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Well, hello ladies and gents. 
Robert Sykes, Q savage.com. 

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Today I've got special guest 
pork rind on the podcast. 

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Yes, that is his username. 
Very fitting name because he is 

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an expert on all things pork. 
So we dive deep into the 

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wonderful world of properly 
sourced pork nutrition. 

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How to raise your own pigs. 
How to harvest your own pigs, 

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what to feed your pigs, proper 
livestock, homesteading 

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operations as it pertains to 
pigs. 

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That's something that Chris and 
I want to get into. 

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So I wanted to pick his brain 
and kind of run through a mock 

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version of what we should do in 
our own instance with our own 

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land, that our own endeavors 
there, but very applicable 

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conversation to anybody 
interested in pork, whether you 

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eat pork, raised pork, want to 
raise pork. 

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This is a totally relevant 
conversation. 

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We talked about regenerative 
agriculture. 

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We talked about all kinds of 
things. 

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He is a very interesting guy, 
incredibly knowledgeable on all 

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things proper pork husbandry, so
I thoroughly enjoyed the 

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conversation. 
I've got no doubt that you'll 

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take something from it so that 
further delay, sit back, relax, 

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enjoy the podcast with pork 
rind, 

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You're live poor crying. 
How are you brother? 

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Not too bad, not too bad. 
Can't complain, today's been a 

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good day so far. 
Good man. 

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Glad to hear it. 
So to get a listener some 

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context here, I had Farmer Mona 
on the podcast. 

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We talked about homesteading and
she kept raving about you from 

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an expert in the pig industry 
standpoint. 

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And I looked you up and I just 
loved the play on words. 

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With your branding like pork 
rind rind being your name, I 

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mean, just makes perfect sense, 
man. 

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So for that reason alone, I'm 
excited to be chatting with you.

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Well, Mona's a good friend of 
mine and you know, I I just. 

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Yeah, I love pigs, man, that 
that boils down everything. 

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I just love pigs. 
And not just any kind of pigs I 

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love. 
I love raising pigs and outdoor 

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environment, natural 
environment. 

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And I'll think they'll go hand 
in hands with not just my 

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journey in the kido, but also 
just a conversation about really

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having healthier food and 
healthier lives. 

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So looking forward to chat. 
Yeah, 100%, man. 

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I think it goes hand in hand. 
Like everybody in my sphere, you

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know, listen to this. 
They're following a ketogenic 

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diet or they're learning more 
about the ketogenic diet. 

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And with that comes a more 
significant emphasis on where 

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your food comes from, quality 
sourcing, making sure that what 

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the animals you're consuming are
also consuming quality foods. 

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And that kind of just trickles 
into, you know, homesteading and

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and often times raising your own
food, which is kind of the 

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direction I've taken things. 
So I'm super excited to dive in 

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deep and just learn more about 
proper pig nutrition and how to 

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optimize around that. 
So can you give me some context,

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man? 
Like, what gets you into pigs to

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begin with? 
Yeah, good question. 

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So I've gotten the pigs after I 
dropped out of college. 

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I was having a midlife crisis in
my 20s and realized that the 

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projectory I was going into in 
the ag field was going to lead 

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me to work for good old folks 
like Cargill. 

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Monsanto, JBS Smith. 
Bill Tyson. 

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Our good friends and family 
members. 

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And so I realized that that 
didn't resonate with my 

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childhood experiences seeing. 
Animals play dynamic roles in 

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dynamic ecosystems and so my 
first level is the environmental

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sciences. 
Being out in nature, I love that

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went in as an ag major and start
to fall in love with 

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agriculture. 
Agriculture is not just farming.

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It's economics. 
It's energy, it's policy, it's 

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education, it's healthcare and 
encompasses everything that we 

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do as civilization. 
You know, you even had people 

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who went to war for farmland 
because they knew that the more 

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farmland they could acquire, the
better off they'll be able to 

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feed their people and grow their
civilization. 

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And so the economy in that is 
really finding balance. 

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The agriculturists tend not to 
like the environmentalists. 

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The environmentalists tend to 
pick fights with the 

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agriculturalists. 
And so this is every ending 

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cycle of just blaming here, 
blaming there. 

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So for me, I want to find that 
balance and that balance for me 

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was dropping out of college. 
So that way I could not be in an

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institutionalized environment, 
but in the actual working 

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environment and end up managing 
a couple operations in Texas and

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North Carolina that were 
strictly pasture raise 

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regenerative livestock 
production operations, including

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organically raised produce. 
So it's just a little bit about 

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my background into how I got 
into pigs and how I got into 

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farming as a whole. 
Gotcha. 

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Gotcha. 
Of all the different livestock 

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critters out there, what made 
you resonate with pigs 

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specifically? 
Yeah, so pigs were. 

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Pigs were the animal that I 
couldn't understand. 

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They were the animal that had 
the hardest time with, 

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especially when they come to 
raising the amount of pasture. 

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I've had cows figured out. 
I had goats figured out. 

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I had chicken and poultry 
figured out when it came to 

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rotational grazing pasture 
management. 

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But pigs man, they were, they 
were stumbling block for me and 

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during that time I was very five
full, arrogant and. 

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They were just not. 
They were messing with my pride.

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I want to be honest with you, 
Rob. 

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They're messing with my pride. 
And I really thank God, use that

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to humble my heart and to show 
me that I'm not a know it all, I

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don't know everything and that 
you know, they're going to use 

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an unlikely creature to do that.
So for me, the story of pork 

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rind, how pork rind was born 
before there was ever a brand or

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a name attached to it was we had
a sound named Louise. 

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She was 600 pounds. 
And she was just breaking 

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through infrastructure. 
And so while I was having a day 

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off, they had to call me back to
the farm to come corral her and 

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wrangle her up. 
So I did put her an isolation 

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pin where she had plenty of 
space, pasture, feed, water, 

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shelter. 
She had everything that she 

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needed and about to walk away. 
And Louise decided to bust out 

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of the infrastructure and bust 
out of the enclosure. 

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She literally lifted the gate 
off of its hinges. 

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Plug it 20 feet into the air and
and pigs are powerful superpower

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for animals. 
And so at that moment when I saw

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her just destroy everything and 
I felt defeated in that I had a 

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really good God wink where I 
needed to just pause. 

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And so Louise came up to me, 
trotted in victory and she was 

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making all these grunting 
noises. 

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Right, right, right. 
And you know, I got down on one 

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knee. 
I did not proposal Louise, but I

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did say you know what, Louise? 
Rather by big, fat, juicy, Batty

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jaws. 
Louise, I'm going to love you so

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hard that just maybe I'll 
understand you. 

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Because right now I really 
don't. 

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And taking the time to actually 
understand pigs, I got to see my

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own story in that. 
Things are often some of us 

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misunderstood farm animals of 
all time. 

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With all of that stupid, dirty 
animals Rowdy is Pigs are very 

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smart. 
They have the IQ of around a 

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between a three to five year 
old. 

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They're also pretty hygienic if 
they have plenty of space. 

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So they'll pick spaces to to 
deprecate in, and they have, you

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know, a lot of space. 
It's not really a problem. 

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The only time that they actually
get really dirty is when they're

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not raised right or when they 
get too hot. 

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And they either create a wallow 
and cover themselves in mud, 

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since pigs are more prone to 
heat exhaustion compared to 

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other animals. 
So yeah, I saw my story in that 

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because often times growing up I
felt misunderstood. 

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I felt that I was stupid and 
dirty. 

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I felt that culture thought I 
was stupid and dirty, and being 

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able to resonate with an animal 
really helped me probably heal 

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from a lot of insecurities that 
I had as a child, even though I 

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was dealing with them as a grown
adult. 

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That's very cool, man. 
I definitely want to dive into 

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some of these misunderstandings 
around pigs as a species, 

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because there is certainly a lot
of dogmatic thinking in that 

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regard. 
So when it comes to pigs, I 

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mean, they're kind of akin to to
dogs in a certain way. 

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Like, I know a lot of people 
that have actually had pigs as 

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like indoor pets and they 
respond not too differently from

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like a dog would in a lot of 
ways. 

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Yeah, definitely. 
Pigs are smarter than dogs. 

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I think this is just me, 
personally. 

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I think pigs are some of the 
worst pets to own. 

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Especially if they're indoor 
pets. 

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And the reason why is because 
they're so intelligent that 

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they're able to guilt trip you 
and also they they eat more than

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the average dog would eat. 
So you're talking about a bigger

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feed bill. 
You're talking about just like 

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more inputs for the animal to 
maintain its health. 

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And so also they're just extra 
spoiled, extra extra spoiled 

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because they they resemble more 
of a child than they do, even a 

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dog. 
I'm in a lot of ways and so. 

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You know, I think pigs are the 
most spoiled of pets. 

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But for me, you know, I might 
have a pet pig at one point that

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I won't consider eating, but I 
think I like pork and bacon too 

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much, so I don't know. 
I don't know, but I feel like a 

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lot of people get these, you 
know, quote, UN quote miniature 

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pigs thinking they're going to 
stay miniature. 

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And these pigs just keep on 
growing and they don't realize 

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what they've done because they 
wind up having this several 100 

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pound animal running around the 
house just wreaking all kind of 

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havoc. 
Right, right. 

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Even with miniature pigs, the 
the true miniature pigs, they're

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they're, you know, between 100 
to 200 pounds, maybe even the 

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£300. 
But you start looking at how 

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people get scammed and what some
people will do is they'll get 

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commercial pigs. 
Like like piglets from a 

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commercial farm that have the 
capacity to grow to several 100 

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pounds. 
We're talking 809 hundred 

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pounds. 
And they'll sell them off as 

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miniature pigs. 
And if you don't know the wiser 

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about that, you end up raising a
pig that can get £800. 

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Now pig on average is going to 
eat around £5 a feet a day, if 

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not more than that. 
So you know, you're talking 

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about a huge feed bill, 
especially the bigger debt to 

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get. 
So it's it's expensive. 

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Do your homework folks. 
Yeah, for sure. 

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For sure. 
I'd love to dive into some of 

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the nutritional components of 
pigs because like I said you, 

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you've dabbled in keto quite a 
bit. 

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I'm a big fan of pork bacon as 
I'm sure most people listen to 

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this, or when it comes to pigs 
compared to that of like like a 

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room in it, like a cow for 
instance. 

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You know, cows have the benefit 
of being able to up regulate the

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nutrition that they're 
consuming, you know, from grass 

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or grain or whatever that may 
be. 

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But with a monogastric animal 
like a pig or a chicken, it's 

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much more so a matter of, you 
know, they are what they eat 

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kind of. 
So what you feed a pig is of 

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very significant importance. 
So on that note, what do you 

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feed a pig? 
Like what? 

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What is the proper nutritional 
protocol for someone wanting to 

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raise pigs? 
Yeah, great question. 

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So when it comes to raising pigs
and nutrition for feeding a pig,

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there's a wide variety, huge 
wide variety in that. 

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I think just kind of keeping 
things simple if let's say 

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you're buying store bought feed 
and we'll we'll keep this in the

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context of eating as healthy and
clean as possible. 

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Generally, if you want to feed 
the pig, first recommendation is

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when you first get pigs. 
To really just stick to a feed 

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formulations, a feed that's 
already been formulated for you.

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The importance of that is it 
helps you have a baseline of 

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understanding of what a pig 
should look like within, you 

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know, while you're feeding it 
for six months to a year. 

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Depending on the breed, some of 
some of the breeds go up to two 

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years, 2 1/2 years. 
So you want to have a good 

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understanding of what the 
baseline of that pig should look

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like on A. 
Formulate a feed diet before you

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start adding in a lot of 
different feeds, alternative 

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feeds and food wastes and things
like that. 

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So again, from a healthy clean 
eating standpoint, my 

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recommendation is usually 
non-GMO feed. 

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00:12:37,680 --> 00:12:41,830
Generally, I do not recommend. 
Conventional feed, 

229
00:12:41,830 --> 00:12:44,630
conventionally raised feed and 
the reason why that is for 

230
00:12:44,630 --> 00:12:48,070
pesticides. 
And so, you know, we really want

231
00:12:48,070 --> 00:12:51,510
to make sure that we're not 
eating animals that are eating 

232
00:12:52,550 --> 00:12:56,310
feeds that are covered with 
pesticides. 

233
00:12:57,230 --> 00:12:59,950
You know, Roundup Ready is still
an issue, and they're not 

234
00:12:59,950 --> 00:13:02,510
washing the feed before they 
grind it up and mill it. 

235
00:13:03,110 --> 00:13:07,630
And so buying non-GMO kind of 
gives that really nice buffer in

236
00:13:07,630 --> 00:13:11,750
terms of like pesticide usage. 
You still have even in Sir POD 

237
00:13:11,750 --> 00:13:15,590
organic, they do use pesticides 
and herbicides. 

238
00:13:15,590 --> 00:13:20,030
It's just that those are 
approved by the USDA rather than

239
00:13:20,030 --> 00:13:22,270
those that are not approved by 
the USDA. 

