The American Guinea Hog was historically unique to the southern United States. It is a small, black hog that was common on homesteads across the Southeast until the early 1900’s. On these homesteads the Guinea Hogs foraged for their food; eating everything from snakes and eggs to grass, roots, nuts and garden cuttings. This foraging animal was easy to maintain and produced flavorful meat and exceptional lard that were essential for these subsistence farmers. As homestead farming dwindled and larger breed pigs were introduced, the Guinea Hog disappeared in all but a few isolated areas of the southeast. In the 1980's new Guinea Hog herds were established and our hogs are from this registered linage.
Our hogs thrive foraging on pasture or in the woods, and their small size is less disruptive to the land than larger breeds. Their calm, gentle demeanor allows us to raise them in a low stress, hands-on environment beneficial to both the pigs and the farmer. Typically we raise our hogs to 20-24 months of age. This older animal produces an outstanding nutty, firm meat with silky, resilient fat which is perfect for fresh cuts and charcuterie.