American Guinea Hogs
Many years ago, this landrace breed was one of the most common breeds of swine in America. Everywhere you looked homesteads were dotted with these small hairy hogs. Being gentle enough to raise alongside the family, their ability to live off the land, and their prolificness made these lard pigs the perfect living food supply for a family without many resources. They were known by many names, such as the Pineywoods Hogs, Snake Eaters, Guinea Forest Hogs, Yard Pig, Acorn Eaters, and of course the most common today; the American Guinea Hog.
American Guinea Hogs — a breed that was forged by the American people’s efforts to survive. These docile lard hogs were the perfect living food supply in times of hardship. A single breeding trio could provide a family and their neighbors with meat and precious lard for up to a decade with very little input.
The breed was almost lost completely when the “fat is bad” fad came about and they were discarded in favor of the faster growing, leaner, commercialized breeds. Numbers of registered stock plummeted and they nearly went extinct. But thanks to some dedicated breed activists, AGHs have started to make a comeback.
The word is spreading about these hogs and their prized meat. They’re becoming increasingly high in demand with chefs and high end restaurants. For good reason, too. The tender dark meat and the flavorful fat that tastes like heaven and melts in your mouth like the world’s finest butter… it’s a true delicacy.
Our hogs have mostly Setty/Celesky and Biggers blood. After over ten years of observing our hogs we have reached a sweet spot with this mix—getting vigorous hogs, longer and sturdier builds, laid back temperaments, mothering instincts like no others, and hardy hogs that can forage for the majority of their food. We breed for friendly temperaments, hardiness, sturdy conformation, mothering instincts, and adaptability. Hogs that don’t meet these standards don’t get to pass on their genes.
Birth to weaning
One of the most important things we breed for is mothering ability. Sows are expected to be able to give birth without any assistance, not loose any piglets (first time mothers are forgiven for accidents, but we try to breed for no less than a 95% survival to weaning percentage), provide more than enough milk, be able to keep weight on while nursing, co-nurse and adopt piglets when needed, and raise robust fast-growing piglets.
We let our sows farrow naturally; on pasture and woods, with optional shelter for them to give birth in.
We let piglets stay with their dams until 10 to 12 weeks of age. By that age they are fully capable of living without milk.
Throughout this process we are evaluating the piglets for registration.