Pork


	What Our pork is fed on a variety of pasture (during the warmer months), organic milk and supplemented with organic grain. All of this makes for an incredibly moist and tasty meat, most unlike what is found in supermarkets today. They are, however, not certified organic because we buy uncertified piglets. When & Where We raise 2-3 groups of pork every year – spring and fall piglets. Depending on when we get the piglets, harvest time is generally mid-late summer, and late fall - early winter. Pricing Pork is sold by the half or whole for $3.75 per pound, hanging weight, plus the processing fee. Pigs range in size from 130 – 225 pounds. Our average weights have been around 180 pounds. Remember to divide these weights in half for a half hog. Hanging weight is the weight of the pig without head or feet, and includes bone, organ meat, and fat. The meat you receive will be approximately 65% of the hanging weight. Processing cost vary with weight and pounds of meat smoked (ham, bacon) . Processing costs have been ranging around $115-$140 per half hog. The practice of sharing a pig is a popular idea. If you can’t find anyone to share with, we can often find someone for the other half. It is difficult to share one half of a pig unless you are sharing with someone you know because there are not 2 peices of every cut (spare ribs, tenderloin) in one half, and the share-ers need to be in agreement on the arrangement. Need to Know If you order pork, we will contact you a week or so before processing. Our preferred processor is Leona Meats from Troy, PA for our pork processing, and we are very happy to report their smoked meats contain only water, salt, and brown sugar - NO NITRITES! Unfortunately, they are booked into 2012, and we won't be able to use them until then. In their place, we are using Purdy & Sons, in Sherburne, NY. Purdys also process with no nitrites. They have a lot of experience and are very helpful with cutting instructions. Some things you need to think if you are ordering pork: Pork chops – how thick, and how many per package? Tenderloin or Canadian bacon? Whole ham, boneless ham, fresh ham, ham steaks? Sausage – Breakfast, sweet, hot – how many of each, how many pounds/pkg? Bacon – thick or thin sliced? Ground pork? Spare Ribs – how many pounds per package Country Syle Ribs Sirloin End Roast Pork Butt, Pork Steaks, Roast --Smoked? Pork Shoulder Picnic - smoked or fresh? Hocks? Retail Pork, When Available, Pricing per pound as follows: Spare Ribs $6.00 Fresh Ham Roast $6.00 Country Ribs $6.00 Sausage - Hot, Sweet, Breakfast $7.00 Smoked Hocks $4.75 Pork Steak $6.75 Smoked Ham $6.75 Pork Chops $6.75