Local Pastured Pork
Our Pork
***SOLD OUT OF 2024 PORK SHARES***
We are sorry for the inconvenience. Please email us for a list of recommended local pork producers!
Our pigs are a breed cross of Hampshire, Gloucestershire Old Spot, and Hereford. Crossing breeds results in something called ‘Hybrid Vigor’, basically meaning the mixing of genetics produces a healthier, more robust, quicker growing organism – in this case, pigs!
This breed combination should:
- Achieve long length, which yields nice bacon/pork belly and lots of chops
- Have nice fore- and hind-quarter width for good size hams and shoulder roasts
- Have the right fat to muscle ratio so the meat turns out perfectly succulent, marbled, and tender, but never greasy!
We source our piglets from another local farm whose animal husbandry practices align with our own. These little piggies live on our farm from March until September, eating high-quality locally milled feed, fresh raw milk, excess produce, weeds, and grasses from our garden, and whatever they find in the pasture to nibble on. We always make sure they have clean water to drink and a nice mud wallow to enjoy on the hot days!
Full and 1/2 Pork Shares
We sell pork by the full or half share; custom cut and packaged as per your order and priced by hanging weight. Our pork hangs for a minimum of 1 day and a maximum of 6 before cutting to customer instructions.
Fresh Pork
Our fresh pork choices include chops, steaks, roasts, ribs, ground pork or sausage, and belly. All custom cut and packaged per your instructions. Our processor will guide you if you are new to purchasing sides of meat!
Cured/Smoked Pork
Cured choices: bacon, ham, ham steaks, hocks, and pork chops. Our processor also offers a nitrate-free curing option if a customer prefers. Cured/smoked meats are usually ready for pick up 3 weeks AFTER fresh cuts are ready.
Pricing
$4.85 per pound hanging weight (plus fees)
An average pork half weighs 100-125lbs and yields about 70% of that weight as meat in the freezer.
Deposits
- Half pork share deposit $200
- Whole pork share deposit $350
- Whole slaughter fee = $90.00
- Half slaughter fee = $45.00
- Cut/wrap fee = $0.92/lb
- Curing/smoking bacon= $1.30/lb additional per pound of bacon
- Curing/smoking ham & hocks = $1.30/lb per pound of ham/hocks
- Smoking pork chops = $1.30/lb per pound of chops
- Sausage seasoning = $0.75/lb additional per pound of sausage
It’s hard to guess a pork share’s final cost. It really depends on what people choose to do with their meat on the processing end.