If you would like to learn more about a market pig(s), you can look into downloading this book linked below. The book’s key point is butchering your pig(s) and selling your pig(s) to be butchered. The different types of cuts you can get from a pig is something I must know for skill-a-thon. I must also know what lean, muscular, and fatty cuts look like. When raising a market pig(s), the end goal is to have a healthy amount of each type of cut.
To learn the top 10 things to do before and during the fair, listen to my podcast linked below. This list of things is something I wish I had as a beginner and things I use every year. It includes tips for raising your pig(s) and for show week, things I had to learn the hard way so you don’t have to. Some of the tips apply to the pig(s) and others apply to you as a competitor. I have been a member of 4H for 8 years, and have been showing swine for 5 years.
https://soundcloud.com/abby-rohrer/four-years-of-4h-pigs-ep-1?si=a9bd467a4aa540e5bafa67160d2f7df8&utm_source=clipboard&utm_medium=text&utm_campaign=social_sharing
