This deposit secures your family's pork for the year (at today's current price) and helps your farmer with daily farm expenses during the growing season. Payments can be made in increments and delivery can be spaced out to accommodate your freezer space. who values quality, outdoor-raised meat and supporting a small producer. Additional pork products can be requested and purchased at any time.
A whole hog roughly the following amounts:
32 lb of pork chops bone-in (16 packages 3/4" thick chops; thickness can be adjusted)
18 lb of pork shoulder roasts (6 x 3 lb roasts with bone-in and fat for flavour; size can be adjusted)
6 hams (2 shanks, 2 butt and 2 bone-in or aprox18 lb of leg roast if you prefer)
5-6 lb of rack ribs (special request can be made for sweet and sour)
10-18 lb of belly (special request can be made for non-smoked pork belly)
18-22 lb of trim for sausage (special request for ground pork can be made)
Whole hog price is $11/lbs for approximately 90 lb-105lbs of pork cut and wrapped in the box. If you would like to have bacon, hams and sausage made, the final cost will be aprox $1525. You can sign up for whole hog and make 6 payments incrementally !
We generally like to delivery whole hogs in October! If you want your hog spaced out over sevearl deliveries please let Mandy know so that freezer space can be arranged
Incremental payment schedule can be arranged at between January and October NOTE: If doing incremental payments it is best to emt Mandy vs paying online. Please phone or text Mandy to make e-transfer arrangments!
2024 Hog Deposit
All of our free-range meat products should be cooked with low, moist heat. Mandy recommends 325F.
Our birds are not rushed to gain weight. They are raised in 90-110 days, giving a different product than the grocery store or large direct-to-consumer farms. We also do not put additives in our finished chicken cuts that help retain moisture or add unwanted sodium. Our birds thrive outdoors with lots of space and the ability to forage. More exercise adds more flavour to the meat, and low, slow, moist heat brings out the best flavour and texture.
Our hogs are raised outside over 8 months in straw bale houses in the winter and acres of grass in the summer. They are allowed to root, explore and be social which keeps them happy. Again, we recommend low, moist heat for the best result.