ONTENTS - MailChimp · garden and farm. Fall is, by far, the busiest season for me here on the ... collecting and putting together the calendar, putting together breeder listings

ABOUT OUR NEWSLETTER

Curly Tales is the quarterly

newsletter of the American Guinea

Hog Association. Its mission is to

inform, inspire, support, and

connect Association members as

they work together to save

America’s Favorite Homestead

Hog.

AGHA members should submit

ideas for newsletter articles to

our editor, Tori Rozanski, at

[email protected]

PRESIDENT ’S LETTER .................................................................... 2 ASSOCIATION NEWS ..................................................................... 3

HOGWASH ......................................................................................... 5 Purely Playful Porcine Puns

SEASONAL COLLAGE ..................................................................... 6 All at Once, Summer Collapsed Into Fall

BODY CONDITION SCORING........................................................... 7 Too Thin, Too Heavy, or Just Right?

NATURAL PARASITE CONTROL ...........................................................12 Part Two - Internal Parasites SOMETHING TO SQUEAL ABOUT ........................................ 15 From Threatened to Forever in Just One Bite

MANNERS MAKETH THE HOG ........................................................ 19 Taking Your Hogs from Crazy to Sane

SWINE AND DINE ............................................................................. 21 Sweet & Savory Sausage Bread Pudding

ASSOCIATION CONTACT INFO ....................................................... 23

C O N T E N T S

(C l i c k o n a T i t l e t o J um p t o t ha t A r t i c l e )

FA L L E D I T I O N N O V E M B E R 2 0 1 8

N E W S L E T T E R A M E R I C A N G U I N EA H O G A S S O C I AT I O N

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N o v e m b e r 2 0 1 8 — P a g e 2

F a l l E d i t i o n

Autumn is upon us. Here in the Northeast it

brings with it an abundance of beautiful

colors and a bountiful harvest from the

garden and farm.

Fall is, by far, the busiest season for me here on the

farm. The last of the meat birds must be processed;

there are vegetable to can, freeze or store; there are

gardens to put to rest. The livestock housing must be

prepared for the upcoming cold and snow. I also have

the added chore of castrating, as the majority of my

herd's litters are planned for late summer and fall. This

year I was blessed(?) with an abundance of boar

piglets — 22 boars to 11 gilts — with two litters yet to

arrive. Even after choosing a few boars to register,

that's a LOT of castrating! I envy the breeders, like

Cascade Meadows, who have worked hard with their

herds to eliminate the need, but I am not brave

enough to skip this step.

Autumn also brings the ability to collect free food, for

only the cost of my labor. Windfall apples, pumpkin

patch gleanings, corn stalks for goats, tomatoes for

chickens, these are all available to me if I have an hour

here and there. It's a now or never availability, so

many other chores get put on the back burner while I

rake apples from under old stands of trees, slog

pumpkins through the mud and cut stalks from a

friend's organic CSA fields . Pork and venison will soon

fill my freezers, I better get them cleaned out and

ready to refill! I end each day happily exhausted and

thankful for the life that I am blessed to lead.

How thankful I am, also, that we have so many

members willing to take time out of their equally busy

lives to represent the Association, and the breed, in

such venues as the Mother Earth News Fairs and the

NOFA Conference. Others help with writing articles for

the newsletter, collecting and putting together the

calendar, putting together breeder listings for the

events. The Association truly appreciates all the efforts

put forth. It is what makes us successful and what will

take the breed into the next step of recognition; the

wider spread appreciation of the quality of the meat.

Across the country, members are showcasing the pork

in farm markets, to restaurants, and directly to

customers. Our breed was featured in several

butchering demonstrations at the MEN fairs, raising

visibility. This is where the future of the breed's

success lies. Please help us by reaching out to chefs,

farm-to-table events, and other foodies as we take

that next step in promoting the breed. We have

proven the value of these happy little pigs as a perfect

homestead size breed, now let's show the public why

we go nuts over the meat!

Happy Autumn!

From Our Pres ident


N o v e m b e r 2 0 1 8 — P a g e 3


NOFA Conference — Seth Wright represented the breed

with a beautiful booth at the August NOFA (Northeast Organic Farming Association) Conference in Amherst, MA. Although

the booth was sited a bit far from the action, there was good attendance and it was felt to be a worthwhile event to attend again in the future

Mother Earth News Fairs — The Association once again

participated in the Mother Earth News Fairs in Seven Springs, Pennsylvania and Topeka, Kansas. At both events, Meredith Leigh, author of The Ethical Meat Handbook, demonstrated whole-animal butchery. Using a half hog (that we provided) for the demo, she

discussed delicious and thrifty use of the entire carcass, and applied principles of butchery, charcuterie, and cooking.

The Annual Membership Meeting — The Annual Membership Meeting will be held, via email,

at the end of November and notices of the date that it will be sent out and all details will be on the website, posted on the various Facebook forums, and sent by MailChimp on November 26th. We encourage everyone to participate by voting in the a new Board of Directors and to confirm those running for re-election.

In addition, the Temporary posts of The Secretary (Tori Rozanski) and Treasurer (Susan Neal) are due for confirmation as

permanent positions

Board of Directors Openings — The Board of Directors has open positions and we have received letters

of interest from three members. Retiring from the Board are Andrea Rigel and Deborah Niemann-Boehle. We thank them for their dedication to the Association, and to the breed. Deborah will remain very visible, traveling as a speaker at numerous venues, including the Mother Earth News Fairs and has also a been hired as a contractor for The Livestock Conservancy, doing marketing and research work on Milking Devon cattle and wool sheep in New England. Congratulations, Deborah!

Board of Director Candidate Biographies

Michaela Densmore

Michaela is the co-owner of a 10-acre homestead nestled in the woods of North

Florida. Her journey of AGH ownership began around 2015 with an article in a Mother

Earth News email. Many thoughts and considerations later, contacts to a nearby breeder were made. After meeting the two

resident boars, the seed was planted and plans were made to bring home some AGHs. This happened in early 2017. The

hardiness, versatility, size, docile nature and biological efficiency of the breed made them clear keepers.

From the initial group of five (1 boar, 2 gilts, 2 barrows), her farm has grown to 21 AGHs. Preserving the breed is a big concern,

although the breed as a whole has grown and no longer is facing extinction. Currently, two Sumrall line sows and two CMG sows

encompass the scope of what the farm envisions to produce in the long run. Plans are being made to find ways to sell stock and

meat long term, although the two 2018 litters are slated for own use.

The homestead currently also is home to several horses (some rescued), a gaggle of chicken, a multitude of cats and several dogs,

including LGDs. Michaela is a lifetime member of the AGHA and long term goals, if elected Director at Large, include promoting

both live animals and AGH products.

