Use: Mulefoot hogs produce succulent, flavorful meat that’s red in color and highly marbled. It offers premium hams and lard. Photo by Arie McFarlan/Maveric Heritage Ranch.
History: The Mulefoot Hog is a distinct breed officially recognized since 1908 and recorded since the American Civil War. It’s origins are unknown but they resemble a variety of landrace British and Spanish breeds.
Conformation: Mulefoot hogs are a medium-sized, black hog with medium-sized forward ears; a soft, hairy coat; and hoof-like feet. The Mulefoot’s single toe that resembles a hoot of an equine is not a mutation, but a distinct breed characteristic that passes from one generation to the next. They have a solid, heavy bone structure and a long, straight, primitive-looking tail. Tusks are evident by eight months of age.
Special Considerations/Notes: Mulefoot hogs tolerate both heat and cold very well and can be raised in nearly any climate. They’re excellent forages and grazers, as well as highly efficient users of farm surplus and crop residues. They prefer shade in the summer and deep bedding in the winter, but will thrive outdoors if given the proper shelter. Litters average six piglets, but may yield as many as 12. Interest in the Mulefoot has grown, with approximately 250 purebred, registered animals; breeding stock is available occasionally.
