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S.E. Nebr. | I've been selling hogs to local residents for years. They or I will take the hogs to which ever locker they want. We have about four lockers within 40 miles of each other. They always come back. Just took in two for myself awhile back. I made chops, ground pork, and sausage out of one. Boneless loins and bacon burgers out of the other.
As far as paylean goes I don't feed it never did and never will. Don't need it. Genetics have changed over the years but now the packers are finally figuring it out that a too lean of hog is not what the consumer wants. Including the foreign markets. | |
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pork producers
