Creekside Meadows Farm
Fresh Air Outdoor Pork
This is a group of the 2011 piglets, they had been very busy tearing down the goldenrod that was pretty tall in an old pasture area at the new farm, then as you can see they got to dirt and the black one has a rock he is not sharing with his siblings!
This is a group of the 2011 piglets, they had been very busy tearing down the goldenrod that was pretty tall in an old pasture area at the new farm, then as you can see they got to dirt and the black one has a rock he is not sharing with his siblings!
We purchase our piglets locally and raise them outdoors
on our pastures and wooded areas during the warm months. They have a rain/sun shelter and mud wallow for keeping cool in along with large areas for their tilling or grazing pleasure.
This way of raising pigs in the fresh air and feeding quality food produces a pork that has wonderful taste and texture along with being moist and tender.
Last summer's piglets (2011) were busy at the new farm, renovating old overgrown pasture, digging out a pond, grazing under the apple trees, grazing the alfalfa fields.....
This winter/spring piglets are divided into 2 groups by size. The larger group is to the south of the house fertilizing and tilling a future garden and berry planting area. They have a large poly calf hutch filled with wood shavings, hay and straw to snuggle in. When it's hot they have a portable shade "mobile". They also have a large fenced in area where they can till the ground, play in the open air and where we feed them.
The smaller in size piglet group is north of the house with a similar housing arrangement and large fenced in area.
The fences are moved 1 or 2 times a week to fresh grass or brushy areas.
We are feeding them their grain, milk and veggies along with wafers of our stored hay and apples.
Last summer's piglets (2011) were busy at the new farm, renovating old overgrown pasture, digging out a pond, grazing under the apple trees, grazing the alfalfa fields.....
This winter/spring piglets are divided into 2 groups by size. The larger group is to the south of the house fertilizing and tilling a future garden and berry planting area. They have a large poly calf hutch filled with wood shavings, hay and straw to snuggle in. When it's hot they have a portable shade "mobile". They also have a large fenced in area where they can till the ground, play in the open air and where we feed them.
The smaller in size piglet group is north of the house with a similar housing arrangement and large fenced in area.
The fences are moved 1 or 2 times a week to fresh grass or brushy areas.
We are feeding them their grain, milk and veggies along with wafers of our stored hay and apples.
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We sell our pork by the half, whole and individual cuts.
******
We have currently in stock at the farm store right now:
All prices are by the pound
Chops $6.25 (3 per pkg) 1 inch thick- only a few left
Sausage
breakfast $6.70/pd
hot italian $7.10 only in link
sorry sweet italian is sold out.
Ground pork (no seasoning) $6.50
Spare ribs $7
Baby back ribs $5-sold out
Country Style ribs $6.50 -sold out.
Tenderloin $14.00-sold out
Smoked ham steaks $7.00
All prices are by the pound
Chops $6.25 (3 per pkg) 1 inch thick- only a few left
Sausage
breakfast $6.70/pd
hot italian $7.10 only in link
sorry sweet italian is sold out.
Ground pork (no seasoning) $6.50
Spare ribs $7
Baby back ribs $5-sold out
Country Style ribs $6.50 -sold out.
Tenderloin $14.00-sold out
Smoked ham steaks $7.00
Smoked hocks $5
Fresh hocks $4
Smoked sliced bacon $9.00
Shoulder roasts $5 (1 left)
Loin Roast $5 -sold out
Smoked bone in ham roasts-sorry sold out
Boneless Smoked ham roasts $8.00 a pound-sold out
FRESH- not smoked Ham roasts $5 a pound
so what is a not smoked ham roast- it is the same cut of meat from the same part of the pig. It is simply a pork roast from that area- the rear! This is great for those who want to do their own brining or brown sugar cure.
Lard $1 a pound.. bags are about 12-14 pounds.
This is what we have available until June.
Looking to fill some of your freezer for the summer? Consider a half or whole pig.
Our next processing date for pork is in June and July. Then we should have more ready in the fall.
2012 pricing
Fresh hocks $4
Smoked sliced bacon $9.00
Shoulder roasts $5 (1 left)
Loin Roast $5 -sold out
Smoked bone in ham roasts-sorry sold out
Boneless Smoked ham roasts $8.00 a pound-sold out
FRESH- not smoked Ham roasts $5 a pound
so what is a not smoked ham roast- it is the same cut of meat from the same part of the pig. It is simply a pork roast from that area- the rear! This is great for those who want to do their own brining or brown sugar cure.
Lard $1 a pound.. bags are about 12-14 pounds.
This is what we have available until June.
Looking to fill some of your freezer for the summer? Consider a half or whole pig.
Our next processing date for pork is in June and July. Then we should have more ready in the fall.
2012 pricing
1/2's and wholes are $3.75 a pound.
This is calculated by the hanging weight and does NOT include processing (butcher) fees. This is paid by the customer. (estimate $100 per half).
This is calculated by the hanging weight and does NOT include processing (butcher) fees. This is paid by the customer. (estimate $100 per half).
A half is usually around 100 pounds by the hanging weight, after this is cut and processed the take home meat is typically about 50-60 pounds. This is custom cut to your order at a USDA inspected processor (kelley meats in Taberg NY) . We will go over your cutting specifications ahead of time to determine what cuts you prefer or you can talk to the processor yourself if you prefer.
This is likely some of the best pork you will ever eat. Moist, tender, tasty, raised outdoors with lots of sunshine, fresh air, where they can till, graze, laze away the day in a good healthy environment.
This is likely some of the best pork you will ever eat. Moist, tender, tasty, raised outdoors with lots of sunshine, fresh air, where they can till, graze, laze away the day in a good healthy environment.
A $150 deposit per half is required at ordering. Another $150 deposit is due no later than a week before the processing date.
EMAIL OR CALL WIIH YOUR ORDER!
thefarmer@creeksidemeadowsfarm.com (cut and paste the address into your email)
EMAIL OR CALL WIIH YOUR ORDER!
thefarmer@creeksidemeadowsfarm.com (cut and paste the address into your email)
Tricia and Matt Park
2242 Reservoir Road
New Woodstock, NY 13122
315-662-7988
email us at : the farmer@creeksidemeadowsfarm.com (you will need to cut and paste the link to your email- it is disabled on the website due to smamming)
2242 Reservoir Road
New Woodstock, NY 13122
315-662-7988
email us at : the farmer@creeksidemeadowsfarm.com (you will need to cut and paste the link to your email- it is disabled on the website due to smamming)
