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We've raised 2 pigs when our son was in school. He showed both of them One was a Duroc (sp ?)
and the other was a Hampshire.
We didn't eat either one, as they were both sold at an Ag auction at the school.
Now we are thinking about raising one for butchering for us.
Anyone know the best breed for meat... and easy temperment, since DS is grown up and not here to take care of it... ?
Also, where are reputable breeders in or near our area ?
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