Let me just say that I am currently procrastinating by doing other work. Ooops. I’d much rather write a post for you, than a paper for class. I think you understand.
Our business is growing and we like to keep you updated and informed about what we do. A few days ago I realized we haven’t talked much about our pork. How could we neglect such an important thing? I’m here to fix that mistake.
For many new customers, or people interested in our products, we might not be providing enough information about how we work. You are our top priority and your complete satisfaction is very important to us.
What we do is raise our pigs until they are the ideal weight for market. They get a lot of what I call “happy food,” which is basically leftovers and produce year round. This is just a nice treat for them AND they love seeing that food bowl. Their main meal is dry grain that we process ourselves. Our animals well being is important. By processing our animals food we know exactly what is going in it.
We do not give them any growth hormones or antibiotics.
A fun little fact my Pa shared with me is that, the flavor of the pork can change by what the animal is eating.
To my family, the farmers, it is very important to give our bodies quality, healthy foods. We eat everything we grow!
We take out 3 or 4 days of meat at a time, and put it in the fridge to thaw. Then, the meals are all planned out and ready to cook. If you are in a hurry we recommend a dutch oven or slow cooker. Set it on low and go!
We find that we are also more likely to eat at home than eat out, because we have the food at home and ready to go.
The meats are vacuum packed so they keep a long time in the freezer.
Some of our favorites
When you purchase a pig from us you will go through a few simple steps.
Whole Hog $300 + processing
Half Hog $150 + processing
Please keep in mind that weights and processing cost are all estimates.
If you have any questions or comments feel free to contact us in any way that is most convenient for you!
Time to go get some bacon and sausage out of the freezer for breakfast tomorrow! Recipes might be on their way to you soon. I still need to finish that paper… maybe tomorrow.