You can purchase quality wholesome meat to optimize your healthy home menus for months to come!
People are increasingly concerned with the quality of their meat, wanting to know where it is coming from, what it has been fed, and whether the animals lived in a warehouse or outdoors. You can purchase our pork from our farm by the piece, but here is an opportunity to buy a larger quantity and choose the cuts and processing in conversation with your custom butcher.
Last time the whole hogs were between 186 and 210 lbs hanging weight. It should be understood that the hanging weight will not translate 100% into cuts because there is some waste in the process of butchering--the cuts you receive from the butcher may be closer to 120-150 lbs. (this varies depending on the size of the hog and the cuts you choose) You may prefer to go in with friends to share a hog. A whole hog takes about half of a full upright freezer. A half hog would take about a quarter of a full upright freezer.
Our price is $5.15/lb for hanging weight, which might be approximately $900/hog ($450/half) depending on size (and we have a range of sizes this time).
In addition to this, count on about $0.69/lb fee from the butcher for cutting and wrapping, $0.69/lb more for smoking/curing, such as hams and bacon. Our guess is that you might end up paying another $150-$200 or so for this (or half for a half). This has the advantage of your being able to select the cuts and processing you prefer (by phone with the butcher: paper or plastic, hams or schnitzel, chops or loin roast, breakfast sausage or Italian, etc.). Unless you have a butcher in mind, we will send your hog to Heritage Meats in Rochester http://heritagemeatswa.com/
These hogs have been pastured, fed organic feed, and finished on hazelnuts. This time they are 100% Berkeshire, a breed that is now sought after for the rich quality of the meat. Several of our customers have commented that it is the best pork they've ever had. We are confident that you will enjoy it too.
Please call or email if you have any questions.
In the morning, Ali read The Tortoise and the Hare to the home-school Co-op kids. Around 7:00 Ali finished planting out some more cabbages with five-year-old Henry's assistance, and they started walking back down the driveway toward the house to start dinner. Ali gazed across the beds that had been planted weeks earlier and sighed to herself, though aloud, "There is a lot of weeding to do!" Henry replied on cue, and matter-of-factly, "Slow and steady wins the race, Mommy."
After three years of intensively gardening near the house, in September we planted a cover crop, a rye and hairy vetch mix. In the photo you can see Ali watering some starts near the greenhouse as the evening sun highlights the emerging heads of grain. In a few weeks we will flail mow it and the plan is to put our pumpkin patch there, planting directly into the residue, which may be thick enough to suppress weeds and should provide considerable fertilizer--the reason cover crops are sometimes called green manure.
Small. Like this lettuce, it needs to grow for three or four more weeks. We have just a couple shares left. With weather like this, we will be starting at the beginning of June. ALSO: After a week of testing out the latest batch of pork, we can report that it is meating our expectations--come by tomorrow for an Arm Roast recipe for Mother's Day.
Just in this week! We've got three freezers (plus) full of delicious pork, with more variety in cuts and sausages than ever before. Fresh legs steaks, baby back ribs, kielbasa, bratwurst, sage, and unseasoned ground pork; Boston butts, arm roasts and more! Come stock up while we have the full array of choices: Saturdays 8:00-2:00. 
Yesterday I spent much of the day driving around with a van full of frozen pork (hint: you might want to come by on Saturday). Listening to the radio, I heard 
Our son Davis drew some beets, unsolicited by us. We all love beets here and Ali planted some more on Saturday, along with more carrots and other goodies. CSA season is fast approaching and we still have a limited number of shares for our summer season of flavor-rich, vitamin-packed, custom-harvested-for-you veggies--we anticipate selling out, so please hurry to our 
