Greetings. This website is terribly out of date, as I do the majority of my interaction via my Facebook page. I am no longer breeding kunekune pigs, and all breeding stock and piglets are spoken for.

Here is my post from April 13th:

This year will be my last breeding Kunekune pigs. I promised myself that after Connor enlisted, that I’d keep it up for a full year, and I’ll be fulfilling that promise I made to myself!

It’s been an amazing journey to raise Kunekune and Meishan pigs with my son. We learned so much together, and I think we helped a lot of people with their goals of self sustainability.

I’m dedicated to a self sustainable lifestyle full of personal food autonomy and foraging, but at this point, after doing this all on my own for the past 8 months, I’m ready to hang up my pig breeding hat. I likely will have 2-3 kunekune feeder pigs that I continue with, and then see how things go from there. I still love my pork, lard and who can live without guanciale or pancetta?! Not me!

It’s not been an easy decision, but the farm isn’t all that I do to support myself. I have a small indie cosmetic business I’ve operated for over 24 years (Aromaleigh Mineral Cosmetics) and I have a micro business crafting one of a kind Rosaries. These small businesses have often suffered, or had to take a back seat to the farm- as animals always come first.

Right now, the pig side of the business has been getting in the way of those very important ways that I support myself, and stealing hours of every day, leaving me with sparse time to devote to work that has supported me financially for the long term. There’s only so much that one woman can do in a single day, and out here in Oconee county, I’m far from my Greenville county farming friends. It’s been a struggle for me to find help, and I’m not comfortable bringing strangers onto the farm unless they’ve been vetted by a trusted friend or acquaintance. We have a lot of drugs and crime here. Over time I’ve grown more exhausted, stressed, and well- I’ve stopped enjoying breeding pigs, especially now that my son is gone. It was our thing!

At this point, most of my adult breeding stock has a list of interested parties, for when the time comes that I plan to part with it. I don’t yet have prices, or any specifics. Just keeping a list. It’s my hope that my adult breeding stock that represents years of hard work and dedication- goes to established kunekune breeders working towards pork production goals. I don’t feel comfortable selling these beloved pigs to those with zero pig experience, and these pigs are not priced cheap for dispersal.

Please understand that this is a difficult decision, but something I needed to bring to fruition as Lent comes to a close.

I want to thank everyone for your support of Connor and I on this crazy journey over the last seven years. Corva Bella Farm won’t be ending, it will just be adapting to a new set of circumstances. I’ll continue to have a few feeder pigs, to raise chickens and rabbits, maintain a year-round garden, and cook/bake from scratch, preserve food, etc!

I hope to still be here to help you with your pig questions, or if you need advice. Some wonderful people have helped me with advice along the way and I still have a lot to pay forward. ❤

As always, you can continue to support my shop through purchasing farm-crafted floral blossom jellies, jams (as we get into summer), and pig tallow-based soaps, salves and balms (soaps will return this summer thanks to a lard donation!) –>



Old post- please see first paragraph! Attn: placeholder deposits and waiting list for Spring 2022 litters:

2022 pairings can be viewed here:

Note: this post is from January, but I’m still getting daily emails to be put on the list, or for a piglet. I am no longer breeding Kunekune pigs and have sold all of my breeding stock and have no piglets available.

I’m going to try to handle deposits and reservations a little different this year, in hopes of being more organized. If you are interested in piglets, GET ON THE LIST NOW. Sorry for the all caps, but the early birds get the worms here.

Here’s how it will work:

Get on my litter lists NOW- I’m not having so many litters that piglets will be plentiful. The longer you wait, the greater the chance that there is no registration quality piglet in that litter for you. If you are serious about a piglet, contact me with the litter list you want to be on. No money is involved at this point.

Once a sow has missed two heat cycles and shows physical signs of being pregnant (usually that’s a baby bump!), I’ll open that litter for a certain # of placeholder deposits. I don’t accept money until a litter is confirmed. I don’t feel that it’s right to do.

A placeholder deposit is a $100 deposit on a boar or gilt piglet in that litter. If a piglet turns out to be registration quality and you’d like that piglet, an additional $200 deposit then holds that piglet for you, and we then arrange pickup or transport after weaning and observation.

