HigginsRAT wrote:Info on the hogs:
[You must be registered and logged in to see this link.]Seems this is the contact ALBC has...some place to start I suppose as it is a "registry!"
Ossabaw Island HogOssabaw Island Hog RegistryPO Box 477
Pittsboro, NC 27312 USA
Office phone: 919-542-5704
Fax: 919-545-0022
Office email:
[You must be registered and logged in to see this link.]Very kewl piggers. Congrats and I hope you have success finding a boy for those tenacious girls!
Love animals with attitudes...wicked wee wee weenies--all the way to their new home!
Tara
Thanks Tara for the links, this is a real nice quick read on the breed. Its funny as most of the other information on Ossabaws on the web is a copy of that information! I love that they stay small but are large enough to eat so still useful. And I didn't realize how rare they are in Canada, so I'm feeling even more privileged to own these two.
I have contacted the OIHR which is managed by the ALBC, and have been discussing the possibility of registering the girls. The Ossabaws do have a very distinct appearance combined with the small size, so once they review the photos I hope it won't be too hard to register them though I may need to send DNA to verify. There are no registered breeders of Ossabaws in Canada through them
I have also tracked down the fella who first imported the Ossabaws to Canada...he doesn't have any hogs anymore, but still has his old contacts so he is going to look and see if he can't find other existing breeders through his connections. He seems very passionate about pigs, so hopefully that leads somewhere. And I am in contact with someone in the states who is shipping 3 piggies to Canada this month, and will connect us up...and I can't wait to talk more with them about the costs and challenges of importing. I'm excited about the possibility of the new lines and may look at importing myself. I am also going to send out letters to the zoos and such, as this is a breed that is popular in a petting zoo type of environment because of the small size, good nature and low inputs, and maybe there will be some will be hiding in a zoo. I've known for a while I was getting these girls so have been working on this for some time.
With all the work that goes into researching and then maintaining a rare breed, it almost seems as though one needs to pre-plan right at the start to pass them to someone who will also take care of the bloodlines and breed should disaster strike. The lady who bred these two was the only breeder on the coast and the story goes when her health turned her herd was dispersed quickly. The last of them were placed a year ago, these girls are from the last litter, and it seems as though all the others have all vanished.
bckev, if I had a large animal livestock vet who was really good in AI, I might consider this. I think the closest one I would trust would be Mill Bay, which is a ferry ride and then an hour away, so I'm not sure if that would be too stressful or not when taking a girl to AI. Our vets on the island are a real nice people, but generalists and for the expense and costs of IA, I would want a vet who specializes in this. And I still need to find someone with a boar, and who is willing to do a collection. I'm not sure how difficult it is to get semen across the border...with eggs it's virtually impossible to get them here viable, so I'm not sure I would trust customs to take good care of the semen to get it here. Do any other hog farmers have experience with this?
As a meat animal the value is in the unique qualities of the meat. I haven't found details yet on actually how much they dress out as, but the images I have found of the meat show a really meaty product with less fat, and a deeper red meat than normal pork. They store the fat on the outer part of the body to allow quick utilization of fat in starvation periods (the spring was pretty rough on Ossabaw Island apparently) so the inner meat is quite lean and has a bit more of a wild taste. The meat flavor is easily influenced by the diet also. And the lard is a different texture than normal pigs, it maintains a liquid state at a colder temperature, so is great to use for specialty products like pate and higher value sausage as it doesn't leave that 'film' on the top of your mouth.
I forgot one important point in selecting them...I got them not only because they are grazers and will help to manage the greens on the pastures and are said to eat different food-stuffs than the sheep, I also got them to eat up the excess sheep milk and whey when it starts flowing next year. That should be some tasty pork!
If I can't find an Ossabaw boar, the fella who imported them said he had ideas of what crosses work to maintain the unique characteristics of the breed so I'm curious to see what he says. But I'm hoping I'll find an ossabaw. And if I was going to utilize crosses, I would rather cross an Ossabaw boar with some other breed gilts, than to use the girls eggs up on crosses.