2017-09-14 / News

Mulefoot on Sunday to hold pig roast for Polly Ann Trail

IMLAY CITY — The Friends of the Polly Ann Trail needs to raise $30,000 by the end of the month for its part of a matching grant for improvements to the Polly Ann Trail between Dryden and Imlay City. The Mulefoot Gastropub is stepping up with a pig roast Sunday (Sept. 17).

Mulefoot owner Mike Romine said his brother Matt, will be brining and roasting one of their family’s Mulefoot pigs. “It’s the porkiest pork you’ll ever eat,” boasted Mike. “They have a deep, rich flavor.”

Mike said that unlike commercial pork found in the average grocery store that are raised in pens on a diet of soy and corn, his family’s Mulefoots are free range animals that have a varied diet. He said that produces a hog with deep red meat, “almost like beef,” with a much higher fat content.

“We’re going to roast some corn, make some nice sides and do some salads,” he said. They’re looking for donations from local farmers, so the full meal won’t be decided until they see what they have.

Tickets for the pig roast will be $20 per person and all proceeds will go to the Friends of the Polly Ann Trail. Food will be served from noon to 2 p.m. Sunday at the Mulefoot Gastropub, 244 East Third St.

Mike said the pig will tip the scales between 200 and 220 pounds before Matt puts it on the roaster. That’s enough to “easily feed 250 people.” He added, “Weather permitting, the event will be held out on our patio,” but either way “we’ll squeeze ‘em in for sure.”

The Friends of the Polly Ann Trail began working in July on raising the $100,000 local match for a $300,000 grant from the DNR to fix the drainage issues and resurface the trail with crushed limestone between Imlay City and Dryden.

“This group has done an amazing job raising funds for this important project for the development of our community,” Mike said. “They are so close to reaching their goal, and we hope to help them close their final gap.”

Return to top

Copyright 2009-2018 The Lapeer Area View, All Rights Reserved

Click here for digital edition
2017-09-14 digital edition