Why Red Belle Ridge is Transitioning from American Guinea Hogs to Berkshires

At Red Belle Ridge, our mission is to provide our customers with the highest‑quality pasture‑raised pork while stewarding our land and animals responsibly. Over the past few years we’ve fallen in love with the American  Guinea  Hog (AGH) – a gentle, hardy heritage breed. We’ve raised and bred them, watched piglets grow up under the care of attentive sows, and enjoyed their succulent, lard‑rich meat. Yet as our farm evolved and our customer base grew, we began to ask whether another breed might better align with our goals. After much deliberation and a side‑by‑side taste test, we’ve decided to transition our breeding program from American  Guinea  Hogs to Berkshires. Here’s why.

The Appeal of American Guinea Hogs

American  Guinea  Hogs are a unique piece of U.S. agricultural history. In the late 19th and early 20th centuries they were common on southern homesteads and were prized for their lard and flavorful meat. Sows typically weigh only 150–180 pounds and boars about 250 pounds, making them manageable for families. A single hog yields roughly 60–80 pounds of pork, and the pastured meat stays succulent because it is rich in fat.

AGH are excellent foragers and can thrive on pasture, hay and kitchen scraps with little grain supplementation. Their feed conversion is so efficient that it’s easy to over‑fatten them, so owners must monitor weight carefully. This hardy, docile temperament makes them ideal for beginners and homesteaders – we loved how gentle our sows were with our family and guests. We also appreciate that the breed is rare; there were fewer than 100 Guinea Hogs left in the U.S. in the 1990s, and raising them helps preserve a piece of agricultural heritage.

However, AGH are a “lard pig” and their slow growth can be challenging for a farm producing meat for market. Most commercial hog breeds reach market weight in six to eight months; American Guinea Hogs take 12–18 months to finish. One homesteader noted that her Guinea Hogs needed an extra four months beyond her Hereford pigs to reach butcher weight. Hanging weights are modest – in one example, five AGH ranged from 108 to 164 pounds, with most between 110–120 pounds. The longer feeding period and lower yield make it difficult to supply enough pork to customers, and our own AGH sows are now aging out and producing smaller litters.

What Makes Berkshire Hogs Different?

The Berkshire is another historic breed, and unlike AGH it has been selectively bred for traits important to modern pork producers. According to the American Berkshire Association, recent selection pressure has focused on “traits of great economic importance – fast and efficient growth, reproductive efficiency and leanness and meat quality”. Berkshires mature more quickly than AGH, which means we can bring pork to our customers sooner and manage feed costs more effectively.

Beyond growth rate, Berkshire pork is renowned for its eating quality. Specialty meat purveyors note that Berkshire pork is prized for its richness, succulent texture, marbling and complexity of flavor. It is darker in color with dense intramuscular marbling; the marbling is comparable to prime beef and gives the meat a distinctive, buttery flavor and tenderness. Berkshire pork is sometimes called the “wagyu of pork,” and the National Pork Board ranks it first in nineteen out of twenty meat‑quality traits, including coloration, tenderness, marbling and moisture retention. Another small farm describes Berkshire pork as “buttery, flavorful, and darker in color,” with significant back fat and marbling that makes it naturally juicy.

Last year we raised two Berkshires alongside our AGH. The difference in growth and meat composition was immediately noticeable. The Berkshires reached finishing weight months earlier, and when we processed both breeds side by side the Berkshire carcasses had a more desirable muscle‑to‑fat ratio. When we cooked the chops and bacon, the Berkshire meat had the balance of marbling and lean meat that we – and our customers – prefer. The flavor was richer and less “lardy” than the AGH, yet still juicy and tender. After comparing the two breeds head to head, we personally preferred the Berkshire pork.

Why We’re Transitioning

• Faster growth & higher yield – Our goal is to provide pasture‑raised pork more efficiently without compromising flavor. American Guinea Hogs take 16–18 months to finish, whereas Berkshires have been bred for fast and efficient growth. Faster growth means less time and feed invested per hog and allows us to rest pastures more frequently.

• Consistent, high‑quality meat – Berkshire pork is darker, well‑marbled and prized for its rich flavor. It regularly tops meat‑quality scores for tenderness and marbling. Our own tasting confirmed that Berkshire pork better suits the lean‑but‑flavorful profile our customers request.

• Declining productivity of our AGH sows – Our original breeding sows are aging and producing smaller litters, and one sow stopped conceiving altogether. Replacing them with Berkshire breeding stock allows us to refresh our genetics and meet demand.

• Our commitment to quality and sustainability – We will always choose the breed that best fits our farm’s goals. Trying different breeds and evaluating them honestly helps us produce the highest‑quality meats for our customers.

