Site Menu

Guinea Hogs


Guinea hogs, or Guinea Forest hogs, are believed to be originally from the Guinea coast of Africa. The slave trade contributed to their spread. In the first part of the 19th century, Guinea hogs were found throughout the southern United States where they were raised for both pork and lard production.

Guinea hogs were hardy and would forage for their food, being successfully raised on some mast and limited pasture. The first Guinea hogs had reddish bristles and were larger than today's specimens. Now Guinea hogs are usually black, weigh 150-300 pounds, and are 15-20 inches tall when fully grown.

Hogs were possibly the most important livestock for early 19th century farms and plantations. The were primarly raised for meat and were left to range freely untill fall when they were gathered up for fattening. They would be butchered and processed in large quantities between mid-December and January. The meat was rubbed with salt and packed in troughs or barrels of salt or brine in the meat or smoke house. In Spring the meat may have been pulled out, hung, and smoked to give it a protective layer against insects. Pork and corn meal are the primary rations given to slaves on a weekly basis as well. The lard was rendered down and used for various home needs including soap making and was packed into barrels.

Although a rare breed, Guinea hogs are very gentle and easy to care for and were tethered in peoples yards to keep out rats, mice, and snakes until not too long ago but now they are considered a rare breed with only a few hundred remaining in existance.


 

Supported in part by the Arts & Science Council and the Mecklenburg County Park and Recreation.