PASTURED PORK

print-0023.jpg

Our pigs roam a 5 acre oak woodlot and are free to forage for grasses, grubs and acorns.  They are supplemented with an organic non-corn, non-soy, non GMO feed ration.  We never administer antibiotics, vaccination, growth hormones or chemical dewormers so this meat is sure to be pure and clean.

The pork chops are delicious, the bacon is amazing!

The roasts cook up beautifully into Mexican Style Pulled Pork!

The lard can be rendered and used to make flakey pot pie crusts...is your mouth watering yet?


HOW TO BUY

By The Cut

You can purchase individual cuts in our farm store year round if you want to sample our pork or you prefer to buy in smaller quantities.  You can also get extra bacon or pork chops if you know you don't want to run out.

Visit our Farm Store to see what we have in stock.

Bulk

Bulk Pork Deposit

When you plan ahead you can reserve your half or whole hog with a deposit.

This reserves your hog for our next butcher date and helps cover the costs of feed so that your farmers can stay in business.


HOW IT WORKS

When purchasing pork in bulk you save money and if you plan ahead you can customize how thick you want your pork chops, how you want your bacon and ham cured, and what kind of sausage you want.

We offer hogs by the half or whole based on the hanging weight (the weight of the hog once the entrails have been removed).

Hanging weight for a whole hog is approximately 200 lbs.

Hanging weight for a half hog is about 100 lbs.

Cut and wrapped you receive between 65%-75% of the hanging weight, so for a whole hog you could expect 130-150lbs of meat and for a half hog you could expect 65-75lbs.

Example of cuts you can choose from when purchasing a half or whole hog:

  • Ham (cured or fresh leg roast)
  • Bacon (cured or fresh side)
  • Pork Chops
  • Italian Sausage, Breakfast Sausage or Fresh Ground
  • Bratwursts
  • Ribs: Country Style, Baby Back or St. Louis Style
  • Pork Roasts
  • Lard
  • Soup Bones
  • Organ Meat 
print-0025.jpg

Butchering fees vary based on the cuts you choose.  For example making Bratwurst or Italian Sausage links is an additional fee. 

We typically process in October after the acorns have fallen and before winter comes.

 

Reserve Yours Today!

Bulk Pork Deposit