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Native Offerings Farm
Facebook IconAugust 19, 2014 at 11:25 am

Native Offerings Farm shared a link.

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Native Offerings

nativeofferings.com

This weeks vegetable share includes cucumbers or pickles, zucchini or summer squash, sweet onions or scallions, carrots or beets, herbs of parsley, dill and cilantro, peppers and tomatillos. Amherst will have eggplant this week and everyone else will have green peppers. The substitution is hot peppe…

Native Offerings Farm
Facebook IconAugust 12, 2014 at 12:41 pm

Native Offerings Farm shared a link.

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This week’s share

nativeofferings.com

The vegetable share this week includes bunched red potatoes, carrots or bulk beets, green peppers, cucumbers or pickles, zucchini or summer squash, herbs (cilantro, baby dill, parsley), and sweet onion or scallions. One site to be determined will also get eggplant. The substitution is tomatillo, cel…

Sonia Efron So are the potatoes affected by the same blight as the tomatos?

August 12, 2014 at 1:35 pm

Sonia Efron This is the first year in a decade that we ARE getting a good amount of tomatos and eggplant growing in our garden. But we forgot to plant peppers!

August 12, 2014 at 1:36 pm

Native Offerings Farm
August 12, 2014 at 12:40 pm

Articles are now automatically posting. The setting on the Facebook plugin just needed a kick.

Native Offerings Farm
August 12, 2014 at 11:24 am

We are unable to post our weekly share from Wordpress for a reason I am unable to determine. Our webmaster is also unable to fix this problem. If you want to know what is in the share please visit our website. Usually the share is posted before noon on Tuesdays.
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Sonia Efron
August 5, 2014 at 1:05 pm

Can you resume posting the share here? What do we get tomorrow?

Native Offerings Farm
Facebook IconAugust 1, 2014 at 8:20 pm

The winter root crops are in! The rain waited this time. Just golden turnips left to plant. The sound of rain will be welcome.

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Christina Bolich Brown Beautiful in every way.

August 2, 2014 at 11:32 am

1

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

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