We do not have any mulefoots available at this time.
Try our "whole hog" sausage-one hog at a time. No MSG, No Hormones, No Antibiotics and lots of LOVE. Come by the farm or meet in Knoxville for delivery. Sausage $6/lb and pork chops are $8/lb. Email info@RiverplainsFarm.com or call 865-712-4419 to place your order.
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. All of our hogs are registered with the American Mulefoot Hog Association and Registry. 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 hams and other 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 organic 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.
A brief history of Mulefoots
"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; heritage hogs weren’t bred to simply yield “the other white meat.” 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. In the fall of 1993 Mark Fields, in cooperation with the American Livestock Breeds Conservancy, contacted Mr. Holliday to purchase a few animals and begin a Mulefoot herd. The Mulefoot is the most rare of American swine breeds. Because of its endangered status, historical value, and superior flavor, conservation is essential.