Email info@mccartypigsinablanketfarm.com if you cannot find an answer to your question.
Yes, we tag our pigs with a RFID USDA approved 840 tag that is specific to our farm premise number while also specific to the animal itself.
From time to time we may have availability, never hurts to ask. We are trying to keep the IPP breed standard as close to original as possible. We want to keep this beautiful pig as fantastic as they are.
Us bringing your pig from birth to butchering takes a lot of work, planning, and materials. We need to require deposits to reserve and guarantee that the buyer will follow through to the end of the commitment that both parties have agreed to. It often times takes months to have a date at the slaughterhouse, many time this is scheduled 6 months or more in advance. Last minute cancellations or failure to follow through also puts a strain on the slaughterhouse and our relationship with them. It is very customary in buying whole or half animals of any type to bring from the farm to your table.
No, we di not. They aren't raised in 2x4ft pens like commercial pork (I know hard to believe right)? So without the cramped living space communicable disease aren't a concern, also they have a very healthy natural diet supplemented with surplus or left over still fresh produce. Last October they ate almost 3000 pounds of pumpkins from a local farmer. Which was not only hilarious but never tiring to watch. We also aren't introducing outside animals into our herd often, and if we do we quarantine them for a period before introducing them into the herd.
No, we do not. Just like us (humans) why take antibiotics if your aren't sick. Samantha still works in the medical field and Eric quit working as a provider at a Family practice this past year. If he wouldn't have gave a patient an antibiotic when they are healthy, he sure wouldn't recommend it for a pig raised in the pasture and woods with ample of personal space. Plus, that just encourages worse pathogen resistance to antibiotics for both the pig and us.
However, there has been the rare occasion that we have had to treat pig pneumonia, and one unfortunate time a fairly serious leg abscess from an injury. If we did have to give them an antibiotic to save their life and it was close to processing we would certainly err on the side of safety and inform you plenty ahead of time of the possible couple week delay for your scheduled processing date.
Unlike the previous two questions parasites are a real concern for any animal that lives outside, defecated on the ground, and then will sooner or later eat off the same ground. We don't want parasites of our own nor our children or pets to have them. We have a schedule for this, but it can't begin until the piglet is at least 6 weeks of age. For breeder pigs they will have had their first dose before they leave. For whole/half hog meat pigs the required vacation from the anti-parastitic medications will be well follow. Liver or lung worms is also a good way to ruin whole carcass of hanging weight ready to slaughter pork.
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