Mulberry Creek Pork FAQ
Do you have pork for sale?
This cartoon has nothing to do with sale of pork. It's just funny.
Yes! You can purchase by the cut direct from the farm.
Please contact us for availability.
A current price list can be found here.
Please contact us for availability.
A current price list can be found here.
When do I pay for my pork?
At pick up, although we won't turn down a deposit at time of order.
Do you add anything to your processed meats, such as MSG or HFCS?
Before answering that question, we'll let you know that when we had them, our hogs ate plants that grew in our pastures and woods supplemented with non-GMO corn that we grew ourselves as much as possible. (If we ran out of corn in the middle of winter because of a poor growing season, they still had to eat.)
We don't add unnecessary additives (like MSG) or fillers (like HFCS) to any of the meat we process ourselves because we don't want to eat that stuff, either. The down side is that we can't sell that meat. So the real answer to this question is that it depends on who processes it. We have little control over what seasonings, additives, fillers, etc a particular butcher uses, although some will order a particular seasoning mix for use on our hogs and in those instances we select MSG etc free mixes. Is that clear as mud? See below for more on this.
If this is a huge issue for you and you'd like to be in complete control of what goes into your body, please do an internet search (cure your own bacon/ham) and you should be able to find a plethora of instructions, at least one of which will suit your needs.
We don't add unnecessary additives (like MSG) or fillers (like HFCS) to any of the meat we process ourselves because we don't want to eat that stuff, either. The down side is that we can't sell that meat. So the real answer to this question is that it depends on who processes it. We have little control over what seasonings, additives, fillers, etc a particular butcher uses, although some will order a particular seasoning mix for use on our hogs and in those instances we select MSG etc free mixes. Is that clear as mud? See below for more on this.
If this is a huge issue for you and you'd like to be in complete control of what goes into your body, please do an internet search (cure your own bacon/ham) and you should be able to find a plethora of instructions, at least one of which will suit your needs.
Where Is Your Pork Processed?
Due to FDA regulations, we cannot sell pork we process ourselves (we aren't licensed and don't have the resources to become licensed).
While in Indiana, we used the butcher who had an opening. All the pork we currently have on hand was processed at Dewig Meats in Haubstadt, Indiana, because they were the only USDA inspected processors in our area.
If you're in the market for a good butcher, we also recommend Sanders Meats in Celestine, Indiana.
While in Indiana, we used the butcher who had an opening. All the pork we currently have on hand was processed at Dewig Meats in Haubstadt, Indiana, because they were the only USDA inspected processors in our area.
If you're in the market for a good butcher, we also recommend Sanders Meats in Celestine, Indiana.
What is the difference between pork from Mulberry Creek hogs and the pork I buy in the store?
(opinion)
This was the "Question of the Month" in our Newsblog of 15 Sep 2010.
I could put it this way ...
I could put it this way ...
To begin with, we are neither medical doctors nor are we licensed dieticians. We're just farmers who care about what we grow and what we eat.
With that said, let me start by repeating that “the other white meat” isn’t supposed to be white. That’s a marketing ploy by Big Ag to convince the consumer to purchase the pork they’ve produced in CAFOs (above left) through breeding pigs toward less fat and more chops. (Right up there with too many eggs will make you sick, raw milk will probably kill you, if you don't switch to low-fat you'll die, and red meat will give you an awful disease. Hmph. More for us, is what we say.)
We, on the other hand, breed heritage hogs out in the woods and fields (above right), one breed of many that have maintained their historic characteristics. The fat is what produces both the flavor and the tenderness (like a well marbled steak), and most of the fat will actually cook out of the meat. Pork lard is also far superior to fake lard (AKA shortening) in both flavor and resulting product – you simply can’t beat a pie crust made with real lard over one made with shortening – as well as being far healthier, contrary to the stuff advertisers would like us to believe. Trust us, it’s well worth spending a little more to get pork from hogs that lived happy and healthy lives in an environment to which they are suited.
For more on this theme, please stop by here.
With that said, let me start by repeating that “the other white meat” isn’t supposed to be white. That’s a marketing ploy by Big Ag to convince the consumer to purchase the pork they’ve produced in CAFOs (above left) through breeding pigs toward less fat and more chops. (Right up there with too many eggs will make you sick, raw milk will probably kill you, if you don't switch to low-fat you'll die, and red meat will give you an awful disease. Hmph. More for us, is what we say.)
We, on the other hand, breed heritage hogs out in the woods and fields (above right), one breed of many that have maintained their historic characteristics. The fat is what produces both the flavor and the tenderness (like a well marbled steak), and most of the fat will actually cook out of the meat. Pork lard is also far superior to fake lard (AKA shortening) in both flavor and resulting product – you simply can’t beat a pie crust made with real lard over one made with shortening – as well as being far healthier, contrary to the stuff advertisers would like us to believe. Trust us, it’s well worth spending a little more to get pork from hogs that lived happy and healthy lives in an environment to which they are suited.
For more on this theme, please stop by here.
What breeds of hogs do you have?
We NO LONGER have American Mulefoot Hogs or, in fact, any at all. When we relocated in October 2019, our new farm did not have the infrastructure to support hogs so we had to make the tough decision to leave them behind. Read that story here.
When we eventually reintroduce swine to the farm, we may or may not stay with this breed. As much as we love them, there's a limited market for their meat simply because they're so lard heavy. Please visit our Pig Pen for more about these marvelous swine!
I want to start a Mulefoot herd. Can I get a breeding trio from you?
No.
There are very few Mulefoots out there (fewer than 1000 at last count) so it's very difficult to find a breeder with enough diversity to provide both halves of the breeding equation. In the past we have maintained multiple lines of Mulefoots for the purpose of selling breeding trios, however our own physical health combined with difficulty in working with the registry as well as ignorance among some purchasers and other breeders were all contributing factors that motivated us to concentrate on raising Mulefoots solely for meat.
As of October 2019 we no longer have any live hogs. We still have a limited amount of fantastic Mulefoot pork and will sell it until it is gone or past the recommended frozen storage length.
We NO LONGER have American Mulefoot Hogs or, in fact, any at all. When we relocated in October 2019, our new farm did not have the infrastructure to support hogs so we had to make the tough decision to leave them behind. Read that story here.
When we eventually reintroduce swine to the farm, we may or may not stay with this breed. As much as we love them, there's a limited market for their meat simply because they're so lard heavy. Please visit our Pig Pen for more about these marvelous swine!
I want to start a Mulefoot herd. Can I get a breeding trio from you?
No.
There are very few Mulefoots out there (fewer than 1000 at last count) so it's very difficult to find a breeder with enough diversity to provide both halves of the breeding equation. In the past we have maintained multiple lines of Mulefoots for the purpose of selling breeding trios, however our own physical health combined with difficulty in working with the registry as well as ignorance among some purchasers and other breeders were all contributing factors that motivated us to concentrate on raising Mulefoots solely for meat.
As of October 2019 we no longer have any live hogs. We still have a limited amount of fantastic Mulefoot pork and will sell it until it is gone or past the recommended frozen storage length.