240
00:13:22,310 --> 00:13:25,470
So I know there's a 
misconception on that, that if 

241
00:13:25,470 --> 00:13:29,110
you're doing Sir pod organic fed
meats, that that means there's 

242
00:13:29,110 --> 00:13:31,710
no pesticides or herbicides 
involved. 

243
00:13:32,150 --> 00:13:35,270
And sometimes that's the case, 
but usually there are pesticides

244
00:13:35,270 --> 00:13:38,550
or herbicides involved, It's 
just that the USA approves those

245
00:13:38,550 --> 00:13:42,350
particular ones. 
So in Roundup Ready is not a 

246
00:13:42,350 --> 00:13:45,030
part of that glyphosates, not 
part of that gotcha. 

247
00:13:45,030 --> 00:13:49,990
So you do recommend like an 
actual, you know pig Chow that 

248
00:13:49,990 --> 00:13:52,790
standardize as opposed to you 
know table scraps and things 

249
00:13:52,790 --> 00:13:55,070
that things of that nature. 
But you just are really specific

250
00:13:55,070 --> 00:13:56,630
on the types of Chow that you're
sourcing? 

251
00:13:57,830 --> 00:14:01,190
Right, exactly. 
You know the biggest thing is. 

252
00:14:01,600 --> 00:14:03,760
I want people when they start 
getting in the pics. 

253
00:14:03,760 --> 00:14:07,160
I have the best success possible
and so I have the best success 

254
00:14:07,160 --> 00:14:10,920
possible is taking some of the 
guesswork out of feed 

255
00:14:10,920 --> 00:14:13,560
formulation. 
You know, if your audience being

256
00:14:13,560 --> 00:14:18,000
on keto like keto is it's it's 
it's simple and there's a lot of

257
00:14:18,000 --> 00:14:20,640
the way to streamline it. 
But just understand, like how 

258
00:14:20,640 --> 00:14:24,360
does my body work with certain 
foods in keto? 

259
00:14:24,440 --> 00:14:26,760
Like there's certain foods in 
keto that I just can't eat. 

260
00:14:27,220 --> 00:14:31,180
You know, and so understanding 
like how the body works, your 

261
00:14:31,180 --> 00:14:33,580
particular body works with 
certain foods is really 

262
00:14:33,580 --> 00:14:36,020
important. 
But it takes a lot of like trial

263
00:14:36,020 --> 00:14:37,620
and error and figuring things 
out. 

264
00:14:38,020 --> 00:14:41,500
Being able to going back to 
pigs, being able to just have a 

265
00:14:41,500 --> 00:14:45,380
formulated feed that is going to
be healthy, not going to have 

266
00:14:45,380 --> 00:14:49,140
it, like any, you know, harmful 
pesticides or herbicides in it 

267
00:14:49,740 --> 00:14:53,340
gets rid of all the guesswork. 
So again, like starting out with

268
00:14:53,340 --> 00:14:57,710
pigs the first year? 
Don't try to guess a lot, just 

269
00:14:58,030 --> 00:15:01,270
try to find the way that's going
to be streamlined and effective.

270
00:15:01,270 --> 00:15:05,070
And so buying a formulated feed 
is going to be the best way. 

271
00:15:05,110 --> 00:15:08,790
Now the second time you raise 
pigs, then you want to consider 

272
00:15:09,110 --> 00:15:15,350
adding extra things into that 
that might be also food scraps. 

273
00:15:15,800 --> 00:15:18,680
You know, in that food scraps 
never really hurt pigs usually. 

274
00:15:18,680 --> 00:15:21,160
So even if you're doing a 
formulated feed, feel free to 

275
00:15:21,160 --> 00:15:24,360
add some food scraps to it. 
But just be mindful of of what 

276
00:15:24,360 --> 00:15:26,240
type of food scraps you're 
you're adding. 

277
00:15:26,560 --> 00:15:29,080
You know, wonder breads probably
not going to be the best food 

278
00:15:29,080 --> 00:15:31,240
scraps for the pig because guess
what, it's kind of like you 

279
00:15:31,280 --> 00:15:35,480
eating wonder breads, you know, 
So then we start talking about 

280
00:15:35,480 --> 00:15:37,080
inflammation and things like 
that. 

281
00:15:37,360 --> 00:15:40,920
So, you know, it's just really 
important to to make it simple 

282
00:15:40,920 --> 00:15:43,150
in year one. 
And year two, as you're doing 

283
00:15:43,150 --> 00:15:45,870
research and figuring things 
out, you can add different 

284
00:15:46,150 --> 00:15:49,950
forages, different food waste 
byproducts that want to be 

285
00:15:49,950 --> 00:15:54,070
healthy for the animal and 
they'll kind of change the 

286
00:15:54,070 --> 00:15:56,310
flavor of the pork as you go 
along. 

287
00:15:56,310 --> 00:15:58,230
So that's also really important 
gotcha. 

288
00:15:58,230 --> 00:16:01,470
Is there a specific brand of Pig
formula that you use and 

289
00:16:01,470 --> 00:16:05,750
recommend? 
Not in particular, and part of 

290
00:16:05,750 --> 00:16:11,000
the reason why is because. 
A lot of the non-GMO and stirfad

291
00:16:11,000 --> 00:16:16,760
organic feeds for pigs are going
to be regionally based and 

292
00:16:16,760 --> 00:16:20,480
regionally milled. 
And so you want to go to like 

293
00:16:20,480 --> 00:16:26,600
your local or county or regional
Miller and see whether or not 

294
00:16:26,600 --> 00:16:30,760
they do non-GMO in organic feed.
But in terms of particular 

295
00:16:30,760 --> 00:16:34,760
brand, I don't have any. 
When I was farming, I just went 

296
00:16:34,760 --> 00:16:38,350
with whoever. 
Was nearest to me and could 

297
00:16:38,350 --> 00:16:42,670
provide me non-GMO and so you 
know that's all regional. 

298
00:16:42,670 --> 00:16:44,910
We weren't buying from a 
national company or anything 

299
00:16:44,910 --> 00:16:47,110
like that. 
And honestly, if you're buying 

300
00:16:47,110 --> 00:16:50,070
from national company, your 
feed. 

301
00:16:50,470 --> 00:16:53,390
Bills probably going to be a 
little bit higher than if you 

302
00:16:53,390 --> 00:16:57,670
were to just buy it from a feed 
mill that might be 5050 miles 

303
00:16:57,670 --> 00:16:59,950
down the road, and then just buy
in bulk. 

304
00:16:59,950 --> 00:17:02,350
And that's another thing. 
If you're going to buy feed, buy

305
00:17:02,350 --> 00:17:05,630
them bulk. 
You get discounts and savings 

306
00:17:05,630 --> 00:17:08,270
when doing that. 
The more pigs that you raise, 

307
00:17:08,270 --> 00:17:11,910
the more livestock that you 
raise their monogastric, the 

308
00:17:11,910 --> 00:17:13,230
more feed that you're going to 
need. 

309
00:17:13,230 --> 00:17:16,670
And the more feed that you need,
the better discounts you'll get 

310
00:17:16,670 --> 00:17:18,829
when you're buying it all at one
time. 

311
00:17:19,560 --> 00:17:21,200
So I always recommend buying in 
bulk. 

312
00:17:21,200 --> 00:17:23,119
Don't buy back feed if you can't
help it. 

313
00:17:23,640 --> 00:17:26,640
Buy in bulk, even if you're 
buying back feed by the back 

314
00:17:26,640 --> 00:17:30,760
feed in bulk, rather than going 
to a general sore and getting a 

315
00:17:30,760 --> 00:17:34,360
bag of feed. 
You know, one one week at a 

316
00:17:34,360 --> 00:17:36,920
time, one month at a time. 
So hopefully that helps. 

317
00:17:37,040 --> 00:17:40,080
No totally what? 
What are the typical feeds 

318
00:17:40,080 --> 00:17:42,080
comprised of? 
Is it like a corn based feed 

319
00:17:42,080 --> 00:17:47,280
generally? 
Oh, no, no, Rob, I'm hoping 

320
00:17:47,280 --> 00:17:48,720
you're saying no. 
So that's a good thing, but. 

321
00:17:50,760 --> 00:17:54,040
So if we're talking about 
conventional feed, regular feed,

322
00:17:54,320 --> 00:17:56,080
we're not talking about non GM 
and we're not talking about 

323
00:17:56,080 --> 00:17:58,960
organic, just conventional feed 
generally. 

324
00:17:58,960 --> 00:18:03,360
It's a primarily a corn soy 
ration. 

325
00:18:03,560 --> 00:18:06,360
Sometimes there's also some 
wheat in it, things like that, 

326
00:18:07,280 --> 00:18:10,040
you know, and there'll be the 
other byproducts. 

327
00:18:10,520 --> 00:18:13,040
In in there as well. 
But if we're talking about 

328
00:18:13,040 --> 00:18:16,720
non-GMO and organic generally 
you're going to there there are 

329
00:18:16,720 --> 00:18:20,640
some non-GMO that will have corn
in it because they're able to 

330
00:18:20,640 --> 00:18:24,920
source corn from a non-GMO corn 
provider. 

331
00:18:25,240 --> 00:18:29,560
But generally corn's not going 
to be a strong part if a part of

332
00:18:29,560 --> 00:18:32,880
the feed ingredients at all. 
So if we're thinking about 

333
00:18:32,880 --> 00:18:38,200
carbohydrates for for pigs with 
non-GMO organic, we can consider

334
00:18:38,200 --> 00:18:42,300
rise. 
Sometimes weak wheat, non-GMO 

335
00:18:42,300 --> 00:18:45,220
wheat. 
We're also thinking of barley. 

336
00:18:45,220 --> 00:18:47,500
Those are, that's another 
example, everything. 

337
00:18:47,500 --> 00:18:49,860
They have protein sources. 
Sometimes that might be 

338
00:18:50,180 --> 00:18:52,740
soybeans, soybean milk, not 
soybean milk. 

339
00:18:53,540 --> 00:18:56,060
Well, some of them will have 
non-GMO soybean milk. 

340
00:18:56,380 --> 00:18:59,540
What am I thinking of? 
Sunflower milk, Sunflower milk 

341
00:18:59,660 --> 00:19:04,380
fill peas. 
You know they're also, when you 

342
00:19:04,380 --> 00:19:07,340
think of carbohydrates, Pearl 
millets. 

343
00:19:07,630 --> 00:19:11,590
Sorghum, sorghum grain as well. 
So you're gonna get a lot of 

344
00:19:11,630 --> 00:19:16,750
alternative grains from corn and
soy, and all those have a pretty

345
00:19:16,750 --> 00:19:20,510
profound impact on the flavor of
the pig once you once you 

346
00:19:20,510 --> 00:19:23,790
harvest that. 
Oh yes, definitely, definitely. 

347
00:19:23,790 --> 00:19:27,110
Especially if you're getting 
like a let's say a predominantly

348
00:19:27,110 --> 00:19:31,910
barley feed or carbohydrates, 
the fat's gonna be a lot wider. 

349
00:19:33,150 --> 00:19:35,270
It's also going to be a little 
bit more of a firmer fat 

350
00:19:35,270 --> 00:19:38,870
compared to the fat of a corn 
fed pig as well. 

351
00:19:39,310 --> 00:19:42,510
Is there like a specific ratio 
that tends to yield the best 

352
00:19:42,510 --> 00:19:45,910
quality meat? 
Like a one to one ratio of 

353
00:19:46,430 --> 00:19:48,390
protein to carbohydrates with 
some fats? 

354
00:19:48,390 --> 00:19:51,070
And what's the typical ratio in 
a quality feed? 

355
00:19:53,250 --> 00:19:56,090
So that all depends on the stage
of life of that pig. 

356
00:19:56,530 --> 00:19:59,370
So we usually learn thinking 
about feeding animals. 

357
00:20:00,010 --> 00:20:03,330
Every animal has a certain 
developmental stage and they 

358
00:20:03,330 --> 00:20:06,770
require different types of 
nutrition or ratios of 

359
00:20:06,770 --> 00:20:09,050
nutrition. 
So humans no different. 

360
00:20:09,450 --> 00:20:13,050
So with pigs, when they're 
really young, after they have 

361
00:20:13,050 --> 00:20:16,050
been weaned, they need a higher 
protein diet. 

362
00:20:16,540 --> 00:20:19,380
So if we're raising pigs out on 
pasture and maybe you got them 

363
00:20:19,380 --> 00:20:23,140
weaned, meaning they're around 
two months old, you want to feed

364
00:20:23,140 --> 00:20:27,940
them somewhere around 18 to 16% 
crude protein. 

365
00:20:28,780 --> 00:20:32,140
And literally, if you're going 
to buy a bag of feed, literally 

366
00:20:32,140 --> 00:20:36,940
just ask for 18 to 16% crude 
protein around the middle stages

367
00:20:36,940 --> 00:20:39,820
of life. 
They're going to need maybe 

368
00:20:39,820 --> 00:20:46,410
somewhere around want to say 15 
to 13% through protein. 

369
00:20:46,410 --> 00:20:50,410
And part of the reason why the 
protein keeps going down is 

370
00:20:50,410 --> 00:20:52,450
because you're adding more 
carbohydrates. 

