THE CVn\ RFA'TF.W And T'.ullctin. 



HOG RAISING IN CUBA. 



Few Diseases — American Breeds Do Well in Cuba — Five Litters in Two Years — 

 No Severe Weather to Cause Losses. 



U\ PROF. N. S. MAYO, 

 Chief Department Animal Industry, Agricultural Experiment Station, Cuba. 



One of the most profitable branches of the live stock industry in Cuba and one that 

 requires a comparatively small amount of capital is the raising of hogs, and yet strange 

 to say this subject is one that is generally overlooked by American settlers coming to 

 Cuba. In my judgment, with a good location it is the most profitable business that a 

 stockman can undertake considering the amount of capital invested. 



Hogs always bring a good price in the Havana market, about ten cents a pound live 

 weight Spanish gold, which is equivalent to nine cents a pound in American money, nnd 

 at the present time there are not enough native hogs to supply the Havana market. Many 

 American hogs are imported alive and slaughtered to supply the demand for fresh pork. 



Hogs are easy to raise as there are few diseases to cause trouble, the only important 

 one is swine plague, which the nritives call "pintadilla," and this is not common, so that 

 with reasonable care there is little danger of loss from this source, much less than in 

 the States. 



In Cuba there are several types of hogs. The common "criolla" or native hog is of 

 the "razorback" style that is frequently seen in the southern states, but they are hardy 

 animals and good "rustlers," that is, they are experts at hunting their own living. An- 

 other type is called "gallego." These are short "chunky" animals that fatten readily but 

 are very small. The best type of all are the "chinos" (Chinese). These are good sized 

 black hogs without hair or bristles, but they are not equal to the best American breeds. 

 The American breeds do well in Cuba except the white breeds, and the only objection 

 to them is that the sun is liable to make their backs sore. The Berkshire hogs do well 

 when pure bred, or when crossed with native stock. The Tamworth, an English bacon 

 type, does exceedingly well ; they are better rustlers than the Berkshires, but do not 

 fatten as readily, but the demand here is for lean pork. 



It is a common sight to see a native sow tied by the neck with a rope near to the 

 country houses of the poorer class all over Cuba. On the large ranches the hogs are 

 allowed to run in the woods and rustle their own food which consists largely of the 

 nuts of the royal palm (palmichi), which is very nutritious and fattening, although the 

 lard is very soft. In some of the remote parts of the island the native hogs run wild 

 and are frequently hunted like wild animals. In such localities, however, there are native 

 dogs that have bred wild and these frequently catch and eat the young pigs. The Cubans 

 say that only the native sows are successful in defending their pigs against these wild 

 dogs. It is interesting to go with a Cuban to look after his semi-wild hogs in the forest. 

 He sets out supplied with a small sack of shelled corn slung over his shoulder and armed 

 with his ever faithful machete which he uses to cut a passage for himself and horse 

 through the dense tropical growth of vines and bushes, and accompanied by several 

 large native dogs. The dogs range through the forest until they find some hogs when 

 the dogs begin to bark. The hogs gather together in a bunch, the smaller ones in the 

 center and the old ones on the outside to fight the dogs away from the pigs. As soon as 

 the Cuban heirs his dog barking, he rides to the locality indicated, calls off the dogs, 

 scatters a little corn on the ground for the hogs and continues his hunt. As a rule the 

 native hogs stay in ceriain localities in the forest, and in this manner the Cuban is able 

 to keep a pretty good general oversight of his hogs. 



Hogs in Cuba are prolific breeders and the sows will give better than two litters of 

 pigs a year, about five litters in two years, and the mortality among the little pigs is 

 small, as there is no severe weather which causes such heavy losses of young pigs in the 

 States. 



The meat of the Cuban pig is very sweet and is greatly enjoyed by Cubans. In fact, 

 roast pig (lechon asado) may be considered to be the national meat dish of Cuba. 

 A picnic, or "fiesta," in the country is not complete without this dish, and on Christmas 

 eve (noche buena) every family, if possible, has a roast pig for dinner, just as Americans 

 have their roast turkey for Thanksgiving. In the country when they kill a hog for 

 fresh meat and there is more than is needed for immediate use, the remainder is cut 

 into one continuous strip about one inch in diameter. This long strip of meat is 

 draped over a pole like sausages and smoked over a fire made of guava wood and leaves. 

 When properly cured it is hung up for future use and will keep indefinitely. 



The essentials for successful hog raising in Cuba are plenty of royal palm trees, 

 plenty of range, shade and good water. Other foods are corn, cassava (yucca), sorghum 

 and sugar cane. 



