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Farm-animal disappearances are a trifle compared to the rate at which species in the wild
are being extinguished: Some 3,000 species are estimated to vanish each month, compared to six domesticated breeds. Yet the
numbers add up. Some 27 American farm breeds have become extinct since the early part of the century. Most of the rest are
declining in numbers.
Each time one goes, it takes with it a configuration of genes that took millennia to create.
Genes for tallness, shortness, fat or lean meat; for disease resistance, fertility, climate tolerance. In some scientific
circles, "genetic erosion," as it's called, is considered one of the biggest threats to humanity's future on the planet. But
not many people are familiar with the notion, and no one is doing much of anything about it.
These animals represent the work of generations of farmers. They are part of our heritage, a
cultural artifact just as much as a piece of music, a painting, a dance performance. And they should be preserved with the
same care and attention.
Lets do what we can for the Mulefoot breed!
Mulefoots are solid black with occasional white points (feet or nose), medium flop ears &
a soft body coat. They are typically docile, friendly & exceptionally intelligent animals. They are a breed the entire
family can enjoy. They pasuture well and are very hardy. Demand has remained strong and as the meat qualities are becoming
known, we anticipate this to continue. They earn their keep, in my opinion.
Mulefoots are classified as "Critical" by the American Livestock Breeds Conservacy & are
the rarest American pig breed. This means that there are less than 200 annual registrations of these hogs, and less than 2000
in the global population.
Gourmet meat quality
The other white meat"? That's not the way we think of pork, and after
you taste Mulefoot pork, you won't either. The flavor? According to Florence Fabricant of the New York Times, heritage
pork is "darker, more heavily marbled with fat, juicier and richer-tasting than most pork, and perfect for grilling."
"the meat is very tender, very tasty, just very good pork," . "It
is the quantity and quality of fat in heritage breeds of hogs that give the meat its superior flavor when compared to modern
breeds that have been bred to produce extremely lean meat." The meat is a rich Beefy color, unlike the anemic color
of factory farmed pork.
Factory farms breed pigs to produce the greatest
amount of meat for the lowest cost, regardless of the need for genetic diversity or the quality of the meat. The resulting
product is a standard size, color, and flavor, however dull that may be.
Pork from heritage breeds is more moist and has a better flavor and
texture than the pork from conventional hybrids.When pasture-raised meat is good, it's unforgettable. Mulefoot pork is
freckled with marbling and is red like beef. The meat is dense but not tough and the fat melts slowly, so when you're braising,
it takes hours for it to soften, and as it cooks, the fat keeps bathing the meat, making it silky. You can also cook this
pork simply--grilling or roasting it, for instance. It melts in your mouth like butter. There's no need to infuse it with
extra fat and flavor, which is necessary with commercial pork."
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