Pork Available for Fall, 2016
Thursday, May 19, 2016
We are now taking reservations for this year’s pastured pork. Our pork is available as a half-pig share and you pay a flat rate for the actual weight of the meat you receive. We will be slaughtering on October 18 and November 1, 2016, and your pork will be available for pickup shortly after this date.
Our pigs are raised outdoors and on pasture at all times. We choose to raise slower-growing, heritage breed pigs for their hardiness and superior flavor. They are regularly rotated to new sections of the pasture which provides them with fresh forage and reduced pressure from parasites. In addition to grass and clover, our pigs always have free-choice access to a fully balanced feed ration of locally produced, non-GMO grains.
Each half-pig share will contain the following cuts:
- 20 Pork Chops (12 lbs.)
- Smoked Ham (15 lbs.)
- Smoked, Sliced Bacon (10 lbs.)
- Spare Ribs
- Shoulder Roasts (Boston Butt, 8 lbs.)
- Italian Sausage (10 lbs., 1-lb. packs)
- Maple Breakfast Sausage Links (10 lbs.)
- Lard (5 lbs.)
- Stew Bones
Total take-home weight: approximately 75 lbs. Actual weights will vary.
* Whole pigs are also available with custom cutting options.
Pricing and Ordering:
Please contact us to reserve your half-pig share and let us know your preferred processing date (10/18/2016 or 11/1/2016).
Pricing for a half-pig share is $5.50/lb. based on the actual weight you take home. This price includes the pork, USDA-inspected slaughter and processing, curing and smoking bacon and ham, sausage processing, vacuum packaging, and boxing. (Pricing for a whole pig will be based on $3.50/lb *hanging weight plus actual processing costs. *Retail weight is about 65% of hanging weight)
No-nitrate curing of bacon and hams is available for an additional $10 – $15 per half.
We require a $50 deposit per half-pig to hold your reservation.