Potbelly pigs are usually raised as pets, not for meat production. So you might be wondering if potbelly pigs are good to eat or not.

Yes, you can certainly eat a potbelly pig – it is still a pig at the end of the day, which means that it is edible. But the question is, should you eat a potbelly pig? What will it taste like?

What Does a Potbelly Pig Taste Like?

When you eat a potbelly pig there is no mistaking that what you are eating is pork. It will taste just like pork but might be a little bit fatter and tougher.

Potbelly pigs can even be tastier than larger pigs and other breeds, depending on whether they are raised for meat and how they are raised.

For optimal taste, it’s a good idea to respect the basic nature of potbelly pigs. This means to let them root to search for food. If the pigs forage, are pastured and are also fed corn on a daily basis, they can turn out lean with a thin layer of fat.

Why You Should Raise Potbelly Pigs for Meat

Potbelly pigs aren’t typically raised for meat – at least in the USA – but there are a few good reasons why you might want to.

  • Productive: In addition to being tasty if raised properly, potbellies have a reproductive age of up to 10 years and have litters of 6-12
  • Small Size: Potbellies are ideal if you have small acreage and therefore a limited amount of space to work with
  • Less Feed: Due to their smaller size, potbelly pigs require less feed and can eat virtually anything organic
  • Minimal Care: If adequately pastured, potbellies require minimal care and are safer to have around due to their smaller size

What this all means is that potbelly pigs are very efficient for small-scale, homestead organic pork. And if raised well, you will be rewarded with meat that has more flavor than commercial pork

When to Butcher Potbellies

While there are several variables for when you might want to butcher your pig, 9 months is typically the optimal time to butcher a potbelly pig for the best feed-to-meat ratio.

You can usually get between 25 and 50 pounds of meat from one pig depending on its age. Butchering time can take up to three hours.