Pigs

ncm_1221.jpg

About our Pigs: Our pigs are Gloucestershire Old Spots, a heritage breed of pig that is an original homesteading pig breed from England.  These pigs were almost extinct in 1990 in the United States but are making a come back now through awareness and education.  This breed thrives on pasture, has an amazing personality, is easy to handle and the meat tastes great!  We raise our pigs on grass, not concrete like most pork is raised.  They play in the mud and sunbath.  They are given as much pasture as they want, but are fed grain as well, they are not 100% pasture raised. They are also given treats like veggies from the garden and they love apples and watermelon.

When buying a half an animal you pay the farmer for the animal, the farmer transports the animal to the butcher for you, and then you pay the butcher for the custom processing.  Buying pork in bulk can sometimes be confusing, especially if you’ve never bought your meat this way. You want to think about what cuts of pork you and your family like to eat. In the Spring, you might be thinking about grilling meats, but remember to think ahead to the fall and winter when you might cook more roasts and stews. The butcher vacuum packs the pork and it will keep in the freezer for a year or more. When you buy a side of pork, you are the one that calls the butcher and tells them how you want the meat packaged and processed.  How big do you want your pork chops?  How many pounds of ground pork do you want in one package?  How big do you want your roasts / ham?  Do you want it cured or left uncured?  Buying this way gives you more control over your food.

Lets talk Money: The cost is $4.25 per pound of hanging weight to the farmer (which is me!), and the custom processing costs to the butcher.  The processing costs varies slightly depending on what you want but it is about $80 give or take depend on the size of the pig. The price is based on the hanging weight of the pig, which is the weight after the head, feet and organs have been removed, but before it has been butchered into usable cuts. We estimate that the hanging weight of a side of our pork will be between 70 and 100 lbs. That equates to about $400 for a side of pork, plus the $80 to the butcher. Add those together and that is the per pound cost of the meat.  To compare it to the cost at the store, look at the price for a pork loin, ground pork, bacon, ribs, ham and chops; average all that together and you will get an idea of how the price per pound compares.
You pay $200 now to me as a deposit and the remaining $4.25 per pound to me when we find out the hanging weight.  You pay the butcher directly when you pick up your meat.

Cuts of Pork
There are five specific sections to a hog, two of each section if you’re buying a whole hog, or one of each if you’re buying a side:

– Loin
– Belly
– Ham
– Shoulders
– Ribs

This is a rough picture of what you can get, it changes depending on the size of the pig and how you want it processed: 6 pounds of bacon, 7 pounds of rope sausage, 16 pounds of ground pork, 6 pounds of shoulder roast, 4 pound loin, 9 pound ham, 4 pounds ham steaks, 9 pounds pork chops, 1 smaller pork loin, 4 pounds spare ribs, 1 1/2 pound spare ribs, and 1 1/2 pound baby back ribs.

Advertisements