third phase is fed until the pig weighs 150 lbs. The finisher stage is fed until the pig reaches its final weight, which is about 270 lbs. for most pigs.Gestation Feed

     

      1. This diet is fed to gestating sows and differs from the regular pig diet in that it has higher amounts of vitamins and minerals. When a pig is eating a gestation feed, it will receive about 3.5 to 5 lbs. of feed in a day, which is less than it would normally get; this is because the food is so rich in nutrients and vitamins. This diet is also fed to boars who are the correct age for breeding.Lactation Feed

     

      When a sow gives birth to her young, she should be fed a special lactation feed. Lactation feed, like gestation feed, has a higher level of minerals and nutrients to support her production of milk. However, gestation feed should never replace lactation feed, because it does not contain adequate nutrients for the pig. This diet is fed to the pig gradually until by the seventh or eighth day of lactation the sow is consuming a full amount

     

     

     

     

     

     

     

     

     

     

     

     

     

    Handicapped piglets on the Circle C Farm

    Piglets and Hogs at the Circle C Ranch are special to us, we treat each one as if it was the only one we have. Pigs like to be rubbed around their ears, and sides, they will lay down for their belly rub. Farmers and country people don’t have a lot of money, they only have their animals to give attention to .When one is born with a handicap it gets a lot of attention and help with their handicap. in the old days it would have been euthanized.

    This Piglet was born with no hind legs

    Piglet in a Wheel Chair

    Piglet born with hind legs bent upwards

    This piglet was born with no back legs, so a Wheelchair was built for him,  we had one piglet born with crooked hind legs, we sent him to a friends house where she could give him the attention he needed.

     

     

     

     

    Piglet was born with hind legs bent upwards

    This Piglet was born with his hind legs bent upwards.

     

     

    The Circle C Ranch

    Piglets to Pork—Slowly Grown

    Here at Circle C Ranch, we are very particular about our breeding Hogs, the way we raise our hogs, Our stock is a mixture of  Heritage breeds including Berkshire, Red Wattle, and Yorkshire.  Because we only breed twice a year, we are able to farrow all year round, and we are able to slowly raise our hogs in order to create a better tasting product.  We normally wean our piglets between the ages of 6-8 weeks in the summer or 8-10 weeks in the winter; it’s not healthy for a piglet to be weaned at an earlier age due to the immaturity of its digestive system.

    Weaning Piglets

    Large Black Hog

    It’s not hard to wean them at this age as the sow has already thoroughly taught them the fine arts of rummaging and foraging for nuts, roots, grubs, grasses, and other piggy delights! As soon as they are separated from their mothers, we supplement their diet by adding soy, corn mix, and goat whey. Everything in their diet is natural, no additives. Even the goat whey comes from a farm where the animals are raised naturally with an all-natural diet and are Animal Welfare Approved. This additional nourishment also improves the taste of the meat by adding to the fat content, which contains much of the flavor

    We continue with this diet until the pigs reach a weight of about 250 pounds, which is at about 8-10 months of age. Throughout this time, they receive no unnecessary antibiotics. When hogs are truly raised naturally and humanely like ours are, they are less likely to become ill, so antibiotics are rarely needed. If there is a case of a pig becoming ill, it is separated from the herd for 30 days, and it is not butchered for a time period that is at least twice the licensed withdrawal period of the antibiotic used (a standard set by the Animal Welfare Approved program). In other words, if an antibiotic is technically supposed to be out of a hog’s system in 30 days, for example, we will not butcher the animal for a period of 60 days. This gives more than enough time for the antibiotic to work its way completely out of the pig’s system, so you do not receive unwanted antibiotics from our products.
    To give you an idea of how slowly we wean and raise our hogs, I’ll show you the difference between our methods and those used by a CAFO (slowly grown compared to a fast product):

    Feeder pigs traditionally come from a Concentrated Animal Feeding Operation (CAFO), a large facility that holds about 7,000 hogs. The pigs are kept, about 20 to an enclosure, in small pens that allow little room for the pigs to move. They are raised on concrete slabs covered with wooden slates. Hog manure and urine fall through and sit under the wooden slates on the concrete until they are flushed out.
    When CAFO piglets are about 3 weeks in age and weigh 75lbs, some of the pigs are sold off as “feeder hogs” to other farmers. At this age, the producer has to give the piglets “creep feed,” a milk supplement. The piglets need this feed for nourishment until they are 8 weeks old because their immature digestive systems cannot handle anything else. Since these piglets have not been taught to forage for their food, they do not get the added nutrition their natural instinct should provide, and they rely solely on the farmer for food. Their diet will depend on the farmer’s personal preferences, which may include animal-by-product based feed.
    The other half of the piglets stay at the CAFO facility until they reach processing weight, which varies according to how large a farmer would like his pork cuts to be. CAFOs typically feed their stock corn and soy, but they also regularly supplement the feed with antibiotics and growth hormones to raise larger, “healthier” animals.   Because the hogs are continually fed low-dose antibiotics, there is no way to ensure that their meat is antibiotic free.  There is concern that meat from CAFO raised hogs may actually cause antibiotics to be less effective for human beings. Due to this concern, various groups—including the USDA, The American Medical Association, and The World Health Organization—are working to limit or ban the use of low-level antibiotics in CAFO feed (The National Association of Local Boards of Health).