371
00:20:52,970 --> 00:20:58,410
As pigs get older, their ability
to their their nutritional needs

372
00:20:58,410 --> 00:21:02,130
for protein start to go down, 
but their energy needs are still

373
00:21:02,130 --> 00:21:07,240
constant, consistent and go up. 
Part of the reason why the like,

374
00:21:07,240 --> 00:21:10,720
if your pig is 2 months before 
slaughter, you want to move them

375
00:21:10,720 --> 00:21:18,120
to a finisher ration which is 
usually around I want to say 13 

376
00:21:18,120 --> 00:21:21,960
to 12% crude protein, which is a
lower amount of protein compared

377
00:21:21,960 --> 00:21:24,640
to earlier stages of life. 
And the reason why is because 

378
00:21:24,640 --> 00:21:27,320
we're adding more carbohydrates 
so that we can actually fatten 

379
00:21:27,360 --> 00:21:30,160
up the animal. 
Because the one thing you don't 

380
00:21:30,160 --> 00:21:33,560
want is a pig that does not have
a lot of fat on it, because that

381
00:21:33,560 --> 00:21:36,480
is some that's not good port 
pork is pork. 

382
00:21:37,080 --> 00:21:38,560
That's not good pork. 
We need fat. 

383
00:21:38,560 --> 00:21:43,640
We're on keto, so we need fat. 
So don't don't starve your pigs 

384
00:21:43,800 --> 00:21:48,320
by feeding them a bunch of empty
calories or a bunch of vegetable

385
00:21:48,320 --> 00:21:51,720
waste towards the end of their 
end of their life before 

386
00:21:51,720 --> 00:21:53,680
slaughter. 
Because really, you're doing 

387
00:21:53,680 --> 00:21:57,720
yourself a disservice when it 
comes to having nice, rich, 

388
00:21:57,720 --> 00:22:01,160
delicious fat and a good 
quantity of it when you're going

389
00:22:01,160 --> 00:22:03,680
to slaughter your pig. 
So those are some things you 

390
00:22:03,680 --> 00:22:05,120
want to consider and think 
about. 

391
00:22:05,540 --> 00:22:07,260
Makes total sense. 
All right, so I'm going to, I 

392
00:22:07,260 --> 00:22:10,460
got some selfish questions here 
but I think while they are 

393
00:22:10,460 --> 00:22:12,980
selfish questions that they're 
applicable for what the listener

394
00:22:12,980 --> 00:22:17,300
would want here. 
So we my wife actually used to 

395
00:22:17,300 --> 00:22:22,020
raise pigs for, you know fun way
back when she was young and we 

396
00:22:22,020 --> 00:22:23,260
have recently acquired some 
land. 

397
00:22:23,260 --> 00:22:25,380
We're doing like homesteading 
operation now trying to become 

398
00:22:25,380 --> 00:22:29,940
more self-sufficient and we're 
leaning towards pigs as our 

399
00:22:29,940 --> 00:22:33,380
primary livestock on our little 
homestead operation. 

400
00:22:33,620 --> 00:22:38,490
So I'd love to kind of just. 
Walk through the steps for 

401
00:22:38,490 --> 00:22:42,210
anybody interested in acquiring,
you know, their own pork, what 

402
00:22:42,210 --> 00:22:43,970
that could look like. 
So it's going to be a lot, you 

403
00:22:43,970 --> 00:22:46,170
know, dependent upon location, 
all that good stuff. 

404
00:22:46,170 --> 00:22:50,410
But like for instance, we've got
about 3 acres, 2 to 2 1/2, three

405
00:22:50,410 --> 00:22:53,570
acres that would be allocated 
for these pigs. 

406
00:22:53,930 --> 00:22:57,410
Is there like a general rule of 
thumb as to how much land per 

407
00:22:57,410 --> 00:22:58,970
head like there is with cattle 
or what? 

408
00:22:58,970 --> 00:23:04,290
What do you typically see there?
So my general answer is it 

409
00:23:04,290 --> 00:23:08,530
depends, you know, And part of 
the reason why it depends is 

410
00:23:08,850 --> 00:23:11,610
everyone's soils different? 
Everyone's. 

411
00:23:12,570 --> 00:23:15,330
What type of pig can determine 
how much land you're going to 

412
00:23:15,330 --> 00:23:17,530
need? 
What stage you get? 

413
00:23:17,530 --> 00:23:19,810
The pigs, are you getting them 
at two months old or are you 

414
00:23:19,810 --> 00:23:24,090
getting them at six months old? 
You know, what type of terrain 

415
00:23:24,090 --> 00:23:26,570
do you have? 
You know, if you got two acres, 

416
00:23:26,570 --> 00:23:29,950
is it all flat or is it kind of 
slopes, you know, that might 

417
00:23:29,950 --> 00:23:33,030
dictate a lot of things. 
So also what type of weather you

418
00:23:33,030 --> 00:23:36,310
have, if you normally get maybe 
a little bit more of a rainy 

419
00:23:36,310 --> 00:23:38,270
weather, you're going to have to
move them a little bit more 

420
00:23:38,430 --> 00:23:40,670
compared to if your weather is a
little bit more dry. 

421
00:23:40,990 --> 00:23:45,870
So you know, we think about all 
these factors and so the best 

422
00:23:45,870 --> 00:23:48,670
thing is really developing what 
I call the farmers eye. 

423
00:23:48,990 --> 00:23:51,590
So it's not just feed, water and
shelter, but it's all the 

424
00:23:51,590 --> 00:23:55,120
context in between that I'm 
really using observational 

425
00:23:55,120 --> 00:23:57,720
skills. 
It's something similar to people

426
00:23:57,720 --> 00:24:00,160
who teach permaculture and 
permaculture design. 

427
00:24:00,760 --> 00:24:02,960
You just want to apply those 
same principles to raising 

428
00:24:03,000 --> 00:24:06,520
animals. 
So let's say, like I'll ask you 

429
00:24:06,520 --> 00:24:08,200
like what type of soil do you 
think you have? 

430
00:24:08,400 --> 00:24:11,400
Is it more sandy? 
Is it more like black dirt, like

431
00:24:11,400 --> 00:24:13,080
black soil? 
Or is it more clay? 

432
00:24:13,240 --> 00:24:14,360
It's kind of more of a clay 
base. 

433
00:24:14,360 --> 00:24:16,240
I'm in Arkansas, Northwest 
Arkansas, so I'm in the 

434
00:24:16,240 --> 00:24:19,160
mountains. 
I've got some elevation, I've 

435
00:24:19,200 --> 00:24:23,100
got some slopes and. 
A lot of clay based dirt for 

436
00:24:23,100 --> 00:24:25,380
sure, but the area of gap form 
is pretty well. 

437
00:24:25,380 --> 00:24:28,420
Grassy. 
OK, good, good, good good. 

438
00:24:28,940 --> 00:24:31,460
Are there any trees around? 
Yeah, yeah, there's trees. 

439
00:24:32,260 --> 00:24:34,340
OK, good. 
Arkansas is a beautiful state. 

440
00:24:34,340 --> 00:24:39,380
I've been there a couple times. 
So, you know, my recommendation 

441
00:24:39,380 --> 00:24:43,100
off the bat is make sure that 
wherever you want to keep with 

442
00:24:43,100 --> 00:24:46,180
your PIC paddock design, you 
want to make sure that they're 

443
00:24:46,180 --> 00:24:48,940
being rotated. 
The reason why is because if you

444
00:24:48,940 --> 00:24:53,960
don't, if you just let your pigs
roam two or three acres, the 

445
00:24:53,960 --> 00:24:56,680
issue with that is they start 
nitpicking what they eat. 

446
00:24:57,200 --> 00:24:59,200
And the reason why you don't 
necessarily want them to do that

447
00:24:59,200 --> 00:25:03,560
is because the more they become 
picky eaters, they start leaving

448
00:25:03,560 --> 00:25:06,600
behind plant species that they 
won't eat. 

449
00:25:06,920 --> 00:25:10,960
And so then those plant species 
mature, they germinate, and they

450
00:25:10,960 --> 00:25:14,000
leave their seeds. 
So then after five years, most 

451
00:25:14,000 --> 00:25:16,960
of your pasture is going to be 
filled with plant species that 

452
00:25:16,960 --> 00:25:20,430
the pigs won't eat. 
So one thing I want to encourage

453
00:25:20,430 --> 00:25:23,350
is like mob grazing. 
So whether you have two pigs or 

454
00:25:23,350 --> 00:25:29,070
10 pigs, make sure that your 
rotations are really tight with 

455
00:25:29,070 --> 00:25:32,630
that. 
Generally we look at animals 

456
00:25:32,950 --> 00:25:36,590
through animal units sets every 
£1000. 

457
00:25:37,470 --> 00:25:41,790
That looks different when you 
have 10 winged pigs versus 10 

458
00:25:41,790 --> 00:25:44,990
full grown sows. 
So the animal units going to be 

459
00:25:44,990 --> 00:25:48,100
a little bit different, but 
generally speaking, you know if 

460
00:25:48,140 --> 00:25:53,380
you have red clay soil and it's 
not super rainy a whole lot, how

461
00:25:53,460 --> 00:25:56,180
many pics are you thinking about
having on on pasture? 

462
00:25:56,220 --> 00:25:57,940
How many pigs? 
Whatever you recommend, man. 

463
00:25:57,940 --> 00:26:00,980
Like, I don't want them to 
totally tear up everything. 

464
00:26:01,100 --> 00:26:03,580
And I'll definitely have, like, 
you know, a range so that I'm 

465
00:26:03,580 --> 00:26:05,740
rotating them, but I would 
prefer to keep it. 

466
00:26:06,180 --> 00:26:08,180
You know, they'll probably have 
a spot that's that's, you know, 

467
00:26:08,180 --> 00:26:10,540
more just torn up. 
But I would prefer to not just 

468
00:26:10,540 --> 00:26:13,660
have a, you know, a clay pit by 
the end of it all. 

469
00:26:13,660 --> 00:26:16,690
So not too many pigs. 
That doesn't happen, okay. 

470
00:26:16,890 --> 00:26:21,290
So normally I recommend no more 
than two and no less than two. 

471
00:26:21,850 --> 00:26:24,970
Reason why no less than two is 
because pigs need friends. 

472
00:26:26,050 --> 00:26:28,450
They're highly intelligent, and 
so if they don't have a friend, 

473
00:26:28,450 --> 00:26:31,330
they're going to misbehave. 
And you don't want that. 

474
00:26:32,410 --> 00:26:38,370
So you know two pigs on red clay
soil, some elevation, but 

475
00:26:38,370 --> 00:26:41,530
relatively, you know, somewhat 
level land. 

476
00:26:41,530 --> 00:26:46,330
Nothing too extreme with tree 
line and some forests attached 

477
00:26:46,330 --> 00:26:48,370
to it. 
You know, I think you could 

478
00:26:48,370 --> 00:26:52,890
probably do 110th of an acre per
rotation. 

479
00:26:53,290 --> 00:26:57,170
And my recommendation for that 
in terms of when to move the 

480
00:26:57,170 --> 00:27:02,290
pigs is to focus less about time
and more about the grass. 

481
00:27:02,690 --> 00:27:06,370
One thing that my farmer friend 
and out in Georgia, his name's 

482
00:27:06,730 --> 00:27:10,690
Roy Mosley, is he says don't 
manage the pigs, manage the 

483
00:27:10,690 --> 00:27:13,810
grass. 
And so as you have your pigs on 

484
00:27:14,650 --> 00:27:18,890
a a 110th of an acre, you'll 
notice how they operate and how 

485
00:27:18,890 --> 00:27:21,730
they're eating the grass and how
they're maneuvering. 

486
00:27:22,010 --> 00:27:25,770
But you don't want them to be 
moved before they've grazed 

487
00:27:25,770 --> 00:27:30,050
through the grass at least once.
You also don't want them to get 

488
00:27:30,050 --> 00:27:33,370
to the point where you keep them
for so long that now the grass 

489
00:27:33,370 --> 00:27:36,730
has become stubbled. 
So really it's a matter of 

490
00:27:36,730 --> 00:27:40,810
making sure that the pigs are 
grazing through once and then 

491
00:27:40,810 --> 00:27:44,010
moving them. 
So depending on weather, let's 

492
00:27:44,010 --> 00:27:47,170
say you have regular kind of 
weather, you can probably keep 

493
00:27:47,170 --> 00:27:51,010
them there for a week, maybe two
weeks, but I think a week 

494
00:27:51,010 --> 00:27:53,770
probably would be good and then 
you want to move them along. 

495
00:27:54,770 --> 00:27:57,170
Gotcha. 
And for ease of use there, do 

496
00:27:57,170 --> 00:27:59,930
you like we'll have the whole 
thing, you know fenced in as a 

497
00:27:59,930 --> 00:28:02,850
perimeter fence and then to kind
of rotate them through, do you 

498
00:28:02,850 --> 00:28:06,210
just have like a, you know, two 
strand electric wire that's 

499
00:28:06,330 --> 00:28:10,150
that's mobile? 
Yeah, that's my my preference. 

