Pasture Raised
PORK
Fed No Soy, No Corn,
No Wheat
(a little bit of a scary sight with nothing but some little wires strung near the ground to keep
them from running off)

Raised Outdoors With Pasture And Woods,
They Also Receive Supplemental Certified Organic
No Soy, No Corn and No Wheat Feed Daily.
Instead of Soy, They Eat Flax, Sunflower, Field Peas, Alfalfa and Forage.

They Are Available At Various Times Of The Year.
A Limited Supply Is Available As Always Because
We Ain't No Pork Factory.

Ham, Bacon, Pork Chops, Ribs, Sausages, Ham Hocks, Loin Roasts,
Pulled Pork, Roast Pork, Tenderloin...

Pork is available year round as a rule if purchasing "cuts" from our freezers.

Sides (1/2 pigs) are available at
various times of the year.

Your price for purchasing a side includes all the usual fees for the butcher,

BUT, there are certain value added costs that we must pass on to you if you choose them.
Sausage making is an additional 65 cents a pound for the amount of sausage you have made.
Curing and smoking of ham hocks, hams and bacons is 75 cents/lb for conventional curing and smoking
for the things you have smoked, or you can go the No-Nitrate curing and smoking route for an additional
$1.25 to $1.75 per pound, depending on the cut, slicing and packaging, for the meat you have prepared
this way. No-Nitrate uses Redmond RealSalt, Honey and Sugar only for curing.

When your pork is not cured and smoked it is referred to as fresh. So...

Recently I had been experimenting with using the bacons fresh and instead cooking and seasoning them
while cooking or right after taking them from the pan. Delicious! You can still get it sliced just like the bacon
you are used to making it easy to cook this way at no additional cost. Also I use "chunk" bacon and roast it
whole or dice it, cook and season for use in other things, like lasagna, salad topper, omelets, use your
imagination. More versatile!  A real cost saving. Fresh ham roasts and fresh ham steaks... same thing!
People, we have been hoodwinked for years into believing that these items must be cured and smoked or
ground up! No they don't! This curing and smoking was a thing to preserve the meat before freezers were
available. I admit, a little bit is good, it can make for a smoky tasty addition to life, but you could do this
small amount yourself in a little home smoker or many other ways by creating a smoky atmosphere in your
grill or oven or stove top with a covered pot!
.
Save that fat and use like lard for cooking other stuff. This is a good way to keep a steady supply of small
amounts of fat for cooking, because you know that those store bought vegetable oils are poison, right?
And your own lard is just good clean fat!
I strongly suggest you give this a try.

Ham and ham slices I have used fresh and found the same to be true.
Cooked on the grill is extra special, I rub with olive oil, salt, pepper, garlic and rosemary first.  
Oven roasted still awesome and again, so versatile.
Pan fried ham steaks too, quick and easy.

I use the hocks fresh or put them on the grill to give them a little smoke flavor
for adding to pots of greens or beans or pea soup making or just eating!

All this from the pig without paying extra for curing and smoking it all!

You can have only part of your cut as "fresh" and have the rest cured and smoked as usual. This way you
can try it without committing to have all your pork done this way. Maybe you'll find that half and half works
very well for you and you'll always want to do it that way.

I also have been using the ground pork more instead of having the butcher make sausage for me. Again
the cost of sausage making continues to go up so it makes sense to find ways to reduce the cost there.
There is no extra charge to just provide ground pork.  I have a few recipes for adding my own spice to
make various sausages that allow me to control the amount of salt in it and use my own organic
seasonings.

Check out our pork recipes page for ideas.
Not many there but always adding something new when it's tried and true.


See our "Order Form" page for pricing and to order sides of pork.
See our "Current Price List" page for pricing of individual cut.