(Continued on page 4)


N o v e m b e r 2 0 1 8 — P a g e 4


Matthew Hunker (Hunker Down Farm)

Matthew and his wife currently raise approximately 20 guinea hogs, heritage turkeys and ducks on nine acres in the Piedmont of NC at

Hunker Down Farm. They have owned AGH for over three years and thoroughly enjoy the ease of raising these hogs and especially

appreciate their calm disposition. Matthew’s hogs are raised on woodlot and pasture. They sell their pigs as roasters, whole hog, and

breeders. Matthew also helped Cathy Payne track down the founding hog owners to get interviewed. Matthew and his wife participated

in the 2018, Ashville, NC, MENF and look forward to doing it again. They dedicated four pigs to become their "traveling crew,” and they

have been to several local fairs and will be doing more next year. Matthew is determined to increased public awareness and recognition

of the American Guinea Hog breed. He is hoping, with assistance from the Association, to show others how great these pigs can be, and

help to preserve the American Guinea Hog heritage.

Becky Mahoney (Joyful Noise N’Stead)

Becky grew up on a Texas dairy farm, learning early on to care for, appreciate, and love the farm animals, as well as how to butcher

rabbits for the family table. In 2001, she convinced her city-raised husband to move their family out of the city to some acreage and

continued the homeschooling of their four children, teaching them sustainable country living, feeding their family on home-grown goat

milk products and the meat of their goats, rabbits, many different types of poultry, steers, and commercial style feeder hogs. Becky took

her knowledge of processing rabbits and poultry and expanded that to small livestock, eventually doing much of her own slaughter and

butchery.

After several years of raising feeder pigs and being dissatisfied with the temperaments of the commercial style hogs and the only so-so

quality of the meat, she began to investigate heritage hogs. After much research and after talking with multiple breeders across the US,

she chose the American Guinea Hog. Her family could not be happier with the hogs that have graced our farm and our table! Initial

breeding stock were sourced from IN, KY, GA, and OK.

Becky became involved with the Heritage Hog Network while doing a book study with several other committed breeders interested in

finding lost herds and preserving those genetics. In December of 2015, she received a call alerting her that one of the lost herds,

belonging to Annette Hesters, needed immediate rehoming. Becky chose to purchase the entire herd and spent over two years working

with the hogs (some in very poor condition) in order to salvage the line. Eventually the Hesters line was accepted into the AGHA

herdbook under the Genetic Recovery Program.

She feels privileged to work with the Hesters line and plans to continue breeding and disseminating that stock to other committed

breeders.

Becky has been a member of the AGHA since 2014 (now a lifetime member). She is a regular column contributor to the American Guinea

Hog Association newsletter, “Curly Tales,” writing about home butchering and use of the whole hogs. If elected to the AGHA Board, she

will bring her hard work ethic and enthusiasm to encourage growth in membership and improvements to the association.

I will be attending one of the Livestock Conservancy workshops this weekend on Breed Associations. While there I will also be setting up

and maintaining an informational table for the AGHA.

Becky is a nurse (LPN), a homeschooling mom of 30+ years, the president of the local Optimist Club and a volunteer at Harvesting

Capabilities, an organization working to better the lives of people with disabilities.

(Association News — Continued from page 3)



N o v e m b e r 2 0 1 8 — P a g e 5


Seth Wright (Timberhaven Farm)

Seth Wright is a professional brewer at Wachusett Brewing Company in Westminster, MA. He and his wife, Allison, own and operate OWL

Energy Bar in Brattleboro, VT. Seth grew up on a farm in Massachusetts that specializes in raising grass fed Hereford beef, developing a

deep appreciation for raising and producing one's own food. Just a few years ago, Seth and Allison purchased their first home and quickly

added coops, barns, sheds, chickens and guinea hogs! Seth has added a half dozen registered AGH to Timberhaven Farm and is dedicated

to spreading the word and genetics for the American Guinea Hog.

Seth believes the American Guinea Hog really is the ideal homestead hog. He finds them so easy to keep that he cannot help but see a

future in which more people will add a 'yard-pig' or an 'acorn-eater' to their own homestead. Seth is eager to spread the word about the

American Guinea Hog so that more folks can realize that they can raise their own food, and that everything bad they have heard about

raising pigs is not true!

If Seth is elected as Member at Large he would try to help the Association find new ways to reach future guinea hog owners and cultivate

the interest in raising this most worthwhile heritage breed that is in great need of preservation. In today's culture, he sees a growing

appreciation for local, humanely raised pork, cured meats, and charcuterie. He has found that, If raised properly, the pork of the guinea

hog is tender, juicy, succulent, and well marbled with delicious and healthy fat. His aim is to help the Association continue to develop a

highly regarded reputation for the pork from the American Guinea Hog in an effort to create more demand in the breed, higher numbers

of AGH in the registry, and a larger member base.

(Association News—Continued from page 4)


N o v e m b e r 2 0 1 8 — P a g e 6


And all at once,

summer collapsed

into fall. Oscar Wilde


N o v e m b e r 2 0 1 8 — P a g e 7


Lately, there have been a number of animals I have seen both professionally and in

Facebookland that have concerned me. While obesity is still the number one problem

noted in all species, for some reason, I am seeing more animals that are just too thin. As a

mandatory abuse/neglect reporter, this concerns me a great deal.

I wonder if one reason why more and more pigs are too thin is because people don't know how to body condition

score (BCS) them and because their hogs will become too fat and spoil the meat. I can sympathize, as I do not care for

an overly fatty piece of meat. In addition, putting too much fat on a hog unnecessarily increases feed costs. We do,

however, have a few ways to determine whether or not our hogs are at a healthy body weight. Let's talk about a basic

examination and how to determine body condition.

When I approach a group of hogs, I am looking for general first appearances. I ask myself these questions and make

mental notes about what I see, just as I do as soon as I enter a room in the veterinary clinic.

• Do they look healthy?

• Do they look comfortable?

• Are there any skin lesions?

• Do I hear any coughing or abnormal respiratory sounds?

• Will they rise to greet me eagerly?

• When they do, what do they sound like?

• Are they screaming loudly in hunger or just inquiring

about who I am and why I am there?

• Are any of the hogs limping?

I am not put off by a muddy pen. It has done nothing but rain here for months, so

my pens are a sloppy wet mess. However, when I see the fecal material, I want to

see firm shaped stools with no obvious parasites. Bear in mind that all but two

parasites are NOT visible on gross examination. If I see sloppy cow pie type fecal

material, I am concerned.

Then I start assessing each animal. I have four major places I look to assess body condition score (BCS). I look at the

jowl, the back, the hips, and the hams. If necessary, I look at other points on the animal, such as breastbone, point of

shoulder and belly.


Body Condi t ion Scoring Too Thin, Too Heavy , or Jus t Right?

By Susan Wil l iamson, DVM

Key Areas for Body

Condition Scoring

1. Jowl

2. Back

3. Hips

4. Hams


N o v e m b e r 2 0 1 8 — P a g e 8


When I assess the back, I should not see the spine. A pig with a visible spine is too thin. This

will sometimes happen to a nursing sow, but all other classes should not have visible spine.