Honoring American Guinea Hogs

Deciding to transition away from AGH was not easy. We still believe American Guinea Hogs are the perfect starter hog for many homesteads and small farms. They are easy to handle, thrive on pasture and kitchen scraps, and produce succulent, lard‑rich pork. They’re also part of America’s agricultural heritage; preserving them helps keep rare genetics alive. We encourage homesteaders who want a low‑input, gentle pig to consider AGH and to support breeders working to conserve this rare breed.

At Red Belle Ridge, our values remain rooted in humane animal care, sustainable farming practices and transparency with our community. Our transition to Berkshires reflects our continuous effort to balance heritage conservation with the practical needs of a working farm. We’re excited to share Berkshire pork with you and will continue to experiment with breeds until we find the ideal match for our farm and customers.

Let us know what your favorite heritage hog breed is, and stay tuned for updates from the pasture!

Why Clun Forest sheep are perfect for your homestead or small farm:

If you’re considering adding sheep to your homestead, Clun Forest sheep deserve a top spot on your list. Known for their hardiness, adaptability, and versatility, Clun Forests are a tri-purpose breed, offering meat, wool, and dairy. This makes them an excellent fit for small farms and self-sufficient homesteads seeking multi-purpose livestock.

1. Hardy and Low-Maintenance

Clun Forest sheep are renowned for their hardiness and ability to thrive in diverse conditions.

• Weather resilience: They handle both hot and cold climates exceptionally well, making them adaptable to various homesteading regions.

• Excellent foragers: Cluns are efficient grazers, thriving on pasture and rough forage, which reduces feed costs.

• Minimal health issues: Known for their natural resistance to parasites and disease, they require less intervention, making them ideal for low-input, sustainable farms.

2. Tri-Purpose Production: Meat, Wool, and Dairy

Clun Forest sheep offer multiple benefits for a self-sufficient homestead.

• Meat:

  • Clun lambs grow quickly and produce lean, flavorful meat.

  • Their efficient feed-to-meat conversion makes them a cost-effective meat source.

• Wool:

  • Clun Forest wool is fine and springy, ideal for spinning and crafting.

  • With low lanolin content, their fleece is easier to clean and process.

  • It also makes excellent mulch or compost material, adding nutrients to your soil.

• Dairy:

  • Though not a dedicated dairy breed, Clun ewes produce rich, flavorful milk.

  • Their milk is excellent for cheese, yogurt, and soap-making, adding another layer of productivity to your homestead.

3. Excellent Mothers and Easy Lambing

Clun Forest ewes are known for their strong maternal instincts and easy lambing.

• They have a high lambing rate, often producing twins.

• Ewes are protective and attentive, leading to higher lamb survival rates.

• Their strong milk production ensures healthy, fast-growing lambs, making them ideal for homesteads focused on both meat and dairy.

4. Ideal for Rotational Grazing

Clun Forest sheep are excellent grazers, making them perfect for rotational or regenerative grazing systems.

• They thrive on diverse forage, helping control weeds and improve pasture health.

• Their efficient grazing prevents overgrazing, which supports soil regeneration.

• Cluns are gentle on the land, making them a smart choice for homesteaders practicing permaculture or sustainable farming.

5. Docile and Easy to Handle

Clun Forest sheep have a calm and friendly temperament, making them easy to manage.

• Their gentle nature makes them great for family farms, including those with children.

• They are alert but not flighty, making them easy to herd and care for.

6. Environmentally Friendly and Sustainable

Clun Forest sheep fit perfectly into sustainable and regenerative farming systems.

• Their efficient grazing reduces the need for machinery or chemical inputs.

• Their manure naturally fertilizes pastures, enhancing soil fertility.

• Cluns help maintain pasture diversity by targeting a variety of plants while grazing.

Why Clun Forest Sheep Are a Smart Homestead Choice

Clun Forest sheep offer versatility, efficiency, and sustainability, making them a perfect fit for homesteads.

• Low-maintenance care: Hardy, parasite-resistant, and resilient.

• Tri-purpose production: Excellent for meat, wool, and dairy.

• Efficient grazers: Ideal for pasture management and soil health.

• Friendly and manageable: Great for small farms and family homesteads.

If you’re seeking a productive, low-maintenance, and multi-purpose sheep breed, Clun Forest sheep are an outstanding choice for your homestead.

Horse Feed with a side of glyphosate

Food for thought on this rainy afternoon for my horse peeps: Have you heard about what glyphosate herbicides can do to the gut microbiome (brand name Roundup)?

"the heavy use of glyphosate may have a strong impact on the species diversity and composition of microbial communities via (1) the purifying selection against sensitive bacteria, (2) the rapid adaptation of some bacterial groups to become resistant to glyphosate, and (3) the potential glyphosate-related multidrug resistance in bacteria".

