Pigs were the one species that we added to the farm when we moved from Raleigh. The first year we raised Tamworth mixes. Tamworth pigs are a heritage breed and they did great in our forested area. They grew quickly and in just 5 months were ready to head to the processor– albeit at a much smaller size than a commercial pig would have been. Even with their decreased size, we flew through pig feed that year.
In year two at the new micro farm the Covid-19 pandemic had arrived in our area. While everyone else was out buying freezers, I was stocking up on seeds and looking for a smaller breed of heritage pig. The goal was to be able to have a slower growing pig that would be more sustainable on our small plot of land. We settled on American Guinea Hog/Tamworth crosses.
The AGH/Tamworth crosses have proven to be a great match for us. They till our gardens. Their waste is vermicomposted into garden nutrients. They are slower to grow which means we are able to feed more consistently with kitchen and garden scraps supplemented with organic pig feed. These pigs are easier on our fences and do not require a ton of room so housing is easy. They are also a more manageable size for much longer so the kids feel comfortable hanging out with them. We generally let them grow until they are 10+ months old. This does result in a slightly tougher meat than those that are processed at a younger age, but it has been an easy trade off for us.
A friend once told me while detailing a recipe, “as I was frying the bacon, I knew you’d be so sad I didn’t know this pig’s name.” That pretty much sums up my stance on pork. Our pigs are adored and loved on frequently. They have great lives and we do everything in our power to keep them stress free through the end. It will never be something we take for granted or do lightly. But since we choose to consume pork, we do it with gratitude for the lives that went into it.
