Heritage Spanish-bred Goats
We began with Valera Spanish goats in 2004 when we lived in Virginia. In 2006, we moved three does, three sets of twins, a buck and a wether in the back of two pickup trucks and started the farm in Missouri.
Since that time, the Spanish have proven themselves to be adaptable to weather, location and management. We added and later sold a Kiko buck- the hybrid vigor was awesome- but we wanted to go back to our Spanish base. All goats have merits, but we have found the thriftiness of the Spanish to be unmatched.
Our does kid without assistance, singles and sometimes twins with their first kidding, and then twins with the occasional triplet thereafter. The goats do have a barn in which to kid if they choose, but we do not feed our goats bagged feed or grain. Forage is what they eat, with hay offered when pickings are slim.
True, Boer goats tend to bring higher dollar at the meat sales yet Spanish goats grade just as well as the rest. Goat meat is low fat, healthy and delicious. Please visit SpanishGoats.org for more information about Spanish goats and their attributes.
Please see postings for updated prices and availability.