Fresh, and only the best. Pastured heritage pork... Updated 2/8/21
Our hogs are all raised on pasture and among bushes and trees from the day they arrive at 8 weeks old, until the day they leave 6 to 12 months later. Supplemented only with locally produced and ground grains, we do not ever feed grocery waste produce (likely containing pesticide traces ) nor expired baked goods (heavy in preservatives, chemicals, artificial flavors and colors, sugars or high fructose corn syrup). We do not administer hormones, steroids or routine antibiotics. Raised in the clean air and sunshine, our meats are clean, nutritious and delicious. Offered by 1/2 or whole for your best price, or sausage, bacon and select cuts occasionally available. Please see our Online Store for details and ordering.
The Mulefoot is named such due to the unique, uncloven foot they bear. (See photo center below). The meat of a mulefoot is more red and well marbled with a delicious and succulent flavor. Listed on the Ark of Taste, it is a "slow food", taking nearly a year to reach market weight.
Breed Facts Status: Critical
Use: Lean Meat
Adult Weight: 550 lbs (male) 450 lbs (female)
Hanging Weight:* 153 lbs
Temperament: Docile, Active
*NOTE: the two hogs pictured here were approximately 280 lbs liveweight at slaugther. Hanging weights were 204 and 214.
The foot of a Mulefoot Hog.
The foot of a Mulefoot hog is not cloven, but solid, like a horse or mule hoof.
The foot of a "regular" pig is cloven, like our Hereford, or Tamworth.
Hereford Hogs...
The Hereford Hog was bred to resemble Hereford cattle. Their meat is darker then commercial pork with far more flavor.