500
00:28:10,190 --> 00:28:13,110
If I know I don't have wild pigs
around. 

501
00:28:14,310 --> 00:28:17,950
If I do have wild pigs around, 
normally I like to recommend 

502
00:28:18,670 --> 00:28:23,990
electric netting. 
Plus usually electric netting 

503
00:28:23,990 --> 00:28:29,790
will work by itself. 
If not, electric netting +2 to 

504
00:28:29,790 --> 00:28:33,990
strands of polywire on the 
inside of electric netting 

505
00:28:34,070 --> 00:28:37,770
usually will be pretty good so. 
Yeah, and a lot of people, I 

506
00:28:37,770 --> 00:28:41,250
mean, a lot of people recommend 
going the rat of goats if 

507
00:28:41,250 --> 00:28:43,770
they've got a lot of debris and 
just shrubbery that they want to

508
00:28:43,770 --> 00:28:45,610
clear out. 
But I mean, pigs can take care 

509
00:28:45,610 --> 00:28:46,810
of all that. 
Just easy, correct. 

510
00:28:48,090 --> 00:28:51,770
Almost. 
So pigs like they're they can 

511
00:28:51,770 --> 00:28:54,650
get kind of tall, but like 
they're not going to get usually

512
00:28:54,650 --> 00:28:59,050
more taller than three feet in 
terms of not late, not like how 

513
00:28:59,050 --> 00:29:00,610
long they are but in terms of 
height. 

514
00:29:01,690 --> 00:29:05,290
So the issue with that is 
they're not going to usually 

515
00:29:05,290 --> 00:29:08,090
look up to eat food or look down
to eat food. 

516
00:29:08,290 --> 00:29:10,810
So depending on your land, if 
you have like invasive plant 

517
00:29:10,810 --> 00:29:14,690
species or undesirable plant 
species that are going to be 

518
00:29:14,690 --> 00:29:18,650
probably 2 feet or more tall, 
then they're not necessarily 

519
00:29:18,650 --> 00:29:23,130
going to push it down and eat it
in comparison to a goat, which 

520
00:29:23,130 --> 00:29:26,930
will actually put their weight 
on the plant to bring it down 

521
00:29:26,930 --> 00:29:30,250
and then eat it. 
So if you have really tall 

522
00:29:30,250 --> 00:29:33,540
invasive plant species or 
undesirable species, then you 

523
00:29:33,540 --> 00:29:35,980
want to have goats to get the 
tall plants. 

524
00:29:36,260 --> 00:29:41,100
But if you have low plants like 
kudzu, things like that, then 

525
00:29:41,100 --> 00:29:42,820
the pigs will be able to take 
care of that. 

526
00:29:43,100 --> 00:29:46,300
And even if they don't like the 
taste of it, if you tighten up 

527
00:29:46,300 --> 00:29:50,900
the rotation a little bit more, 
so maybe from 1/10 of an acre to

528
00:29:51,700 --> 00:29:55,660
115th of an acre or something 
like that, then they can pummel 

529
00:29:55,740 --> 00:29:59,620
down the invasive plant species 
into the dirt. 

530
00:30:00,050 --> 00:30:03,770
And then you can start 
broadcasting seeds on top of 

531
00:30:03,770 --> 00:30:06,690
that so that that way something 
else can grow and can compete 

532
00:30:06,690 --> 00:30:08,290
with that space. 
Gotcha. 

533
00:30:08,290 --> 00:30:12,050
Makes total sense. 
What about the different strains

534
00:30:12,050 --> 00:30:13,730
of pigs like? 
Based off of my scenario, is 

535
00:30:13,730 --> 00:30:16,250
there a specific breed that you 
would steer me towards? 

536
00:30:18,400 --> 00:30:22,240
Yeah, so a lot of people tell me
this, I get this all the time no

537
00:30:22,240 --> 00:30:24,080
matter what the event I'm 
speaking at. 

538
00:30:25,160 --> 00:30:27,920
You know when someone asks, hey 
Ryan, what's the best pick 

539
00:30:27,920 --> 00:30:32,040
breed, my answer is always the 
breed that works for you. 

540
00:30:33,200 --> 00:30:36,680
So again, wisdom without the 
hogwash context is so important.

541
00:30:37,040 --> 00:30:40,960
So my question to you would be a
how much pork do you want? 

542
00:30:40,960 --> 00:30:44,200
How much how much pork does your
does your your family usually 

543
00:30:44,200 --> 00:30:46,080
eat within a year like in 
pounds? 

544
00:30:46,240 --> 00:30:47,890
How much do you think? 
A lot, man. 

545
00:30:47,890 --> 00:30:49,890
Like we're pretty much, we're 
leaning towards carnivore. 

546
00:30:49,890 --> 00:30:53,490
So between, you know, pork and 
beef, that's pretty much all we 

547
00:30:53,490 --> 00:30:55,130
eat. 
So we could put down whatever we

548
00:30:55,130 --> 00:30:57,010
have for sure. 
OK. 

549
00:30:57,090 --> 00:31:00,170
OK. 
So would you say you eat 150 

550
00:31:00,170 --> 00:31:04,050
pounds of pork a year? 
Probably more than that, more 

551
00:31:04,090 --> 00:31:05,930
than that. 
So we talking maybe 300 then? 

552
00:31:06,610 --> 00:31:08,770
Yeah, at least I've never put it
like a pencil to paper to 

553
00:31:08,770 --> 00:31:10,570
calculate it. 
But I mean, I'm eating probably 

554
00:31:10,570 --> 00:31:12,890
£2.00 of meat a day, my wife's 
probably eating. 

555
00:31:13,510 --> 00:31:16,630
At least a pound of meat today. 
So, pretty good job. 

556
00:31:16,630 --> 00:31:19,670
Perfect, perfect, perfect, 
perfect, perfect, perfect. 

557
00:31:20,510 --> 00:31:25,750
So there are, if you're eating a
pound of meat, let's say let's 

558
00:31:25,750 --> 00:31:29,350
say on average your household to
eating a pound of pork a day, 

559
00:31:30,790 --> 00:31:35,910
you know, then that's £365.00 
that you're going to need. 

560
00:31:36,390 --> 00:31:40,990
So when we look at that, 
generally what I would say is 

561
00:31:41,460 --> 00:31:46,060
raise pigs up to 300 pounds and 
then slaughter them. 

562
00:31:46,060 --> 00:31:53,940
You'll get usually a yield, a 
56% yield on like valuable 

563
00:31:53,940 --> 00:31:57,020
retail cuts and stuff like that.
If you keep the bones, which I'm

564
00:31:57,020 --> 00:32:01,300
pretty sure you guys would do 
that and other organ meets, then

565
00:32:01,300 --> 00:32:04,740
that yield could probably be up 
to 60 to 65% if not more. 

566
00:32:05,820 --> 00:32:10,700
So generally you're going to get
back 150 pounds of retail cuts 

567
00:32:12,140 --> 00:32:15,860
when you raise a pig, up to 300 
pounds. 

568
00:32:16,220 --> 00:32:20,900
So if you're already eating 
£365.00 because you're eating 

569
00:32:21,260 --> 00:32:24,100
relatively around the pound of 
pork Bay, maybe something like 

570
00:32:24,100 --> 00:32:31,660
that, then you know you're 
going, let's see, 365 / 150 

571
00:32:31,700 --> 00:32:33,980
pounds per pig. 
So you're going to need 

572
00:32:33,980 --> 00:32:41,810
2.4333333333333 pigs. 
So you could probably get three 

573
00:32:41,810 --> 00:32:45,170
pigs. 
I would recommend three, you 

574
00:32:45,170 --> 00:32:46,690
know, that way you're not 
falling short. 

575
00:32:46,890 --> 00:32:50,210
And then whatever meat you have 
in excess you can use to 

576
00:32:50,210 --> 00:32:55,810
evangelize other people to 
raising their own pork or to buy

577
00:32:55,810 --> 00:32:59,050
in to you raising pork for them 
for next year. 

578
00:33:00,650 --> 00:33:03,090
So then now we go into breeds, 
you know. 

579
00:33:03,090 --> 00:33:06,010
Then the next question is how 
quickly do you want to report? 

580
00:33:06,810 --> 00:33:08,810
I just want to do it right. 
So like if that means I got to 

581
00:33:08,810 --> 00:33:11,570
raise them slower, start them 
younger, that's what I'm all 

582
00:33:11,570 --> 00:33:13,290
about. 
I just want to do it right from 

583
00:33:13,290 --> 00:33:16,090
the get go. 
So you can do it right by 

584
00:33:16,090 --> 00:33:20,050
raising them faster or slower. 
So so you can go either way. 

585
00:33:20,050 --> 00:33:22,890
So do you, do you feel like, you
know, I want to really, really 

586
00:33:22,890 --> 00:33:26,010
take my time with pigs? 
Or you like, are you more like, 

587
00:33:26,010 --> 00:33:28,370
you know, I want a pig who'll be
ready in six months. 

588
00:33:28,730 --> 00:33:31,770
I'm not in a rush, like I've got
a ton of traveling this year so 

589
00:33:31,770 --> 00:33:35,530
we're really going to kick this 
off early next year so we we can

590
00:33:35,530 --> 00:33:40,530
go the slower route, Okay. 
So if we're talking like really 

591
00:33:40,530 --> 00:33:44,410
quick fast growing pigs and 
there's nothing inherently evil 

592
00:33:44,410 --> 00:33:47,330
about it, pigs growing fast, 
some breeds are just going to 

593
00:33:47,330 --> 00:33:50,170
grow faster than others. 
Then breeds that would come to 

594
00:33:50,170 --> 00:33:57,650
mind would be Berkshire Durox, 
Yorkshire Hampshire's. 

595
00:33:58,610 --> 00:34:01,410
Usually they're going to be, 
well, Berkshires are probably 

596
00:34:01,410 --> 00:34:04,730
ready in seven months to 8 
months, but usually the Durox, 

597
00:34:04,730 --> 00:34:08,489
Hampshire's, Yorkshire's will be
ready in around six months at 

598
00:34:08,489 --> 00:34:11,449
300 pounds. 
If you feed them appropriately, 

599
00:34:11,449 --> 00:34:14,650
the right amount of feed and you
don't limit their feed. 

600
00:34:14,650 --> 00:34:16,650
Give them as much feed as they 
want and they will. 

601
00:34:16,770 --> 00:34:18,650
They will grow, grow, grow, 
grow, grow, grow, grow. 

602
00:34:19,130 --> 00:34:25,650
Now intermediate would be around
8 to 10 months towards 

603
00:34:25,650 --> 00:34:28,290
readiness. 
Breeds and this is to get up to 

604
00:34:28,290 --> 00:34:31,210
300 pounds. 
So breeds like that would be 

605
00:34:31,210 --> 00:34:35,929
Berkshires, Gloucestershire, Old
spots or GOS. 

606
00:34:36,130 --> 00:34:38,530
You can Google GOS. 
Pigs that work too. 

607
00:34:39,170 --> 00:34:44,090
Red Wattle not wadl but wattle 
Red wattle 2 T's. 

608
00:34:44,090 --> 00:34:48,690
They're really cute pigs also. 
So all those breeds are like 

609
00:34:48,690 --> 00:34:53,159
meat breeds and her fruits, her 
fruits. 

610
00:34:53,360 --> 00:34:56,080
And those are all pretty good at
like foraging and just eating 

611
00:34:56,080 --> 00:35:00,160
the invasive species as well. 
Yeah, so often tell us. 

612
00:35:00,160 --> 00:35:03,760
What you'll notice is pigs will 
like the play with the plants, 

613
00:35:04,560 --> 00:35:07,040
so they might not even eat the 
species, but they'll play with 

614
00:35:07,040 --> 00:35:10,080
it and and just trample on and 
things like that. 

615
00:35:11,000 --> 00:35:13,240
So all pigs are capable of doing
that. 

616
00:35:16,120 --> 00:35:20,880
The glass rolled spot, Red 
Waddles and some Berkshires are 

617
00:35:20,880 --> 00:35:24,440
more likely to actively eat the 
grass. 

618
00:35:25,560 --> 00:35:27,920
So again these are all pigs will
be ready within a year. 

619
00:35:28,560 --> 00:35:33,640
Pigs are going to take around a 
year to more would be but are 

620
00:35:33,640 --> 00:35:36,880
have better foraging 
capabilities would be English 

621
00:35:36,880 --> 00:35:39,160
large blacks or large black 
hogs. 

622
00:35:39,360 --> 00:35:41,880
They're usually ready at a year 
to year and a half. 

623
00:35:42,760 --> 00:35:46,360
You have May Shawn's, which is a
Chinese breed of pig that we 

624
00:35:46,360 --> 00:35:49,960
have in the United States. 
That's going to be a year and a 

625
00:35:49,960 --> 00:35:55,680
half at least. 
You also have Kuni Kunis and 

626
00:35:55,680 --> 00:36:00,720
Mangalitsa, which are going to 
take two years to 2 1/2 years to

627
00:36:00,720 --> 00:36:06,680
get to kind of around £300, not 
exactly, but somewhere around 

628
00:36:06,680 --> 00:36:08,840
there. 
So you got plenty of options. 