Remaining balance is due at pickup, or three days prior to scheduled transport. Vet fees for bloodwork, CVI’s and transport costs are additional. I evaluate piglets around 4-5 weeks of age.

So far, I have one sow that’s passed 42 days (two missed cycles) and appears pregnant. That is Asterope (Wilsons Gina x Ru), bred by Augustine (Mahia Love/Awakino). You can find more details about this breeding here:

I plan to retain the pick of litter gilt from this litter for myself, as well as the rest of this year’s litters. I’ll be accepting a conservative TWO placeholder deposits for this first confirmed litter. I’ll accept additional names and put them on the speadsheet for this litter, and if additional registration quality piglets end up available, you’ll be contacted. Please note that I don’t accept any monies until a pregnancy is confirmed. There’s no shortcuts, it’s a waiting game.

Placeholder deposits ARE REFUNDABLE or TRANSFERRABLE if the desired piglet isn’t born in the litter.

Once a full deposit (additional $200) is placed, that deposit is then non-refundable and that piglet is reserved for you. If you’d like to put a placeholder deposit on Asterope x Augustine litter, send me a message. If both deposit slots are taken, I can still add you to the list in order of query received.

Over the last few months, I’ve seen a major surge of interest in Kunekune pigs and what we have available. Most of the inquiries have just been informational, from folks not quite ready to add pigs, but curious about it due to a desire to have their own pork (that’s a pleasure to raise). Our goal is to produce more pork producing breeders.

Some have been pet-related, from folks interested in making quarantine a bit less lonely. This isn’t the optimal time to add a pet pig, however. Not to mention that as pork producers working to conserve this fine breed, we aren’t in the pet pig market.

In the interest of transparency, and my desire to see those starting off with Kunekune pigs to succeed and have happy, healthy and productive herds, I wanted to mention some of the best ways in which to start off with Kunekune pigs.

First, I don’t recommend starting with a single pig. Kunekune pigs are highly social, herd animals. They need to be with their kind. Other pets or barnyard friends won’t cut it.

Second, a young breeding pair raised together from piglet age will often not breed. There’s numerous reasons why. Young piglets raised together often develop a brother/sister relationship and don’t see each other as mates. Young males sometimes need to observe other males breeding, or be able to participate in “horsing around” with other males, and play breeding- mounting one another, engaging and interacting. They’re often fine with a barrow with which they can interact with. Sometimes a young male will need another male around to inspire rivalry, sometimes not. When we had our first sows, we had no older boar, and our first was very young. No one was getting pregnant. When we brought a more mature boar to the farm, the females came into heat almost immediately and displayed obvious signs of it. There was no guessing.

So, what is the absolute best way to start off with the breed?

Sometimes, it’s as simple as starting off with barrows- whether you raise them as meat, or you just keep them as barnyard mascots, they give you experience in learning about pigs. Their care, feeding, health, behavior, etc! A barrow is a castrated male, by the way. 

Another option is a barrow and an intact female.

But if piglets are your goal, whether for potential future breeding stock sales, or piglets to grow out for meat, you do need to explore a few possible scenarios for your best success.

Option 1: Two barrows, a boar and a gilt. Separate them all at six months, housing boar/barrow in one place and gilt/barrow in another. Keep them separate until ready to breed. (We always keep our boars and females separate)

Option 2: One barrow, a boar and two gilts.

Option 3: (and probably the best option!) Two boars, two gilts.

Option 4: (piglets + pork) Two boars, two gilts and two barrows.

Most people new to kunekune pigs make the common mistake of trying to always house their pigs together. They don’t separate them. In these situations, time is lost because they have to separate pigs, add new pigs, or just end up giving up altogether. Always separate males and females when they’re not breeding.

To Build a Herd…

I write this at the start of the fifth year of our journey of raising Kunekune pigs. We’re currently at the point where our herd is primarily all pigs that were born here on the farm, out of pairings we selected. The pigs in the album below represent all of the influences that our herd has seen throughout this process- whether they’re pigs we utilized, or opted not to utilize. Pigs we retained but then chose to sell, or sometimes to harvest. This album doesn’t contain our currently retained prospects, only pigs that for whatever reason, have come and gone. Sometimes there’s financial reasons for those hard decisions, and the regret that comes along with it.

