We've home butchered hogs and not let the meat age at all, and it was wonderful.

My butcher, who is excellent, does let hogs hang a couple of days. Each carcass that he handles gets the hang time individually adjusted. If you have a really good butcher, turn it over to him and trust him.

I haven't had hogs for a few years. We used to get some piglets at the end of summer and raise them up on apples and mixed grain (dry cob). The meat was superb.

I've always kept my pigs penned, in a pen large enough for them to get some exercise and small enough for me to go in a couple of time a day and shovel out so the pen stayed clean. (shade is an absolute must-have)

You can buy hog finisher at the feed store, but I never did. I like to see my grain so I know what's in it and can be sure it's not spoiled. Grain with molasses could be anything hidden in there.

I always figure that if I'm home raising meat, I want the best, and I'm not going to risk that by saving a dollar or two on the feed.

Hey, Oregonwoodsmoke, thanks for the insight. We don't have a "butcher," but of course the slaughter place does that for us. We feed our pigs a mix of grain intended for them and they have that free-will at the feeder. We refresh their water several times daily, more in the heat. We don't have an orchard (yet) but friends are more than happy for us to take their windfall and the pigs happily eat it. They have been pretty darn happy critters. From what you say, I gather that even pigs need a little hang time so I will mention that to our slaughter people. Thanks again, Lori