For 2016, we are excited to offer pastured pork to our customers!

DETAILS:
Deposits will be needed by 3-15-16: $250/whole or $125/half. Pricing on hanging weight 9-22-16: $3/#/whole or $3.25/#/half.

**2-28-16 WE ARE/WERE SOLD OUT AFTER 48 HOURS OF ASKING OUR CURRENT CUSTOMERS IF THERE WAS AN INTEREST. WE WERE ONLY GOING TO RAISE 6 THIS YEAR, BUT DUE TO THE AMAZING RESPONSE, WE WILL BE RAISING 10. WE DECIDED TO CLOSE ORDERING AT 10 SO WE DON’T GET TOO OVERWHELMED, LOL. NEXT YEAR’S NUMBERS WILL BE DETERMINED AFTER SEEING HOW THIS SEASON GOES.**

Last year we raised two for our family, and it was a joy from start to finish. They grazed back by our red barn and in the field next to it, where we used to have our big vegetable garden. They were a perfect compliment to our dairy! They enjoyed gallons galore of whole milk, skim milk, buttermilk, whey, and some kefir. We also soaked some oats for them, as well. When we had table scraps, they polished them off for us, and had a special affinity for sourdough and apples… They grew well and fast! (A month faster than the books said they should have!)

We had them butchered at Baltic Country Meats because she uses sausage seasoning mixes we prefer: herbs and no MSG. Everything has tasted wonderful!!

{Based on last year’s experiment, our amount paid to the butcher was $230/per pig. *That was for a couple roasts and LOTS of sausage links (which are pricier).

Their average hanging weight was 200#/whole. Take-home meat was 120#/whole. Bacon was 16#/whole. Sausage was about 70#/whole.}

Here are pics from our journey last year with Dave and Buster…