Pasture Raised Pork
We offer pasture-raised pork. Our pigs are raised outside where they can graze, root, and run in the sunshine. They are fed certified organic or locally grown grain, whey from local dairies and lots of fruits and vegetables from neighboring organic farms. We purchase piglets when they are 8 weeks old and raise them on our farm until they reach market weight (between 6 and 8 months).
We will have pork ready in November 2017. Place an order now to reserves yours.
Order our custom processed pork by the whole or half.
Our pigs are custom slaughtered on farm and butchered at Salmon Creek Meats in Mossy Rock, Washington. Salmon Creek Meats is a small, custom butcher shop that uses no nitrates. You can purchase a half or whole hog at $6.00/lb hanging weight (which does not include cut and wrap fee). Taking deposits now for Fall $100 for half and $200 for whole.
What does custom processed pork mean?
Custom processing is a way for small farmers to sell meat without having to have it processed in a USDA facility. Custom slaughtered meat is “uninspected” because it is not processed in a USDA inspected facility. The WSDA Custom Meat Program licenses persons that slaughter or process uninspected meat animals for the sole consumption of the owner. In order to meet this requirement, producers sell live animals by weight (live weight) directly to the end consumer. Animals are generally sold in whole, halves, or quarters. The producer contracts with a WSDA licensed custom slaughterer (mobile truck or fixed facility) for on farm processing of the animal already sold. Once clean, the meat is tagged and delivered to a WSDA licensed custom meat facility for aging, cutting and wrapping, and freezing. Individual customers must call the facility with directions on how to cut the carcass. Customers make arrangements to pick up their meat.
What is the hanging weight?
The hanging weight is the weight after the pig has been slaughtered and dressed (guts, head, skin and feet removed).
How much meat can I expect to get?
75-80% of the hanging weight. You are getting all of the meat from the pig, just not all of the bone, so this is where the hanging weight and actual pounds of meat you take home to your freezer differs.
Ham, fresh or cured 12 lbs 16%
Loin roast, chops 9 lbs 12%
Bacon 10 lbs 13%
Spareribs 2 lbs 3%
Shoulder butt roasts, chops 6 lbs 8%
Shoulder picnic, fresh, cured 7 lbs 9%
Sausage 6 lbs 8%