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 have access to fresh air and sunshine. For the later part of the spring, summer and fall we have our pigs out in a yard with ample room to roam and dig. In the winter, the pigs are kept in the barn to protect them from the elements. 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 ready late summer or early fall.
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 Mest Packing Co. in Strykersville and they will call you when your order is ready and once it is, you can pick up your order there. 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. Due to space limitations at the butchering facility, two trips may be necessary. 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:
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: 1 lb. tube, plain
ROASTS: 3-4 lbs. each
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 4lb.butt)
2 hams ( 2 5-8 lbs.)
8 lbs. of bacon
3 lbs. of spare ribs
9 lbs. of ground pork
Fat to render
Tongue, liver, heart on request
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