629
00:36:08,840 --> 00:36:11,200
So if you want to like a quick 
pig that's going to grow really 

630
00:36:11,200 --> 00:36:15,960
fast and give you a lot of good 
meat, you know, we can start 

631
00:36:15,960 --> 00:36:17,560
with the pigs I mentioned in the
beginning. 

632
00:36:17,760 --> 00:36:19,880
If you're kind of intermediate, 
like you're just taking your 

633
00:36:19,880 --> 00:36:22,770
time a little bit, the pigs I 
mentioned in the middle would 

634
00:36:22,770 --> 00:36:24,570
work well. 
And if you're just like, you 

635
00:36:24,570 --> 00:36:28,370
know, we just want to really, 
really take our time and we want

636
00:36:28,370 --> 00:36:31,290
to get that, you know, just pork
that's going to be around for a 

637
00:36:31,290 --> 00:36:34,770
while, then I recommend the 
ladder breeds. 

638
00:36:35,010 --> 00:36:38,490
Gotcha. 
So the Berkshires, they range 

639
00:36:38,490 --> 00:36:41,690
between 6 to 8 months. 
You said fired your rent. 

640
00:36:42,290 --> 00:36:45,090
Yeah, somewhere around there. 
So, and again, like when you get

641
00:36:45,090 --> 00:36:50,460
a breed, you have some lines or 
some pigs that do really well 

642
00:36:50,700 --> 00:36:52,340
and some that don't, just like 
people. 

643
00:36:53,100 --> 00:36:56,300
So if your pig doesn't meet, 
doesn't get to wait in six 

644
00:36:56,300 --> 00:37:00,420
months, it's no big deal. 
But by 8 months, most Berkshires

645
00:37:00,420 --> 00:37:02,740
will be at 300 pounds, period. 
Flat. 

646
00:37:03,060 --> 00:37:06,220
And that's based off of getting 
them shortly after they've been 

647
00:37:06,220 --> 00:37:10,220
weaned, yes. 
So usually you want to get a pig

648
00:37:10,220 --> 00:37:13,180
that's been weaned at a month 
and a half to two months. 

649
00:37:13,180 --> 00:37:18,690
You're of age, you bring them 
onto the farm and you do not 

650
00:37:18,690 --> 00:37:21,130
limit their feed at all. 
You give them as much feed as 

651
00:37:21,130 --> 00:37:24,890
they want For all the breeds. 
The meat breeds I've mentioned, 

652
00:37:25,410 --> 00:37:27,650
the ones that are really quick, 
the ones that are intermediate, 

653
00:37:27,970 --> 00:37:31,690
do not regulate their feed, Give
them as much feed as they want 

654
00:37:31,970 --> 00:37:35,370
for the breeds that mentioned 
later, the ones that take a year

655
00:37:35,370 --> 00:37:40,010
or more, you need to put them on
a ration because otherwise they 

656
00:37:40,010 --> 00:37:43,040
get really obese and you're just
going to get a lot of fat and 

657
00:37:43,040 --> 00:37:49,080
not nearly as much meat. 
So with the Berkshires, Duros, 

658
00:37:49,080 --> 00:37:53,440
Glaser, Old Spots, Red Waddles, 
Herberts, Yorkshires, 

659
00:37:53,440 --> 00:37:58,240
Hampshires, those breeds, they 
need as much feed as they can 

660
00:37:58,240 --> 00:38:01,160
get and they'll grow out to as 
much feed as you're willing to 

661
00:38:01,160 --> 00:38:03,360
give them. 
But all those breeds will be 

662
00:38:03,360 --> 00:38:07,100
ready between 6 to 10 months, 
you know? 

663
00:38:07,100 --> 00:38:09,140
So if you're list on the 
podcast, just go back to what I 

664
00:38:09,140 --> 00:38:12,140
said earlier and I'll get and it
gives you more specific 

665
00:38:12,620 --> 00:38:15,780
timelines. 
When it comes to acquiring these

666
00:38:15,940 --> 00:38:18,780
freshly weaned pig, we'll just 
use Brookshire as an example 

667
00:38:18,780 --> 00:38:20,260
here. 
Is there anything that I need to

668
00:38:20,260 --> 00:38:23,660
make sure I'm doing in like 
questions I need to be asking 

669
00:38:23,900 --> 00:38:25,980
the the farmer that I'm getting 
them from think they need to be 

670
00:38:25,980 --> 00:38:28,140
looking out for? 
Yeah. 

671
00:38:28,180 --> 00:38:31,260
So first thing is, like, we're 
not going into breathing. 

672
00:38:31,380 --> 00:38:35,200
So like, and I meet some home 
setters that they're, they get a

673
00:38:35,200 --> 00:38:36,120
pig. 
Like, you know what? 

674
00:38:36,120 --> 00:38:38,360
I think I might keep this pig. 
You know, I was going to use it.

675
00:38:38,360 --> 00:38:39,960
I was going to eat it, but I 
think I might keep it. 

676
00:38:39,960 --> 00:38:44,240
No, no, no, no, no, no, no, no, 
no, no, no, We're not doing 

677
00:38:44,240 --> 00:38:46,480
that. 
Reason why is because the pigs 

678
00:38:46,480 --> 00:38:49,120
that get sold are the pigs that 
did not make the cut for 

679
00:38:49,120 --> 00:38:50,800
breeding. 
So you do not want to use those 

680
00:38:50,800 --> 00:38:52,400
pigs for breeding. 
So now that we've gotten that 

681
00:38:52,400 --> 00:38:55,760
out of the way, you know, when 
you're going to a farm, you want

682
00:38:55,760 --> 00:38:58,800
to see what kind of practices 
they have. 

683
00:38:59,320 --> 00:39:02,870
So you want to see if the 
practices that they have are 

684
00:39:02,870 --> 00:39:06,070
going to be similar to the 
practices that you want to have.

685
00:39:06,430 --> 00:39:10,710
So if you're getting pigs that 
were raised in a barn and like 

686
00:39:10,710 --> 00:39:15,070
for generations that herd that 
that farmer has has been raised 

687
00:39:15,070 --> 00:39:19,030
more in barns than outside in 
the elements of all pasture or 

688
00:39:19,030 --> 00:39:24,400
in the woods, then you know, if 
you put that those genetics out 

689
00:39:24,400 --> 00:39:27,840
on your land, they're not going 
to do as well because for years 

690
00:39:27,840 --> 00:39:31,440
those genetics were bred for 
more of an indoor environment or

691
00:39:31,440 --> 00:39:34,160
enclosed environment. 
So you want to go to a place 

692
00:39:34,160 --> 00:39:36,760
that's going to raise the pigs 
the way that you want to raise 

693
00:39:36,760 --> 00:39:38,440
it. 
And I think there should be some

694
00:39:38,440 --> 00:39:41,080
leniency in that or some 
flexibility in that. 

695
00:39:41,480 --> 00:39:43,640
One thing I've noticed, a lot of
home centers are kind of 

696
00:39:43,640 --> 00:39:46,440
perfectionists, but they don't 
have farming experience to 

697
00:39:46,440 --> 00:39:49,650
really like have a good 
understanding of how hard 

698
00:39:49,650 --> 00:39:54,010
farming is. 
And maybe the pig farmer doesn't

699
00:39:54,010 --> 00:39:56,410
have all the practices that they
want to see. 

700
00:39:56,810 --> 00:39:59,730
You know, well, get in there 
breeding pigs and you'll realize

701
00:39:59,730 --> 00:40:03,930
that you also have a dirt lot 
for for most people, you know. 

702
00:40:03,930 --> 00:40:07,250
So as long as they're being 
raised outdoors, experiencing 

703
00:40:07,250 --> 00:40:11,210
the elements, I think that's 
good enough in terms of picking 

704
00:40:11,210 --> 00:40:14,740
the pig out from there. 
And you might realize, Rob, that

705
00:40:14,740 --> 00:40:15,940
you know, you mentioned 
Berkshires. 

706
00:40:16,100 --> 00:40:19,300
You might realize the nearest 
Berkshire breeders is 2 states 

707
00:40:19,300 --> 00:40:21,580
away. 
So you might have to settle for 

708
00:40:21,580 --> 00:40:25,620
a breed that would be more 
applicable to you know, your 

709
00:40:25,620 --> 00:40:27,900
accessibility as well. 
And that's important. 

710
00:40:27,900 --> 00:40:32,020
So don't be surprised people if 
you're driving miles, if not 

711
00:40:32,020 --> 00:40:34,420
states away to find a breed that
you're looking for. 

712
00:40:35,540 --> 00:40:38,670
That makes sense for sure. 
What what about other 

713
00:40:38,670 --> 00:40:40,430
environmental factors? 
Like you got to make sure 

714
00:40:40,430 --> 00:40:43,710
they've got ample water? 
Do they need to have like a like

715
00:40:43,710 --> 00:40:47,590
a splash pad so to speak, where 
they can just romp around in the

716
00:40:47,590 --> 00:40:50,390
water, create some mud? 
Yeah. 

717
00:40:50,390 --> 00:40:53,750
So the biggest thing is for pigs
is water and shade. 

718
00:40:54,510 --> 00:40:57,390
Definitely feed, but but also 
water and shade. 

719
00:40:57,390 --> 00:41:00,150
If you don't give your pig water
and shade, especially if you're 

720
00:41:00,150 --> 00:41:03,870
in a hot environment, your pigs 
are are going to suffer if not 

721
00:41:03,870 --> 00:41:06,930
die. 
Reason why is because pigs can't

722
00:41:06,930 --> 00:41:10,930
sweat, despite the weird saying 
about pigs sweating. 

723
00:41:10,930 --> 00:41:12,610
That's like I don't know where 
that came from. 

724
00:41:12,850 --> 00:41:17,210
The pigs don't sweat and so they
need a lot of shade. 

725
00:41:17,410 --> 00:41:20,130
That's why I tell people pigs 
are not pasture animals. 

726
00:41:20,610 --> 00:41:24,290
They were not designed to frolic
in meadows and be out in the sun

727
00:41:24,290 --> 00:41:27,290
24/7. 
You know when you look at the 

728
00:41:27,290 --> 00:41:31,940
EUR Asian wild boar or the wild 
hogs out in Europe or even here 

729
00:41:31,940 --> 00:41:34,900
in the United States, you're not
seeing them in open pastures in 

730
00:41:34,900 --> 00:41:39,260
the daytime. 
You might see them in at dawn or

731
00:41:39,260 --> 00:41:41,660
in the evening where the day is 
cooler. 

732
00:41:41,940 --> 00:41:44,820
But generally you want to make 
sure that you know if you have 

733
00:41:44,820 --> 00:41:47,100
pigs that they're going to have 
a cool environment. 

734
00:41:47,460 --> 00:41:50,900
So having ample access to clean 
waters will be really important.

735
00:41:51,680 --> 00:41:56,320
Also a wallow would be important
and I'd also add adding a shade 

736
00:41:56,320 --> 00:42:01,640
cloth on top of that so you can 
use some T post or some rebar. 

737
00:42:02,120 --> 00:42:07,000
Create a shade cloth structure 
over it so that way it's still 

738
00:42:07,000 --> 00:42:09,680
portable, you're not it's not 
permanent structure. 

739
00:42:10,840 --> 00:42:14,480
And then allow for that shade 
cloth plus a water wallow 

740
00:42:14,480 --> 00:42:16,480
underneath it to really keep the
pits cool. 

741
00:42:17,200 --> 00:42:18,360
Gotcha. 
Makes total sense. 

742
00:42:18,890 --> 00:42:21,250
You mentioned wild hogs. 
I want to kind of pick your 

743
00:42:21,250 --> 00:42:23,930
brain on this because we've got 
a a farms family farm down in 

744
00:42:23,930 --> 00:42:28,490
southwest Arkansas and it is 
just overrun with wild hogs. 

745
00:42:28,490 --> 00:42:31,370
And a lot of people like kind of
like Texas, you know, you think 

746
00:42:31,370 --> 00:42:33,770
about wild hog population in 
Texas, pretty much same thing in

747
00:42:33,770 --> 00:42:37,370
southwest Arkansas. 
And a lot of there's, there's a 

748
00:42:37,370 --> 00:42:38,970
lot of points of contention 
around. 

749
00:42:39,050 --> 00:42:42,490
Are they even safe to eat? 
So like my dad's a wildlife 

750
00:42:42,490 --> 00:42:45,490
biologist, he won't even touch 
him because he's worried about 

751
00:42:45,490 --> 00:42:47,050
trichinosis. 
He's worried about. 

752
00:42:47,420 --> 00:42:48,940
Pseudo rabies. 
He's worried about all these 

753
00:42:48,940 --> 00:42:52,580
things. 
Is that a legitimate concern 

754
00:42:52,660 --> 00:42:54,500
with wild hogs or what's your 
take on that? 

755
00:42:55,900 --> 00:42:58,300
Yeah, I think it is a legitimate
concern. 

756
00:42:58,780 --> 00:43:01,660
Ironically, though, I think, you
know, we talked about how we 

757
00:43:01,660 --> 00:43:03,060
don't have enough food to feed 
people. 

