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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.

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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.

Native Offerings Farm
Facebook IconNovember 22, 2014 at 9:07 am

The highway is clear, it is a beautiful day and we are at the Horsefeathers winter market until one pm.

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Native Offerings Farm
November 20, 2014 at 7:55 am

The Buffalo distribution is cancelled today. This is the first time we have had to cancel an entire week of deliveries and it is not even winter yet!

Mine Dosluoglu Stay warm. Happy Thanksgiving!

November 20, 2014 at 7:59 am

Meegan Michalek Becker Happy Thanksgiving, thank you for the update!

November 20, 2014 at 8:05 am

Native Offerings Farm I hope everyone is safe, warm and well fed. We have had only a couple of inches of snow here. I had no idea how bad the storm was until I looked at the pictures.

November 20, 2014 at 9:43 am

Amy Melton Prentiss Very little here on the west side as well. Will there be an alternate delivery before Thanksgiving?

November 20, 2014 at 10:04 am

Native Offerings Farm We are waiting on the weather. We would like to have a distribution before Thanksgiving.

November 20, 2014 at 10:56 am

2

Deb Meier Thanks for the heads-up!

November 20, 2014 at 3:06 pm

Lauren Beeski So Williamsville is moved to Monday?

November 20, 2014 at 4:17 pm

Rita Binns awe it's winter, get over it! :)

November 20, 2014 at 4:35 pm

Native Offerings Farm
November 19, 2014 at 7:42 am

There is no Amherst distribution today. We might change the day to Friday. We will keep you posted. The storm might move south and pound us. It is sunny and five degrees at the farm today. The pipes in the greenhouse froze and our rented tractor trailer refer truck broke down last night. Had I not checked we would have lost all of the winter greens and a few thousand pounds of carrots and parsnips. They are now safe in the barns. Enjoy your day.

Sharon Robinson Happy day- you saved the greens!

November 19, 2014 at 8:02 am

1

Fran James Thanks, Deb and Stew, for continuing all your hard work. Be safe!

November 19, 2014 at 8:13 am

6

Quinn Caya wow.

November 19, 2014 at 9:01 am

Sharon Hammond OH NO, good thing you checked.

November 19, 2014 at 9:40 am

Lynn Miller Stay safe!

November 19, 2014 at 10:52 am

Tara Laurenzi Wow...

November 19, 2014 at 12:03 pm

Amy Melton Prentiss Do you think you'll do the Buffalo distribution tomorrow?

November 19, 2014 at 5:50 pm

Jenna Marie Lam I'm very glad the parsnips are safe!

November 19, 2014 at 11:22 pm

Maire Veith Thank you for saving the day with all your work!!

November 20, 2014 at 9:28 am

Karen Marie
November 18, 2014 at 12:33 pm

Do you have organic turkeys? About 20 lbs. for sale?

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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