What you are seeing is the transverse process of the vertebra, and on either side lays a

muscle and fat. If you can see that process sticking up, the fat is gone! This is your backfat,

and a pig in good condition should have a nice layer of backfat. It should be flat; if you see a

trough when you stand behind the pig and look along the body to the head, that is a grossly

overweight pig! I like to just barely feel the very top of the process or not feel it at all when I put my

hands on the pig. Most hogs have a nice smooth slide off to the sides when viewed from behind or

when palpated when they are in good body condition.

To correlate, I look for thinness in other places around the back area , such as ribs and scapula. If I see or easily feel ribs

and certainly if I see the spine of the scapula (the big ridge of bone that runs lengthwise on the scapula), I know

something is far wrong and I need to assess nutrition, husbandry, parasite status and basic lab work with that owner. If

the ribs aren't palpable at all, I don't get too upset, but I look at the other parts of the animal to see if some weight loss

is needed. In a hog that is ready for market, I usually cannot feel ribs at all, or only with pressure.

GOOD CONDITION

As I move back along the animal, I look at the hips and pelvis. Are the hips visible or covered

with fat? When I see or feel prominent hip bones in hogs, I know again this hog is too thin. Some

species have more noticeable hips, such as goats, but this is not typical of a pig. A pig should

look smooth and sleek. Along with prominent hip bones, in a too-thin pig, you may see the point

of the pelvis on either side of the tail, just above the hams. In an overweight pig, you may not

see either point and certainly cannot feel them!

The Hips

When I see or feel

prominent hip bones in

hogs, I know again this

hog is too thin.

The Back

A pig with a visible

spine is too thin.

When I look at the jowl, I want to see some flesh there. I don't want to see rolls of tissue, and I

do not want to see no jowl at all. I like to see a moderate amount. Do bear in mind that a hog

can have a nice jowl but still be too thin, especially an older sow that maybe is a little run down

after nursing pigs. But if all I see is a big roll of fat right under the ear and behind the jaw, so it

looks like he has no neck, I know that that pig is overly conditioned. If I can see the jaw, the

bones of the neck or the neck is not thick, that pig is too thin.

The Jowls

If I can see the jaw, the

bones of the neck or the

neck is not thick, that

pig is too thin.

(Body Condition Scoring — Continued from page #)

Dropping to the hams, they should look full and shapely. While rubbing together (what I call

chub rub, which cracks my technical staff up every time) is a sign of obesity, a large gap between

the ham muscles indicates weight loss. Many hogs can look normal in the ham area for a long

time but be too thin, due to the heavy muscling there, so please do not use this as a first place

The Hams

A large gap between the

ham muscles indicates

weight loss.


N o v e m b e r 2 0 1 8 — P a g e 9


Pulling it all Together

After assessing BCS, I go back and ask myself the same questions I asked earlier regarding the group, but applied to

that individual animal. For instance, if this pig is one I noted as having a few skin lesions, or the owner tells me they

see this one scratching on things, I'm going to look more closely for lice or mites. If this pig is a bit thin, I might

emphasize that we need to do an individual fecal exam, not just a herd check, as 80% of your parasites will be in only

20% of the herd. However, it is just as frequent to see NO signs of parasites but find them in a fecal exam. I then

consider what I know about that animal's history. I will cut a thin sow a lot more slack than a boar or a feeder. I think

about what the goal is for that animal and determine in my mind whether or not that animal is at a healthy weight for

that activity.

Maintaining your animals at a healthy weight is important. As I mentioned in practically all my other articles, lack of

condition (whether over or under weight) impacts every aspect of raising hogs.

• A sow that is too thin cannot support a litter of pigs, may not become pregnant, or may raise a

litter at great a cost to herself.

• A boar that is too heavy may not be able to breed or be at risk for severe arthritis.

• A feeder that is too thin cannot fight off disease and parasites as he should be able to, which

may impact meat quality or rate of gain.

Taking Action

What do we do if we notice a problem?

First, treat any underlying problems. Probably the top problem my colleagues and I see in pastured and pet pigs is

actually parasites, both internal and external. An itchy, scratchy hog with intestinal parasites cannot properly maintain

its weight.

Second, evaluation of the diet is necessary. Far too often, I see new owners with the idea that these pigs can be

maintained on hay or pasture alone. This is absolutely false. Hogs of all breeds have specific needs for certain amino

acids, and their diet needs to supply those or they cannot grow to their full capacity. Many of the hogs I see that are

too thin are out on a "pasture" with questionable quality or forage amounts. These hogs simply cannot take in

enough calories.

A wild hog roams a great distance to feed themselves on plant matter and happily

eats any insects, small mammals and other animal products they encounter along

the way. When confined, their foraging ability is significantly limited. Some people

even go so far as to prevent normal rooting and digging behavior when this his how

they would naturally find food items to fill in the blanks in their diet.

Providing a balanced diet gives your hogs a better chance at obtaining adequate

calories and the correct amount of amino acids and minerals to achieve their

genetic potential.

(Farm Biosecurity — Continued from page 8)


Far too often, I see

new owners with the

idea that these pigs can be

maintained on hay or

pasture alone. This is

absolutely false.


N o v e m b e r 2 0 1 8 — P a g e 1 0


If the pigs are too heavy, you may need to separate them into groups so you can manage individuals.

Reducing the number of calories while encouraging exercise is vital to helping a hog lose weight. Try slowly

backing down on any grain or treats while increasing hay/forage and encouraging foraging for bugs and roots.

Do not starve them though as they will may take their frustration out on their

fellow hogs and/or your infrastructure!

Third, make sure other husbandry aspects are in line.

• Do they have adequate shelter?

• Does the provided water encourage consumption? This is where

I am currently educating my own family. They don't mind

feeding the livestock, but making sure they check the water has

been something I have to constantly monitor be on constantly.

If you have a farm hand, whether home grown or hired, check and make

sure they are providing water and clean bedding as needed and keeping the

shelter in good repair. This is my afternoon chore, as the rain has led to

some rotting of one of my sheds!

Body Condition Scoring

I usually assign a number to my BCS assessment. Some people use a 1 to 10 scale, some use a 1 to 9, and

others use a 1 to 5. I was taught to use a 1 to 9 scale for companion animals, 1 to 10 for camelids, and 1 to 5

for livestock. I don't think it matters as long as you are consistent and those you are talking to understand

your scale.

When using a 1 to 5 scale, 1 is generally assumed to be so emaciated that the animal cannot stand, 3 is

normal, while a 5 is grossly overweight. Numbers 2 and 4 are used to indicate where the animal is relative to

normal. A normal AGH looks heavier than a commercial hog of the same condition since they are lard hogs.

