We sell pasture-raised, heritage Old Spot pork and pasture-raised broiler chicken at several farmers markets throughout the year. We use locally-sourced, 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:
Buying in Bulk
Our Chicken CSA is currently closed to new subscribers. In 2020 we will be offering CSA shares for chicken, pork, or both. Please subscribe to our email newsletter to be notified of relevant details when we begin accepting CSA subscriptions again for 2020.
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. We have a very limited number of shares left in pigs finishing in early Spring 2020. Details are below.
Our subscriptions are closed for this year. Sign up for our email newsletter to find out pricing and pickup locations and when you can subscribe for 2020.
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 at a farmers market, you help us plan for all the costs and effort involved in raising healthy meat for you. That helps us save time and money and, in turn, we can provide you meat at a discount to our market prices.
In 2020 we will be offering three CSA subscription options: chicken, pork, or both. A CSA share is a great way to get pasture-raised meat every month at a discount to our market prices, without filling up your freezer space with half a pig and a dozen chickens all at once. You can pay month-to-month or in advance to receive an additional discount.
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.
Pasture-Raised Heritage Pork Shares
Ask us about pork shares for Spring 2020. We have very limited availability. Alternatively, you can get on the list for pigs finishing August/September 2020.
A half pig share is half of a pig. We’ll do our best to get you heads, tails, and offal if you want them; you get half of everything else. We raise the pig and deliver it to the butcher for you. 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 or through a CSA. Simply processing pork for resale 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. You, however, will need to find freezer space for 80+ pounds of meat and bones!
Our bulk pork price in 2019 was $4.50 per pound of hanging weight. We target 100 pound halves but the final result depends on the pigs. Our 2020 prices will be similar; we are actively looking at ways to reduce our bulk pork price without cutting corners. (We’re making up the difference by charging more for the “premium” cuts we sell out of at farmers markets.)
You pay our state-licensed butcher to custom cut your half hog to your specifications. We have been taking 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 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 60 pounds of standard cuts of pork. There are also trimmed fat (make lard), bones (make stock), offal (delicious and nutritious), and other edible parts which are not standard cuts but you are welcome to keep. You really can eat “nose to tail” although there aren’t a lot of recipes for cooking a single pig’s tail.
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: 8 pounds. Roasts, steaks, shoulder bacon, or grind.
Picnic Shoulder: 10 pounds. Roasts, steaks, stew meat, or grind.
Loin: 14 pounds. Pork chops, back ribs, tenderloin, country ribs, loin roast.
Side: 10 pounds. Bacon, spare ribs, pork belly roasts.
Ham: 13 pounds. Cured ham, ham steaks, fresh ham, or grind.
Note that you will always receive several pounds of ground pork or 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 grinding 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, shoulder bacon, jowl bacon...
Estimated total cost (for a 100 pound half pig)
At our 2019 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 $9.50 per pound if you get 60 pounds of meat from the half. If you eat “nose to tail” and render lard from the fat, make soup stock from the bones, and so on, the cost is below $8.00 per pound.
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.