| About the American Guinea Hog |
The American Guinea Hog is a North American land race breed
that originated in the 19th Century American south. Originally prized
for their highly flavorful meat, important lard, exceptional
temperaments, small size, and independent grazing, Guinea Hogs
are enjoying renewed interest today as the ideal homestead hog for
those very same characteristics.
The history of the breed is somewhat illusive. What is known, is that
the American Guinea Hog is a breed unique to North America.
Small, black, hairy hogs were widespread on homesteads
throughout the southeastern United States in the 19th century. These
early American Guinea Hogs were expected to forage for their own
food. They would graze grass, clover, roots, nuts, fallen apples, and
clean out garden beds. The hogs were also kept in the yard where
they would create a safe zone around the house. These hogs were
hardy and efficient, gaining well on the roughest of forage and
producing the most flavorful hams, bacon, and lard essential for
subsistence farming.
The American Guinea Hog has managed to remain perfectly
compact in size despite efforts to produce increasingly larger hogs
in the industrialized breeds. Adult guinea hogs range in size from
somewhat under 200 pounds to somewhat over 300 pounds
(depending on body condition) and typically stand somewhat under
30 inches.
They are historically know as a "lard" pig, which means they will
fatten up quite nicely on an abundance of feed, but also suggests
they convert grass and other low input feeds into quality lean meat
very efficiently. At 6-8 months, Butcher hogs generally reach an ideal
Live market weight of up to 150 pounds with up to 75 pounds of
hanging weight carcass. Although they are smaller than the large
industrial breeds, the abundant meat is delicious, healthy and the
ideal amount for home storage and consumption. Their flavorful lard
is highly sought after by gourmet cooks.
In appearance, the American Guinea Hog is almost always solid
black in color with occasional white markings on the feet and tip of
snout. They have a hairy coat with red, blue or gray highlights, a
curly tail, and mostly upright ears. In temperament, Guinea Hogs are
extremely people friendly and docile.
In 2004 there were less than 30 known adult Guinea Hogs in
existence and the breed was listed as critically endangered by the
American Livestock Breeds Conservancy. Over the past Decade,
the breed has been recovering. Though their numbers are still
relatively small. the American Guinea Hog is ideally suited for use in
diversified, sustainable agriculture that is now on the rise.
The American Guinea Hog is a natural choice for farmers and
homesteaders practicing sustainable, small scale farm production,
those interested in raising their own food on just a few acres, or
anyone interested in a small, multi-functional breed of hog.
that originated in the 19th Century American south. Originally prized
for their highly flavorful meat, important lard, exceptional
temperaments, small size, and independent grazing, Guinea Hogs
are enjoying renewed interest today as the ideal homestead hog for
those very same characteristics.
The history of the breed is somewhat illusive. What is known, is that
the American Guinea Hog is a breed unique to North America.
Small, black, hairy hogs were widespread on homesteads
throughout the southeastern United States in the 19th century. These
early American Guinea Hogs were expected to forage for their own
food. They would graze grass, clover, roots, nuts, fallen apples, and
clean out garden beds. The hogs were also kept in the yard where
they would create a safe zone around the house. These hogs were
hardy and efficient, gaining well on the roughest of forage and
producing the most flavorful hams, bacon, and lard essential for
subsistence farming.
The American Guinea Hog has managed to remain perfectly
compact in size despite efforts to produce increasingly larger hogs
in the industrialized breeds. Adult guinea hogs range in size from
somewhat under 200 pounds to somewhat over 300 pounds
(depending on body condition) and typically stand somewhat under
30 inches.
They are historically know as a "lard" pig, which means they will
fatten up quite nicely on an abundance of feed, but also suggests
they convert grass and other low input feeds into quality lean meat
very efficiently. At 6-8 months, Butcher hogs generally reach an ideal
Live market weight of up to 150 pounds with up to 75 pounds of
hanging weight carcass. Although they are smaller than the large
industrial breeds, the abundant meat is delicious, healthy and the
ideal amount for home storage and consumption. Their flavorful lard
is highly sought after by gourmet cooks.
In appearance, the American Guinea Hog is almost always solid
black in color with occasional white markings on the feet and tip of
snout. They have a hairy coat with red, blue or gray highlights, a
curly tail, and mostly upright ears. In temperament, Guinea Hogs are
extremely people friendly and docile.
In 2004 there were less than 30 known adult Guinea Hogs in
existence and the breed was listed as critically endangered by the
American Livestock Breeds Conservancy. Over the past Decade,
the breed has been recovering. Though their numbers are still
relatively small. the American Guinea Hog is ideally suited for use in
diversified, sustainable agriculture that is now on the rise.
The American Guinea Hog is a natural choice for farmers and
homesteaders practicing sustainable, small scale farm production,
those interested in raising their own food on just a few acres, or
anyone interested in a small, multi-functional breed of hog.