For example:

The scale above is just an example. Work to learn what a normal AGH looks like and use that image when

grading your animals. Working out your eye for what you prefer and creating your own BCS scores is a

valuable exercise. I find I prefer my hogs a little leaner than some, but I am definitely not comfortable with

visible hip bones and spinal processes. I recommend caution when using any BCS charts designed for

commercial breeds. These hogs are naturally leaner than ours, and an AGH that's a 3 on some of those charts

might be too lean.

(Continued from page 9)


I recommend caution

when using any BCS

charts designed for

commercial breeds. These

hogs are naturally leaner than

ours, and an AGH that's a 3 on

some of those charts might be

too lean.


N o v e m b e r 2 0 1 8 — P a g e 1 1


Conclusion Knowing how to use BCS is a valuable tool for all breeders and grow out producers. Applying BCS takes time and effort. Go

out and practice every time you look at any animals. Have an experienced breeder show give you their opinion. Photos

may be deceptive due to angle, which is why you may see a wide variety of opinions online. Your veterinarian, while

perhaps not accustomed to evaluating a Guinea Hog, certainly knows when animals are too fat or too thin. Take the

opportunity to learn whenever you can. I recently had the chance to run a herd of 60 animals through a chute and fine

tune my eye under the tutelage of a veterinarian with 45 years experience. This was a welcome and valuable learning

experience.


Dr. Williamson has worked in a multitude of veterinary related careers, such as working for

USDA-APHIS-Veterinary Services as a field veterinarian. She currently is self employed as a relief

veterinarian while raising four boys and a wide variety of livestock, including American Guinea

Hogs, and heirloom tomatoes on her family's small farm in Maryland.

American Guinea Hog—Body Condition Chart

1 1.5 2 3 3.5 4 5

Unable to stand or

move for long due to

lack of muscling. Hams

are thin. Skeletal in

appearance. Jowl not

present. Spine of

scapula visible, along

with point of brisket.

Belly appears tucked.

Tail is very thin. Hips

are visible and

palpable. Spinal

processes easily

visible.

Needs immediate

care, fecal

examination with any

necessary deworming,

and correction of diet.

May be reportable to

authorities.

A 1.5 is standing

and moving but

appearing very thin

with skeletal

structure otherwise

fitting a number 1.

A condition of 1.5 to

2 is normal for

some sows after

nursing pigs for 8-

16 weeks.

This is easily

corrected by

checking herd

management.

Looks thin but bone

structure not starkly

visible.

Ribs and hips easily

palpable. Spine of

scapula palpable but

not visible.

Vertebral processes

are easily palpable and

looking from behind

the hog has a "point"

to the spine.

Jowl may be thin or

nonexistent.

Belly fat is gone.

Hams appear normal

to thin.

Tailhead thin.

Many sows are

considered a 1.5 to 2

after nursing pigs for 8

-16 weeks.

This is easily corrected

by checking herd

management.

Ideal

Jowl present and full.

Sleek over topline

with spines of the

vertebra barely or

not palpable.

Hips smooth.

Ribs palpable with

firm pressure.

Sleek over the top on

palpation and while

viewing from behind.

Hams appear

muscular and firm.

Belly is sleek.

Hogs appear healthy

and fit.

Between a 3 and a 4,

with a few

characteristics from

each group.

Monitor feed intake

and consider

increasing activity.

Jowl very prominent.

Tail fat present.

Ribs and hips not

palpable,

Heavy hams.

May have a groove

over the spine.

Thick over the ribs

and hips.

Belly droops a bit.

Looks "chubby" to an

unbiased eye.

Needs diet and

exercise.

Obviously overweight.

Jowl protrudes,

difficulty walking, belly

may drag the ground

and not be pregnant.

Fat rolls over and

around tail and tail is

fat.

"Love Handles"

between ribs and hips.

Skeleton not palpable.

May have a visible

groove or trough over

spine

Heavy hams.

This is just as unhealthy

as being a number 1 and

requires intervention

with a correct diet and

increased exercise.


N o v e m b e r 2 0 1 8 — P a g e 1 2


AUTHOR’S NOTE: This article, as with others in each of the newsletters, reflect the research, opinion, and experiences of the author.

They are not meant to be viewed as sanctioned by the Association and do not necessarily reflect the beliefs of the Board as a whole.

Conversations regarding parasite control come up occasionally on the online forums and invariably there are

questions regarding organic methods. The mention of organic philosophies is often met with skepticism.

Comments such as, only pasture rotation is effective as an organic method or organic controls don't work if

the animals already have parasites are quite common. As a long time proponent of non-chemical practices in

all aspects of farming (and life in general), I thought that I would rise to the challenge and try to answer some

of these concerns. It has been possible for me to eradicate an existing parasite problem without the use of

chemical wormers — and I include documentation of these facts your consideration.

Pasture rotation is the ideal answer for any livestock. I practice this religiously with my sheep as control of barber pole worms is

critical. The timing of the rotations is very important if one plans to use the technique to break the cycle of this deadly parasite. I now

also pasture my pigs as much as possible, adding new pasture sections each year. In a 2015 article, written by AGHA member Kevin

Fall, Kevin writes In the perfect world everything could be pasture raised and those pastures would have just the right amount of

minerals in the forage. The hogs would be able to pasture in one area, then move to another clean area to reduce the chance of getting

parasites from the feces in the pasture. 1

Those of us living in colder climates have no pasture at all from late October to mid April and are forced bring

our pigs into smaller paddock areas for ease of care during the snowy winter months. Other areas of the country

have no pasture for months on end during hot/drought conditions . Yet another group of pig owners just don't

have access to pasture at all and yet are able to successfully raise pigs in paddock areas year round. Does this

mean that they cannot do so organically? Not by a long shot. However, organic livestock management is, in the words of Kingbird Farm

owner Karma Gloss — Holistic, not Simplistic. This means that selective breeding, a high plane of nutrition, low stress, and selective

feed additives are used on their farm to achieve a healthy herd. Kingbird Farm, located not far from me, in the Fingerlakes Region of NY

State, has been raising Certified Organic Pork for over 20 years without the use of chemical wormers. Does it take more time and

effort? You bet. However, for those folks committed to raising their food without chemicals, the extra thought and labor are well worth

it. Even with pastured pigs , organic management does NOT mean turn the animals out into the pasture and you are done.

That being said, we get busy, things happen to take our focus away from the farm. Life Happens. Sometimes things can get away from

us and we neglect the attention that we should pay to management practices. This is the where things can go wrong with organic

methods. It is much more difficult, although not impossible, to manage livestock (or vegetables) organically if a problem gets out of

hand.

Just because you have never had parasite issues before, doesn't mean that you are in the clear. In the past, I had

a small number of animals and was able to rotate paddock areas on a regular basis. I depended entirely on fall

feedings of pumpkin and the addition in winter of Black Oil Sunflower seed into their diet. As well as being highly

nutritious, the seeds of both of these have sharp shells, which are believed to aid in washing the parasites

through the digestive system. They have been long used in organic practices, and always seemed to work for me. In the past two years,

however, I have added considerably to the number of pigs on the property, and I wanted to be sure that I was doing all that I could to


Natura l Paras i te Control Part Two—Interna l Paras i tes

By Angela Ingraham

Holistic, not

Simplistic

Avoid

Complacency


N o v e m b e r 2 0 1 8 — P a g e 1 3


keep the herd clean. I have my pigs housed in groups of three or more in multiple winter paddocks, so random samples are taken from

each area. I raise the level of fat and protein in their winter diet to help keep them warm and to keep the young stock actively growing.

