Picked up two Ossabaw Island barrows and a gilt today. They are a small heritage breed...leftovers from Spanish exploration of the New World.
You can read more abut them here: Ossabaw Island Hogs and here: On the trail of fine ham
|UMMMM.........Can you say "Bacon"?|
According to my processor, they have a higher proportion of bacon to hams than conventional breeds and are NOT white meat. They take to "no nitrate" sugar cures very well.
These will be raised in rotation on pasture/hay and extra milk. They seem to have an affinity for ummm, "predigested" grass AKA goat berries, so may become a valuable assets in sustainable parasite control for the goats.
I expect these to be ready late spring/early summer.