Pork
We begin raising pigs in 2019 and are continuing in2023. Although we are not certified organic, we follow organic guidelines. Our pigs are pasture raised, nosing in the ground and eating roots, grubs, weeds, worms, and grass. They also may eat nonGMO feed available to them at all times. We embrace biodynamic growing principles and use permaculture design.
Pork - Two methods of purchase are available - by the cut or whole hog. We use Dave’s Custom Butchering, Wellston to prepare our pork.
The cut - We have pork chops, ground pork, fresh pork steaks available by the cut. These are pre-packaged and fresh frozen. Cost is per pound. Find our product at the Hillsboro Farmer’s Market starting May 20. After May 20, you will be able to preorder pork online and pick up at the Farmers Market.
Whole hog - Purchasing the whole hog lets you determine how the pork is cut up and which portions to keep. The total cost is $800 plus the processing fee. The processing fee is determined by the butcher and depends on the hanging weight of the pig and how you have it processed. The fee could range from $200 to $400 depending on things like how much you want turned into smoked meat or links and seasonings you request. Your pork will be ready to pick up by November. Press here for a cutting sheet that can give you a good idea of the choices you would have and approximate costs. The deposit is $200. Indicate your interest by messaging me via “Contact us” page.
Pork - Two methods of purchase are available - by the cut or whole hog. We use Dave’s Custom Butchering, Wellston to prepare our pork.
The cut - We have pork chops, ground pork, fresh pork steaks available by the cut. These are pre-packaged and fresh frozen. Cost is per pound. Find our product at the Hillsboro Farmer’s Market starting May 20. After May 20, you will be able to preorder pork online and pick up at the Farmers Market.
Whole hog - Purchasing the whole hog lets you determine how the pork is cut up and which portions to keep. The total cost is $800 plus the processing fee. The processing fee is determined by the butcher and depends on the hanging weight of the pig and how you have it processed. The fee could range from $200 to $400 depending on things like how much you want turned into smoked meat or links and seasonings you request. Your pork will be ready to pick up by November. Press here for a cutting sheet that can give you a good idea of the choices you would have and approximate costs. The deposit is $200. Indicate your interest by messaging me via “Contact us” page.