Natural History

Posted in domestic animals | Tagged Meishan, swine | 7 Comments

7 Responses

1. on June 13, 2011 at 8:39 pm Pai

   Apparently, they’re tastier than the average pig too (always a plus)!

   
   
   • on June 13, 2011 at 8:41 pm retrieverman

     They tried to get them in the hog strains produced here.

     Too much fat to be marketable. And they are slower to mature than the typical American strains.

     But I’ve heard the same thing.

     
     
2. on June 14, 2011 at 10:03 am bjarne

   They would be good for designer pet piggies….vietnamese pot belly x Meishan..

   
   
3. on August 15, 2011 at 11:28 pm Jackie Hines

   They do use them in America to assist with breeding—the mixed strain actually works very well together because the leaner white pig mixes well with the meishans and their larger litters

   
   
   • on August 15, 2011 at 11:50 pm retrieverman

     One of the people who commented on this post is associated with a company that has used Meishan for experimental breeding.

     However, they had real issues with boar taint, and they are too fat for American tables.

     
     
     • on September 21, 2011 at 8:57 pm John Liozeris

       That’s too fat for Fat American tables.
       Praise the Lard tables seldom produce fat diners.

       And that’s a natural fact.

       
       
4. on September 21, 2011 at 8:52 pm John Liozeris

   The Meishan Boar is used for a marker, to identify commerical breeding sows in heat.
   Accidents do happen and a few half breeds showed up in my feeder pigs.

   Because they are culled-out at the slaughterhouse, I home butchered a pair.

   The flesh is superb. “Praise the lard” too!

   
   

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