Pigs 2015
These piglets are a culmination of four years breding and experimenting to find just the right pig. We
have crossed 1/4 Tamworth to 3/4 guinea hog in one litter for faster growing piglets that utilize their
feed, graze and grow faster while keeping the docile nature and exceptional flavor of the guinea hog.
The other litter we have 1/2 Swaibian hall 1/4 Tamworth and 1/4 guinea hog. This to me is our best
cross yet. They are growing so fast compared to other litters we have had. The flavor is fantastic! They
grow fast while maintaining all of the adributes of the other and they make the best bacon! Try these
naturally raised pigs for yourself and see the difference. (Craigslist ad)
Bought 2 females at 9.5 wks old on March 21, 2015
$125 each
swaibian hall
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The Swabian-Hall swine is a breed of domestic pig that originated in the city of Schwäbisch Hall
in the Baden-Württemberg region of Germany. It was first developed in 1820 by King William I
of Württemberg, who imported Meishan pigs in order to breed them with German landrace pigs
to develop a pig with a higher fat content. It became so popular that by 1959 ninety percent of
the area’s total pig population belonged to this breed. Despite its prevalence across the state, it
was soon declining in population due to the popularity of leaner meat in the pork market.
By 1984 population numbers of the Swabian-Hall swine had fell to only two breeding boars and
seven breeding sows, despite the fact that breeders tried to conserve it in the Hohenlohe district.
Today, there are about 1,500 breeding sows and only those individuals that were bred in the
Swabain-Hall or Hohenlohe districts can be registered as pure Swabian-Hall pigs. These pigs are
located on farms that are part of the Farmer Producer Association of Swabian Hall, which
restricts the feed quality of the breed’s diet. In 2008, Carl Edgar Blake II developed a
reproduction of the Swabian-Hall swine in Readlyn, Iowa in the United States, known as the
Iowa Swabian Hall.
tamworth
TAMWORTH ORIGIN AND HISTORY
The Tamworth originated in Ireland where they were known as “Irish Grazers”, being given that
name due to the fact that they were such wonderful foragers. About 1812 Sir Robert Peel, being
impressed with the characteristic of these hogs imported some of them to his estate at Tamworth,
England. It is from this place they derived their name. An English authority, who calls it the
“Mahogany” or “Grizzly” pig, says it was extensively bred in several of the midland counties of
England early in the nineteenth century. When the droves were mainly kept in the woods and
forests. They are not a composite breed, and are thought by many to be one of the oldest and
purest breeds in Britain.
THE TAMWORTH BEFORE IMPROVEMENT
They were long of limb, long in the snout and flat in the rib. They were active, hardy, good
rustlers, and very prolific, but they were slow feeders and late in maturing.
THE IMPROVEMENT OF TAMWORTHS
This has been almost entirely effected through selection, judicious breeding, and management. It
is now pretty generally conceded that the blood of other breeds has not been used to any extent in
the improvement of Tamworths. Tamworths have been used in developing other breeds in the
United States.
WHEN IMPROVEMENT WAS EFFECTED
They appear to have been improved to a considerable extent before the middle of the 19th
Century, as they were given First Honors at the Royal Agricultural Society’s Show when
competing with large breeds as early as 1847. But subsequent to this period they sank into
obscurity, and were only known in some local districts. About 1877 a demand grew up for more
hogs of the bacon type, and breeders of Tamworths brought their favorites to the front in
England.
The first Tamworths in the United States were those imported by Thomas Bennett of
Rossville,Illinois in 1882. In the following decade, Tamworths were also imported into Canada
and the breed gradually became known in both countries. The Tamworth has two characteristics
for which it was entitled to preeminence; i.e.; an unusual proportion of lean meat, and large
litters of pigs; also that Tamworths will make as many pounds of gain, largely lean meat, from a
given weight of feed as will hogs of any other breed. From these early imports, the Colorado
agricultural College’s three year farm average for all sows was ten live pigs to a litter. A twoyear old sow weighing 750 pounds had 18 live pigs at one farrowing, and a Tamworth at the
Iowa Agricultural College raised 33 pigs in one year.
ORGANIZATION
Tamworth Swine are protected by registration in Great Britain, the United States and Canada.
The American Tamworth Swine Record Association was organized in 1897.
guinea hog
The American Guinea Hog is the ideal sustainable heritage farm pig, known for its moderate
size, excellent foraging abilities, friendly temperament, excellently flavored meat and
indispensable lard. While the American Guinea Hog is smaller than industrial hog breeds, it is a
good-sized farm pig providing a nice, well-marbled carcass.
Origin: The American Guinea Hog is a true American heritage breed of domestic farm pig,
perhaps over 200 years old. They developed as a landrace breed throughout the southeastern
states of the
USA. Anecdotal evidence suggests a European ancestry with other possible influences. It has
been
determined though genetic testing that the American Guinea Hog is a distinct breed.
Height: Adult American Guinea Hogs (at 2 years of age) range from 22 to 27 inches tall, adult
males sometimes averaging one or two inches taller than females. Older animals may grow
larger.
Body/Length: Fully grown adult American Guinea Hogs range from 46 to 56 inches, measured
from a point between the ears to the base of the tail. They have a straight to slightly arched back.
From a side view, they should present a long, rectangular appearance (with flat sides and
rounded corners). As a landrace breed, variations are common. Some hogs will be taller and
broader at the shoulders with slightly lower and narrower hips.
Weight: Well-conditioned, fully adult American Guinea Hogs range from 150 pounds to 300
pounds, depending on sex, frame-size, and body condition. Because American Guinea Hogs
easily fatten, care
should be taken to NOT overfeed, especially with grain. Excess weight will likely lead to fertility
problems.
Head/Face/Ears/Tail: American Guinea Hogs have medium-small sized, upright ears
(sometimes slight bent at the tips in adults). They have slightly dished faces with snouts that vary
from rather short to medium-long. The tail has a single curl. Slightly forward facing eyes are
common.
Color: Most American Guinea Hogs are solid black. A common variation due to a widely spread
recessive gene, is solid black with minimal white points at the feet and tip of nose. Excess white
(beyond the feet and the end of the snout) is discouraged and will not be registered. An
extremely rare recessive red gene exists
in the breed, and may rarely exhibit.
Hair: Adult American Guinea Hogs typically have medium to long, coarse, bristled, black hair,
some tinged in reddish-brown tones or bluish-black tones.
Temperament: The American Guinea Hog is exceptionally calm and friendly making it an
excellent choice for small sustainable family farms. They have exceptional mothering skills.
Females with piglets are easily managed, as are adult males. They do well with children and a
wide range of farm animals. It
should be a goal of breeders to maintain the good temperament of the American Guinea Hog.
Living Environment: While American Guinea Hogs are suited to a wide variety of
environments and will do better than most breeds on low grade forage, they prefer lush pastures
with clover along with access to minerals, kitchen scraps, quality hay in winter, clean water to
drink, access to a muddy
wallow, minimal shelter from precipitation and wind, dry bedding, and perhaps a small amount
of grain. They thrive where ranging and grazing is a constant activity giving them plenty of
exercise. They are minimal rooters when good grazing and adequate feed is available.
Life Expectancy: The expected life span of the American Guinea Hog is 10-15 years or until
they are ready for culling and slaughter as farm livestock, providing excellent meat for the table.
Carcass: At six months, the American Guinea Hog may provide a nicely marbled carcass of up
to 75 pounds hanging weight of gourmet-quality highly-flavored meat. Fat tends to peel easily
from the meat. There is no need to castrate young male hogs intended for slaughter at six months
of age.