Our choice of Heritage Hog is the critically-listed Mulefoot hog. We chose this breed for its red, flavorful meat, its dark coat (solar gain in the winter months), its docile and humble disposition and for its “critical listing”.
The flavor and uniqueness of our pasture-raised pork is unlike any other pork you have ever had. Once you try it you will never go back. It is a whole new animal. To learn more, follow the link to the related article:
Our heritage hogs are kept outside in pasture year round through their entire life cycle. They are a hardy breed with a friendly temperament. The special thing about heritage breeds is their slower growth rate. With the slow growth rate they are more likely to be butchered when they are over 10 months old. Hogs processed before their 10th month are not as healthy to eat, their fat not as beneficial as older hogs. Raising them to 10-12 months allows their fat to fully develop, improves their taste and actually makes their fat beneficial to eat. Leaf fat (the internal fat in the hog) can be rendered into a lovely lard for the best pie crusts and pastries.
Saturdays at the Farm from 4-6pm
Prorating is available for those signing up after the season starts.
With 1/2 a hog you will get about:
Please visit our website or contact us, if you are interested, for more information.