of the yield from one pasture-raised pig.
$11.50 / lb.
you know you love good pork, the logical next step is to stock up!
Instead of buying individual packages of meat, fill your freezer with
your favorite pork staples. With a good supply of quality meat on hand, running out of meal options becomes a thing of the past.
Once you’ve placed the order with your deposit, we’ll put you down to receive ¼ of the meat from one of our pigs. After processing, you can pick up your meat from the farm or have it delivered to your home with an additional $25 fee. The full amount will then be due by cash or check. We’ll keep you updated all along the way to make sure everything works out smoothly for you.
you can imagine, we can’t bring a bathroom scale out to the pasture and get
our pigs’ weights—we’ll only know after they’ve been
processed. But our estimate is roughly 37 - 50 lb. If that’s not enough, try a half hog or whole hog!
current batch of pigs is scheduled for processing at the end of January. Because of the logistics of working with our local butcher, we can’t
know the exact date the meat will be ready until closer to time. But
once you have ordered and paid your deposit, we’ll keep in contact
with you about the schedule and make sure you’ll be able to pick up
your pork or have it delivered on a day that works for you.
When it comes to processing an animal, there’s an endless variety of ways the meat can be divided and prepared. From how you cut it, to whether you grind it or not, to curing and smoking, it’s a labyrinth of decisions. For those of you who love that idea, we offer whole hogs, which are fully customizable—anything the processer offers, you can choose—as well as half hogs, which have a wide variety of options as well. We’ll work with you to make sure you get exactly what you want (and don’t get overwhelmed along the way!).
When buying just a quarter of a hog, though, you’ll need to stick with the options we’ve chosen, since the meat of the pig is going to two or three different customers. But if there’s anything you’re not sure about, it never hurts to ask. We’re happy to accommodate requests where we can, or clear up any confusion.
Let’s talk about what we call the “special” parts—the liver, heart, bones, and fat. While we prize these odds and ends ourselves, we know not everyone feels the same way, and we’d hate for you to be burdened by using or wasting something you don’t want. If you do not want any or all of these, you do not have to take them! Whether you take them or leave them, your overall cost will remain the same: 25% of the yield from one pig.