PASTURE RAISED PORK
1/2 and Whole bulk orders
We raise our pigs all year round and often have multiple processing dates as a result.
We love it when people make the commitment to eat good meat and from all parts of the animal. Buying in bulk fills your freezer with so much delicious meat that you will rest easy knowing meals are now simply as close as your freezer.
All our pork is processed at Kelley Meats in Taberg NY which is a small USDA inspected facility we've used for about 15 or so years.
Their sausage mixes are outstanding as is their smoked meats. They do not offer the so called no nitrate smoking and we think what they offer is the best available , the safest and delicious.
A 1/2 pork is priced at $4.00 per pound by the hanging wt. plus USDA processing fees. Estimate a hanging wt to be around 90-110 pounds per half, but on average is around 100 pounds yielding about 60 pounds of meat and processing fees about $100-$130. Your costs will vary by the amount of sausage and smoking your choose but on average for most customers it's been in the $100-$110 range.
Your cost is estimated to be
$400 + $130= $530 per half estimate only*
You can expect the following cuts but your order is custom cut so there is flexibility.
Hams, shoulder roasts or steaks, pork chops or loin roasts, bacon, spare ribs, sausages, tenderloin, hocks, feet and any organs you request plus lard.
There is a $200 per half non refundable deposit due at ordering with the remainder due at pickup at the farm.
Orders can be made in person or pre-order online to pay your deposit with credit card. We'll then go over your cut requests before the processing dates. If you've never done this before these are the major cuts on most orders:
Smoked or fresh hams (2 large, 2 medium with some center cut steaks or all steaks), shoulder roasts or steaks, chops, spare ribs, bacon, hocks and sausage. We then fine tune it to what is smoked or not, what size of roasts you prefer, the thickness of the chops, 3, 4 or 5 per pkg, if you want smoked bacon or fresh belly and what 2 types of sausage. We walk you through it.
Pricing is same as 1/2 pork $4.00 per pound based on the hanging wt which is often around 200 pounds for wholes. Final cost estimate : $1,000-$1,100 including processing costs.
WE NO LONGER POST WHEN OUR PORK IS READY FOR PROCESSING DUE TO RECENT TROUBLES. PLEASE JUST GIVE US A QUICK CALL, EMAIL OR CHAT WITH US AT THE MARKETS OR FARM FOR DETAILS. WE ARE HAPPY TO HELP YOU.
PORK IS OFTEN AVAILABLE EVERY 3-4 MONTHS.
Butcher fees are currently as follows:
$50 slaughter (per whole or $25 for 1/2)
55 cents/pound Processing, cut & wrap
Ground pork 60 cents/pound
Bulk Sausage 85 cents/pound
Link sausage $1.35/pound
*you can choose 2 types of sausage. Plain Ground pork, Breakfast, Sweet or Hot Italian.
Smoking 95 cents/pound
Sizes of our pigs do vary but we try to have them in the 180-210 pound hanging wt range for a whole. It's tricky as we base our schedule on our how our pigs have grown in the past and also butcher dates available. We often have to schedule processing date the day the piglets are born and sometimes before they are born. Good thing we do all the breeding and raising on the farm so can estimate these things. It also shows how good this processor is. You can request the size range you prefer and we will do our best to match you up.
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