    Large black Piglet       /This Article was Copied from the Circle B Ranch

    To put everything in plain terms, a slowly grown Circle C Ranch hog is entirely different than one produced by a CAFO.  The difference is as huge as the divide between a thoroughly planned home-cooked meal and a three-minute pit stop at the drive-thru.  While the faster meal may be quicker and easier, we all know that fast-food is inherently bad for us

    Good to Eat

     

     

    Pork chops used to be on the doctors’ hit list. Today, however, pork is “the other white meat” and is a healthy alternative to red meat. And when it’s eaten in reasonable quantities (8 oz), a pork chop can be quite good for you. Pork chops can be relatively lean, but they’re typically not as low-fat as Chicken or Fish.

    Favorite Recipes

    Pork Chops

    http://www.kraftrecipes.com/recipes/bruschetta-pork-chops-107269.aspx?kraftcustom=true

    Copy and paste these links

    Pans to cook the pork in.

    http://www.ebay.com/itm/182840417129

    Recipes to put in the pans.

    http://www.kraftrecipes.com/recipes/dinner/top-10/pork-recipes/main.aspx?cm_mmc=Search-_-crm-_-MICROSOFT-_-Cons_Meat_pork+recipes&gclid=CO3booPx6dYCFduVxQIdlXcPvA&gclsrc=ds

     

     

    Large Black Hogs The Rare Breed

     

     

     

    The Large Black Hog

    The Large Black, occasionally called the Devon, Cornwall Black or Boggu, is a breed of domestic pig native to Great Britain, particularly Devon, Cornwall and Essex. The Large Black is accurately named, as it is a large swine breed and is the only British pig that is entirely black. It is a hardy and docile pig, with Large Black sows known for having large litters. The breed’s foraging ability make it particularly useful for extensive farming,

    Weight: 595.25 pound (270 kg) – 705.48 pound (320 kg) (Female) · 705.48 pound (320 kg) – 793.66 pound (360 kg) (Male)ing large litters. …

     

    Yorkshire Hogs, Also known as the Large White

     

    Rolling in the Mud

    Pigs Don't have Sweat Glands

    Rolling in the mud

     

     

     

     

     

     

     

     

     

     

    These Hogs distinguished by their hefty bearing, erect ears, slightly dished faces, white color, pink skins, and long deep sides. Their valued for their bacon production since the inception of the breed. As their name suggests, their characterized by their large size.Large White

     

    The Large White regarded as a rugged and hardy breed that can withstand variations in climate and other environmental factors. Their ability to cross with and improve other breeds has truly made them a factor nearly everywhere commercial swine produced.  Known for decades as a favorite market animal where high quality bacon and pork are sought. They have a tendency to grow and not lay down excess fat have made them favorites, not only when swine marketed at relatively light weights, but also when their carried to heavier weights.

    Large Whites known for large litters, heavy milk production and for having excellent maternal instincts. They are not only lean and active, but are also quite sound in feet and legs. They carry their considerable length with ease and grace. Their extra height, or length of leg, helps them to remain active and have long useful lives in the breeding pen.

    Yorkshire

    Large White

    Yorkshire Hog

     

     

     

     

     

     

     

     

     

     

     Small Yorkshire

    Small Yorkshire was a breed of domestic pig originating in the United Kingdom. This was common during the nineteenth century. It is now extinct, but its characteristics used in producing the Middle White and other breeds. Cross-breeding the traditional Old Yorkshire, a large white pig, with imported Chinese pigs

    Small Yorkshire was a breed of domestic pig originating in the United Kingdom. This was common during the nineteenth century. It is now extinct, but its characteristics used in producing the Middle White and other breeds. Cross-breeding the traditional Old Yorkshire, a large white pig, with imported Chinese pigs

    More for show than bacon or porker. This was to lead to the creation of a new type after an incident at the 1852 Keighley Agricultural Show. When pigs belonging to Joseph Tuley, a weaver, refused entry to the Large White class. Their considered too small; their bred by crossing Large White sows with Small boars. Tuley’s pigs were, however, considered good enough that a new breed created. The Middle White, which went on to be one of the most popular breeds of pig during the late nineteenth and early twentieth century It retains the distinctive pricked ears and short snout.