We (mammals) have thousands of different species of microbes and bacteria living in our gut. They are crucial to more processes in our bodies than we even know about at this point. So glyphosate may or may not directly affect mammals when we eat foods that have been sprayed with it, but it is nearly guaranteed to affect the beneficial microbes in our gut. Mostly I've thought about the implications in humans, but one day I was thinking and thought "horses and most livestock only eat plant matter, why aren't we looking at how glyphosate is affecting them?". That line of thought led to thinking about the frequency with which colic occurs in horses. I have no idea if colic frequency has increased in recent decades but it sure seems to happen pretty frequently to people with any larger amount of horses (more than 2-3). What I also know is that we lost our first horse Diva to colic, and nearly lost Argo to colic 4 years ago. Since then, after changing some horse management practices, we have only had two scares with colic and had up to 9 equines at a time. The two instances were Tori, (when she was heavily pregnant with Dutton and one dose of banamine took care of it) and Ember, which turned out to be stress ulcers. She's just a ball of stress over every little change and we know how to manage it now. Beyond that, we have not had any colic issues for nearly 4 years and we are attributing that to our herd management and now more recently the feed and hay we're choosing.

Last October, we bought our last "conventional" feed for our horses. We were huge fans of a local mill that is very well known in the southeast when we lived in Ocala since it was a locally milled feed and the horses loved it. However, when we came to NC and we were suddenly on a pristine property that had purposefully been regeneratively and organically farmed for at least the last two owners and nearly 10 years, we couldn't in good conscience knowingly bring residual herbicides onto the property through conventional feeds and forage. Upon checking out the ingredient label on our old feeds, the first few ingredients are soy, wheat, beets, and flax. Take a look and see what crops are most treated with glyphosate. I did for you: corn and soy, but also wheat and beets all rank near the top treated crops. So we were unknowingly feeding our horses a big old dose of glyphosate with their dinner every night. Since we now planned to use their manure in our compost, and healthy compost relies on a full microbiome of healthy bacteria and fungal activity, we knew we had to source feeds and hay that couldn't negatively impact our new pristine land. After a few orders from New Country Organics, we decided that we were going to try to become dealers so that we could spread the word of this amazing feed to as many people as possible. Most of our customers to this point have come to us already as NCO customers but finding that they had a new, closer source of the product. I'm hoping this long winded, overly wordy post can help get the word out to a few more. Even if you don't buy New Country Organics , seek out an organic (or at the very least non-GMO so that the crops can't be indiscriminately sprayed due to genetic modifications) feed source for your horses.

P.S. Check out the images of the feed - you can actually tell what ingredients are in the feed rather than a smushed up mess of molasses or an unidentifiable grayish pellet.

🐑 Why Sheep’s Milk Deserves a Spot in Your Diet: Benefits You Need to Know

Plus the Unique Perks of Raw Sheep’s Milk

When it comes to dairy, cow’s milk tends to dominate grocery store shelves, while alternatives like goat and plant-based milk have grown in popularity. However, there’s one hidden gem in the dairy world that deserves more attention—sheep’s milk. Rich, creamy, and packed with nutrients, this milk offers several health benefits and unique qualities that make it worth adding to your diet. And if you’re lucky enough to get your hands on raw sheep’s milk, you’ll enjoy even more nutritional perks. Let’s explore why sheep’s milk might be the ultimate superfood you’ve been missing out on.

✅ 1. Higher Nutritional Value

Sheep’s milk stands out for its impressive nutritional profile. Compared to cow’s or goat’s milk, it contains:

• More protein: Essential for muscle repair and overall body function.

• Higher fat content: While this may sound like a downside, the fats in sheep’s milk are rich in beneficial omega-3s and monounsaturated fats, which support heart health.

• Increased vitamin and mineral levels: It’s particularly rich in vitamin B12, zinc, magnesium, and calcium, making it excellent for bone strength and immune support.

• More folate and vitamin D, which are essential for energy production and immune function.

💙 2. Easier to Digest

If you struggle with lactose intolerance but still enjoy dairy, sheep’s milk may be a gentler option.

• Smaller fat globules: Sheep’s milk contains smaller fat molecules, making it easier for the body to break down and digest.

• A2 protein: Unlike most cow’s milk, which contains the A1 protein linked to digestive discomfort, sheep’s milk contains primarily A2 protein, which is easier on the stomach.

🥛 3. The Added Benefits of Raw Sheep’s Milk

Raw sheep’s milk, which is unpasteurized and unprocessed, offers additional health benefits:

• Rich in natural enzymes: Raw milk contains lactase, which can help break down lactose, making it easier to digest—especially for people with mild lactose intolerance.