A strong healthy pig raised with proper nutrition is less likely to be stessed and therefore less likely to cotract a heavy parasite load. I

also try to keep the paddock areas as clean as possible to reduce the chance of them ingesting any parasite eggs. Undigested whole

grains can make this especially tempting, rather a pig 'granola bar', if you will. This is one reason why ground up or soaked grains are

ideal, enabling complete digestion. For best management when not on pasture rotation — if you can't move the pigs, move the manure.

Guinea Hogs are amazingly durable animals and while a heavy parasite load can cause weight loss and a thin dull

coat, a healthy coat may not always be indicative of a low parasite load. Regular hands-on management should

include at least twice yearly fecal testing. I have found that one test going into the winter and another coming out of

it is the best for my climate. Other areas of the country might do the same for drought season, as that would be their

highest stress period. Initially, I sent several fecal samples at a time to my local Vet Clinic, but as my herd grew, the cost became

prohibitive. Fortunately, my Veterinarian, who is also a good friend that lives nearby and works from her farm, recommended that I

could send multiple samples by mail to a lab for fecal analysis for a fraction of the cost. I have included the name of this lab at the

bottom of this article.

In early March of this year, after a wet cold February, I was a bit behind on clean up at times. So, I sent in 10 samples which

represented a sampling from particular pigs from several different paddocks. Within a week, I received the results. Several

areas had low to moderate numbers of Ascarids and Nodule worms. Several gilts in a feeder paddock showed a high number

— over 50 eggs!

This lab indicates levels by "hatch marks,” followed by a one, two or three. Then they also indicate the total numbers of eggs present in

the three gram sample. I was dismayed at first that there was a high level of any parasite and began doing some research. According to

the Pig Site chart on parasites,2 (which gives results per one gram sample rather than the three gram sample used by Mid America) the

numbers that were present in my pigs were way below what they considered a concern, and they actually listed those numbers present

in the "low" column. None of my samples showed levels higher than 530 total eggs per three gram sample, which according to the Pig

Site chart are "Low levels which are not significant". I would never be comfortable allowing the egg count that was shown on The Pig

Site, but it is a good general guide.

Thus, I learned that it is important to understand the Fecal Test Results. Read about the different parasites and how

they affect the animals system. Take into consideration the age of your animals. Younger pigs and senior citizens are

at higher risk. Sows that are pregnant or nursing are also factors that effect parasite resistance. AGHA Board

member and Veteraniarian, Susan Williamson, stresses that different parasites and different levels of infestation are

problematic at varying levels based on where you live. It is important to consult your veterinarian before any type of treatment.

According to studies, low levels of ascarid ( including roundworm) exposure will actually stimulate immunity. The most severe

consequences of ascarid infection occur when immunologically naive pigs are placed into contaminated areas. Therefore, a pig raised

solely with chemical parasite controls, used heavily enough to eradicate all parasites, would be more at risk when exposed than if they

had been exposed to a low parasite load and had built up immunity. Be careful when switching animals from conventional to organic

methods of management. For the project, I chose the paddock with the highest load of roundworms shown on the results. This was a

group of five feeder gilts from two different litters, six months of age. The fecal test for their paddock showed three hatchmarks for

Roundworm and three hatchmarks for Nodule worm as well as the presence of coccidia. The total egg count, not including coccidia was

309 eggs per three gram sample. No loose stools or rough coats were present with any of the test group, despite the presence of the

coccidia. This is important, because many times we trust a visual, as I mentioned above. Visual appearances are not always indicative of

the total absence of parasites . Why is this important? Again, with organic methods especially, control is easier at the onset of an

infestation than waiting until external signs of an infection occur.



Fecal

Testing

Understand

the Results


N o v e m b e r 2 0 1 8 — P a g e 1 4


Now I had my starting point and my goal; to treat with a non chemical herbal wormer

regimen and retest several times at two-three week intervals to gauge the results. I had

done quite a bit of online research and also gleaned from the methods mentioned by

Kevin Fall in his article, and Kingbird Farms from their emails with me. I looked at Liberty

Cottage and Molly's Herbal's websites and from these, concocted a mixture that I felt was best for swine. I

ordered in bulk and made enough for several months worth of dosages. I used the formula (see at bottom of

article) , mixed with a mash-style grain three consecutive days. I then sent fecal samples from the feeder gilt

test group and three other groups back to the lab a week later, allowing for time for expulsion of any

parasites.

• The roundworm egg count went from three hatchmarks (over 50 eggs per three gram sample) to two hatchmark (11-50 eggs per three gram sample).

• The nodule worm number also went from three hatchmarks to two with the total egg count at

193.

I did one more round of three consecutive day worming with the following results:

• Roundworm and egg count went from three hatchmarks to one hatchmark (10 eggs or under per three gram sample)

• Nodule egg count wend from two hatchmarks to one hatchmarks

The final round was done the first week of October (waiting on results to complete the article).

Another indication of the health of your animals can be seen at butchering time. A heavy

infestation of parasites can affect the internal organs. Roundworm infestation, for example, is

immediately recognizable by the presence of light colored splotches on the liver. I butchered the

group of gilts in the test group the last week of September and was very pleased with the health of

all the organs.

In conclusion, I believe these results show that with good nutrition, careful management, and when using an

herbal worming method as a preventative/control, it is indeed possible to raise pigs organically without the use of

chemical wormers. This is true even under less that ideal conditions, (i.e., even when the use of pasture rotation

is not possible).

_________________________________________________________________________________________________________________

1 Kevin Fall's article is in the Newsletter section on the website January 2015 Alternative Management

2 http://www.thepigsite.com/pighealth/article/410/recognising-a-worm-problem/


Angela’s Herbal Wormer Ingredients

One Pound of Each: Ground Black Walnut Shell

Ground Pumpkin Shell Whole Dried Thyme Leaves,

whole Dried Rosemary Leaves Ground or Powdered Garlic

Ground Dried Cayenne Ground Sunflower Seeds

Two Pounds: Powdered Wormwood

Note: Many online wormer recipes include DE (Diatomaceous Earth) as an ingredient. While DE is an excellent feed additive for its mineral properties, its use as in internal parasite control is not considered effective due to the liquid in the digestive system.

