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Home. Maveric Heritage Ranch Co. Newborn Guinea Hog Piglets! Yesterday, shortly before sunset, our pregnant Guinea hog sow Cerridwen started nesting, panting, and acting restless.
This morning she gave birth to TEN piglets, all alive and nursing. She did a great job! That's a big litter for a first-time mom in a breed where the average litter size is six. Since American Guinea hogs are a critically endangered breed, I feel pretty good about our farm helping to boost the world population with such a nice big litter of healthy babies. There are four girls and six boys. The births are very easy, and the newborn piglets immediately get up and climb straight over to the nearest teat to start nursing, without any help. Cerridwen is being a great mom so far. The babies all have strong, compact, warm little bodies, and shiny black fur. Here's a video of the piggies, just a few minutes old: AGHA. Bluefield Acres. According to the American Livestock Breeders Conservancy, in 2005 there were only 15 verifiable American Guinea Hogs left in the world.
Well, there are quite a few more now, and we have several at Bluefield Acres that could use good homes. Ruby started the trend on October 21st with a litter of seven, followed by Ophelia on November 3rd with three, and Little Bit on November 10th with six. Here's a little video Scott and I put together to show how our little ones spend their first six weeks of life. We keep them in a small enclosure with mom so they have plenty of access to food and water and no chance of getting lost in the woods. Ruby's are old enough to be set free now, so they'll soon be running with the big boys and girls, and Little Bit's already know how to escape and roam at will. Bluefieldacres@gmail.com. Pig Slaughter & Processing classes.
To register for a course, please call 206 940 4980 or email at bruceki@bigpig.net We limit these classes to 6 participants to allow each person individual attention and experience.
Pasture to primal: Live animal to primal cuts of pork. Held at the farm in Everett. Course dates: Saturday, March 6th, 10am Saturday, June 26th, 10am Saturday , Oct 23rd, 10am Primal to plate: Primal cuts into ham, bacon and retail cuts of meat. Kitchen on Capitol Hill. We will do private courses, and if you have 6 or more, your class is free. Pasture to primal This is a class aimed at people who want hands-on experience in slaughtering a pig. Course length is 1 day, 6 hours with a 30 minute break for lunch, and the cost is $500.
Course description: The goal of this class is to take the pig from live to being cut into "primal" cuts -- ham, loin, belly/side and shoulder. We will supply all tools and materials needed, and demonstrate the slaughter and processing of the pig using the minimum equipment.