Sounds like one heck of an adventure in the Lone Star State for sure! I know what you mean about the mud goo poo in the pig pen, because we too live in Texas and have experienced all the rain, of which more is coming beginning tomorrow through the weekend. Just great. We haven't dried out from the last round of bucketfuls pouring out of the sky for days on end, twice! We raise pot belly pigs for food and our pig pen with our sweet, lone, little pregnant Betty has rooted it up to no end fishing for bugs and roots. Amazing how much mud a single little pig can move around. She has her own little oasis of a sleeping area on an island of waste hay from the goat pen and that's about the only area she hasn't turned over looking for bugs. I suspect she's waiting for it to dry up a bit more before turning it all over so she doesn't lose her only dry spot outside to sleep.
Your pigs are great looking and I bet they are going to taste delicious! Our little Betty is due to have her little bacon bits the day after Christmas. So hopefully before summer we should have a new batch of fresh pork for the pit and the freezer.
I never thought I would be raising pigs and my husband always said he never would (I had to make a liar out of him!), but he's seen how easy they are to raise and he has actually grown attached to Miss Betty, as he calls her. He's the softy here, and I'm going to have to keep reminding him not to get attached to the cute, little, wiggly shoats when they are born. We have a friend close by that went into pot belly pig farming the same time we did and we've just recently butchered her boar. He was a real pain in the rear at constantly trying to dig out of the pen and just seemed a little tetched in the head. He was kind of aggressive, so he made the cut once we acquired a new boar. He too was a pot belly pig (Asian Heritage Hog) and was about a year old. He dressed out at about 50 to 55 pounds. Our first time butchering, but we took to it like killing snakes! Not too terribly difficult with a pig that only weighed about 85 pounds to start with, but he was plenty of meat. I've got hams curing and I've made sausage from a good portion of it and froze the rest. We should be in pork for a good while. Pig farming isn't too difficult once you get set up for it. Congrats on your new acquisitions!
-----that was an area he left alone, although he would do ANYTHING else on the farm. 
May be spring before I'm back up to 15-20 a day. Don't have the goats yet, and now that I plan on moving next summer, will probably put them off for another year 
. I could stop but, what to do then? 
It doesn't get any easier.
On our first cold rainy day, the pigs have been nestled down in their Hawg Hut in a pile of hay.
