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.

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 $3.50 per pound, hanging weight, plus the processing fee. Pigs range in size from 120 – 200 pounds. Our average weights have been around 130-140 pounds. Processing cost vary with weight and pounds of meat smoked (ham, bacon) . Processing costs have been ranging between $60 and $100 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. We use Owasco Meats for our pork processing. They are extremely helpful with helping you decide which cuts you'd like. At this time you need to think about a few things:

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