Whole Hog, deposit
Whole Hog, deposit
Purchasing an entire pig is a fantastic way to discover all the delights our porky friends have to offer!
Pork is incredibly versatile and can be cooked, cured, ground, smoked, and deliciously savored for years (with appropriate charcuterie skills!). Buying a whole hog can be a significant investment and it should be one you are ready to undertake by expecting to utilize the entire animal.
Our pigs are:
- Pasture-raised and forage fed
- Provided Certified Organic and NON-GMO Feed
- Heritage breeds only, including: Large Black, Tamworth, Old Spot, Berkshire, and/or Mulefoot.
Our beautiful pigs are fed a special finishing ration their last six weeks to improve flavor, including: barley, apples and acorns as available.
- Ready for pickup between September and November.
- Custom cut to your specifications
- Price will be charged based on hanging weight
- Whole hogs "hang" or weigh between 180-250 lbs on average.
- Cuts are individually labelled and vacuum packaged.
- Smoking fees are additional.
- $100 deposit required.
Cost: $6.19 / lb, calculated by hanging weight
WHOLE HOG in Depth
We raise only heritage breed pigs on the farm - our pigs are extremely high quality, with wonderful depth of flavor, and contain beautiful rich fat that contributes to there great eating quality. The breeds we raise include Large Black, Tamworth, Old Spot, Mulefoot and Mangalitsa Our pigs consume high amounts of grasses and green forage crops like rye, oats, and peas are are finished with our own custom feeding regiment which ensures tasty meat with clean and pure fat.
Our whole hogs are sold by the hanging weight. This means you pay for and receive the entire animal (head, edible organs, bones, backfat, feet, and standard meat cuts). You will receive approx 70-80% of the hanging weight in edible meat cuts depending on your butchering preferences, but you pay the per lb fee based on the hanging weight. Our whole pigs usually have a hanging weight of between 175 and 240 lbs and so based on this figure, with a 75% "shrink" during processing you would receive back approx 131-180 lbs of pork products.
CUT IT YOUR WAY!
The great advantage to ordering a whole hog is that YOU get to decide how it is butchered. Want boneless chops - done! Want all ground from the trimmings so you can spice it up how you want - oila! Want your hams smoked at our custom smokehouse - you got it! We provide guidance free of charge on how to complete the "cut sheets" for the processor. All cuts will be vacuum sealed in pack sizes which you determine. Want ground pork in 2lb packs - no worries. Want super thick 1.5" chops, with 2 per pack, done! We also help provide suggestions on how to have your piggie cut, just ask! We are here to ensure you have tasty pork for months of enjoyment.
As a service to our whole hog customers, we also will act as a liason with our preferred smokehouse in Vermont. We can arrange for your pork belly to be smoked and cured, hams smoked and sliced, hocks smoked, shoulders smoked, etc... There are extra fees associated with smoking, but most customers are extremely pleased with the quality. At this time, smoking/curing can cost approx $3.00/lb or more (based on current smokehouse pricing) depending on the cut being smoked.
I WANT ONE, NOW WHAT?
Once you've decided a whole hog is for you, just pay the $100 deposit and an entire pig will be reserved for you. We'll be in touch shortly to confirm your order. You can also request a specific breed, though not all heritage breeds are available each season.
We will be in touch as harvest time nears. Most whole pigs are harvested some time between September and November. Each season varies a little and depends on when we get our piglets, the weather and the growth rate of the pigs. We will be in touch at least two weeks before harvest to discuss your cutting instructions. Once the pig is sent in for harvest it will be approximately another 2 weeks before the pork is ready for pickup.
Your pork will be frozen. All cuts will be labelled and individually vacuum sealed according to your instructions. We will pick-up your frozen pork from the USDA inspected processor and let you know when to come to our farm to pick up the pork. At pickup we will invoice you for the exact hanging weight of your pig.
Any items to be smoked will take approximately one month longer to be ready. Again, we'll let you know as soon as those items are ready for pickup.
Now, just sit back and think of all the juicy-porkiness headed your way!