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
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| 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.
They are cuter in person...but not TOO cute, if ya know what I mean!
Hearth and Soul Hop
Real Food Wednesday
Simple Lives Thursday
Pennywise Platter Thursday
Hearth and Soul Hop
Real Food Wednesday
Simple Lives Thursday
Pennywise Platter Thursday
Oh, lucky you!! I would love to raise hogs - or actually, have my son raise them. Someday. Thanks for linking to the Hearth and Soul Hop!
ReplyDeleteHow exciting! I wish I had more sources for pastured ham where I live, because it's a big part of my Yuletide feasting. I wish you much luck in raising them!
ReplyDeleteSilly goose, this is exactly the type of post that we *love* to see at the Hearth and Soul hop! This is what real food is all about. We have Tamworths, which sound to have similar properties, but we always lament that pigs only have one belly. That's awesome/handy that they have already created a sustainable farm system with the goats. I'm your newest follower :)
ReplyDeleteHow are you doing with your Ossabaws? I have a breeding pair coming next week.
ReplyDeleteFat and Sassy ;)
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