758
00:43:03,900 --> 00:43:06,060
And one thing I'd say is, well, 
you know, they're, they're all 

759
00:43:06,060 --> 00:43:10,100
walking on four legs. 
And in Texas, like, there's just

760
00:43:10,100 --> 00:43:13,700
so much free food out there, you
know, and all you need is a gun.

761
00:43:13,780 --> 00:43:18,300
And so go get a gun anyways. 
But you know, when it comes to 

762
00:43:18,300 --> 00:43:25,940
wild hogs, there are people who 
will trap and and and feed them 

763
00:43:25,940 --> 00:43:29,540
out and then kill them. 
So if you're going to, let's 

764
00:43:29,540 --> 00:43:33,340
say, capture wild hogs and feed 
them out for at least two 

765
00:43:33,340 --> 00:43:36,940
months, you at least want to 
feed them out to two months and 

766
00:43:36,940 --> 00:43:40,660
then and then you know, dispatch
them and then slaughter them. 

767
00:43:41,060 --> 00:43:43,980
Trigonosis and other issues are 
in pseudo rabies. 

768
00:43:43,980 --> 00:43:50,140
Definitely a concern one, and I 
don't recommend this, but if 

769
00:43:50,140 --> 00:43:53,220
you're going to do it, let me at
least give you the right advice.

770
00:43:53,580 --> 00:43:58,620
Is if you're going to use wild 
hogs, get them as piglets, as 

771
00:43:58,620 --> 00:44:02,980
runts, as babies. 
So kill the parents, capture the

772
00:44:02,980 --> 00:44:08,460
piglets and then raise those out
and you and and when you do it 

773
00:44:08,460 --> 00:44:10,420
that way, usually the piglets 
are. 

774
00:44:11,420 --> 00:44:15,540
They still got a little Ferrell 
in them, but they're relatively 

775
00:44:15,540 --> 00:44:18,880
domesticated. 
You know, once you're feeding 

776
00:44:18,880 --> 00:44:23,160
them regularly, you know, 
touching them regularly, you 

777
00:44:23,160 --> 00:44:25,760
know, they're they can be pretty
domesticated at a very early 

778
00:44:25,760 --> 00:44:28,680
age. 
So, you know, and I've, I've met

779
00:44:28,680 --> 00:44:32,920
so many people who have trapped 
piglets and raised them out and 

780
00:44:33,280 --> 00:44:36,200
you know, they say like man, 
I've had the best tasting pork, 

781
00:44:36,440 --> 00:44:38,800
better than anything I could 
find at the grocery store 

782
00:44:39,040 --> 00:44:42,880
because I just trapped pigs 
while pigs raised them out and 

783
00:44:42,880 --> 00:44:45,320
slaughtered them myself. 
And it's true. 

784
00:44:45,320 --> 00:44:48,600
It really is true. 
I think the environment is 

785
00:44:48,600 --> 00:44:50,680
really important. 
So part of the reason that we 

786
00:44:50,760 --> 00:44:56,720
almost eradicated trigonosis 
within the the pork industries 

787
00:44:56,840 --> 00:44:59,320
is because we stopped raising 
them outdoors. 

788
00:45:00,360 --> 00:45:03,520
And so part of the reason why 
trigonosis was such a big issue 

789
00:45:03,520 --> 00:45:08,160
was a lot of farmers are raising
a lot of pigs in very dense 

790
00:45:08,160 --> 00:45:12,280
populated outdoor pins. 
And so you want to make sure 

791
00:45:12,280 --> 00:45:16,570
that you're giving those pigs 
plenty of space, even rotating 

792
00:45:16,570 --> 00:45:17,690
them. 
Especially if they're really 

793
00:45:17,690 --> 00:45:21,290
young. 
They're more likely to be 

794
00:45:21,290 --> 00:45:27,650
domesticated by you, and they're
more likely to listen to you as 

795
00:45:27,650 --> 00:45:30,010
you're trying to move them and 
rotate them through pasture. 

796
00:45:30,930 --> 00:45:34,610
With wild pigs though, if you're
raising your own pigs, and let's

797
00:45:34,610 --> 00:45:38,170
say you're whether you're going 
to breathing or not, do not have

798
00:45:38,170 --> 00:45:41,280
female pigs. 
So if you're raising pigs, get 

799
00:45:41,320 --> 00:45:46,960
borrows, It's Barrow. 
Those are castrated bores. 

800
00:45:48,040 --> 00:45:53,160
Raise those because if you get a
guilt when the guilt goes into 

801
00:45:53,240 --> 00:45:57,240
extracycle or their heat cycle, 
she's going to attract pigs from

802
00:45:57,240 --> 00:45:59,520
miles away. 
And last thing you want is to 

803
00:45:59,520 --> 00:46:05,640
attract wild, barrocious pigs 
who have all kinds of diseases 

804
00:46:05,880 --> 00:46:10,130
to be on your property and even 
impregnate your pig, which goes 

805
00:46:10,130 --> 00:46:13,410
into what I like to call 
unplanned pig pregnancies. 

806
00:46:13,930 --> 00:46:16,290
Nothing more. 
Worse than having a pregnant pig

807
00:46:16,290 --> 00:46:17,770
that you didn't realize was 
pregnant. 

808
00:46:18,010 --> 00:46:20,890
And then she pops out babies 
when you least expect it because

809
00:46:20,890 --> 00:46:24,530
you're going to go on vacation 
next week and now she's got all 

810
00:46:24,530 --> 00:46:26,370
these piglets and you're like, 
what do we do? 

811
00:46:26,650 --> 00:46:30,170
So you know, recommend get 
borrows with getting the male 

812
00:46:30,170 --> 00:46:32,010
pigs. 
You'll get more meat in 

813
00:46:32,010 --> 00:46:34,410
comparison to the female pigs 
for slaughter anyway. 

814
00:46:34,450 --> 00:46:38,130
So get male pigs if you're going
to go to the breeding you need. 

815
00:46:38,130 --> 00:46:45,010
Definitely only a 2 two layer 
defense method for electric 

816
00:46:45,010 --> 00:46:50,410
wire, polywire and and electric 
netting. 

817
00:46:50,610 --> 00:46:53,450
So that way your breathing pigs,
your breathing cells, are not 

818
00:46:53,450 --> 00:46:57,690
going to get pregnant by wild 
boars whose genetics are not 

819
00:46:57,690 --> 00:46:59,570
going to be good for what you 
want them to do. 

820
00:47:00,170 --> 00:47:00,970
Gotcha. 
Yeah. 

821
00:47:00,970 --> 00:47:03,090
We don't have any wild hogs up 
where I'm at. 

822
00:47:03,090 --> 00:47:05,490
It's just down at the family 
farm as far as like the 

823
00:47:05,490 --> 00:47:07,930
trichinosis and stuff down there
is concerned like if I'm. 

824
00:47:08,570 --> 00:47:12,650
If I'm killing a wild hog that's
younger and I'm cooking that to 

825
00:47:12,650 --> 00:47:16,050
100 and what is it? 
65 degrees for trichinosis and 

826
00:47:16,050 --> 00:47:17,410
then I should be good anyways, 
right? 

827
00:47:18,290 --> 00:47:21,370
Yeah, yeah. 
Same thing with bear meat, you 

828
00:47:21,370 --> 00:47:23,250
know, So cook the, cook the food
all the way. 

829
00:47:23,250 --> 00:47:28,490
Well, that's one thing I like 
about raising pigs from, you 

830
00:47:28,490 --> 00:47:32,770
know, from non questionable 
sources, is that the meat that 

831
00:47:32,770 --> 00:47:34,970
you get back, you don't have to 
cook it. 

832
00:47:34,970 --> 00:47:39,740
The hell, one of the issues with
the kind of how we treat it pork

833
00:47:39,740 --> 00:47:42,500
in America is we cook it until 
it's cardboard. 

834
00:47:42,780 --> 00:47:44,020
And that's why it doesn't taste 
good. 

835
00:47:44,020 --> 00:47:45,420
That's why a lot of people don't
like pork. 

836
00:47:45,820 --> 00:47:50,540
But when we cook it low and 
slow, low and slow, you know, 

837
00:47:50,540 --> 00:47:54,100
I've been able to cook like a 
porterhouse chop or you know, 

838
00:47:54,100 --> 00:47:56,620
just like a regular pork chop. 
And I can cook it. 

839
00:47:56,620 --> 00:48:00,220
I just cook it like a steak, you
know, So I like medium rare and 

840
00:48:00,220 --> 00:48:04,140
so my pork chops will be medium 
rare and all I got to add is 

841
00:48:04,140 --> 00:48:07,340
some salt, some pepper, and I 
get to have a steak experience 

842
00:48:07,640 --> 00:48:09,960
instead of being beef. 
It's pork, so. 

843
00:48:11,240 --> 00:48:14,280
No, it makes total sense, man. 
On that note, let's let's dive 

844
00:48:14,280 --> 00:48:16,720
into some some cooking here 
because it's like it's totally 

845
00:48:16,720 --> 00:48:18,480
relevant now. 
You get my, you get my hungry 

846
00:48:18,480 --> 00:48:21,000
now. 
So when you're raising your own 

847
00:48:21,000 --> 00:48:24,200
pigs and you're using the whole 
animal, like what? 

848
00:48:24,200 --> 00:48:27,800
What are some of your favorite 
preparation methods that are 

849
00:48:27,800 --> 00:48:30,560
probably like not commonly used 
that most people think? 

850
00:48:30,560 --> 00:48:33,280
They go to the store, they get 
bacon, they get a pork chop, and

851
00:48:33,280 --> 00:48:34,800
that's pretty much the extent of
pork loin. 

852
00:48:34,800 --> 00:48:35,960
That's like all they know how to
do. 

853
00:48:36,240 --> 00:48:39,920
What are some lesser known but 
really tasty recipes that you're

854
00:48:39,920 --> 00:48:44,640
cooking up with your pigs? 
So the best one by far, hands 

855
00:48:44,640 --> 00:48:48,960
down that I've enjoyed the most.
It is definitely a labor of love

856
00:48:48,960 --> 00:48:51,520
to do. 
This is the pig's head. 

857
00:48:52,760 --> 00:48:55,480
OK, pig's head, hands down one 
of my favorites. 

858
00:48:56,520 --> 00:48:59,080
You know, you get the pork 
cheeks, you get the pork jaw, 

859
00:48:59,560 --> 00:49:03,340
you get the actual face of the 
pig as well. 

860
00:49:03,380 --> 00:49:06,500
And you can create what I like 
what we call crispy pork out of 

861
00:49:06,500 --> 00:49:09,740
that. 
So what I'll do is I'll actually

862
00:49:09,740 --> 00:49:11,860
will get a pig's head and you 
can just do this. 

863
00:49:11,860 --> 00:49:12,940
You don't even have to raise 
pigs. 

864
00:49:12,940 --> 00:49:15,580
You can just go to a farmer and 
say, hey, you know, if you're do

865
00:49:15,580 --> 00:49:19,380
you have pigs head for a local 
farmer And sometimes farmers 

866
00:49:19,380 --> 00:49:21,660
will keep pigs head and they 
can't sell it. 

867
00:49:21,660 --> 00:49:23,340
And so because no one wants to 
buy it. 

868
00:49:23,620 --> 00:49:27,620
And so, you know, I've gotten 
pigs heads, 2030 pound pig heads

869
00:49:27,620 --> 00:49:33,450
for 25 bucks and I can get 
around £10 of meat out of that. 

870
00:49:34,090 --> 00:49:38,530
So I'm getting pork cheats, I'm 
getting fat, I'm getting pork 

871
00:49:38,530 --> 00:49:43,290
jaws as well and other like 
miscellaneous muscles on the 

872
00:49:43,290 --> 00:49:46,530
face. 
And then I deface the pig the 

873
00:49:46,530 --> 00:49:51,010
pig's head and then I rub it and
like Italian seasoning, things 

874
00:49:51,010 --> 00:49:53,970
like that. 
Sometimes with some Cajun spice 

875
00:49:53,970 --> 00:49:59,180
to it to make it a little spicy 
and I'll put in the oven, I'll 

876
00:49:59,180 --> 00:50:01,700
let it cook. 
I'm trying to think of like a 

877
00:50:01,700 --> 00:50:06,460
350 or something like that until
the the skin of the pig of the 

878
00:50:06,460 --> 00:50:10,380
pig's face gets hard. 
Like like not super burnt but 

879
00:50:10,380 --> 00:50:13,820
just like hard to where if you 
tapped on it, it have almost say

880
00:50:13,820 --> 00:50:18,140
like a hard knocking sound. 
Once you get to that point, then

881
00:50:18,140 --> 00:50:22,660
you want to take it out for a 
second, turn the oven to broil 

882
00:50:23,250 --> 00:50:27,050
and then once it's at royal 
temperatures, put it back in the

883
00:50:27,050 --> 00:50:30,050
oven. 
And then the skin of the pork 

884
00:50:30,050 --> 00:50:32,770
will start to crack, like 
crackling. 

