Ossawbaw Pigs

I'm extremely jealous of my friends Marc and Pete, who live withing spitting distance of this farm.

From: Sammy Koenigsberg Date: December 15, 2008 11:15:34 PM EST Subject: Ossawbaw pigs
Greetings everyone,
We have our annual batch of Ossabaw pigs ready for order!
This year we had Seven beautiful hogs with us from April to December, They lived in the forrest on 4 acres, where they were able to be pigs, rooting and foraging for all the good things pig like to eat, finishing on their favorite- fall mast (acorns, hickory, and other fall tree nuts).

The Ossabaw pigs are descendants of the famous Spanish Iberico pigs know as one of the worlds best culinary pig out of which the pricey Serrano hams are made. They were brought to Ossabaw Island off the coast of Georgia in the 1500's when Hernando De soto came to the American South, and remained pure on the island for years and developing new characteristics to survive in this different environment, one being extremely high Omega 3's in their fat. They maintained the special meat quality of the Iberico hog and they frequently win taste competitions. These pigs were nearing extinction due to an effort on Ossabaw island to eradicate them. They and are important genetics to keep around for their ability to survive and forage well outside (instincts diminished in the industrial breed hogs); and because they are one of God's beautiful creatures. If you want to learn more see their Bio at the American Livestock breeds conservancy website:

As ironic as it seems it is true that the best way to keep these breeds from extinction is to eat them. It is the demand for these rare breeds that keep them populating farms. One of the consequences of industrial agriculture is that it relies on just one breed of chicken, and one breed of pig, that work work well in a factory farm production system. Meanwhile the other breeds, which are many and wondrous, begin to dwindle and then fade away for ever.
So we offer you a pleasurable way to help the Ossabaw continue and make a difference by enjoying well cared for rare breed pork at your table.

Breakfast Sausage(mild and Hot, 1# packs) $5/lb.
Bratwurst (1# Pack) $5.50/lb.
Italian Sausage (1# packs) $5.50/lb.
Chops (2 per pack) $7.00/lb.
Shoulder roasts ( Bone in 3 to 4 pounds average) 4.50/lb.
Ribs (2 pound packs) $4.50/lb.
Uncured bacon (1 pound packs) $6.50/lb.
Neck and Backbones (1 to 2 # packs) $3.00/lb.
Thanks, Your farmer,

Sammy Koenigsberg
New Town Farms
4610 New Town Road
Waxhaw, NC 28173