About our pigs
We raise American Guinea Hogs, a breed developed in the southeast United States as a “homestead hog.” They were favored for their ability to forage in the woods and put on weight with little input, and their small size made them a favorite “backyard pig,” where they often lived off of kitchen scraps. Although they nearly went extinct, the breed has seen a resurgence on small homesteads and farms like ours. We love their compact size, gentle temperaments, and wonderful red meat.
American Guinea Hogs are a “lard pig,” as opposed to a “bacon pig.” Whereas bacon pigs have long lean shapes, lard pigs are more compact, with layers of fat striated between the meat. Lard pigs are also, not surprisingly, known for the quality and quantity of lard they produce. It’s firm, white, and flavor neutral, making it ideal for cooking and pastry chefs alike. Because AGH thrive on grass in the growing season and hay in the dormant season, their fat takes on Vitamin E, linoleic acid, and omega-3 fatty acids, benefits only appearing in grassfed meats.
Note: Hanging weight is a percentage of live weight, and it can vary by animal. This is just an estimate of cost for a typical butcher weight. A half will generally include 2-3 shoulder roasts, 7-8 lbs bacon, 8-10 pork chops (depending on thickness), 1 large ham or two small ones, 1 ham hock, and 4-5 lb sausage. Oddments can include heart, liver, kidneys, lard (10-15 lbs!), caul fat, trotters, and the head.