Porky and Bacon

Our pigs Porky and Bacon have been with us for two months now and are doing nicely.  They have rooted around and turned over the ground in their yard eating all the grass that once grew there and chewed up shallow roots and tasty shrubs.

Porky (the boar) will stay for another 3 months before we slaughter him for pork, while Bacon (the sow) will stay a further 6 months before slaughter to make bacon and Christmas Ham. 

It all sounds a bit macabre, but I currently  purchase and eat farm reared pork and bacon from the supermarket (as many people do) and I would be a hypocrite to say that it is cruel or unfair.

I am happy with the manner of our pig's existence, that they are fed and watered well, have space to do what comes naturally and shelter to sleep out of the elements. Providing they are humanely slaughtered, I feel confident that the process has been cruelty free and fair (as much as it can possibly be).

Keeping pigs has been a satisfying experience but there are challenges ahead. As the pigs grow, so do their appetites and making sure we have an ample supply of free scraps is a job in itself. We occasionally top up their food with store bought grains, but this is costly and not ideal - the pigs don't enjoy it as much either.

It will be tough to see them go, but this is the reality of eating meat. Our children will grow up understanding where their food

comes from and the process involved.

Hopefully it will make them appreciate the work that goes into rearing their food and value the lives of the animals we sacrifice to feed ourselves.