Our Products

We sell pasture-raised, heritage Old Spot pork and pasture-raised broiler chicken at several farmers markets throughout the year.  We use non-GMO feed that contains no corn and no soy and we “harvest” the animals humanely and with reputable local butchers. See here for more information on how we raise meat animals naturally and humanely on pasture. You can find us at several farmers markets throughout the season or order in bulk to receive a discount.

Farmers Markets and CSA Pickups

Thus far in 2019 we are scheduled at least once a month at the following markets:

Albany Farmers’ Market SW Ellsworth St. & 4th Ave., Albany, OR

Newberg Farmers Market N Howard St. & E 1st St., Newberg, OR

Portland Farmers Market - Shemanski Park 1010 SW Park Ave., Portland, OR

West Linn Summer Street Market 14th St. & Willamette Falls Dr., West Linn, OR

To find out what days to find us at specific markets or to check when and where to pick up your CSA share, click here.

Buying in Bulk

If you would like to get pasture-raised chicken every month for eleven months of the year at less cost than buying chicken at the market, consider signing up for our Pasture-Raised Chicken Subscription. Details are below.

If you would like to get a half share of a pig (or more) to fill your freezer at a substantial discount to our retail market prices, let us know that you would like to be on the list for the next available half pig share. Details are below.

Pasture-Raised Chicken Subscription

Our monthly Chicken Subscription CSA is the best way to get pasture-raised chicken from us all year without having to fill up your freezer space. You get one chicken each month for eleven months, June - April. We have several pickup locations and dates each month from which to choose.

A Community Supported Agriculture (CSA) program helps farmers promise to provide you with great food by your pledge of support. By signing up for a subscription instead of buying chickens at market, you help us plan for all the costs and effort involved in raising healthy chickens for you. That helps us save time and money and, in turn, we can provide you chicken at a discount to our market prices.

We have a limited number of subscriptions left for this year. And sign up for our email newsletter to find out when you can subscribe for next year.  Subscribers receive their first chicken in early June. We need all subscriptions in early to ensure we can plan to raise enough chickens in a manner that is humane, responsible, and regenerative for our soils and pasture. If you missed out on a subscription find us at one of several farmers markets in 2019 (TBA) or come out to the farm. Subscribers are our priority, so we can’t guarantee we will have extra chicken to sell. Please note our non-subscriber prices are higher.

We bill three months in advance, so the subscription fee for June is billed in March. We will announce final pickup locations and dates before the first billing cycle; you can cancel before that with no penalty. Our birds average over 5 pounds and range to over 6 pounds. Unless you specifically request a smaller bird, we give the larger birds to subscribers.

We raise chickens May through October. In the winter and early spring we will store them for you in our ODA-inspected freezers so that you can keep your freezers clear for other things. (Consider some pasture-raised heritage pork!) If you would like never-frozen chicken then you are welcome to make an appointment to come out to the farm on a processing day and take home fresh birds in your cooler.

Whole Chicken Subscription: $26.00 per month. One whole chicken, cleaned and dressed, giblets and neck inside, frozen and shrink-bagged to preserve freshness.

Halved Chicken Subscription: $28.00 per month. Two chicken halves, cleaned and dressed, in separate shrink-bags. Giblets not included.

If for any reason you need to change pickup locations or skip a month, just let us know in advance if possible, and we’ll arrange to accommodate your needs. You can cancel a subscription any time, but we cannot offer refunds for amounts already billed (it’s already gone to feed the chickens.) 

In order to ensure food safety and humane processing of our birds, we take our chickens to family-owned and operated Mineral Springs Poultry Processing in Willamina. They are inspected and licensed by the state and have always done a good job for us. They are one of the last remaining local poultry processors not owned by the “big chicken” corporations and we are happy to be able to support them with our business.

Pasture-Raised Heritage Pork

We are sold out of pork shares for Summer 2019. We will have retail pork cuts available for purchase beginning in July.  Your half pig share is custom cut by an experienced butcher, safely wrapped, and frozen. Ordering a half hog share from us provides you a significant discount compared with buying the same cuts of pork at our retail prices. Simply processing pork to sell at a market costs us almost twice as much (or more) than it costs you to talk to the butcher directly and get them to custom cut your half pig share. There are other savings as well and we can pass those on to you in the form of a substantial discount.

We sell half hog shares for $4.50 per pound of hanging weight.  We ask you for a $150 deposit per half.  This deposit is credited against the final cost, which will be due after the pigs are weighed at the end of the season.  We raise the pigs and deliver them for you to the butcher. The meat will be available by early September.

You pay our state-licensed butcher to custom cut your half hog to your specifications.  This year we are taking the pigs to Mount Angel Meats in Mount Angel, Oregon. The prices for custom cutting and wrapping pork are approximately $1.25 per pound including making bacon, ham, and sausage. For a more detailed breakdown of butcher costs, see their website. We will provide a detailed explanation of custom butchering possibilities and will gladly schedule a phone call with you prior to processing day so that we can answer any questions you have about cuts and the process.  If you can't pick up your pork when it is ready, we can deliver it for a fee which covers our gas and mileage. 

If you plan to pair up with a friend and share a half pig among yourselves, check out our blog entry on sample pork cut plans for a detailed PDF on how to get a half pig cut so you can more easily share it.

How much meat is half a pig?

A half pig weighs approximately 100 pounds "hanging" in the cooler after being cleaned of inedible parts.  Some pork halves may be larger or smaller.  Our price per pound is based on this hanging weight.

After cutting the half to your specifications and curing hams and bacon, a 100 pound half will yield approximately 65 pounds of standard cuts of pork.  There are also trimmed fat, bones, offal, and other edible parts which are not standard cuts but you are welcome to keep.  The rest is moisture lost during the cutting and curing processes.

An example of what comes from half a pig

What kinds of cuts are in a half a pig?  See our blog post for some ideas.  The standard cuts from front to back (all weights are approximate):

Boston Shoulder/Butt: 9 pounds.  Roast or chops.
Picnic Shoulder: 10 pounds.  Roasts, steaks, stew meat, cottage/shoulder bacon.
Loin: 14 pounds.  Pork chops, back ribs, tenderloin, country ribs, loin roast. 
Side: 12 pounds.  Bacon and spare ribs, pork belly roasts.
Ham: 15 pounds.  Cured ham, ham steaks, fresh ham.  

Note that you will always receive several pounds of sausage as a result of the butchering process.  (In the example above you would get about 5 pounds of sausage.) As cuts are trimmed to size the trimmed meat goes into sausage.  You can always ask the butcher to make more sausage by trimming more.  We can help you customize your order before you send it to the butcher.  You can order non-standard cuts which are difficult to find in stores.  Consider double-thickness pork chops, pork belly roasts, bone-in loin roasts, cottage bacon...

Estimated total cost (for a 100 pound half pig)

At our price of $4.50 per pound hanging weight and assuming another $125 in butcher costs including making sausage and curing bacon and ham, the estimated total cost of a 100 pound hanging weight half pig would be approximately $575, or about $8.90 per pound of cuts of pork.  If you eat “nose to tail” and render lard from the fat, make soup stock from the bones, and so on, we believe the cost is about $8.00 per pound. (That’s not counting the actual tail. Nor the actual nose, or most of the head in fact. Which can be made into head cheese sausage or a very delicious pork broth, so if you would like a pork head, let us know.)

So far as we know it is only possible to get pork of this quality directly from a farm like ours that raises pigs on pasture. By ordering a custom cut half pig share you get a huge savings on the total cost of pork compared with what you would pay at our retail prices.