• More probiotics: The beneficial bacteria in raw sheep’s milk can promote gut health, aid digestion, and support immune function.

• Higher vitamin content: Pasteurization reduces some heat-sensitive vitamins, like B vitamins and vitamin C. Raw sheep’s milk retains more of these essential nutrients.

• Increased CLA and omega-3s: Some studies suggest that raw milk has higher levels of conjugated linoleic acid (CLA) and omega-3 fatty acids, which have anti-inflammatory and heart-health benefits.

• Improved immune-boosting properties: The immunoglobulins and lactoferrin in raw milk remain intact, which may help strengthen the immune system and fight infections.

🧀 4. Ideal for Cheese and Yogurt Lovers

Sheep’s milk is prized in the culinary world for its rich, creamy texture and distinct flavor.

• It’s the base for famous cheeses like Roquefort, Pecorino Romano, and Manchego, which have a more complex and tangy taste than cow’s milk cheeses.

• Sheep’s milk yogurt is exceptionally creamy and packed with probiotics, making it a gut-friendly snack.

• Its higher fat content makes it perfect for rich, velvety ice cream and decadent desserts.

🩺 5. Better for Heart Health

While sheep’s milk is higher in fat, it offers healthier types of fat.

• It contains more conjugated linoleic acid (CLA), which has been shown to reduce body fat, support heart health, and have anti-inflammatory properties.

• The presence of omega-3s can help lower bad cholesterol (LDL) and raise good cholesterol (HDL), promoting cardiovascular health.

🌿 6. Richer in Immune-Boosting Properties

The immune-boosting benefits of sheep’s milk are hard to overlook.

• Its high levels of zinc and vitamin A support immune function and skin health.

• The presence of lactoferrin, an iron-binding protein, offers antimicrobial properties that may help the body fight infections.

• Raw sheep’s milk, in particular, retains more of these natural immune-boosting compounds.

🌍 7. Environmentally Sustainable

Sheep farming often has a smaller environmental footprint than large-scale cattle farming.

• Sheep require less land and water than cows, making their dairy production more sustainable.

• They are also able to graze on rougher terrains, making use of land that might otherwise be unsuitable for agriculture. Our farm is PERFECT for sheep with it’s steep pastures and yet-to-be improved forage.

🍶 8. Potential Allergen Friendliness

Some people who are sensitive to cow’s milk find they can tolerate raw sheep’s milk.

• The A2 protein and higher levels of natural enzymes make it less inflammatory and gentler on the digestive system.

• People with mild dairy sensitivities may find it easier to tolerate.

🌟 9. A Personal Experience: Gentle Flavor and Easy Digestion

If you’ve never tried sheep’s milk, you might be surprised by its mild and pleasant taste. While some dairy alternatives have a distinctive or tangy flavor, sheep’s milk offers a neutral, creamy flavor that makes it easy to enjoy.

In fact, one sheep’s milk fan shared how both they and their husband found it exceptionally easy to digest. Despite not being a fan of plain milk, their husband could comfortably drink sheep’s milk—thanks to its mild taste and gentle digestion properties. This makes it an excellent option for those who typically avoid milk due to flavor preferences or mild sensitivities.

🌾 10. How to Access Your Own Raw Sheep’s Milk

If you’re excited about the benefits of raw sheep’s milk and want to experience it for yourself, you can sign up for a flock share at Red Belle Ridge.

• By joining a flock share program, you’ll have regular access to fresh, raw sheep’s milk straight from the farm.

• Flock shares ensure that you’re getting high-quality, farm-fresh milk while supporting sustainable and ethical farming practices.

• Visit our website to learn more about availability, pricing, and how to sign up.

🥛 How to Incorporate Sheep’s Milk into Your Diet

If you’re curious to try sheep’s milk, here are some easy ways to add it to your routine:

• Swap your regular milk for sheep’s milk in smoothies, coffee, or cereal.

• Enjoy raw sheep’s milk yogurt with honey and fruit for a nutritious snack.

• Try sheep’s milk cheese with crackers, nuts, and dried fruits for a gourmet appetizer.

• Use raw sheep’s milk in baking to add extra richness and moisture to cakes and muffins.

🌟 Final Thoughts

Sheep’s milk offers a powerhouse of nutrients, easier digestion, and culinary versatility, making it an excellent alternative to traditional dairy. And if you can access raw sheep’s milk through a flock share at Red Belle Ridge, you’ll enjoy even more health benefits—from natural enzymes to probiotics and immune-boosting compounds. Whether you’re seeking more protein, better digestion, or simply a richer flavor experience, sheep’s milk deserves a place in your fridge. So, the next time you’re browsing the dairy aisle or considering a farm-fresh option, think sheep—you might just discover your new favorite dairy delight!