04/26/2024
I've been breeding and developing our pig genetics for 15+ years. Some of you may know what Iberico pork is... it is the Wagyu of the beef industry (crazy micro fat marbeling)... The Ossabaw Island Hog is VERY similar to the Iberian pig. Our line of meat pigs are about %70 Ossabaw, %20 Guinea, and %10 Duroc. The hogs that are timed and selected to naturally finish on pecan, persimmon, and acorns are sensational.
In the video, this is a Kune Kune sow (bred/crossed) to one of my above described boars). We've experienced American Guinea hogs before... on a 'homestead,' fat is a difficult commodity for a healthy fat/lard, flavorful cooking, making soap etc etc. Like the Guinea, the Kune is also a 'lard' pig. Both breeds, of course, have a 'meat' side...but you do trade meat production/efficiency for the fat products... so it depends on what your needs are.
Long story short, I am looking forward to managing/developing a line of cross Kune genetics for a lard meat pig.