Our pigs do not live confined on concrete, our pigs live on organic pasture and woodland and are allowed to forage as they please, enjoy grass, mud and NON-GMO feed to keep them healthy and happy.
We sell pork retail packages at the farmer's markets in Sedro Woolley and Mount Vernon.
Give us a call to learn more!
Below you will find more information about the hog breed we raise. Baldham Farm offers the highest quality Mulefoot pork, from our family to your table.
Even though Baldham started by raising 100% Mulefoot hogs, we have had our herd transition to crossbreeds with Berkshire in them. The reason for this was the amount of fat in the pork. We love pork fat, but since farm raised hogs will always turn out fattier than commercial pork, we decided to go with a breed that has a more modest amount of fat.
Our boar still has some Mulefoot genetics, which works well for our farm operation.
Today, the Mulefoot is the rarest of American swine breeds. The most distinctive feature of the American Mulefoot hog is the solid hoof which resembles that of a mule.
The Mulefoot is a large docile, black hog with sows weighing 250-400 pounds, boars 350-600 pounds. The American Mulefoot has a documented population with a breed standard and a long history of agricultural use.
This breed is unique to the United States and is critically rare. Animals favored by modern agribusiness are bred to emphasize marketable features: cows that deliver rivers of milk, for example, and pigs that produce uniformly large, low-fat pork chops.
The Mulefoot Pig is a hardy breed. Unlike the commercial breeds of today. They do not fit the description of "delicate", thus are perfect as a farm addition. The Mulefoot hog population is classified as Critical by the American Livestock Breeds Conservancy (fewer than 200 in annual registration). American Livestock Breeds Conservancy.
"After sampling the various cuts that we purchased from your stand last month, we can assuredly say that Mulefoot pork is unlike any other. (It may be helpful to know that we have had the priviledge of dining on pastured oganic pork from various farms all over th US.) the flavor is sweet and yet rich, and we have satisfactorily used the pork with a number of cooking techniques, across all sorts of ethnic cuisines..." - Customer from Bellingham, WA