Products
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 - Three methods of purchase are available - by the cut, box and whole hog. We use Dave’s Custom Butchering, Wellston to prepare our pork.
The cut - We have pork chops, ground pork, sausage, smoked hams, bacon, and smoked hocks.and fresh pork steaks available by the cut. These are pre-packaged and fresh frozen in approximately one pound packages. Cost is per pound.
Box- A box consistsof a selection of pork chops , fresh pork steaks, sausage, and ground pork. A box is approximately 10 pounds. The cost of the box is $80.
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.
Pork - Three methods of purchase are available - by the cut, box and whole hog. We use Dave’s Custom Butchering, Wellston to prepare our pork.
The cut - We have pork chops, ground pork, sausage, smoked hams, bacon, and smoked hocks.and fresh pork steaks available by the cut. These are pre-packaged and fresh frozen in approximately one pound packages. Cost is per pound.
Box- A box consistsof a selection of pork chops , fresh pork steaks, sausage, and ground pork. A box is approximately 10 pounds. The cost of the box is $80.
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.
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