Fee Structure:

Kill fee: $80 whole | $40 half
Cut/wrap including vacuum sealing of fresh cuts and grinding into ground pork: $.80/lb
Curing and smoking of hams, hocks and bacon $2.75/lb
Sausage: $3-5/lb - Several varieties available, based on half/whole purchase

After a deposit has been made, butcher Brian will contact you and set up your exact cut list. We take great pride in being able to provide a wide range of precisely butchered and prepared products and believe this sets us apart from other farms producing pasture raised, heritage breed pork.

Our timeframe from depost till delivery is typically 3-4 weeks, but can often take less.

Optional:

4 qts of gelatinous bone broth $40 - Made from the roasted bones of your pig
Rendered and packaged lard in 1 qt containers (4 packs) $30 (we can supply you with the whole leaf lard to render yourself at no extra cost, but it sure is nice having it done for you!)

Weights:

Weights for whole pigs are 190lb-220lbs, 95lb-110 for halves. We will try to select your preferred weight range. Yield from these weights ranges from ~60% for more boneless cuts to 75% for more bone in cuts. Organs, leaf fat, back fat and bones are available. At this time we don’t have access to a scalder, so we cannot provide skin on pork.