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The American Guinea Hog is a landrace breed unique to the United States; it is the once-popular homestead hog or yard pig. As the habit of keeping homestead hogs disappeared, Guinea Hogs became increasingly uncommon. The breed has been saved from extinction through the efforts of a handful of farmers, but is still extremely rare. The American Livestock Breeds Conservancy conservation status of the American Guinea Hog is currently listed as “critical.”
Cotton Patch geese are extremely rare and hard to find. Our geese are wonderful! I love these guys. They follow you around everywhere, they climb into your lap to take a nap and best of all they AREN’T AGGRESSIVE!! Our geese don’t bite and rarely hiss. Geese that show ANY aggression are culled from the flock. We breed our geese for friendliness, meat production and weeding abilities (they were originally used to weed the cotton fields of the south until chemicals were brought in and made them “useless”). No more locking your geese up and never interacting with them. No more running from a flock of honking terrorists. No more bruises or broken skin. Help preserve this endangered goose and enjoy doing it!!
Sold out for 2019
I can’t even begin to express how much I love our Bourbon Red Turkeys. They are vicious little things when they’re babies (if you don’t believe me, watch one baby turkey drag another baby around by it’s little toothpick leg) and then they turn into funny, proud, beautiful birds as adults. It’s hard for me to say what my favorite animal is on the ranch, but our Bourbon Red Turkeys are really up there.
Bourbon red turkeys are what finally took us from city people to country people. We had raised a few birds and butchering them was hard. That is until we tasted how good the bourbon red was. After that thanksgiving, we never bought turkey (or any meat) from a store again and we were on board with truly farming. You absolutely can’t compare store bought from farm fresh and grass fed.
These birds proportionally have much smaller breasts, darker leg meat and are generally gamier in flavor than broad-breasted whites raised on large, modern poultry farms. Heritage birds are also typically older than faster-growing, broad-breasted birds at the age of processing — 26 to 28 weeks compared to 14 to 18 weeks — which can result in a more textured or flavorful meat.