A Note About Coccidia

Despite the continued cold, wet weather, the coccidia disappeared completely in all but one group. That showed a

low level present. Nowhere in my research did I find an organic control of coccidia other than drying things up and

keeping pens sanitized. I have no explanation for this result after using the herbal wormer. I asked Susan Williamson

about this and she explained that coccidia fluctuates regularly in the system. She explained that wormers have no

affect at all on coccidia. The Pig Site chart indicates that up to 5000 eggs per one gram sample is "acceptable" . My

pigs were well under that number , even in the initial sample. Perhaps the herbal remedy provided some health

benefits outside of parasite control that cleared the coccidia from the system.

Promising

Results

Test Group Hogs Had Healthy

Organs When Butchered

http://www.thepigsite.com/pighealth/article/410/recognising-a-worm-problem/


N o v e m b e r 2 0 1 8 — P a g e 1 5


From Threatened to Forever Status

In Just One Bite! By: Justin Bressler

Every year we butcher and cook hundreds of animals, both wild and farm

raised. While I will make no attempt to persuade the readers of this article

with my skills as a critic or writer, I hope my new-found enthusiasm for

the exceptional pork and lard produced by the American Guinea Hog will

persuade those that have yet to “try it” to do just that.

My recreational background is that of many Americans. I love to spend time with family and friends, and, whenever

possible, share that time over great food. My wife and I like to grow meat

for our own consumption, as well as keep (attempt to keep) a large garden

for several seasons of the year. I have been an obsessive hunter and

fisherman in my adult life, primarily because I love to eat. Decades of

hunting and fishing have taught me much about the care, handling,

butchering, storing, and finally cooking of all things made of meat. I enjoy

eating clean, healthy, and humanly harvested meat and for that reason our

family chooses to make this recreation a part of our identity.

I did not grow up on a farm so my childhood pig-butchering experiences

were few and far between. I will, however, never forget my first

experience with butchering pigs. I was eight years old and helping my

uncles in Pennsylvania butcher 11 hogs for friends and family. Over the course of a Saturday and Sunday, I stood side by

side with my family as they turned 11 big pigs into meat that grew increasingly familiar as the hours and days passed. By

Sunday evening, I was eating the first batches of sausage and I was hooked. That childhood experience was a watershed

moment for me.

While in college, my buddies and I enjoyed our annual pig roasts and were determined that after we graduated, we

would keep that tradition alive. We planned one for our first year out of school and everyone got to work on their

respective piece of the puzzle. Since I lived in Amish country, I was tasked with finding a pig for the fire. That was over a

decade ago. Since then, I have catered the occasional wedding/party, hosted several roasts a year for family and

friends, and I have even raised pigs for my own consumption. When my wife and I were planning our wedding, we

decided to feed people the best way we knew how, so we butchered pigs and had a BBQ.


Decades of hunting and

fishing have taught me

much about the care,

handling, butchering,

storing, and finally cooking

of all things made of meat.

Something to Squeal About


N o v e m b e r 2 0 1 8 — P a g e 1 6


Bringing this story closer to the present day, I was having a conversation with a colleague and the topic of Texas came up.

She had mentioned that she missed some aspects of her former state, and that venison was at the top of the list. I asked

her if she would like some of my frozen venison and she said that would be great. I enjoy sharing the foods I collect

throughout the year for the simple reason that it is fun to see people try things for the first time, or see them try a

familiar thing in a new way. I made a care package with steaks and burgers as well as sausages made with my own spice

blends. I handed her the box and wished her well, looking forward to hearing how they liked it.

We were off from work for several weeks and then I received message from her stating that she and her family were

enjoying the venison and wanted to know if I was interested in trying something they had. I was a little caught off guard

as I went into this expecting nothing but thanks in return. I remember reading the message I received and then reading it

again to try to understand it. Something to the effect of, “we are really enjoying this venison and sausage and would like

to give you a pig to try.” I had a bachelor party to attend that summer and thought that this might be a perfect thing to

cook for them. I said thank you and that I was interested.

“Where are you getting it from?” I asked.

“We grow our own and are getting ready to process some

young roaster piglets.” she said.

When the day came to pick it up I was a little surprised when

her brother came up from the freezer with a pig that was every

bit of 50-55lbs. Not only that, but it didn’t look like any pig I

had ever seen before. The snout was shorter than other pigs

I’ve had and the face was chubby looking. The entire body

seemed slightly swollen, almost as if the animal was suffering

an allergic reaction. I got the pig home and laid it out on the counter with my five year old daughter next to it. I realized

then and there that this four-month old piglet was much too big for a family “dinner pig” – unless that dinner was going

to be a large family reunion

I was planning to roast this pig for a handful of guys at

a bachelor party. Having cooked whole pigs many

times in the past, I’ve settled on a rule for hog roasts;

“no more than 2lbs of carcass for each person.” This

leaves plenty of room for leftovers. I wouldn’t have

used this pig for the party if it were half the size! I was

actually overcome a little by gratitude, I can honestly

say that I have never been given a pig before. I made

the decision to butcher this pig and so cleared my

afternoon schedule and got to work.

I decided to cut the pig with all of the skin still intact.

Besides bacon, our family rarely if ever buys pork from

the grocery, and when we look at it, we are often

saddened by the lack of quality available for sale at




N o v e m b e r 2 0 1 8 — P a g e 1 7


the mega marts of our area. Most cuts are trimmed of fat, cut too thin, or are just unimaginative pieces of meat. I

wanted pork belly, saddle chops, and my absolute favorite; cracklings! When my knife first entered the pig it felt more

like I was cutting a block of cheese than I was a pig. After the pig was halved, I looked down to see this little animal had

every bit of 1 inch of the whitest, densest fat I’d ever seen. If I felt overcome before about the pig being too big of a gift,

I now felt lost in the quality of the animal. That swollen look was not an illusion, the pig carried fat under every square

inch of its body. I was stunned at the quality of the animal, and carefully

made my first cuts - saddle chops. I immediately stopped what I was

doing, fired up the grill, and threw on a chop with salt and pepper.

The chops came off the grill with a golden brown crust and bursting with

fat. The back fat had retained nearly all of its precooked mass and when I

cut into it the meat, it crunched from the hardened layer of golden

goodness on the outside, almost as if it was fried in its own fat. The taste

was so delicious that I remember laughing out loud, causing my wife to

come into the room to check on me. It was like no pork I’d ever had. The

meat had a sweetness to it that distinguished itself from other pork that usually has

a more “barnyard” taste. The fat tasted as good as the best beef fat on a

porterhouse steak. I was literally in Hog Heaven.

I went back to work on the pig, cutting bacon from the ribs and setting some aside

for dinner that evening. I kept one shoulder and one ham for cooking whole,

trimming the rest for sausage. Taking

the skin from the trimmed sections, I

cut them into pieces and added them

to a large cast iron pot with cubes of fat

to render lard and make cracklings. I

partially froze my sausage pieces and ended up adding an additional 10lbs of

lean wild goose meat to the mix. The spice blend was added to the sausage

and then ground.

As soon as the first meat came out of the grinder, I had it in a skillet with

some of the uncured bacon. Low and slow these morsels cooked in their

own fat, and once again the results had me laughing out loud with delight.

