Pastured Pork

Purchasing Options

  • Whole or Half Hog
  • Hog Share
  • Individual Cuts
    • Smoked Ham slices and Jowls $8/lb
    • Sausage Links and Brats $7.50/lb
    • Bacon, Pork chops, steaks and roasts $7/lb
    • Smoked Hocks and bulk sausage (Maple, Breakfast, Italian) $6/lb
    • Ribs and ground pork $5/lb
    • Leaf Lard and Back Fat $3/lb

 

Click here for the Custom Order Form for your whole or half Hog

Purchasing Halves or Wholes

A whole hog processed at RRR costs $4/lb hanging weight and a half a hog is $4.50/lb (Estimated cost of: whole hog 4×150 pounds= $600 and half hog 4.50×75 pounds=$340)

A full grown whole live hog costs $450.  We require a deposit of $100 to hold your hog (this is deducted from your total).

In the winter, when the weather is cold, we offer assistance with butchering on site for $4/pound.  Whole hog only.

What do you get with a half a hog?  Half a hog (that weighs 200 pounds live) includes about 75 pounds of meat:

June-July 2013 007

  • 8 lbs bacon
  • 8-10 lbs steak
  • 12 lbs pork chops
  • 20 lbs pork burger or sausage
  • 5 lbs pork roast
  • 15-18 lbs ham (which can be cut into smaller roasts)

Hog Share

Our Hog share program provides you with a package of one – two pounds of pork per week (cuts vary).  Please complete the Share Contract to join our Heritage Hog Share.

Costs:

  • Summer Share for 26 weeks (May-October) $180
  • Winter Share for 26 weeks (November-April) $180

Pick-ups are on Fridays at the Farm from 2-4pm.

Fine Eating

Our Heritage Mulefoot hogs are fantastic for sausage making, with rich dark red meat and a good layer of fat.  We feed them locally grown non-gmo feed and pasture them on fresh ground.    Although we may have some ready to go in the fall, winter or spring, as they get spoken for, it may be necessary to give us some lead time.  We expect our litters about  4 months after breeding, then slow growing heritage breeds like ours take at least 1 year to reach butchering size.  Please see our price list for details.

Below are some Charcuterie examples that can be done with our pork.  Brandon Sturm a Butcher/Charcuterier who works at Reserve Restaurant in Grand Rapids put together these fine creations with our pork:

Standard Varieties compared to Heritage Hogs

“Improved” varieties of hogs have an extremely efficient feed conversion and reach butchering size in 6 short months.  Fast growing hogs have taken over the hog industry and most Americans today have not tasted any other.

Heritage Hogs take 12 months or more to get up to butchering weight.  This has a huge impact on the cost of the hog, making a Mulefoot Hog twice the price of your standard variety.  But the Mulefoot hog makes up for this in quality of meat and exceptional flavor.

Information about hog cuts and possible options.

Contact Us

Mulefoot Hogs information

The Mulefoot Hog is a native breed to America and is considered a Heritage Breed. Its currently still on the “critical” watch list, but with its recent popularity the numbers of registered stock are steadily increasing. The mulefoot hog has historically been known to have the best tasting hams of all the pig/hog breeds. The best way to help save a breed of animal is to create a market for it, thus we are hoping to be able to raise and offer mulefoot  pork products to the community. Raising animals in a loving environment on grass in an open pasture, free of hormones, chemicals and other “by products” in a total natural way is our goal. It all starts with knowing where your food comes from and appreciating the “field to plate” concept. Enjoy!

The mulefoot is also on the Slow Food USA’s Ark of Taste. The Ark of Taste seeks to save an economic, social and cultural heritage and to preserve and celebrate endangered tastes.

Compare the difference!

  • Mulefoot pork chop on the right. Pork chop on left is hormone/antibiotic free.

    Mulefoot pork chop on the right. Pork chop on left is hormone/antibiotic free.

A brief history of Mulefoots

The Mulefoot Hog is an American breed that descended from the hogs that the Spanish brought to Florida and the Gulf Coast in the 1500s. The most distinctive feature of the Mulefoot hog is the solid hoof, which resembles that of a mule. It was bred to have a solid hoof rather than the typical cloven hoof to eliminate the threat of foot rot, thus making it suitable for wet areas. In the 1800s there was a huge demand for hogs to help fuel westward expansion.
Southern swine, descended from Spanish hogs, were still expected to “root, hog or die.” Southern farmers continued to earmark rugged, semi-wild swine, turn them out to root in the forest and then round them up again when butchering time drew near. Hog slaughtering was a time for celebration, when families ate fresh pork for perhaps the first time that year. They cured the rest of the animal for later dining and nothing of a pig was wasted. But yesterday’s hogs did more than furnish hams and bacon; Families rendered hog fat, and there was plenty of it, into lard—and lard was a staple of life; folks spread their breads with tasty lard. Due to its high saturated-fat content, lard didn’t smoke when used for frying and it lent its distinct, pleasant flavor to all manner of cooked foods.
Piecrusts and biscuits created with lard were flakier and more toothsome than baked goods made with butter. It was the cook’s best friend! Lard, lye and water were cooked together to make lye soap. People used lye soap to wash their faces and hair, and their floors and laundry. They made lard-based healing ointments by blending in roots and herbs, and used lard to tame unruly hair. How could folks exist without it?
Besides that, fenced-in hogs “rototilled” and fertilized the family garden plot during the winter months; they rid the barn of pesky rodents; and even served on snake patrol. A tame sow or two tethered in the yard or allowed to roam the home place kept the local rattlesnake and copperhead populations under control. “
 (Excerpt taken from Hobby Farms)

The Mulefoot hogs have a soft solid black coat with white points occurring occasionally. The hogs have medium flop ears and a fairly gentle disposition. They fatten quite easily and a mature hog weighs in at the 500-600 pound range. Because of the high fat content, this breed is particularly good for high quality ham.

The Mulefoot peaked in popularity about a century ago with breeders found in most Midwestern and some southern states. But as the amount of area for foraging decreased and the practice of feeding hogs in pens increased, the breed fell out of favor since other breeds of hogs grew faster in that type of situation. It came to a point where there was only one remaining breeder, R.M. Holliday of Missouri. Holliday’s strong and consistent production selection has maintained a generally uniform and characteristic herd.

The Mulefoot is the most rare of American swine breeds. Because of its endangered status, historical value, and superior flavor, conservation is essential.