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"...when the last individual of a race of living things breathes no more, another Heaven and another Earth must pass before such a one can be again."
 -William Beebe

"Five percent of all highly endangered breeds disappear from the face of the Earth annually--
that comes to an average of more than one a week."

The Mulefoot Pig is classified as "critical" by The American Livestock Breeds Conservancy.  It is the rarest breed of swine in America today. We aim to do our part in the preservation of this unique and special breed.
 
Mulefoot description.....
 
Coburn describes Mulefoot hogs as mainly black, with occasional animals having white points; medium flop ears; and a soft hair coat. The hogs were of fairly gentle disposition, fattened quite easily, and weighed from 400-600 pounds at two years of age. A remnant population of the American Mulefoot has been owned by R.M. Holiday of Louisiana, Missouri, for nearly forty years.
 

The American Mulefoot Hog was widespread in the central region of the USA in the first half of this century. They were a hardy outdoor breed with the normal cloven hooves of a pig fused into a single toe (syndactyl). They were also reputed to be resistant to a number of pig diseases prevalent at the time. By the 1960's vaccines and treatments were available for most pig diseases and the numbers of Mulefoot Hogs declined. By 1985 only one herd remained belonging to a Mr R.M. Holliday in Missouri, USA. He continued to maintain the breed because he believed it had a unique characteristic of hardiness, and because of his own family tradition. Both his father and grandfather had reared this breed of pig on the small river islands in that part of the Mississippi river from which they would harvest the young pigs. Today, as new resistant strains of once controllable diseases begin to emerge there is some renewed interest in the American Mulefoot Hogs to re-evaluate the disease resistance claims. There is also interest in examining the foot structure of the breed to see if it might prevent lameness in commercial pigs reared on concrete floors or slats. However, if it hadn't been for the determination of this one farmer to keep this breed going, these new research opportunities would not be available.

*Reference:   http://www.fao.org/docrep/004/T0559E/T0559E05.htm

 
Arie McFarlen (Maveric Heritage Ranch Co.) and Bret Kortie has purchased all of Mr Hollidays stock. Mr Holliday no longer has any stock available. The McFarlen's now have the largest herd of purebred Mulefoots in the country.
 
We purchased our stock from Maveric Heritage Ranch. You can be assured of some of the finest purebred stock in the country today!

We are members of and all of our stock are registered with:
The American Mulefoot Hog Association
and National Registry. 
  The
associations goal is to document and preserve the American Mulefoot Hog, and save it from extinction.   They are registering all  breeding stock,  free of charge, for a limited time.
 
 
We are located in Texas. We do not have email or internet. You may print out contact form and mail to us for further information.  We always love to talk pigs!
 
Walt Frazer
Desert Edge Mulefoot Pigs

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Gourmet Meat
 
Simply the best tasting pork
Humanely raised rare heritage breed pork that tastes fabulous
 
 

It may seem odd to use rare heritage breed pigs for pork, but these breeds simply will not survive unless a market for these animals can be created. Already 6 of the 15 breeds of pigs raised in the United States in the 1930s are extinct.

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."

It usually does cost a bit more to buy meat from heritage breeds, but there are good reasons for the higher price tag: Heritage breeds take longer to reach market weight than conventional breeds, and because they also produce a higher percentage of body fat, fewer of those pounds consist of marketable cuts.The high quality and great flavor of the meat nevertheless creates steady demand from customers willing to pay the premium.

"At last, pork that doesn't taste as though it has been on a low-fat diet!"

Their simply is no comparison... it tastes marvelous!

 

Bringing heritage foods to homes and tables is not an easy task but the effects are far reaching. We hope to help sustain small independent family farms by increasing their revenues; to save our rare breed of swine currently at risk of extinction by expanding their markets; to be a catalyst for supply of this rare breed heritage pork and breeding stock; and to bring great tasting food to your door for special occasions.

Heritage pork has such good flavor it is being offered in many restaurants accross the country. Demand for this high quality pork far outweighs supply when marketed properly..



Please get in touch with any comments or reactions to my site.

Desert Edge Mulefoot Pigs - 2807 S Stockton, Monahans Texas 79756 432-943-5443