Up in Pamplico outside of Florence, Grá Moore grows guinea hogs, a small, rare breed that turns out fatty and delicious. Chef Craig Deihl has used them to make his sausage and cured meats at Cypress. The fat lends itself well to that purpose. Moore also grows Red Wattles and Ossabaw. He just added Guinea Fowl as well. This year he is offering a meat sampler for about $50 with an assortment of pork. Check their Facebook page for more information.