Farmers are getting older, that's according to some recent census data. The average age of an American farmer has risen to about 58 years old. While Jerry and Paula Perron-who are both in their 70s-might fit into that average demographic for farmers, what sets them apart is that they are relatively new to the game.

Jerry and Paula took up farming in southern Indiana after retiring from teaching in Denver. It was a logical step for Paula. "Because we love kids, we decided, well, we'll just take up animals!" But they had to be practical as well. "You have to also support yourself."

What started out as more or less a hobby in retirement has grown into this small business.

American Guinea Hogs

At their J&P Heritage Farm in Spencer, Indiana, they have amassed a menagerie of animals, including turkeys, guinea fowl, and some Finnsheep. (They raise the sheep just for the fleece, at least for now.)

"We would have a hard time butchering them," Paula said, because they are so drawn to the sheep's personalities.

Their pride and joy are their American Guinea hogs. They raise these hogs to sell as meat, yes, but there are also a number of mainstays on the farm used only for breeding. These hogs get names -- Fred, the mating boar, and the two mating sows, Ethel and Emma.

American Guinea Hogs are a rare breed, different from your average commercial hog, and they have quite a rich history.

"They were the most common family backyard hog in the Mid-South and the Deep South," Jerry said. Jerry is part of a coalition of farmers trying to revive the breed. He mentioned that they almost went extinct after the American Civil War.

And as Jerry and Paula have found out, these hogs are special-and not just because of their prized meat.

"These guys are just very friendly," Paula said. "They know their names. I can call Emma. And Ethel and Fred will stay, and Emma will come."

Smaller = Better

The principal boar, Fred, weighs about 300 pounds. According to Paula, "he's a big boy."

Big is a relative term, though. Compared to what you'd see on your average commercial farm, American Guinea hogs are actually fairly small.

"They never get huge like, I call them, 'industrial hogs,'" Jerry said. You'll never see a Guinea Hog get to 600 or 800 pounds.

Jerry and Paula prefer these smaller hogs for one simple reason:

"We just can't imagine dealing with 800 pounds of hog," said Jerry. "We're in our seventies and you don't mess with an 800-pound hog.

It took over a year for the hog to get to the right size, which is pretty slow. But that's all part of the American Guinea hogs' appeal.

According to Jerry, the American Guinea hogs mature much more slowly than the production hogs. "The end result is that they're worth the wait. Their meat is red, not white, and it's just surpassingly wonderful."

Learning The Trade

But raising hogs means growing that food. They've quickly learned that it requires an extensive knowledge of what grows well on the land. The farm has been an ongoing learning experience.

"The fact that they are primarily grazing pigs, just makes me spend a lot of time thinking about how to improve the pasture," Jerry said, "grow better grass, more nourishing grass. So that means more legumes, alfalfa, for example, white clover."

J&P Heritage only began to make a profit after about three years. As retirees, Jerry and Paula are not really interested in achieving that huge profit margin.

They are focusing right now only on selling to a few local restaurants instead of setting up a table at area farmers' markets.

So for the moment, Jerry and Paula prefer to keep their operation, like their hogs, small.