Mountain Trail Farm is a registered breeder of the Kunekune Pig in Central Florida. We have a diverse foundation stock and we are actively farrowing litters for immediate sale. If you have never heard of a Kunekune Pig, here is a description from the American Kunekune Pig Registry:
The Kunekune Pig (pronounced “cooney cooney”) is a breed known as the “Maori Pig” having been developed by the first people of New Zealand. Being near extinction in their homeland during the 1970’s, two animal preservationists, Michael Willis and John Simister, are credited with their conservation. Since that time, the breed has gained recognition on both the North and South islands of New Zealand, in Great Britian and Europe, the United States, and, most recently, in Canada. The Kunekune Pig in America is finding a serious niche market for small farms, in sustainable farming systems, for permaculture, and with chefs, charcutiers, caterers, and in home butchery.
UNIQUE CHARACTERISTICS – Kunekune Pigs are relatively small in size with boars rarely reaching much over 250 pounds. They are varied in hair color and hair texture with ears that are pricked or semi-lop. Extremely docile in temperament, the breed is suitable for first time pig growers. For a comprehensive description of physical characteristics, see BREED STANDARD.
FEEDING – Kunekune are known to many as “the Grazing Pig” being extremely efficient on grass and not prone to root or roam. Pasture grasses work well with very little needed in the way of supplementation. Hay can be fed when pasture is scarce or unavailable. Commercial pig feeds, organic or proprietary feeds, along with kitchen and garden excess all work to guarantee your pig’s optimum condition. Gestating and lactating sows as well as piglets should always get a daily ration in addition to any pasture and/or hay.
When feeding out meat pigs for sale or for your family’s table, consider the reason behind the niche market for those who practice excellent husbandry. The “alternative system” of rearing your pigs out-of-doors in an open-air piggery and feeding them from the orchard, garden, and kitchen not only speaks to buyers, but produces exceptional quality and taste in the pork that you produce. If you or your neighbor has poultry or milking cattle, goats, or sheep, feed the damaged eggs and milk or whey to your pigs. Consider getting creative and working with local businesses for sustainability for both you and them. Contact your local restaurants, school gardens, brewery, or CSA and request their excess for your herd. It is a win-win situation. Your pigs will thrive.
HOUSING – Pigs need housing and shade in order to thrive in any environment. Depending upon the climate and conditions, producers will need to provide a relatively draft free space with clean bedding and protection from sun, wind and rain. In the coldest climates, deep straw or hay, perhaps with a layer of wood shavings underneath, will be required to keep pigs warm and dry. There are many manufacturers that produce housing suitable for pigs.