Summer pigs are raised on pasture with lots of room to roam.  They love to forage and root in the soil.  Winter pigs have an area in one of the warm hoophouses with lots of room to run and play, and get extra vegetables stored from the summer garden and harvested from our winter greens hoophouse.  The pigs also have access to plenty of clean water and fresh air.

Pork tenderloin (1/pkg. ~1.75 lb.)	$11.99/lb.
Ham roast-cured/smoked (no nitrites;       butt or shank end) (Weight varies: ~3-6 lb.)	$8.69/lb.
Boneless pork roast (~2.5 lb.)	$7.59/lb.
Pork shoulder roast (~2.75 lb.)	$6.59/lb.

Pork breakfast links (12/pkg. ~.85 lb.)	$7.49/lb.
Pork breakfast patties (8/pkg. ~1 lb.)	$6.59/lb.
Pork sausage (~1 lb.)	$5.89/lb.

Stir fry pork (~1 lb.)	$7.99/lb.
Bacon-cured/smoked (no nitrites) (~1 lb.)	$7.09/lb.
Baby back ribs (~1 lb.)	$6.99/lb.
Spare ribs pork (~3.5 lb.)	$6.09/lb.
Ground pork (~1 lb.)	$5.89/lb.
Ham hocks-cured/smoked (no nitrites) (~1.5 lb.)	$3.29/lb.

FREEZER PORK (Whole, Half) Save money and customize your order

We also sell whole and half pork by hanging weight direct from the butcher.

Interested in buying Freezer Pork?  Here's how it works:

      We make a butcher appointment (which may need to be made months ahead of time), then deliver the animal to the butcher on that date.  In a couple of days, we call the butcher and get the hanging weight (of the halves hanging in the cooler).  We would then email you the total due us, and you send a check to us right away.

      Within a few days, you give the butcher cutting instructions.  This can be confusing if you haven't done it before, but they walk you through it.  For example, how big do you want the roasts, do you want any soup bones, do you want all roasts boneless, do you want butcher paper or vacuum pack (plastic)?

      Of the hanging weight, there is further waste (trimmings and bones).  This can vary quite a bit based on the cutting.  (For example, all ground meat would be fewer pounds than including all bone-in roasts and soup bones.)  When all of the cutting and packaging is done, the butcher calls you and you go pick up your frozen packages of meat and pay the butcher his charges.

Freezer Pork dollars and yield information:

      Live weight for pork is usually 270 lbs. or so, so let's assume that weight in our whole pork example.

      Hanging weight for pork is typically 75% of live weight, so the hanging weight is 202.5 lbs. for our whole pork.

      Payment to the farmer is $3.09/lb. of hanging weight.  (If you get Half pork, the same price per pound applies to half of the hanging weight.)  So, hypothetically, for cost, you've got 202.5 lbs. x $3.09 = $625.73 paid to the farmer (us).

      Payment to the butcher varies depending on the the butcher, cutting instructions, and hog weight; probably $200 or so for this hypothetical whole hog.  (If you get Half pork, the butcher price will be roughly half of the whole pork butcher cost.)

      So the Total cost (payment to the farmer plus payment to the butcher) is $826 in our whole pork example.

      Packaged meat weight for our hypothetical whole hog might be around 140 lbs.

      Therefore, the Cost per pound of the packaged meat is $5.90/lb. (for pork chops as well as sausage!).

For more information, please contact us.

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Weights are approximate and per package.