Ossabaw Pigs Unchanged In 300 Years
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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.“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.”
“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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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 “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 ” “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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