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IH fan 02-04-2013 09:21:05 108.236.92.41 Report to Moderator	Quoting Removed, click Modern View to see I don't think pork from the store has the flavor it used to have. It's my thinking that when all pork producers are concerned with is fast gain, or gain per cost of feed, the quality suffers. I realize they are in business for as much profit as possible, and might do the same if it were me. It may also have something to do with the faster gaining breeds, I don't know. For several years, I bought a hog from a friend that raised just a few and sold them to individuals and took them to one of the local processors. I didn't buy them at 210-220, but had them fed to about 265-275... much better flavor, but gain is not as efficient when the hog gets bigger. Then the guy had the nerve to die and I couldn't get my meat from him any more. Up to 1955 Dad fed out about 350-400 hogs a year, but when he downsized the farming he sold feeder pigs at about 40#. Now almost everything is BIG producers. [Reply]   [No Email]
Super-H-Mike 02-04-2013 10:26:05 76.164.147.173 Report to Moderator	Thats pretty much what I did too until about 10 years ago. My hogs were older than most market wieght ones, and heavier. Processed at the local meat market. I fed them anything I could get my hands on that was cheap, even put a barrel at the local bakery for the old bread and stale donuts. That was really good meat.   [Reply]  [No Email]