Conservation breeding of Kunekune pigs isn’t for the faint of heart. It’s complex and challenging, at best. Any purebred livestock tends to be.

Your goals and vision change many times over the span of time. But eventually all of your hard work and decisions begin to converge towards a central, consistent point.

We started off with two sows, and three meat pigs. We had our first litters in Spring of 2016 and harvested our first meat pigs a few months later. As of this writing, our 38th Kunekune litter has just been born, and our herd greatly reduced to focus on consistency, quality and an intense focus on our goals.

Here’s to the many pigs (all registered stock) that brought us to this point! I’m sure that I’ve missed some, but I did my best to recall all of the faces that we’ve seen over the years.

I’ve heard people say that Kunekune pigs are like potato chips, in that you can’t settle on just one. The truth is that to me, they are like crayons. As a child I coveted that 128 color box with built in sharpener, but I often had a smaller box or broken crayons, or odd colors… and I made due with that and expressed my creativity. Kunekune pigs are much the same. There is no perfect pig. Every pig you own on your path with this breed will have some of the things you desire, but not all of the things. There will be mistakes and triumphs, deep sorrow and elation.

Stay true to your goals.


This preparation was a “suckling pig” sized oven roaster prepared October 2018. I say “suckling pig” because this is a small roaster pig, approximately the size at which a regular farm breed suckling pig would be around weaning. In this case, it was an older Kunekune piglet, about 4 months old. The hanging weight for this roast was 18 lbs. This is about the largest size that could comfortably be done in the oven, unless of course you halved the roaster and did one half in two pans on two oven shelves.

This roaster was brined in my usual brine recipe (Sea salt, bay leaves, fennel, star anise, juniper berries), then liberally salted and peppered and rubbed with my sweet & spicy rub (recipe here).  Skin was scored and the rub worked into the crevices.

This was slow-roasted at 200F for about 6-7 hours, approximately. The final result was a perfectly cooked, tender and falling-apart-at-the-bone oven roaster.

This roaster was enjoyed by folks at an AKPR Sanctioned picnic in October 2018.

Originally prepared for Easter 2019, we brought in a number of half and whole loins as a special holiday offering. This recipe features the entire primal cut loin section of a smaller pig.

We’ve brined the loin, then cut the loin in half, seasoned with a sea salt/black pepper/brown sugar/garam masala rub, and stuffed with apples, shallots, garlic, rosemary. The two loin sections are tied with cotton twine, rubbed with olive oil and pierced with cloves, and roasted at 325F for 20 minutes per pound.

The result? Perfection! This is a true statement centerpiece dish for any holiday meal or special occasion. This recipe was inspired by a half wrap roast prepared by Lonedove KuneKunes.

Each photo has a caption describing the process.

Kunekune pork pork loin primal cut
Whole loin section from a younger pig. These halves range in weight from 8-11 pounds

Kunekune pork pork loin primal cut
The loin is halved and ready to be seasoned and stuffed.

Brine Kunekune pork tender pork
But first, a brine. My go-to brine is sea salt, fennel, star anise, fennel seed, juniper berries and bay leaves.

Submerge in the brine for several hours.

These two loin halves will be stuffed with apples, garlic, rosemary and shallots that are drizzled with olive oil, sea salt and pepper.

Stuffing the loin.

The loin is tied, then a dry rub of sea salt, black pepper, brown sugar and garam masala is rubbed all over the entire two tied roast pieces.

Cloves are pieced into the skin and scattered on the top with more olive oil.

325 F for 20 minutes per pound. Skin is crispy, deepest center portion of the meat is at 160F with a meat thermometer. Remove the ties and enjoy!

Ready to carve, slice, pull… however you want to cut it!


This post was written by Connor and originally appeared in his August 2016 4H blog.

Yesterday, my Mom and I rendered Lard for the first time using fatback from the two KuneKune boars we had processed.

