Kunekunes--A Homesteader's Hog

For years, we raised standard hogs on the farm, who root and dig and bite and escape and generally figure out ways to get in trouble.  But then we learned about Kunekune pigs--a heritage breed from New Zealand.  Their furry coats help them winter well in our northern climate, their short snouts allow them to graze instead of rooting deeply, and their gentle nature makes them easier to handle.

Kunekune pigs also raise up well on garden and food scraps, forage, fodder, and alfalfa, with very low grain needs compared with standard feeder hogs.  The Kunekunes do grow slower, but the fork-tenderness of the meat and impressive flavor makes the wait more than worth the while!  Classified as a "lard pig," the extra fat is all on the outside of the carcass and can be easily trimmed at the butcher and saved for suet or making lard.  The meat is not fatty but offers a nice grain and succulent style that outshines the dryness of mainstream pork.

How We Raise Our Pigs

Our sows farrow in our 1919 Gambrel barn in comfy pens (not crates) and the piglets live with their natural mothers until weaning.  Once the pigs are old enough to handle the weather, they are finished on grassy and wooded pastures with portable run-in shelters filled with straw.  In the wintertime, they enjoy quantities of pumpkins and apples to supplement their diets.

Kunekune pigs can take 18 months to finish out for butcher, though we process uncastrated males at 8 months as "sausage pigs."  At any given time of the year, we will have pigs and piglets of a variety of ages from different sows and sires, so please contact us to learn more about which animals are currently available.