So, in October, I decided that I really did not enjoy throwing away all our whey. And by “throwing away” I mean composting it. Compost is good. Compost is great, even, but with all the manure and green matter on a farm, it seems unnecessary, a waste to a certain extent. *And by “all our whey” I mean, from a rennet coagulated batch of cheese starting with 300 lb of milk, I end up with about 40gal of whey. Multiply that by a 4-5times a week, and we have a LOT of whey. So, when I dried the goats off, I started doing research on whey fed pork. I made spreadsheet to figure out if I could make any money off them, and if I sell them direct to consumer, I can.
Now, the next part was to find pigs. Turns out finding them is a lot harder than I thought it would be. I started by asking the two folks around here I knew raise pigs. One doesn’t anymore, and the other had them in December before I would have whey, and before I had any money to spend on pigs. Then, last month, thanks to Laura talking about me
, a chef contacted me who had an interest in seeing more locally raised pork, especially pastured and whey fed. She gave me money to buy pigs! Seriously! A grant. So, for two weeks I had money and no piggies. I asked the same guy as before, and he was now hemming and hawwing, as his next litters are supposed to go to 4-h kidlets. At our vendor meeting for the Boise farmers market, I was asking another vendor who raises grass fed beef and pork about his pigs, and explaining my new project, and he jumped all over me! …In a good way. “come get some.” Seriously. He called the next day to tell me they were penned up and to go get them! Yeah. For real. So last Saturday…the same day kidding started, Jeremy drove almost to Oregon to go get piggies. We ended up with 11, 1 is a runt. All gilts (females), except one.
We started by putting them in one of the goat pens, and they have done a fabulous job turning up all the winter bedding. We’ve been feeding oat hay, so I’m sure they found all sorts of yummy oat heads the goats missed. They’ve also been enjoying sheep whey, and local, non-GMO grain soaked in said whey. They are in hog heaven!
Today, we moved them out to the pasture. In a large pen, but as the grass greens up we will add electric netting to let them roam during the day without tearing up the pasture too much.
I am really excited. They are pretty cute at this age still. 60-80 pound range. So I figure they will be ready to butcher in June and July. I’m taking orders now for whole or half hogs. Otherwise, I will sell individual cuts at the farmers’ markets I attend (2 this year). Also, pork is an option on my goat cheese CSA for this year.
Now all I gotta do is sell that pig!


