Breed: Documented as early as 1804 by Virginians such as Thomas Jefferson, the Guinea Hog was imported from Africa during the slave trade, Guinea Hogs were recorded as a small, compact, RED in color, foraging pig. The breed was recognized as the ideal sustainable heritage pig that became quite common throughout the mid-Atlantic but by the late 1880's the name started to disappear from records and even became extinct in Africa. The word 'Guinea Hog' occurred again during the 1990's in the South Eastern part of the United States. However this time described a small, compact, BLACK foraging pig. Research shows that the Guinea Hogs had bred with the more common English breeds of swine and producing black offspring. Guinea Hogs are still extinct in Africa.
Production: Guinea Hogs are amazingly docile and can be kept with other livestock, despite being well known to hunt rodents and snakes. Homesteaders loved the breed for it's hardy, moderate size, excellent foraging abilities, friendly temperament, strong parental instinct from both sexes, richly flavored meat and high lard content. Butchered at about 9 months, each carouse yields about 60% body weight in dark, marbled, tender meat, it is ranked as one of the highest pork meats, on the Slow Food USA: Ark of Taste.
Description: Guinea Hogs are generally small, compact and stocky with a body type that resembles a rounded edged rectangle on equally matched legs. They have medium upright ears, a slightly dished face, forward facing eyes and a short to medium long snout while their black hair, sometimes red tipped, can be straight or slightly wavy. Very rarely red or even blue, piglets can be born. All colors are accepted. Some white on the nose and/or leg, is also accepted.