Guinea Hogs have been raised in the Southeastern United States for generations, at least 200 years. They were once common backyard pigs kept around small landholdings by people of modest means. They produced lard, meat, and fertilizer while tilling garden plots for the family. Their gentle disposition made them easy to handle around families with children, and they turned garden excess, grass, and acorns into delicious meat. They are very thrifty, foraging for their meals more than domestic breeds. As a landrace, they developed to adapt to local environments. There is a wide variety in size and look of various strains in the Guinea Hog population.