A brief history…
In the 1520’s, while exploring and settling the new world, the Spanish had a significant presence in the southeastern United States in what is now Georgia and Florida.

One of their settlements, St. Catherine’s Island, was located on one of Georgia’s barrier islands south of what is now the Savannah River Outlet. When preparing provisions for the settlement, it was common to provide pigs as they are the only large farm animal that produces litters of fast growing offspring. However, one of the downfalls of such a prolific breeder .. and eater… is that they do pose a danger to community gardens. Therefore, it is assumed the settlers on St. Catherine’s chose to keep their pigs on neighboring Ossabaw Island.

As we have learned in our history books, the St. Catherine’s Settlement failed and the area abandoned. Also abandoned were the pigs released on Ossabaw Island. It would be natural to assume this was a small herd. Scientifically we would expect the population to die out after a few generations due to a lack of genetic diversity. But Mother Nature had a trick up her sleeve. Not only did this small group of pigs survive, but they began to thrive and adapt to their existence in their new found home in the New World.

Over time a few very interesting things happened. First, the pigs were isolated on the island and remained so for nearly 500 years never intermingling with other feral pigs surely to have been in the area from 150 years prior to colonization of America and up to today’s modern world. This isolation kept their strain pure. It’s quite amazing when you think about it. Second, the pigs adapted to seasonal forages on the island by developing a thrifty gene as well as developing insular dwarfism. The thrifty gene helps them to store plenty of fat during times of plenty for use when food is scarce and the Insular Dwarfism allowed them to reduce their size so more pigs could survive on the limited space of the island and each animal did not require quite as much food to survive. This unsaturated fat is high in Omega 3 Oleic acids, closer in chemical make up to olive oil than to animal lard. Finally, in order to take advantage of acorns produced by Live Oak trees found on hammocks lacking fresh water throughout the island, they adapted their bodies to allow them to drink the brackish tidal waters…. A sort of self-brining if you will.

In the 1920’s the West family bought the island. Over the years they donated young pigs from the island to places like Mt. Vernon, Colonial Williamsburg and George Washington’s Birthplace. The pigs from Ossabaw Island were preferred because they more closely resemble pigs of Colonial America than the modern pigs we are familiar with today. The Island has since been donated by the West family to the state of Georgia to be managed. Mrs. West lives there for the remainder of her life. However, no pigs are permitted to leave the island anymore. … Mrs. West, however, is allowed to leave.

Registered Ossabaw Island Sow at Island Creek Farms

Today, according to the Livestock Breeds Conservancy, the Ossabaw Island Pig, now classified as a heritage pork breed, is listed as critically endangered with far fewer than 2000 animals estimated to be on farms across the USA. Of these, less than 250 are registered. These pigs have also been linked directly, via DNA, to the now famous Iberico pigs of Spain. These Iberico pigs are highly sought after by the world’s top chefs. The Iberian pigs are also commonly known as Jamon Iberico and the Black Spanish Hog.

Island Creek Farms in middle Georgia is proud to have the largest known herd of Ossabaw Island pigs in existence. Our goal is to raise awareness and celebrate the heritage of this state treasure that could very well put Georgia on the world culinary map. To do so, we intend to raise the best tasting Ossabaw Island Pork for our chefs without compromising their natural feeds or a Ossabaw Island Pork environment. According to the feedback we have gotten from our chefs, their patrons and other sampling this fine pork, we are succeeding in our goal. Unfortunately, our supply cannot keep up with the demand and with so few animals in existence; Registered Ossabaw Island Pork will remain a specialty to those who have had the privilege to experience.

The biggest challenge is that Ossabaw Island Pigs take more than twice as long to mature as modern pigs raised for the consumer market. Given the exceptional taste of Registered Ossabaw Island Pork, the wait is well worth it. However, the challenge here is that the cost to raise these pigs to market weight by traditional farming methods is cost-prohibitive. For our project to make the Ossabaw Island Pig a celebrated heritage and a culinary treasure for the state of Georgia, we have gained the support of many, including several micro-breweries in Atlanta who donate the spent brew grains as feed for our pigs. These symbiotic relationships creates a win-win situation because, not only are our pigs raised free range, but they are also sustainable as the spent brew grains are a nutritious by-product of the breweries that would otherwise be discarded.

We hope one day you have the opportunity to enjoy our 16th century Georgia treasure prepared by 21st century culinary artisans.