**2017 Pastured pork shares are SOLD OUT! Check back for more info about next year’s pork shares**
We are excited to offer pastured pork again this year! Our hogs have fresh pasture every day and are fed a diet of organic and transitional organic grains. 100% free of GMOs and antibiotics! Supply is limited, so sign up now to reserve your share of delicious, healthy pork!
How much does it cost?
$4/pound hang weight (roughly $375-425), plus the butcher fee of ~$75. (There is an additional processing charge for smoked bacon, seasoned sausage, links, or brats.) A $200
deposit is due at the time of registration; the remainder will be invoiced in October when the final hang weight is determined.
How do I pick up my pork?
Because of regulations, you will need to pick up your pork directly from our butcher, JM Watkins Meats, in Plum City, WI (about 90 minutes from the Twin Cities). Read more about our butcher at their website: http://www.jmwatkinsmeats.com/
When do I pick up my pork?
The pork will be ready for pick-up in October.
Do I get to decide how my pork is cut up?
Yes! The butcher will ask you to call in your order, which will tell them things like how thick you’d like your pork chops, whether you’d like any bacon, etc. They will be happy to walk you through the process if you have any questions, and can recommend the standard cuts based on your family size if you’d rather do that. You can expect to get shoulder roasts, ham roasts, sausage, pork chops, ribs, and bacon. If you like, you may also get lard, the liver, heart, tongue, or head.
How much pork will I get?
Somewhere between 65-75 pounds per half hog.
How much freezer space will I need?
A half hog will take up about 2-3 cubic feet of freezer space. That’s just about the size of a typical kitchen freezer.
Do you sell pork in individual cuts?
No. At this point we’re only selling by the whole or half hog. If a half hog seems overwhelming, you’re welcome to go in on it with a friend–once you pick up your meat, you can divide it up however you’d like!
More questions? Contact Lauren or Michael at email@example.com! We’re happy to answer any questions you might have about how our pigs are raised or how this process works.