If you are ready to buy a half or whole pig share, look no further. You will get the best deal on prime pastured pork, and can have your share cut up however you want. We have shares available 3 to 4 times per year, unlike many other farms, to give you maximum flexibility.
In 2017, we will have half and whole shares available in June, September and October.
You can put a deposit on your share at any time. Be sure to reserve your share at least a month in advance!
You get the best price
When you buy a whole hog, you get the best price per pound on the meat. To make things simple, we charge a flat rate of $1000 for a whole pig share, and $550 for half. Those numbers include butcher fees and other costs, so you know exactly how much it will cost you. The weight of the pigs vary some, but you can expect about 135 pounds of meat off a whole pig. That means that you are paying an average of $7.40 per pound on a whole pig, or $8.15 per pound for a half share, by far the best price per pound for most of the cuts we sell. Currently, our average weight per pig is significantly higher, so a share is an even better value to you, the customer.
We take deposits of $100 per half hog. You can mail us a check or make a deposit at the market. We are also able to accept payment in installments before the animal is ready for butchering.
Your meat, cut your way
Don't like roasts? No problem. We work with an excellent WSDA certified butcher, Salmon Creek Meats, for our half and whole processing. You tell us what you want, and the butchers will cut your hog to order, just the way you want.
Salmon Creek's mission is to respect the animals they work with, our bodies, and the earth. They specialize in nitrate-free, sugar-free bacon and ham cures, so if you have been looking for a source of cured meat that meets your health requirements, try these excellent professionals.
What cuts of meat should I expect to get?
Some people are confused about what meat actually comes off a single pig. How many packs of bacon do I get? The answer to those questions depends on how you choose to have the butcher cut your animal. Every pig has the same body parts, but those parts can be turned into different kinds of cuts for cooking. Here are some numbers to give you a sense of the options. A whole hog has:
- 20 pounds of belly, that can be turned into bacon.
-20 pounds of pork rib chops
-2 racks of spare ribs, 2-3lbs each
-25 pounds of shoulder, that can be turned into Boston butt, picnic roasts or sausage
-25 pounds of leg for ham and sirloin steaks, or sausage
-45 pounds of fat, bones, trotters, liver and heart