885
00:50:33,050 --> 00:50:35,290
And so that's where we get the 
whole idea of crackling and pork

886
00:50:35,290 --> 00:50:39,530
rinds from, is we cook, cook the
skin to a certain temp to to 

887
00:50:39,530 --> 00:50:42,170
where it's hard. 
Then we put it back into a 

888
00:50:42,170 --> 00:50:45,330
really, really hot temperature 
and then it just puffs up. 

889
00:50:45,810 --> 00:50:48,730
And so it's some of the best 
pork I've ever had is on the 

890
00:50:48,730 --> 00:50:51,570
face. 
Pork cheeks to really tender, 

891
00:50:52,090 --> 00:50:54,730
nice and flareable, flavorful, 
got good amount of fat. 

892
00:50:54,970 --> 00:50:58,490
Pork jaws or like a bacon 
substitute in some cases I think

893
00:50:58,490 --> 00:51:02,450
it tastes better than bacon. 
So a lot of good things out of 

894
00:51:02,450 --> 00:51:04,170
that, you know? 
The biggest thing is making sure

895
00:51:04,170 --> 00:51:08,650
you cut out the glands. 
Please cut out the glands of the

896
00:51:08,650 --> 00:51:10,330
pig. 
They're going to be found 

897
00:51:10,330 --> 00:51:13,490
usually around the cheek. 
Do not mistaken the glands for 

898
00:51:13,490 --> 00:51:15,490
fat. 
Cut those things out because 

899
00:51:15,490 --> 00:51:17,010
they will not taste good if you 
eat them. 

900
00:51:17,450 --> 00:51:18,970
And you're skinning the face 
out. 

901
00:51:18,970 --> 00:51:20,370
Or you're. 
You said you're not skinning the

902
00:51:20,370 --> 00:51:22,440
face out, right. 
I'm skinning it. 

903
00:51:22,440 --> 00:51:24,000
Yeah, I'd skin it. 
I'd skim it. 

904
00:51:24,480 --> 00:51:27,080
You don't have to skin it. 
But for what? 

905
00:51:27,240 --> 00:51:30,000
For what I want to create, I'd 
skin it. 

906
00:51:30,480 --> 00:51:33,790
So you can totally not skin the 
pig head, just and you know, 

907
00:51:33,790 --> 00:51:36,110
just make sure you put some 
season in, some rub on it, a 

908
00:51:36,350 --> 00:51:39,750
little bit of oil on it and just
roast in the oven and you can 

909
00:51:39,750 --> 00:51:41,550
still get some really good meat 
out of that. 

910
00:51:41,790 --> 00:51:44,230
The only thing is like the 
glands are going to still be in 

911
00:51:44,230 --> 00:51:48,670
there, so I like taking the 
glands out by defacing it, and I

912
00:51:48,670 --> 00:51:51,150
won't have to worry about having
a lesser eating experience from 

913
00:51:51,150 --> 00:51:53,150
that. 
So kind of like a reverse sear, 

914
00:51:53,390 --> 00:51:55,310
basically on the on the face, on
the head. 

915
00:51:55,470 --> 00:51:58,550
Yep, I like it, man. 
Making my mouth water right now.

916
00:51:58,900 --> 00:52:02,740
What about like when it comes to
just the entire pig skinning in 

917
00:52:02,740 --> 00:52:04,060
general? 
Like, are you of the opinion 

918
00:52:04,060 --> 00:52:08,500
that like for the body, it's 
best to like boil that skin and 

919
00:52:08,500 --> 00:52:10,380
deherit? 
Or do you just skin it 

920
00:52:10,380 --> 00:52:12,780
completely and not have to even 
screw around with? 

921
00:52:12,780 --> 00:52:15,860
That? 
Depends on how much time you 

922
00:52:15,860 --> 00:52:19,180
have, what the weather's like, 
like things like that, and how 

923
00:52:19,180 --> 00:52:23,100
many hands you have. 
So you know, the scalding is 

924
00:52:23,100 --> 00:52:28,540
when we put hot water over the 
pig to release the hair 

925
00:52:28,540 --> 00:52:33,940
follicles and the epidermis or 
the first layer of the skin and 

926
00:52:33,940 --> 00:52:36,860
we can scrape it all off, you 
know. 

927
00:52:36,860 --> 00:52:40,500
So the only reason why you'd 
want to do that is if you have 

928
00:52:40,580 --> 00:52:45,100
any intention of using the skin.
If you have no intention of 

929
00:52:45,100 --> 00:52:47,260
using the skin, then just skin 
it. 

930
00:52:47,340 --> 00:52:50,540
Just skin the pig. 
You know, there's a lot that you

931
00:52:50,540 --> 00:52:53,420
can get out of the skin and you 
can use it for a variety of 

932
00:52:53,420 --> 00:52:55,940
different things like pork 
rinds. 

933
00:52:57,180 --> 00:52:59,980
But you know, ultimately if you 
have no intention of using the 

934
00:52:59,980 --> 00:53:05,100
skin for anything, then just 
just skin the animal and then 

935
00:53:05,100 --> 00:53:06,540
you can break it down from 
there. 

936
00:53:07,460 --> 00:53:11,860
And that's way easier. 
A lot less time involved, a lot 

937
00:53:11,860 --> 00:53:15,500
easier clean up. 
You just have to figure out what

938
00:53:15,500 --> 00:53:17,820
you wanna do with the hide. 
So other than that, that's about

939
00:53:17,820 --> 00:53:19,500
it. 
You ever make blood sausage? 

940
00:53:22,340 --> 00:53:27,580
I've yes and no. 
So I've helped people with 

941
00:53:27,580 --> 00:53:30,900
certain ingredients, certain 
steps to making blood sausage. 

942
00:53:31,140 --> 00:53:34,380
I've never made it all the way 
through cuz I'll help out at 

943
00:53:34,820 --> 00:53:38,440
foodie events like live food 
events and stuff like that where

944
00:53:38,440 --> 00:53:42,480
we butcher the animal and and 
then we process it and make food

945
00:53:42,480 --> 00:53:47,520
out of it that same day. 
But no, I've not made like blood

946
00:53:47,520 --> 00:53:52,080
sausage straight out. 
Especially not like UK style 

947
00:53:52,080 --> 00:53:56,920
blood sausage that I tasted it, 
that that stuff is not my taste.

948
00:53:59,960 --> 00:54:00,520
Nice. 
Nice. 

949
00:54:01,080 --> 00:54:02,960
This whole, this whole podcast 
is making me hungry, man. 

950
00:54:02,960 --> 00:54:05,040
I'm like one week out for my 
first competition. 

951
00:54:05,040 --> 00:54:08,120
So I've been in a deficit for 21
weeks now and I don't know what 

952
00:54:08,120 --> 00:54:10,320
I was thinking asking you about 
all these recipes man, making me

953
00:54:10,320 --> 00:54:13,800
hungry. 
But this is, this is good stuff.

954
00:54:13,800 --> 00:54:17,640
I mean pigs like, I like the 
idea of raising my own pigs 

955
00:54:17,640 --> 00:54:20,120
because they have so much 
personality. 

956
00:54:20,280 --> 00:54:21,800
You can. 
I mean they have a pretty quick 

957
00:54:21,800 --> 00:54:24,360
turn around, like if you have a 
if you're trying to do a grass 

958
00:54:24,360 --> 00:54:27,120
finished cow. 
I mean you might be sitting with

959
00:54:27,120 --> 00:54:29,120
that cow for, you know, two 
years or better. 

960
00:54:29,420 --> 00:54:31,300
Whereas a pig, you know, 6 to 8 
months. 

961
00:54:31,380 --> 00:54:33,580
Pretty quick turnaround, pretty 
efficient way to get some meat. 

962
00:54:34,820 --> 00:54:36,780
Yeah, especially for most pig 
breeds. 

963
00:54:37,420 --> 00:54:41,740
Most pig breeds today were 
designed for efficiency and meat

964
00:54:41,740 --> 00:54:44,980
production. 
Some of the heritage breeds are 

965
00:54:44,980 --> 00:54:50,080
still a little bit slower but 
not too slow, and they have the 

966
00:54:50,080 --> 00:54:52,120
other end of the heritage 
breeds, which are more of your 

967
00:54:52,240 --> 00:54:56,080
large breeds that are going to 
grow slow, doesn't matter how 

968
00:54:56,080 --> 00:54:59,400
much protein you feed them, you 
know they're just going to, 

969
00:54:59,600 --> 00:55:02,040
they're just not going to have a
lot of meat yield, but they'll 

970
00:55:02,040 --> 00:55:05,040
have more fat yield. 
And for some household you might

971
00:55:05,040 --> 00:55:09,000
realize, like, I like meat, but 
I want more fat than what I can 

972
00:55:09,000 --> 00:55:13,870
get from a Berkshire or a Duroc,
and so they might want to go to 

973
00:55:14,110 --> 00:55:17,430
a lard heritage breed pig for 
that. 

974
00:55:17,430 --> 00:55:20,550
So, and I just love pigs because
they're so versatile. 

975
00:55:20,670 --> 00:55:24,670
When you think about like a cow 
or a goat or sheep, there's more

976
00:55:24,670 --> 00:55:27,270
waste involved in comparison to 
a pig. 

977
00:55:27,870 --> 00:55:32,390
More the animals utilize out of 
the pig than really any other 

978
00:55:32,390 --> 00:55:35,110
animal. 
And so a lot of different 

979
00:55:35,790 --> 00:55:39,510
cuisines you can have with that 
has a rich food history on top 

980
00:55:39,510 --> 00:55:43,470
of that, and the versatility of 
pork in general is just really 

981
00:55:43,470 --> 00:55:46,550
profound. 
Yeah, what is Speaking of fat? 

982
00:55:46,550 --> 00:55:50,230
What is the Leaf Lord exactly? 
Leaf Lord? 

983
00:55:50,230 --> 00:55:52,630
Good question. 
So I'll start with what regular 

984
00:55:52,630 --> 00:55:55,430
lard is. 
Lard in general and it's just 

985
00:55:55,430 --> 00:55:58,510
pick that period doesn't matter 
where the fat was found, it's 

986
00:55:58,510 --> 00:56:01,950
just rendered down and what you 
get out of rendering the fat 

987
00:56:01,950 --> 00:56:04,870
cells is pure fat. 
Pure lipids. 

988
00:56:05,750 --> 00:56:12,390
Leaf lard specifically is found 
on the inside of the chest 

989
00:56:12,390 --> 00:56:16,040
cavity of the pig, inside the 
cavity of the pig. 

990
00:56:16,880 --> 00:56:19,800
Whereas in most lard that's 
going to be found found on the 

991
00:56:19,800 --> 00:56:23,960
back fat of the pig, the outside
of the of the muscle of the pig.

992
00:56:24,280 --> 00:56:28,400
So the reason why leaf lard is 
so special is because you know 

993
00:56:28,400 --> 00:56:30,000
it's not. 
You don't get as much of it 

994
00:56:30,000 --> 00:56:37,520
compared to back fat, but the 
the the lard is very flavor 

995
00:56:37,520 --> 00:56:40,360
neutral. 
That's why a lot of people use 

996
00:56:40,360 --> 00:56:44,030
it for baking. 
Let's say you want to create a 

997
00:56:44,030 --> 00:56:50,510
baked dish that is, that has 
like a nice crispy, crispy crust

998
00:56:50,510 --> 00:56:52,510
and stuff like that. 
But you don't want the taste of 

999
00:56:52,510 --> 00:56:56,230
pig while you use leaf lard 
because doesn't have a porky 

1000
00:56:56,230 --> 00:57:00,470
flavor to it, you know, So 
people who maybe they want to go

1001
00:57:00,470 --> 00:57:05,570
green for a day and only greens,
you know, every now and then 

1002
00:57:05,570 --> 00:57:09,970
I'll do a meatless dinner or 
something like that and I'll 

1003
00:57:09,970 --> 00:57:15,170
just saute my greens and 
whatever I'm cooking with with 

1004
00:57:15,890 --> 00:57:18,890
with lard or leaf lard. 
And so you're not getting 

1005
00:57:18,890 --> 00:57:20,450
necessarily getting that porky 
flavor to it. 

1006
00:57:20,650 --> 00:57:23,130
Now, me personally, I love porky
flavor when it comes to 

1007
00:57:23,130 --> 00:57:26,290
vegetables and stuff like that. 
But if you're doing pastries, 

1008
00:57:26,290 --> 00:57:29,410
even if you're making, let's 
say, skin care products like lip

1009
00:57:29,410 --> 00:57:34,320
balms or doing things like 
candles, you know, using leaf 

1010
00:57:34,320 --> 00:57:37,640
lards a lot better because 
you're not going to smell porky 

1011
00:57:37,800 --> 00:57:41,520
if you put on your skin or on 
your lips, or if you're making 

1012
00:57:41,520 --> 00:57:44,280
candles out of it, you're not 
going to have a strong pork 

1013
00:57:44,280 --> 00:57:47,480
smell when the candles burning. 
So hopefully that helps. 