The next day I cooked the ribs, which were also eaten with only salt and

pepper. After several hours of butchering and cooking, I was left with a stack

of saddle chops, a whole front shoulder, whole ham, 6lbs of bacon, 20lbs of

sausage, 2 quarts of rendered lard, and a tray of cracklings (the absolute

best tasting thing on earth). The next day one of my good friends was over for dinner and I cooked him a sampler of the

pig, he was speechless.



It was like no pork I’d

ever had. The meat had a

sweetness to it that

distinguished itself from other

pork ... The fat tasted as good

as the best beef fat on a

porterhouse steak. I was

literally in Hog Heaven.


N o v e m b e r 2 0 1 8 — P a g e 1 8


I’d never heard of an American Guinea Hog before this experience. After doing a little reading, I realized that this pig is a

foraging specialist, that doesn’t get to be huge, and that is known for its fat content and quality. It seems like a perfect pig

for the small time family grower. It doesn’t shock me that pork like this is nowhere to be found in grocery stores. The

trend in American meat consumption has been to remove as much fat as possible. As with all trends, things change. More

and more people seem to be talking about diets with more meat and more fat to promote weight loss and all around

health. These too may be trends but my guess is that they are attempts to bring our kitchens back closer to what they

once were. Fat free meat was not a prized possession in our past. It was just the opposite. Fat was the fuel that kept us

going in the winter when the fields and gardens were covered in snow and dormant. This pig seems like it would have

been perfect for that purpose and I imagine that a healthy adult pig could have seen a family through a long winter.

As more people express a general dissatisfaction with their modern diets, the importance of foods like this also grows.

These pigs have a quality and flavor that is second to none. Simply cooked and simply seasoned, the meat has shocked all

with whom I have shared it. Industrial food production has its benefits no doubt, and I would not wish it away. Traditional

eating, however, should also play a role in our futures.

Where ever you see yourself in the food spectrum, you need to make room for this animal. It has a quality that should

make it front and center in any discussion that involves a small family operation or local butcher shop.

As I stated in the beginning, I am no expert food critic or writer. I am,

however, someone who cares deeply about my family and the food they eat.

The Livestock Conservancy may list the American Guinea Hog’s status as

Threatened, but this animal has earned a Forever status with us. I hope to

be able to spread this news to others. When they try it, I imagine they will

feel the same way.


A Note From the Breeder:

When I received the Bressler’s generous gift box chock full of venison (ground, steaks, and

roasts) along with the most amazing wild goose sausage I had ever tasted, it became

immediately clear that this fellow could produce even more amazing foodstuffs with a just

little Guinea Hog pork and fat!

So, to say thank you for the very large box of meat we were gifted, we decided to offer him one of the four-

month old roaster piglets we were getting ready to have processed. I was so touched by his profound

appreciation and respect for that little hog that I just had to ask him to write a piece for the newsletter about

his experience. Of course, I am thrilled that he has ordered another young pig to be delivered in January 2019.

I can’t wait to see what his does with it.

If you know someone who you think would appreciate all that the American Guinea Hog has to offer, I

encourage you to consider gifting them with a sample of your pork.


N o v e m b e r 2 0 1 8 — P a g e 1 9


My husband, Joe, has always wanted pigs. He spent the last two years researching hog

raising and hog breeds. He eventually decided that the American Guinea Hog was the

best choice for us. He spoke to many people, spent hours reading on the Internet and

one day asked me to go with him to a neighbor’s house who had AGH piglets listed for

sale on Craigslist. When we arrived at the neighbors house, I was a little stunned by

what I saw. The hogs were in an old garage that had been separated into pens and the

pigs literally acted like they were possessed. They were jumping on the gates, loudly

screaming, and there were little piglets running around loose because there were holes in

the fences. We couldn’t hear ourselves talk over the commotion and I was completely

overwhelmed. We left there thinking maybe we weren’t quite ready for pigs.

About six months later, I received a text from the pig owner asking if we would be willing

to take the pigs for free. It seems his neighbor was complaining about all the noise and he and his wife felt that they needed

to change their lifestyle. They had goats, chickens, turkeys, ducks, cows and pigs — all on a one acre lot. They were ready to

sell everything and go on a vacation. Joe asked for a few days to be able to put up a quick fence and to build a pen for the

hogs. It was a three day weekend so we began the process of putting up fencing.

We had never done this before, but my husband had a vision of a large area that would back up to our blacksmith shop and

then circle around what we called the picnic area where there was fresh water and a fairly good section of woods. He started

installing the t-posts and sent me up into the woods to clear a path, which was straight up hill, very rocky and overgrown, and

loaded with yellow jackets! After two days, one yellow jacket sting, and only one section of fence installed, we decided that

we were not going to make the deadline. We had some portable electric fence that we used for the chickens, so we quickly

removed it from around the chicken coop. My job was to install it in the woods up the hill. In my way stood the trees, their

roots, the yellow jackets, and a thousand thorns. In the meantime Joe would put fencing on the t-posts that he had already

set.

We decided to use my Rubbermaid garden shed for a temporary pen. Since we don’t have a trailer, Joe decided to transport

the hogs using our cargo van. I quickly Googled how to transport pigs and suggested that he put a rubber mat on the floor of

the van (to keep them from slipping) and cover that with a few bales of straw. We bought these things on our way to pick up

the pigs. When we arrived, we backed the van up to the garage where the pigs were kept and the owner sent the first one

down the walkway. Bertha started up the improvised ramp and immediately fell off and went running. For the next hour or so,

we watched as the owner chased her around his yard. She discovered the garden and started chomping away but the owner

quickly chased her out and she was off again. He chased her around in circles for a while and then thought about putting a

leash on her. Bertha did not like this idea. This poor pig who weighs about 160 pounds was foaming at the mouth and

shrieking and twisting her head and trying to get out of the leash. As I stood there watching, my only thought was that we

weren’t going to be able to handle these pigs. (Continued on page 20)

... the pigs literally acted

like they were possessed. They

were jumping on the gates

screaming and there were little

piglets running around loose

because there were holes in the

fences. We couldn’t hear

ourselves talk over the

commotion.


N o v e m b e r 2 0 1 8 — P a g e 2 0


Somehow we finally got Bertha into the van and the owner threw in a bunch of feed. She immediately became calm and

started eating. When we got home, we realized that somehow we had to get this crazy pig from the van, across a footbridge,

and then another hundred or so feet into our improvised pen. We set up a little pathway using ladders, wheelbarrows, and our

UTV — anything we could find to create a “tunnel” hoping that we could lead her into the pen. When we opened the van,

Bertha was happily munching away at her food and wasn’t interested in getting leaving it. Joe pushed and pulled. Finally, she

came out of the van, sniffed the air, and took off running! Surprisingly, she ran through our rigged up pathway and right into

the pen. Well that was easy! Now we just needed to go get two more pigs.