    History of The Large Black Hogs

    The Heritage Breed

    thecirclechogs.com  is the place to see imformation on the Large Black Hogs

    The Large Black Hogs

    Large Black Hogs

     

     

     

     

     

     

     

     

    With fewer than 300 registered breeding hogs living today, the Large Black Hogs listed as
    endangered by the American Livestock Breeds Conservancy.

    The History of Large Black Hogs

    The Large Black Hogs developed in the late 1800’s from Chinese breeds brought to England. They are of the “bacon” type, or meat producer, instead of the “lard” type common of that day. They became known as the Devon or Cornwall pigs from their area of origin before becoming just the “Large Black.”

    Population

    By the 1900’s the Large Black Hogs were spread throughout Britain in outdoor pork production operations. The Large Black Hogs transported into the U.S. in the 1950’s and again in the 1990’s where and breed by a hand full of breeders for the exquisite and unique taste of the Large Black’s pork.

    They were originally favored for many reasons including their hardiness, mothering ability, milk production and prolificacy. The Large Black is a very efficient pork producer because it can glean a large portion of it’s food from grazing. Unlike many breeds of hog, their black skin protects them from sunburn and enables them to live outdoors on open pastures

    The Large Black Hogs

    These Hogs are aptly named large since they can reach weights upwards of 700 pounds or more. Their head is well proportioned of medium length with a long neck. Their ears are large, thin and hang forward covering the eyes and most of the face. The chest is wide and deep with fine shoulders in line with the ribs.

    Long Body Hogs

    Their back is very long and strong with a broad loin. Ribs should be well sprung on a long deep body. The hams are very broad and full on well set, straight fat legs. Their only acceptable color is solid black with fine straight black silky hair. Belly should have a straight underline with at least 12 evenly spaced teats starting well forward.

    Temperament Hogs

    They are among the most docile and friendly breed of hogs alive today. Typically will move slowly, their slow movement is due to their obstructed vision from their large forward hanging ears. They rely more on their sense of smell and hearing than anything. Its typical for them to freeze when they hear you approach until they can determine if you are friend or foe.

    Shy Hogs

    The pigs start out shy but soon gain confidence and readily accept people. They are not aggressive toward humans and typically will not take up for themselves if attacked by other animals. Sows and boars learn their name and follow their owners like a dog. Large Black Hogs are a favorite with the children and visitors to the farm.

    Large Black Hogs Are The Breed For Today

    In order to have a successful outdoor pig operation, you must match the breed of pig to your particular farm environment. The heritage breeds certainly give you the best results. The Heritage pig is well equipped for pasture with its protective black skin that does not burn in the sun. They are also hardy enough to live in the northern parts of the U.S. and Canada.

    Grazing

    The Large Black is truly a grazing pig. A mature dry sow can meet nearly all her nutritional demands on good pasture with legumes and young growing vegetation. A growing pig can glean up to half of his requirements from pasture while producing a better tasting, healthier pork than one raised strictly on grain.

    You can use any Heritage Breed for pasture pork production, the Large Black has the added advantage of being easy on your pastures. Large Black Hogs graze without rooting and without ringing their nose. As long as your pastures are palatable, the Large Black Hogs will graze the top and move on to the next paddock in the rotation.

    Electric Fence

    You can easily train Them to electric fencing and flourish in rotational grazing systems. They are a grazing pig but they are still a pig so they will certainly make a mud wallow near their water source. This is necessary to cool themselves in the heat since pigs don’t sweat .

    Taste

    How does the taste of a Heritage breed compare to other breeds? The answer, exceptional! When processed at around 200 pounds. The pork is lean yet micro-marbled for a moist product on the grill or in the oven. The texture of the pork is extra tender due to the short muscle fibers.

    Flavor of Hogs

    This has earned it a place in some of the most exclusive restaurants in New York and Europe. The meat is slightly darker in color with an old world flavor. Large Black Hogs are also famous for their exceptional bacon.

    Conclusion

    The Large Black Hog is a heritage pig perfect for todays pasture pork production. This tender and moist pork with the old world flavor will breeding hogs living today, the Large Black has become a staple on your customers plates. Its been said that the way to a mans heart is through his stomach but this pig will steal your heart long before it reaches your table.

    Written by Kay Wolfe

    This Post came from The Large Black Hog Association