Homegrown Pork (Storey, 2013) by Sue Weaver offers an outline on successfully raising pigs for modern backyard meat using humane and healthy techniques. Along the way we learn the secret to developing succulent pork which begins with breed choices and ends with an affordable amount of rooting space.
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Type: Pork (though too small to be considered modern meat)
Origin: New Zealand
Color: Black, black and white, white, gold, tan, and brown
Conservation Status: Not applicable
Description: The Kunekune is a diminutive, short-legged, shortbodied pig with a short- to medium-length upturned snout, wattles (also called tassels or piri piri by Kunekune breeders), and small, semi-lopped or upright ears. It has short- to mediumlength, straight or curly hair.
While most Americans consider Kunekunes pet pigs, the breed is indeed a first-class porker. Introduced to New Zealand in the early 1800s by nineteenth-century whalers and traders, this little pig was raised by the Maori people for meat. The word kunekune in Maori means “fat and round.” However, by the 1980s, only about fifty purebred Kunekunes remained in New Zealand. Wildlife park owners Michael Willis and John Simister initiated a conservation program. This in turn led to additional recovery efforts. The breed no longer faces extinction, with breed societies in New Zealand, Britain, and the North America.
The Kunekune is said to root less than other breeds. Pigs are hardy, good-natured, peerless foragers that take up little space, making them ideal for raising grass-fed pork by families that prefer small, succulent cuts of tasty meat.
Whether you want to learn how to grow and raise your own food, build your own root cellar, or create a green dream home, come out and learn everything you need to know — and then some!LEARN MORE
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