Ossabaw Pigs Unchanged In 300 Years

Ossabaw Pigs Unchanged In 300 Years HOG EQUIPMENT & IDEAS When you see an Ossabaw pig you’re seeing what pigs were like hundreds of years ago That’s because the pigs were left on Ossabaw Island off the coast of Georgia by early Spanish explorers “They would drop pigs off on islands to breed so when other ships came through and needed meat they could find it ” explains Dirk Hildebrandt farm manager Old World Wisconsin “DNA indicates the Ossabaw were of Canary Island origin For centuries no one bothered them ” Hildebrandt explains that the island-bred pigs became smaller over the years a process called insular dwarfism They also adjusted to the food cycle of the island storing a larger proportion of fat during times of plenty than other pigs can They then metabolize the fat living on it when food is short Along the way they developed a low-grade diabetes making them valuable for medical research It wasn’t until the 1970’s that some Ossabaw pigs were brought to the mainland While there are many Ossabaw pigs on the island they have since been quarantined there According to the American Livestock Breeds Conservancy there are fewer than 200 available in breeding programs on the mainland Many of them are at historical farms like Hildebrandt manages “We’ve had Ossabaws here for about 20 years ” he says “The numbers have varied We were down to one barrow but recently got two sows and a boar and one sow has already farrowed Litter sizes tend to be large They are excellent mothers so most piglets survive ” According to Hildebrandt the spotted pigs which rarely get larger than 200 lbs have very long legs and a long nose “They have real bristly hair and are amazing jumpers ” he says “The little ones can jump and climb ” Hildebrandt reports that prices for Ossabaws can vary but their popularity is on the rise One breeder’s website listed a breeding trio of 7-month olds consisting of two gilts and boar priced at $550 “There have been times you couldn’t give them away but now high-end restaurant demand is adding value ” he says “We will try to sell our excess stock to interested individuals as well as offer them to other museum farms like ours If not we always butcher three hogs some chickens and sheep to use in cooking demonstrations They’ll go in the freezer ” Contact: FARM SHOW Followup Old World Wisconsin 
 W372 S9727 Hwy 67 
 P O Box 69 
 Eagle Wis 53119 ph 262 594-6301 or 262 594-6310; dirk hildebrandt@wisconsinhistory org; www wisconsinhistory org

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