Ossabaw Island pigs are a breed of feral swine that originated from their namesake home of Ossabaw Island- a barrier island off the coast of Georgia.
The animals were first introduced to the island via early Spanish explorers in the 1600s. A common tactic in early colonialism was to establish food stores in occupied territories that would support further expansion. Swine, by nature, are incredibly hardy and prolific- they adapted and evolved to the harsh landscape.
The pigs on the island have had modest documented human interactions until the 1960s. Their minimally disturbed time on the island allowed them to adapt to extremely difficult environmental conditions. Their genetics carved out incredible resiliency; allowing them to survive on excessive amounts of saltwater and develop an incredible capacity to convert excess food to fat during times of plenty, commonly known as the “thrifty gene". With all that fat they then developed a unique lipid handling enzyme paired with hormones to convert those fat stores back into energy during times of little. This unique characteristic of Ossabaw pigs has led them to be studied for modern diabetic research!
THE FATTTTT….. Ossabaw Island fat is some of the most unsaturated fats on the planet! It is loaded with Omega-3s and other healthy fatty acids. It is high in Oleic Acid: a non-essential fatty acid omega-9 often associated with olive, almond, and avocado oil. This healthy and vitamin-rich delicacy, once rendered, is a liquid at room temperature during our New England summer. It has become the solitary oil staple of our kitchen, replacing every other commercial oil for all the applications we are capable of, and is beyond superior in flavor and execution. Even rendered lard spread on a warm English muffin, with a sprinkle of salt is enough to send someone over the stars.
Our craft cosmetic line features this high-quality lard in our soaps, lotions, shampoos, and conditioners. The oleic acid does wonders to balance and repair skin cells. It is perfect for skin conditions such as eczema and psoriasis.
The breed is listed as critically endangered by the Livestock Conservancy, which is also the registering entity, with only a couple hundred animals being registered. The island is now managed by the Georgia Department of Natural resources and the Ossabaw Island Foundation to preserve the island. At this time no more pigs are allowed to be taken from the island.
Finding a good reason to help steward this endangered breed of pig is not difficult. Because of their extreme uniqueness, high quality of fat, and pristine palatability they have been listed on the Ark of Taste by the Slow Food Foundation of Biodiversity. This breed makes for a most excellent dining experience and a wonderful vehicle for Charcuterie and Salumi making.
The animals were first introduced to the island via early Spanish explorers in the 1600s. A common tactic in early colonialism was to establish food stores in occupied territories that would support further expansion. Swine, by nature, are incredibly hardy and prolific- they adapted and evolved to the harsh landscape.
The pigs on the island have had modest documented human interactions until the 1960s. Their minimally disturbed time on the island allowed them to adapt to extremely difficult environmental conditions. Their genetics carved out incredible resiliency; allowing them to survive on excessive amounts of saltwater and develop an incredible capacity to convert excess food to fat during times of plenty, commonly known as the “thrifty gene". With all that fat they then developed a unique lipid handling enzyme paired with hormones to convert those fat stores back into energy during times of little. This unique characteristic of Ossabaw pigs has led them to be studied for modern diabetic research!
THE FATTTTT….. Ossabaw Island fat is some of the most unsaturated fats on the planet! It is loaded with Omega-3s and other healthy fatty acids. It is high in Oleic Acid: a non-essential fatty acid omega-9 often associated with olive, almond, and avocado oil. This healthy and vitamin-rich delicacy, once rendered, is a liquid at room temperature during our New England summer. It has become the solitary oil staple of our kitchen, replacing every other commercial oil for all the applications we are capable of, and is beyond superior in flavor and execution. Even rendered lard spread on a warm English muffin, with a sprinkle of salt is enough to send someone over the stars.
Our craft cosmetic line features this high-quality lard in our soaps, lotions, shampoos, and conditioners. The oleic acid does wonders to balance and repair skin cells. It is perfect for skin conditions such as eczema and psoriasis.
The breed is listed as critically endangered by the Livestock Conservancy, which is also the registering entity, with only a couple hundred animals being registered. The island is now managed by the Georgia Department of Natural resources and the Ossabaw Island Foundation to preserve the island. At this time no more pigs are allowed to be taken from the island.
Finding a good reason to help steward this endangered breed of pig is not difficult. Because of their extreme uniqueness, high quality of fat, and pristine palatability they have been listed on the Ark of Taste by the Slow Food Foundation of Biodiversity. This breed makes for a most excellent dining experience and a wonderful vehicle for Charcuterie and Salumi making.