Hot, exhausted, and a bit scared, we started to get back in the van when the pig owner texted us. He had corralled the other

two pigs in his trailer and offered to bring them to us. We eagerly accepted their offer. A few minutes later the trailer pulled in

and once again the piggies did not want to get off of the trailer. With a little cajoling, they jumped down and just like Bertha,

they followed our makeshift pathway and proceeded into the pen. All three pigs, LeRoy, Bertha and Nibbles, settled right in—or

so we thought.

The next morning, I went down to feed them and realized there were only two pigs in the pen. I spent my entire morning

looking for her. I even got in the car and drove up and down the road looking. No Bertha! I did not know what to do. Should I

call the police? Call the neighbors? Reach out to the previous owner?

After about four hours of searching the woods and fields, I decided that I

needed to get to my chores. I was burning wood in our burn barrel and out of

the corner of my eye I saw a pig run by. Bertha was found! Apparently she’d

been hiding in the shed right next to her pen! As she trotted down into the

meadow, I quickly ran to the shed and got a coffee can full of feed and rattled

it. Bertha stopped dead in her tracks, did a 180, and ran towards me. I ran in

front of her with the feed back to the pen. She followed me right back in. Oh

the power of food. I found a spot in the fence where it ran through the

stream that I believe might have been her escape route. The spot was

barricaded and they haven’t escaped since.

Over the next few days as we became used to each other I fell in love with these piggies. I was concerned about Bertha as she

was very thin and was losing hair and was scratching a lot. The vet came out and treated her and she’s getting better every day.

I did, however, still have concerns about managing the pigs because Bertha was INSANE when it came to feeding time. She

knocked the pan out of my hand and acted like she was starving to death. The other pigs were

rambunctious and would jump on the gate and push at me as I tried to feed them. They had never

been out of their pens at their previous home and didn’t know how to graze. They wouldn’t leave the

muddy area near the stream where they just wallowed in the mud, only coming out at meal time.

That’s when I discovered the American Guinea Hog Facebook page and quickly went to them for

advice. I was advised to get a pig sorting board and a stick and just stand up to these guys at feeding

time — to not let them push me and to make them back up and wait for their food. Another poster

suggested adding some alfalfa pellets to the food to get them used to the taste of grass. I found a

piece of plywood and a broom handle and having outfitted myself, I was ready to do battle.

The first time I went in with the board I thought they were going to knock me over. They were

jumping up on the board, pushing at me, and each other, and screaming! I kept saying, “back up, back

up” and I used the stick to tap their shoulders as they came forward.

(Manners Maketh the Hog—Continued from page 19)


Bertha was INSANE when it came to

feeding time. She knocked the pan

out of my hand and acted like she was

starving to death. The other pigs were

rambunctious and would jump on the gate

and push at me as I tried to feed them.


N o v e m b e r 2 0 1 8 — P a g e 2 1


About the Roberts family…

When Kim and her husband, Joe moved to their homestead, Joe had some ideas about the

livestock he wanted to implement over a period of time. He was raised in the city but was ready

for something new. Kim’s father had a horse farm when she was growing up so she was somewhat

familiar with country life. Neither of them, however, were prepared for what was ahead.

The first thing Joe built an amazing duck habitat and six Muscovy ducks were brought home. They then learned that

while Muscovy ducks are very fun to watch, they are also huge and very messy. After a year or so, they felt that they

were ready for chickens and Joe drew up blueprints for the chicken Taj Mahal. It is there that their chickens now live a

luxurious complete life with automatic doors, seasonal lighting, and an elaborate feed and watering system. They raise

both egg layers and meat birds.

The Roberts have learned by trial and error and feel their homesteading skills have greatly improved. They have learned

to do their our own butchering—thanks to the Internet and YouTube — and their freezer is stocked with delicious

chicken. Their farm fresh eggs are the best ever. With a little luck and continued help from their fellow AGH owners,

they will soon be enjoying their own farm raised pork!

Little by little, they moved back and I was able to get the food in

the pans. Once they had that first taste of food they left me alone.

After just a few times of doing this they settled down and I was

able to go in without the board.

Then they started making their way up into the pasture. Happily, I

saw that they were eating grass. I cut back on their feed a little, but

a of couple days later they seemed to regress. They again acted like

they were starving. They were foaming at the mouth, knocking

each other aside, and squealing. They started pushing me too. I

increased their food a little bit and went back in with the board and

stick. I’m happy to report that within one day they calmed down.

People aren’t kidding when they say American guinea hogs are

smart. I keep the stick handy to prod them if needed but they are

becoming very polite about waiting for me to put food in their

dishes.

It’s only been a few weeks since the hogs arrived here and we have a lot of things we still need to do. We’ll work on fencing

this weekend so we can get them out into the pastures. We’ll need to adjust their feed intake as they learn to be more self-

sufficient. Leroy has made himself “known” to Bertha so we may need to prepare for “winter babies.” I think the Rubbermaid

shed we’re using as a pen will have to be updated sooner rather than later. Managing these hogs is so much easier now that

they have learned some manners. Manners truly do maketh the hog!

(Manners Maketh the Hog—Continued from page 20)

Peace reigns—and they have learned to graze!


N o v e m b e r 2 0 1 8 — P a g e 2 2


One cannot think well,

love well, sleep well, if one

has not dined well.

Virginia Wolfe I t ’ s H o l i d ay B r e a k fa s t T i m e ! B y T o r i R o z a n s k i

A d a pt e d f r om w ww . f o o da n d wi n e . c o m

T h e F l a v o r o f F r e n c h

T o a s t & S a u s a g e R o l l e d

I n t o O n e D e l e c t a b l e D i s h

https://www.foodandwine.com/recipes/sausage-and-maple-bread-pudding


N o v e m b e r 2 0 1 8 — P a g e 2 3


AMERICAN GUINEA HOG ASSOCIATION, INC.

President Angela Ingraham 250 Bassett Road Naples, NY 14512 585-374-2695 [email protected]

Vice-President Jack Rowland [email protected]

Acting Treasurer Susan Neal [email protected]

Acting Secretary Tori Rozanski [email protected]

Advisor to the Board Kevin Fall [email protected] [email protected]

Region 5 Director Wendy McDaniel [email protected]

Region 6 Director Andrea Rigel [email protected]

At Large Directors

Donna Hertlein (Acting) [email protected]

Susan Neal (Acting) [email protected]

Tori Rozanski (Acting) [email protected]

Region 1 Director Jack Rowland [email protected]

Region 2 Director Susan Williamson [email protected]

Region 3 Director Deborah Niemann-Boehle region [email protected]

Region 4 Director Deborah Baker [email protected]

Registrar Ruth Bennett 594 Citrus Trail Lake Placid, FL 33852 (515)344-9841

Documents

ONTENTS - MailChimp · garden and farm. Fall is, by far, the busiest season for me here on the ... collecting and putting together the calendar, putting together breeder listings