Pasture Raised Pork
A great quality of life means a great quality of meat.
Our pigs are raised on pasture with room to run and root. They live happy and healthy lives. We supplement their food with a Non-GMO grain blend specifically formulated for pigs. Raising pigs in this way allows them to exercise their muscles which leads to more succulent meat. The result is a tastier product that doesn’t require the addition of nitrates like pork you buy from the big box stores.
Pork Pricing and Butchering
Pork Chops from pasture raised pork. Notice the beautiful coloring. You won’t find this in your grocery store.
All of our delicious pasture raised pork is processed at a federally inspected USDA facility. All of the cuts will be placed in durable vacuum sealed packaging weighted to the customers specification.
Customers have the option of choosing cured or fresh meats. Customers also have the option to get meat sliced or in whole muscle groups. All cuts will be done to the customers specification. Sausage is included in all processing. Customers will have the choice of Breakfast or Hot Italian flavoring. Scrapple is also included with all hogs. Sounds like a lot to think about? Don’t worry, before processing a member of our team will contact you to walk you through the process.
We charge a flat rate of $5.00 per pound of the hanging carcass for our pork. Average weight is 180 pounds for a whole hog. Curing and Slicing is an additional fee per pound. All cured meats can take an additional few weeks to be processed. Pre-orders for whole and half animals require a non-refundable deposit collected in our web store. The deposit is $120 for a half hog and $240 for a whole hog. Click order now and select the whole or half hog deposit. The deposit will be applied to your total order. See an example cut sheet below.
Sample Cut Sheet
A whole hog has the following:
Hams (2)
They can be either left fresh or cured and smoked. Curing and smoking is they can be cut as follows:
a) Whole (not cut)
b) Cut in 1⁄2 (2pc)
c) Center slices (5-6 pc of slices and the ends as roasts)
d) Sliced (the whole ham into 3⁄4” slices)
Bacon Slabs (2)
They can be left fresh or cured and smoked they can be cut as follows:
a) Whole slab uncut
b) Cut into 1lb blocks unsliced
c) Sliced
***Most choose sliced and put into 1lb pkgs***
Front Shoulders (2)
They can be left fresh, cured & smoked or ground for sausage
a) Whole (uncut)
b) Cut into roasts (3-4lb each)
c) Sliced
d) Ground into sausage
Pork Loins (2)
Pork loins are generally cut into center cut pork chops at whatever thickness the customer desires, leaving the ends of the loins into roasts which usually weigh around 3-5lb each depending on the customer. We also need to know how many pork chops each customer wants in a package (normal is 4).
Loins can also be boned out leaving a boneless roast or chops
Sausage
Salt, pepper, and sage medium blend is the standard, which is a breakfast blend of bulk sausage. Medium, mild, no sage, hot and sagey, hot italian and sweet italian are also available.
***There can be only one flavor chosen with a half a hog.*** Links are available at an extra charge
Feet and neck bones
Yes or no
Scrapple
Comes in a 2 lb avg block only and is based on a percentage of the hog’s dressed weight.
*****Curing and smoking is a 4 week process.*****