I am so grateful you are interested in where your food comes from!
I am so impressed that you are taking a stand for sustainable food and happily raised animals!
As icing on the cake I want to remind you that our animals never receive:
artificial growth hormones
any corn or soy in their feed
any vaccinations
routine antibiotics (occasionally to save a life we might use them as a last resort after homeopathic supplements and essential oils and then sell that meat in a different place or fully disclose it).
As a valued friend and farm supporter we want you to know how to save money by buying in bulk. I want you to feel like all your questions are answered and you have a good grasp on what it means to buy a half or whole hog.
After you read all the way through and you feel like a half is still too much you can always find a friend or family member to split a it with.
>>> Make your reservation here <<<
For reference a half hog will usually last a family of two for about a year if you also eat chicken, beef and lamb.
When you buy a half or whole hog with enough lead time you can customize what cuts you want.
Take a look at this pie chart for how much of each cut you would get with standard cutting and wrapping:
As you can see from this the ham, loin and shoulders make up 75% of all the meat you get. So if you usually like to grab 1 pound packages of sausage for quick weeknight meals you might want to grind some of the shoulder roasts or hams into sausages.
Or if you are a bacon loving family you could turn the loin into Canadian Bacon in addition to the belly bacon, since belly bacon alone is only about 10% of your meat.
Here are more ways you can customize:
Belly Bacon
can be smoked and cured
can be kept as fresh side and you can do your own smoking and curing
can be sliced like bacon or diced
can be flavored regular, peppered or sage (sugar free)
Ground (Sausages)
can pick any two per half hog
can be kept as unseasoned
can be made into Breakfast Sausage ground or links
can be made into Bratwursts links
can be made into Italian Sausage ground or links
can be made into Andouille links
this is a pretty small portion so if you find yourself reaching for 1 pound packages that quickly defrost often, I would suggest grinding some of your shoulder or ham roasts.
Picnic (Lower Shoulder Roast)
can be ground and added to the sausages portion
can be kept as roasts and slow cooked for pulled pork
Butt (Upper Shoulder Roasts)
can be ground and added to the sausage portion
can be kept as roasts just like the picnic
can be sliced and cured as Cottage Bacon
can be cut into country style ribs
Photo Credit Amazingribs.com
Loin
can be kept whole as a loin roast
can be smoked and cured made into Canadian bacon
can be made into boneless or bone in pork chops
can be made into smoked pork chops
if you choose bone-in pork chops, baby back ribs are not an option because they use the bone. If you want baby back ribs choose boneless pork chops.
Ham
can be smoked and cured to make ham roasts, any size, bone in or boneless
can be smoked, cured and sliced to make ham steaks
can be left uncured for roasts
can be ground and added to the sausages
Spareribs
can be kept or deboned and ground
can have the rib tips cut off to make St. Louis Ribs
Ham Hocks
can be smoked and cured for soups
can be kept fresh
can be deboned and ground into sausages
Bones and Edible Organs
optional for broth making, loading up on your iron or raw dog food
includes options of heart, kidney, tongue, liver, ears
So many options for getting the cuts of meat you'll use most find the highest value in!
No more getting stuck with huge hams in your freezer that you never find the time to cook!
You can honor the animal by utilizing every cut and customizing it, PLUS save money by buying in bulk!
Click here to reserve your pork with a deposit.
Please reach out if you have any questions! I'm here to help you make the best decision for what works for your family!