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.
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