Pork

Pork will come cut from a USDA inspected butcher, vacuumed sealed in clear packages, each type of cut is labeled on the packaging and can be frozen for at least up to a year.

We always have Cuts for sale at “The Back Porch” here on the farm or at the Farmer’s Markets.

Whole Pig approximately 130 lbs. $5.75 a lb approximately $747*
50% now $375* and then the balance when you pick up.



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Half Pig approximately 65 lbs. $5.90 a lb  approximately $383.50*
50% now and then the balance when you pick up.



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If you are not able to pay the 50% now, a $100* dollar non refundable deposit will hold a Pig for you.
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Offal is not included in the weight: Subject to availability

$3.50 a lb (total weight varies will know exact weight at time of pick up)

Cheek
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Tongue
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Jowel
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Spleen
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Lard sold separately 4 lbs for $20* Add to Basket

Leaf lard 1 lb $8 * Add to Basket

 

* THESE ARE CASH OR CHECK PRICES  If paying online add 3%

 

  • Custom Processing , if you order a whole pig and would like specialty cuts that are different from the list below.50 per lb more do at time of pickup
  • The cut list below shows the average cuts from a half pork order. If you are ordering a whole pork, you can safely double the numbers you see.
  • If you think a half pork might be too much for you, find a friend or family member to split an order with!

Cuts from a half of a Pork

  • Bulk Breakfast Sausage (or Ground Pork) 5 pkgs avg. 1 lb = 5 lbs
  • Bacon (Pork Belly) 8 pkgs avg .75-1.0 lb = 7.5 lbs
  • Ham Hocks 1 pkg 1.75 lbs
  • Ham Slices (steaks 1/3? thick) 5 pkgs. 1.5 lbs = 8.5 lbs
  • Hams ( Cured Leg Roasts) 2 pkgs 4lbs and 5 lbs = 9 lbs Ham
    OR
  • Roasts 4 pkgs avg. 3.5 lbs = 14.0 lbs If you order fresh Roasts you will not get hams slices or hocks . Instead you will have an extra roast or two.
  • Spare Ribs 2 pkgs avg. 1.75 lbs = 3.5 lbs
  • Bone-in Chops 1” 10-12 pkgs avg. 1 lb = 12 lbs
  • Tenderloin 1 pkg avg. 1 lb = 1 lb
  • Soup Bones 1 pkg avg. 2 lbs = 2 lbs

– The breakfast sausage is  free of MSG, BHA, and BHT preservatives! Maple Kissed Sage and it is delicious!

  • Freezer space: When calculating freezer space, allow for 1 cubic foot/30-35 lbs of meat. (A whole pork requires 4-5 cubic feet.) Chest freezers generally utilize space better than upright freezers.Pork comes packaged small enough to serve two people. (Pork chops come two per package.) If you are serving more than two people, you can easily add packages to accommodate the size of your family. All meat is frozen at the butcher and vacuum packaged allowing it to be stored in the freezer for 1 year. Each type of cut is labeled on the packaging.

 

What are these pigs fed? How are they raised ? Where do they live?

photoWe have partned with Christian owner of Christiansen Farm because if we could do everything ourselves this is exactly how we would raise pigs! We met this adorable family a few  years ago at a CSA open house. He and his family love what they do and have a great small family farm  located in Vernal, 2 1/2  hours north of here. They have an open house once a year and you can drive by anytime as the entire farm is very visible in the middle of know where!
For pork we choose Berkshires, known for their rich flavor, darker colored meat, and beautiful marbling. They are also a hearty breed that are well suited for our cold winters and dry summers. These pigs are raised in the fresh outdoors! They love to wander around their 2.5 acre paddock where they can graze on grasses, root through the dirt and wallow in their self made mud holes. They have a large shelter that they can escape the elements when they want to. Otherwise, they are free to run around and explore. Their feed, water, and shelter are strategically placed in such a way that they walk around a lot each day. This keeps the pigs healthy and tones their muscle which in turn provides for a wonderful and highly sought after texture in the pork. The maximum stocking density of these pigs is 20 pigs/acre. This allows each pig nearly 2200 ft. Consider the commercial average is 6.8 ft. This means that in the space they provide for just one pig, the average commercial farm would raise 320 pigs! Now that’s Hog Heaven!

Their feed consists of locally grown oats, wheat, barley, triticale, and alfalfa.The small grains used as opposed to the traditional corn/soy pig feed produces a beautiful fat that is firm and white. This is part of the secret to Farm Fresh Lard. All feed is GMO free. The feed is milled locally, fresh on a weekly basis. This is important to keep the nutrients at their highest levels before oxidation ruins the nutritional value. The feed contains no animal by products, no medication/antibiotics, and no GMO products. Pigs are not fed any bread, donuts, or other garbage that ruins meat quality.

photo (1)Pigs are allowed to run, root, and wallow.They are gently herded when needed and electric prods are never used. Common industry practice is to dock tails and clip a piglet’s teeth this is never done.Gestation crates are never used. This is another benefit of providing ample room. Quite simply, by not cramming pigs into unnaturally small areas, the pigs don’t stress out. This means they don’t chew on each other, get easily sick and spread disease. Basically, by keeping pigs in a natural and comfortable environment, it makes it easy to keep things simple without all the extra steps, procedures, and medications that are often found in commercially raised pigs.

Much time has been invested and a great deal of resources to offer lard, sausage and brats that is free of preservatives and MSG. We have done a great deal of research to discover that “naturally cured” or “no nitrates added” claims are misleading and frankly, bold faced lies.This pork has a deep red color that is boldly contrasted with beautiful white marbling. When cooked, it retains it’s moisture and has a rich pork flavor. The texture is never mushy.Premium GMO free feed, natural stress-free environment, and humane handling help create pork that is the finest available. We believe it to be more nutrient dense and lower in cholesterol, and high in omega 3 fatty acids and conjugated linoleic acid (CLA).

We feel privilege to partner with Christiansen Farm. The Berkshire Pork he raises for us is also purchased by the finest chefs, restaurants and small grocers in Utah being called the Kobe beef of pork!

We believe this is some of the best tasting pork you will ever eat!

We want you to be 100% confident and comfortable when purchasing from our farm. If after reading this and looking at the web pages, you have any questions, comments, or concerns, please feel free to send us an email or give us a call.

 

 

 

 

 

 

 

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