Things you will need:

  1. A slow cooker
  2. 1/4 cup of water
  3. 1 piece of fatback
  4. Sharp Knife
  5. Cutting Board
  6. A piece of cheesecloth
  7. 1 Strainer
  8. A meat grinder or vegetable slicer


1. Cut the fatback up into smaller pieces to grind into shavings. (Make sure to cut off all the meat on the fatback) If you don’t have a grinder, you can cut it into shavings with a knife.

3. Add the 1/4 cup of water and the fatback into the slow cooker. Cook till the pieces of skin named cracklings in the lard are golden brown.

4. Separate the lard and the cracklings with cheesecloth and a strainer. Then pour the lard into a mason jar and let it cool off before putting it in the fridge. 

5. Fry the cracklings with the pork fat they are covered in and some salt. These are yummy toppings to put on salads and dishes.

The lard turned out to be a perfect snow white. For how much fatback we added to the crock pot I am thought there would be a lot more. At least it perfectly fit in the mason jar! We have leaf lard rendering right now it looks like it will fill two jars. I am very excited to cook and bake with lard for the first time.

Sirloin chops, also known as sirloin steaks, are cut from the back section of the loin, in the hip area. With sirloin chops from lard breeds, tenderness is typically not an issue as long as the meat is properly cooked (i.e. not overcooked, it will still have pink color). In regular “bacon breeds” (pigs bred for leanness, low fat and more common pale color), these chops tend to be tougher and are best braised or slow cooked.

Again, with lard breed chops you needn’t worry- tenderness is built in thanks to the intramuscular marbling and overall fat quality.

I used some of our Rosemary & Garlic Whipped Lardo to prepare this meal. This is used in place of cooking fats, such as olive oil, in this case. It’s whipped pork fat with seasonings. To sear the chops I used the same method I’ve written about in this post: “How to cook a Heritage Pork Chop, featuring Kunekune Pork“, only when I put the chops into the oven to finish, I added a liberal dollop of whipped lardo to each chop. This melted, infusing the chops with flavor from the rosemary, garlic, sea salt, pepper and vinegar.

Fresh beans and farm-foraged chanterelles also enjoyed the same whipped lardo seasoning, although the flavoring was a bit heavy on the chanterelles. Butter or olive oil is best for those.

The final plating, a delicious and perfectly cooked sirloin chop with beans from our garden and chanterelles from our woods.

This recipe was originally shared on Facebook in July 2018.

How to cook a rare breed heritage pork chop! These are Kunekune chops…

Liberally salt and pepper, sear on all sides in a hot pan. Add some Olive Oil or Corva Bella Farm Whipped Lardo and sear some more! Get sizzling!

Preheat oven to 450F, put your chops in a baking pan, add a little more whipped lardo on top (or butter or olive oil), cover with foil… and oven finish until your meat thermometer reads 135F.

Let rest about 5-10 minutes until internal temp reads 145F


Yes, the meat will still be pink on the inside. If it’s completely white, you overcooked.


Originally posted on Facebook, August 2018:

Last night we made roasted #kunekune pork bones. Let me tell you… this was quite possibly the most tasty and finger-licking good way to make use of these bones, ever! My son and I barely waited for them to cool, before we dug in and stood in front of the stove, gnawing the sweet & spicy seasoned morsels off the bone. It was incredible, and we’ll definitely be cooking up the rest of the bones this way.

This is a great way to cook ribs, in particular!

From the post I made last night: Whole Hog Eating — pork bones! We got two big bags of pork bones back from our recent processing, as the meat was all utilized for sausage making… so we had a lot of bones! And there is still meat on the bones, honestly several meals for us. Out comes a tasty dry rub, and a long, slow roast in the oven. After the meat is off, we can make pork stock with the bones. Nothing goes to waste!

The rub recipe is an adaptation of one I found online- adjusting some of the herbs and spices. I’m sharing my version of it, as I’ll most definitely be using this rub again!

Amazing Sweet & Spicy Rub

1 cup brown sugar

1/4 cup smoked paprika

4 tbs salt

1 tbsp chili powder

2 tbsp onion powder

2 tbsp garlic powder

2 tbsp black pepper

2 tbsp sage