At Mulay’s we know that great tasting sausage starts with simple, natural ingredients. The Mulay’s difference starts on the farm with Heritage breed pork that is used in all of our products. Raised humanely without the use of antibiotics our pork not only taste better but the compassionate farming standards used are better for the planet.
The dedication to responsible, humane pork production is made possible because of the trans-generational farmers who are committed to raising heritage breeds using sustainable farming methods that enhance both the quality of the environment and the quality of their local communities. Raising animals the old fashioned way takes a little longer and costs a little more but as far as we’re concerned, we wouldn’t have it any other way.
Why Heritage Pork? Most people are familiar with the many different varieties of heirloom fruits and vegetables and their great taste. Heirloom varieties mean that the seeds have never been engineered for longer shelf life, hardiness, color, etc. The same holds true for heirloom or heritage breeds of livestock. Heritage bred animals are the ones you would find on your great-grandparents farm!
Heritage Breeds of swine are from bloodlines that date back hundreds of years. They were first brought to America by European settlers during colonization and have been an integral part of the landscape ever since. Heritage breeds are fatter, hardier, and grow slower than their commercially breed cousins. They have been bred over the generations for certain traits, with a breeding balance so they are able to adapt to the local environment, are more disease tolerant and they able to thrive in natural farming conditions. These heritage genetics are the foundation for a sustainable food system that just happen to be absolutely delicious!
Heritage Breeds taste better! The pork from heritage breeds boasts superior traits of firm meat with a distinct abundance of marbling throughout resulting in juicier, more flavorful meat. The beautiful, cherry-red color and tenderness of the meat results in the best, most naturally flavorful product for our customers. When pork of this great quality is used only very simple ingredients are needed to make our delicious products. Heritage bred pork is much more expensive than commodity pork. Much of the price difference is due to the raising protocols required.
Animals used in Large Scale Commercial Production Most sausage today is made with “commodity” pork produced by very large commercial producers with emphasis placed on mass production. Over time there has been a “re-engineering” of the breeds used to accommodate this intensive type of production. The homogenization of these herds has resulted in pigs that grow faster and are much leaner. The meat – a tougher, drier, flavorless pork that dominates the market today. Commercially produced pork is much cheaper than Heritage bred pork. Much of the price difference is due to the raising protocols used and economies of scale.
Why did society move away from using Heritage Breeds? Here’s one contributing factor. With the rise of the low-fat diet craze, farmers were encouraged, even incentivized, to breed leaner, faster-growing hogs. Remember the old food pyramid promoting processed grains?! Here is an interesting overview of the history of how the government’s focus on lean meat changed the way we eat.
Learn more about Heritage Breeds The Livestock Conservancy is dedicated to the preservation of endangered Heritage Breeds of farm animals that face extinction. Their work is critical to the biodiversity of our food systems.