Hampshire Hog
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Hampshire Hogs

Introduction
the brink program is built around sow families and individuals that have staying power. A breeding program with inferior females has limited advancement. That is why we focus on building strong sows and tying them together through their sons.
Consider incorporating these genetics into your program and pull our strengths out and move on to the next step that is what livestock breeding is about.

 

The following are the genetic cornerstones that we have selected in our breeding program to achieve genetic advancement and stability. We offer these genetics through most of the boars posted to you with confidence. Ability to progress is the ability to select and with that we wish you progression in your breeding program.
Thank you for taking the time to visit our web site.

Feel free to call or email about hampshires.
Breeding stock for sale year around.

In our ever-changing industry we have found that...

STOCKMANSHIP         GENETICS         NUTRITION         ENVIRONMENT

...are important to keep our balance for a smooth-running business.

We can offer proven suggestions on nutrition and environment. Our specialties, though, are genetics and stockmanship. Our expertise in these fields come from generations of hands-on genetic evaluation where one individual works with the animals every day and records data. The industry has too many programs where genetic matings are mapped out without looking at phenotype, and several different individuals carry out the daily duties. This does not lead to quality with uniformity.

In achieving satisfaction for everyone we look at...

THE PRODUCER
who needs animals that are easy to raise and are profitable - not high maintenance like some are today.
   THE PACKER
who needs 6.5" loins, .8" backfat, good bellies - pigs with capacity, average-size hams and meat quality to pass on to the consumer.
   THE CONSUMER
who wants excellent eating qualities. The consumers have spoken and they do not want 8-10" loins that have .5" backfat and chews like leather with no flavor.

Let's make our product so delicious that the consumer stands in line to buy!
That's our point of view here at Brink Swine Genetics. Click here to let us know what you think!

Brink Hampshire Hogs :: FlecKvieh Cattle :: Our Farm Meats

Jerry brink :: {563} 245-2048 :: Cell {563} 880-1470 :: FAX {563} 245-1110 :: Wanda Brink :: {563} 880.9470
23098 Gunder Rd. :: elkader, IA 52043 :: JBrink@alpinecom.net
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