This Fall, we are excited to fill your freezer with our heritage, pastured pork!!!
About Our Pigs: We raise Tamworth pigs, a hardy heritage breed that thrives outside and forage on our pasture, roots, bush and fallen apples. They are also fed a non-GMO grain/corn/soy ration daily. None of our animals are medicated.
Price: We are currently taking reservations for quarters, halves and whole pigs for FALL 2018. Our pasture-raised heritage breed pork is available for order by the:
- Quarter (~40-50lbs) for $6.10/lb*, or about $250-300 total
- Half (~80-100 lbs) for $5.60/lb*, or about $450-550 total
- Whole pig (160-200 lbs) for $5.60/lb* or about $900-$1100
*hanging weight, expect about 15% weight loss due to trimming
Optional & additional costs are:
- $2/lb for curing (bacon) or smoking (hocks, hams or anything else)
- $3/lb for sausage
- $2/lb for vacuum packing (default is butcher paper)
Deposit: To reserve your order, a deposit** is required. Unless we are unable to fill your order, this deposit is non-refundable.
The balance will be due upon pick-up and we'll let you know the total cost beforehand. The final cost will be the total price per pound plus any optional butchering.
Deposit can be paid online, by e-transfer to firstname.lastname@example.org or in-person by cash/cheque (by visiting us at the farm or farmers' markets).
Freezer Space: You will need approximately 1 cubic foot (a milk crate) of freezer space per quarter. Deep freeze is best for storing meat but a fridge freezer will do too as long as you have enough space.
Pick Up and Availability
Orders will be available in the Fall. We are planning for late-September / mid-October, and it will depend on exactly when the sows give birth and the weather. Once you reserve a freezer-order, we'll keep you updated with how things are going on the farm.
Orders can be picked-up at the farm or at any of the farmers' market. Home delivery will depend on where you live & may require a delivery charge to cover our costs (mileage & time).
Freezer Order & Butchering
It can be a bit intimidating to place a freezer order if you don’t know what you can get from your pig. This pamphlet from the Oklahoma Department of Agriculture is one of the simplest descriptions of whole hog to hanging (aka dressed) weight to individual cuts.
If you're a seasoned pro that knows the cuts that you'd like, we'll work with you to make it happen.
Here is an example of a half pig yield.
Note that if you are planning to order a quarter pig, you should divide everything by two.
Shoulders include the butt and the picnic. Both make excellent roasts for slow cooking. Typically each shoulder yields 4 roasts. You may choose bone-in or boneless. You may also opt for some shoulder chops and/or ground pork. The delicious hock can be left whole, cut in half, or put into ground. The hock is an under-rated cut that produces a dark, dense, rich meat when slow cooked.
Default cut: 4 bone-in roasts and a hock
Leg (a.k.a. ham) also makes good roasts. As with the shoulder, this cut benefits from slow cooking to make it tender. Again, a leg typically yields 4 roasts and you may opt for bone-in or boneless. Or sacrifice a roast for more ground pork. Again, you have a tasty hock to either enjoy whole, halved, or ground.
Default cut: 4 bone-in roasts and a hock
Belly is where bacon comes from. The default cut is sliced side pork, which is bacon that is not cured or smoked. You can fry it up just like bacon, adding a little salt to bring out the flavour. Or you can have it cut into slabs for roasting. Spare ribs are part of the belly and are cut and wrapped into 2 meal-sized portions for 2 people.
Default cut: sliced side pork and spare ribs
Loin produces many of the most popular cuts, including pork chops, tenderloin, back ribs, butterfly chops and loin roasts (bone-in or boneless). You can choose a combination of cuts, or simply ask for all bone-in chops (the default is 1″ thick, 2 chops per package). Note that there is only about one pound of tenderloin per half pig – the default is to leave it on the chops.
Default cut: bone-in chops
Ground pork is made from the trim and wrapped in one lb packages. You may request extra by sacrificing a roast or hock.
Default cut: about 6 lbs ground per half pig
Organs (tongue, kidney, liver, heart), head, jowl, back fat and leaf lard will be included in your order upon request. Bones are included by default. You will not receive the feet, ears or tail.
Default cut: bones