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I'm starting to take reservations for fall of 2019. I will have several pigs available in November and December. They are Duroc/Berkshire crosses - heritage breeds that are known for excellent meat quality. Heritage breeds generally grow more slowly and the meat is more marbled than commercial pork giving it much more flavor and juiciness. They are raised humanely outdoors on pasture with plenty of space and fresh air. They're fed locally-grown grain with no additives or antibiotics. I don't feed them any junk like industrial food scraps, used cooking oil, day-old doughnuts, etc. I'm routinely told by my customers that the meat is the best pork they've ever eaten and the bacon and ham are phenomenal.

The hogs are slaughtered on the farm and then processed/packed at Byron Center Meats. You can have the meat processed and packaged any way you would like and it is vacuum-packed in plastic for long-term storage. Shipping is available.

The price is $2.50 per pound hanging weight plus processing. (Hanging weight is the weight of the carcass with the feet, head, skin, and entrails removed and average about 200-230 pounds.) Processing averages about $200 per hog depending on your choices. You can buy by the half or whole. The price per pound is the same for a half or whole - no additional upcharge for buying only a half. You won't be disappointed; this is the Cadillac of pork. Not only that, they're raised locally, humanely, and sustainably. Please email for more information.

Makes a great Christmas present. Who needs more stuff?
  • do NOT contact me with unsolicited services or offers

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