This is my fourth year raising pigs for local pork. These pigs have spent their last six months outside in pasture rooting in the earth and eating grass, weeds, flowers, blackberries, autumn olive, as well as non GMO pig feed. They moved to fresh paddocks every five to seven days. This means their diet is complete and diversified as well very healthy.For you this means you are purchasing the healthiest pork possible. It also means you are participating in a local economy. The best news is this is the tastiest pork you have ever eaten. An unbeatable combo. Cutting instruction let the butcher know exactly how you want your pork cut and packaged. Here is the location of cuts. The shoulder is often identified as the picnic or butte cut in the grocery store…so confusing.
An example of a typical list of cutting instructions follows: 1. Loin- chops - bone in- 3/4 inch thick - 4 to a package 2. Shoulder- whole roasts 3. Hams- cured/smoked - each ham cut into thirds (they are so BIG!) 4. Bacon sides - cured/smoked, sliced thin -packaged in 1# 5. Jowl - save, sliced and packaged in 1# packages 6. Ribs- save as bone in 7. Liver- not saved 8. Lard- not saved 9..Sausage-neck and hocks- Packaged in 1# bulk - 1/2 ground pork unseasoned, 1/2 seasoned with Italian seasoning
We will help you make these decisions so that you will get exactly what you want.