Subscribe to Our Blog

Subscribe to texts!

Enter your number with Area Code but WITHOUT dashes or spaces to subscribe.






In your normal local format.

Free SMS Notifications powered by Clockwork SMS.

Facebook Status

Lynne Waag Personius
January 14, 2015 at 5:16 pm

was last week a double share for amherst?

Jennifer Schaefer
January 7, 2015 at 9:30 am

Hi! Is there pick-up in Amherst today?

Native Offerings Farm There is a share today.

January 7, 2015 at 9:46 am

1
Native Offerings Farm
Facebook IconDecember 10, 2014 at 11:53 am

We took advantage of the amazing day of Tuesday to pick the last of the kale and parsley.

Facebook Picture

Raul Ruzzene Kale!!!!!!

December 10, 2014 at 12:07 pm

1

Quinn Caya Hell yeah! That's our awesome Deb Ritchie. Lets have a big round of applause for one of the most incredible people we know!.... yeah.

December 10, 2014 at 2:06 pm

1

Quinn Caya Thats right.

December 10, 2014 at 2:06 pm

Kathleen Bachman Sharon - is that Debbie and her farm?

December 10, 2014 at 5:41 pm

Potter Dee What are you guys picking today ;-)

December 11, 2014 at 4:25 pm

Native Offerings Farm Ice out of my beard.

December 11, 2014 at 5:52 pm

1

Raul Ruzzene Me too, Stew!

December 11, 2014 at 5:54 pm

Noreen McAllister We are really enjoying the late season greens. Native Offerings is the best!

December 11, 2014 at 8:22 pm

Native Offerings Farm
Facebook IconNovember 28, 2014 at 11:17 am

It is holiday time. We will not be at the Horsefeathers winter market this Saturday. We will be back on the 6th.

Facebook Picture

Raul Ruzzene Great pic!

November 28, 2014 at 11:43 am

Sonia Efron You have no snow?

November 28, 2014 at 5:28 pm

Native Offerings Farm The picture was taken this Tuesday. We have snow now, but not a lot.

November 28, 2014 at 5:32 pm

Sonia Efron Same in Buffalo.

November 28, 2014 at 5:32 pm

Native Offerings Farm
Facebook IconNovember 25, 2014 at 2:50 pm

The cattle get very excited when they see the tractor approaching with a bucket full of greens. With the pigs gone they get all the trimmings.

Facebook Picture
Native Offerings Farm
November 23, 2014 at 10:46 am

The Thanksgiving distributions will be this coming week. We will be in Buffalo on Monday 11/24 and in Orchard Park and Amherst on Tuesday 11/25. Please let us know if you would like to switch sites for this week. This will be an extra large share.

Susan Daniels I really, really, really wish I had gotten this in e-mail. Nothing on the blog, nothing in e-mail.

November 29, 2014 at 9:24 am

pigs2011

We buy in piglets, typically from Teasel Meadow Farms, that are about 10 weeks old and raise them here on our farm. We typically raise Berkshires or Berkshire/ Chester-white crosses. Berkshires are one of the oldest breeds of domesticated hog originating in England; they are characteristically black with white feet and a spot of white on the face. The Chester White is an all-American breed, that is all white. Berkshires are recognized by chefs as some of the finest tasting pork known. They produce a whole carcass that is well marbled. It is consistently sweet, tender and juicy. Our pigs get hormone-free and antibiotic-free, locally milled feed. They also get our culled naturally grown vegetables. We compost all of the bedding and manure from the barn and mix that with the compost from the cattle. Most commercially raised pork is raised in warehouse type facilities under inhumane conditions. Our naturally raised pork has a deliciously sweet flavor. We sell the pork by the side (1/2) or you can buy the whole animal.

To order a half or whole hog from us contact us to check on availability. We take a $20 deposit for each ½ you order at the time of ordering. This deposit places your order.

The pork should be generally ready for butchering in the winter months.

You can expect about 50-70 lbs. of cut and wrapped pork for a half/side order to put into your freezer. You will need approximately two freezer shelves in an upright freezer to store your pork. You are charged on the hanging weight, which for a half is about 70-100lbs.  (What you can expect to take home is 25-35% less than the hanging weight due to trimming and de-boning). This amount is paid to us and we will invoice you directly for it. Butchering charges for cutting, wrapping and smoking are paid directly to the processor. This adds about $0.90/lb. to the cost.  The butcher we use is McDonalds Meats in Girard, PA. We will pick up your order and bring it back to the farm and then arrange for a time for you to come pick your order up. Sometime before the animals are shipped from our farm, we will call you for specifics on how you would like the animal processed. All of the fresh cuts are ready shortly after slaughter but typically the hams and bacon need curing/smoking and that can take as long as two-three weeks after this. Our pigs vary in size and the expected poundage is approximate. Here is an approximate breakdown of the types of cuts you could get in a half/side of pork. Quantities vary according to how you specify your butchering and how large or small the pig is.

Here’s a typical/standard order for how a ½ hog is processed:

Click for diagram of cuts

The result of the above butchering is approximately the quantities below:

HAM or HAMS: cut in half, smoked (on a whole hog this would give you 4 hams 5-8lbs. each)
CHOPS: 1″ width, 2 per package
GROUND PORK? SAUSAGE: 1 lb. tube, plain or choice of links (breakfast or italian, sweet or hot, or garlic
ROASTS: 2-3 lbs. each (picnic and butt)
BACON: smoked, sliced, 1 lb. packages
HOCKS: smoked, 2 per package
SPARE RIBS: 2 half racks (or 4 for a whole hog)

23 pork chops (1″ thick)
3 roasts (2 5 lb. shoulder and 4 lb.butt)
2 hams ( 2 5-8 lbs.)
8 lbs. of bacon
3 lbs. of spare ribs
9 lbs. of ground pork or assorted links
4 hocks
Stew bones
Fat to render
Tongue, liver, heart on request

Pricing & Payment Options

For Share Pricing and Payment Options, Click Here


Recipe Categories

Search Recipes