Comments on: Livestock “Auction” Market

By: Artisan Jun

Artisan Jun — Sun, 04 Apr 2010 09:46:34 +0000

Please spare the cute little ones. Maybe this is why I prefer regular lechon over lechon de leche…

By: Jay ann

Jay ann — Wed, 27 Jan 2010 04:52:48 +0000

Hi Mr. MM i love your blog, it just makes me so hungry, i really can’t wait to visit again in the Philippines. OMG!!! i love the lechon,it’s so so good…

Thanks,

By: bluedagat

bluedagat — Fri, 13 Nov 2009 02:05:24 +0000

MM, sorry to pick up a month old thread. ramon, you might be interested in investigating sister isyang’s farm in quezon. you should be able to google her. i met a guy there who raises pigs using the natural farming method. i think he consults with farms across the country. the pens do not smell and the pigs are quite happy, i think.

By: ramon ureta

ramon ureta — Wed, 14 Oct 2009 13:27:47 +0000

Is there an equivalent Livestock Auction Market near Metro Manila ? I’m experimenting with native bred pigs fed on vegetable (kangkong, excess vegetables, etc) and i need to check the available breeds. I’m also keen to exchange notes with organic growers of chicken, goats and of course pigs. My farm is based in Binangonan although I live and work out of singapore. Hope you can assist.

By: ramon ureta

ramon ureta — Wed, 14 Oct 2009 13:23:37 +0000

Is there an equivalent Livestock Auction Market near Metro Manila ?

By: mary kim

mary kim — Tue, 13 Oct 2009 05:22:14 +0000

boars have really bad odors-most male animals do, maybe that’s why those intended to be eaten are castrated and the good sperm carrying males are kept as boars.BUT when these boars are old, they still find their way in the meatshops..

MM, have you tried doing lechon on wild pigs?I mean the native black ones, i think the meat to fat ratio is a lot better and the taste is superb. or how about growing or fattening pigs on a wholesome diet(not the regular milled pig meal-fattener/booster) before roasting?:)

By: Hoz

Hoz — Sun, 11 Oct 2009 10:08:29 +0000

Here’s one tourist that would enjoy a morning at the livestock market. I used to own a “hobby farm” and raised my own meat. I still enjoy watching the animals.

I once helped my neighbor castrate about 50 shoats one morning. Neither of us wanted the “oysters” (stupid us) so they were fed back to the pigs! Now that’s YUCK!

My BIL used to have a piggery in Danao, but he couldn’t make any money between the help ripping him off and diseases. He has switched to goats now and cross breeds Lokal with a big Australian buck.

By: Gener

Gener — Sat, 10 Oct 2009 10:59:12 +0000

Cleaning pigpen is tricky and you have to follow some steps, first remove the solid pooh by shovel then spray the area with pressurized hose! it will remove up to the cleanest corner..I have seen one pig farm in spain using pig pooh as fuel! they do some conversion turning pooh to gas and they have free gas for the farm workers the whole year!.

By: Wiju

Wiju — Sat, 10 Oct 2009 04:52:59 +0000

MM,

Male piglets are castrated so that it can be raised and the aftertaste is not present. I’ve been a part of a few of these “operations” when we had a small pig farm. I hated cleaning the pigpens.

By: kurzhaar

kurzhaar — Fri, 09 Oct 2009 21:55:19 +0000

Marketman, you just need to visit a veal factory to change your mind…especially as there are existing alternatives (humanely raised veal). :)

Ironically (or perhaps not) it took the experience of hunting to make me realize the value of meat on the table. When you have that hands-on experience, it can leave you gobsmacked for quite a while. It is only too easy when one purchases tidy packages of meat at a supermarket (as I used to) to forget the true costs of providing that meat. I don’t think I could ever be a vegetarian, I do enjoy the occasional meat-based meal too much, but I definitely approach meat differently nowadays.