1014
00:57:47,560 --> 00:57:49,880
Yeah, I know for sure. 
I would assume it's probably 

1015
00:57:49,920 --> 00:57:53,160
like the equivalent of like the 
kidney fat, the suet of like a 

1016
00:57:53,600 --> 00:57:55,560
cow for instance. 
So it's like that equivalent in 

1017
00:57:55,560 --> 00:58:01,820
a pig form, right? 
Not 100% sure because I don't. 

1018
00:58:01,900 --> 00:58:04,220
I've raised cattle, but I don't 
know a whole lot about their, 

1019
00:58:04,660 --> 00:58:09,580
their inner biology, so can't 
say that for sure. 

1020
00:58:09,620 --> 00:58:13,100
But, you know, so yeah, my bad. 
Well, I just ordered some leaf 

1021
00:58:13,100 --> 00:58:15,780
floored early this week, so I'm 
excited to give it a shot and 

1022
00:58:15,780 --> 00:58:19,140
see what it tastes like. 
So it's a I'm intrigued by it 

1023
00:58:19,140 --> 00:58:22,240
for sure. 
Oh yeah, I like it better than 

1024
00:58:22,240 --> 00:58:26,680
butter most times because like 
with olive oil, which, you know,

1025
00:58:26,680 --> 00:58:32,120
olive oil, but olive oil and and
butter, they have a higher 

1026
00:58:32,960 --> 00:58:36,480
smoking point, so or a lower 
smoking point. 

1027
00:58:36,480 --> 00:58:40,360
So they'll smoke up the room a 
lot quicker at a lower 

1028
00:58:40,360 --> 00:58:43,680
temperature compared to leaf 
lard or lark, period, which 

1029
00:58:43,680 --> 00:58:47,250
won't smoke at those 
temperatures that olive oil will

1030
00:58:47,290 --> 00:58:49,690
smoke at. 
So you can cook at a lot higher 

1031
00:58:49,690 --> 00:58:52,890
temperatures with leaf lard and 
not have your whole house smell 

1032
00:58:52,890 --> 00:58:54,490
like smoke. 
Gotcha. 

1033
00:58:54,650 --> 00:58:56,090
Makes total sense. 
Yeah. 

1034
00:58:56,090 --> 00:58:58,250
I'm excited to dive in and try 
to cook with that. 

1035
00:58:58,250 --> 00:59:01,690
It sounds very, very tasty. 
Well, talk to me about this man.

1036
00:59:01,690 --> 00:59:04,010
What what is the what? 
What are you excited about? 

1037
00:59:04,010 --> 00:59:06,130
Like you're you're doing, unless
you're doing a great job 

1038
00:59:06,130 --> 00:59:09,250
educating others about the 
benefits of properly raised 

1039
00:59:09,250 --> 00:59:12,290
pork, what is it that you're 
most excited about at the 

1040
00:59:12,290 --> 00:59:15,140
moment? 
Let's see. 

1041
00:59:15,140 --> 00:59:18,820
The thing I'm most excited about
at this moment is really just 

1042
00:59:18,820 --> 00:59:23,860
the opportunity to transition 
out of my knowledge of pigs, 

1043
00:59:23,860 --> 00:59:27,020
which I still do a lot of pig 
stuff and pick content. 

1044
00:59:27,020 --> 00:59:31,260
But you know, in my experiences,
I have even more experiences 

1045
00:59:31,260 --> 00:59:34,700
when it comes to agribusiness 
management and really teaching 

1046
00:59:34,700 --> 00:59:40,180
farmers how to be profitable on 
their livestock or even organic 

1047
00:59:40,420 --> 00:59:44,400
produce enterprises. 
So what I teach nowadays most of

1048
00:59:44,400 --> 00:59:49,320
the time is not just pigs, but 
also utilizing agritourism, 

1049
00:59:49,880 --> 00:59:53,760
agriculture, education and 
highend value added products as 

1050
00:59:53,760 --> 00:59:57,440
higher profit ticket items for 
farms to become more profitable 

1051
00:59:57,760 --> 01:00:01,560
outside of selling just a raw 
commodity or raw product that's 

1052
01:00:01,560 --> 01:00:03,880
very limited capital 
profitability. 

1053
01:00:04,270 --> 01:00:09,070
So that's been exciting. 
Recently I launched a summer 

1054
01:00:09,070 --> 01:00:13,230
series for free consultations 
for anyone who is currently 

1055
01:00:13,230 --> 01:00:16,190
farming and is just need a 
little bit of help when it comes

1056
01:00:16,190 --> 01:00:20,390
to figuring out marketing, 
branding, business structure and

1057
01:00:20,390 --> 01:00:25,750
production methods for raising 
quality food, but also making a 

1058
01:00:25,750 --> 01:00:29,150
really good profit out of it. 
So that's been kind of my 

1059
01:00:29,150 --> 01:00:32,540
excitement recently. 
And then also, you know, I've 

1060
01:00:32,580 --> 01:00:36,260
been dating for marriage and I 
found a really nice young lady 

1061
01:00:37,140 --> 01:00:40,140
who's very interested in 
spending the rest of her life 

1062
01:00:40,140 --> 01:00:42,860
with me. 
And so just, you know, going 

1063
01:00:42,860 --> 01:00:47,500
through the slow but sure 
process of dating someone, being

1064
01:00:47,500 --> 01:00:52,100
intentional about it, learning 
boundaries through that for 

1065
01:00:52,100 --> 01:00:57,220
myself and for her and really 
just, you know, having fun. 

1066
01:00:57,260 --> 01:01:02,050
Like actually having fun with 
life and and realizing that, you

1067
01:01:02,050 --> 01:01:04,970
know, I can work all day long 
and that's great. 

1068
01:01:04,970 --> 01:01:06,810
I can. 
I've done it most of my life. 

1069
01:01:07,210 --> 01:01:10,010
But there's just something 
really beautiful when I get to 

1070
01:01:10,010 --> 01:01:13,890
share life with somebody and put
work aside to actually live life

1071
01:01:13,890 --> 01:01:16,010
a little bit more than I had 
before. 

1072
01:01:16,170 --> 01:01:17,970
So really excited about that 
too. 

1073
01:01:18,170 --> 01:01:20,330
No, that's all. 
Again, congratulations on that. 

1074
01:01:20,330 --> 01:01:23,410
That's quite the quite defeat 
indeed, having somebody that you

1075
01:01:23,410 --> 01:01:25,490
can spend the rest of your life 
with and feel good about it is. 

1076
01:01:26,120 --> 01:01:28,400
It it's becoming more of an 
honor to these days but it it 

1077
01:01:28,560 --> 01:01:30,720
when you find someone that has 
that, it's like it stands out 

1078
01:01:30,720 --> 01:01:33,320
that much more. 
So I I hope nothing but the best

1079
01:01:33,320 --> 01:01:36,600
for you there, man. 
Well, I appreciate you, Rob. 

1080
01:01:36,720 --> 01:01:38,720
Really do. 
Very cool. 

1081
01:01:39,000 --> 01:01:43,280
When it comes to your AG 
consulting business, is it like 

1082
01:01:43,280 --> 01:01:46,400
a specific size that you're 
trying to target people like is 

1083
01:01:46,400 --> 01:01:50,120
this like the fault smaller 
scale homesteading operations or

1084
01:01:50,120 --> 01:01:53,880
like a like a medium operations?
Like who would, who would find 

1085
01:01:53,880 --> 01:01:58,020
the most benefit in that? 
Well, so it's not so much size. 

1086
01:01:58,020 --> 01:02:02,700
It's more so intentionality. 
So you know, if you're someone 

1087
01:02:02,820 --> 01:02:06,620
who maybe you're raising 
livestock or or have a garden 

1088
01:02:06,620 --> 01:02:08,780
that you're you're doing a 
little bit of sales here and 

1089
01:02:08,780 --> 01:02:10,380
there towards friends and 
family. 

1090
01:02:10,740 --> 01:02:13,660
But you really want to see the 
potential of what you can do. 

1091
01:02:14,100 --> 01:02:17,820
If you just scaled up, got more 
pigs, got more chickens, had a 

1092
01:02:17,820 --> 01:02:20,420
bigger garden, what the 
possibilities might look like 

1093
01:02:20,420 --> 01:02:24,500
for you and and let's be honest,
like some of the reasons why 

1094
01:02:24,700 --> 01:02:27,980
people on the home setting is 
because they want to create more

1095
01:02:27,980 --> 01:02:30,460
of a life where they're around 
family more. 

1096
01:02:31,220 --> 01:02:34,460
But the issue about home setting
is it's expensive, especially 

1097
01:02:34,460 --> 01:02:37,020
starting out. 
And so having that day job is 

1098
01:02:37,260 --> 01:02:41,420
important for paying the bills. 
But what if we can supplement or

1099
01:02:41,420 --> 01:02:44,940
create more income from the 
homestead that way a the 

1100
01:02:44,940 --> 01:02:48,780
homestead pays for itself and 
maybe just generate additional 

1101
01:02:48,780 --> 01:02:51,660
profit for that. 
So again, like I've worked with 

1102
01:02:51,660 --> 01:02:54,540
farmers who have, you know, 500 
acres. 

1103
01:02:54,960 --> 01:02:57,360
I work with farmers who have 
1/10 of an acre. 

1104
01:02:58,280 --> 01:03:00,280
So it's really about 
intentionality. 

1105
01:03:00,560 --> 01:03:02,840
I usually don't work with people
who are just kind of dibbling 

1106
01:03:02,840 --> 01:03:05,720
and dabbling and not really 
taking themselves seriously. 

1107
01:03:06,000 --> 01:03:09,800
I like to work with people who 
are wanting to be profitable or 

1108
01:03:09,800 --> 01:03:12,640
striving to be profitable, but 
really just need some help to 

1109
01:03:12,640 --> 01:03:16,000
fine tune their process and 
opportunities that they might be

1110
01:03:16,000 --> 01:03:18,680
able to create for their 
potential customers. 

1111
01:03:19,080 --> 01:03:21,440
Very cool, man. 
Well, I certainly have plans to.

1112
01:03:21,830 --> 01:03:23,590
Scale up the size of our 
operations. 

1113
01:03:23,590 --> 01:03:25,710
So in which case, I will most 
certainly be reaching back out 

1114
01:03:25,710 --> 01:03:28,430
to you. 
See, that's awesome. 

1115
01:03:28,590 --> 01:03:30,030
I'm excited. 
Let me know man. 

1116
01:03:30,150 --> 01:03:32,190
Yeah, man. 
Love it, love it, Appreciate the

1117
01:03:32,190 --> 01:03:33,510
time, appreciate all the 
insight. 

1118
01:03:33,510 --> 01:03:36,190
I have learned a ton. 
I feel like I've got a tangible 

1119
01:03:36,190 --> 01:03:39,750
direction now as far as our pig 
acquisition endeavors are 

1120
01:03:39,750 --> 01:03:41,070
concerned. 
So I can't thank you enough 

1121
01:03:41,070 --> 01:03:45,830
there and where you located at 
Greensboro, NC? 

1122
01:03:46,230 --> 01:03:47,750
Awesome. 
I got family in North Carolina. 

1123
01:03:48,120 --> 01:03:50,080
Well, if you ever find yourself 
in Arkansas, man, hopefully it's

1124
01:03:50,080 --> 01:03:52,560
around the same time. 
It'll be taking these pigs of 

1125
01:03:52,560 --> 01:03:55,720
mine to slaughter and then we 
can do a reverse here on a pig 

1126
01:03:55,720 --> 01:03:59,760
head and call it call it a day. 
That sounds like a plan brother 

1127
01:03:59,760 --> 01:04:00,640
all. 
Right, man. 

1128
01:04:00,680 --> 01:04:01,640
Pleasure talking with you, 
brother. 

1129
01:04:01,640 --> 01:04:03,040
Where do people go to find out 
more about you? 

1130
01:04:04,510 --> 01:04:07,430
Yeah, you can find out more 
about me right now. 

1131
01:04:07,430 --> 01:04:10,910
I have a YouTube channel. 
It's called Agro Educators 

1132
01:04:10,910 --> 01:04:13,830
International because I do a lot
of international work. 

1133
01:04:14,590 --> 01:04:19,110
That's Agro a GRO Educators as 
you think it's spelled, 

1134
01:04:19,150 --> 01:04:21,150
international as you think it'll
be spelled. 

1135
01:04:22,030 --> 01:04:24,510
Also, you can just hit me up on 
my e-mail. 

1136
01:04:24,510 --> 01:04:32,430
That's Rhine RHYN, as in Nancy E
as in Eagle at Pork, Rhine, RHY 

1137
01:04:32,510 --> 01:04:34,820
and e.com. 
Awesome, man. 

1138
01:04:34,820 --> 01:04:36,780
I'll link out to all those. 
Make it easy for people to find 

1139
01:04:36,780 --> 01:04:39,420
you Ryan, and really appreciate 
the time brother, and keep 

1140
01:04:39,420 --> 01:04:40,420
killing it. 
Keep knowing what you're doing 

1141
01:04:40,420 --> 01:04:43,500
and keep educating people. 
Appreciate your brother. 

1142
01:04:43,700 --> 01:04:44,180
See you, man.