Both our new and regular customers declare that our pork is the best they’ve ever tasted.  We raise purebred Tamworth as well as Tamworth/Birkshire cross pigs, from our two Tamworth sows, our Birkshire sow, and our Tamworth boar.   They are raised on pasture as well as fed Certified Organic grain.  We enjoy the pigs, and we think you can tell by the quality of the meat.  We raise our animals slowly, keeping them for roughly 7 months before they are finished.  We think this improves the quality of the meat and lessens the amount of fat on the pigs.

You can purchase our pork in two ways!  We sell our pork by the whole or half animal, which is the most economical and allows for your choice of cuts.  We also sell by the piece both from the farm or at the Almonte Farmers’ Market.

If you wish to by a half or whole animal, we do ask for a $200 deposit to reserve your half animal or $400 for a whole animal.  Our customers find this an agreeable arrangement, as it allows them to break up the cost.  But, it also allows us to have the cash flow to pay for the grain!

What does a “half” look like?

We aim for the animals to finish at roughly 180-240 lbs. “cutting weight”, which is the weight of the animal without the head, skin, feet, blood and fat (some butchers will call this the “hanging weight”).  A whole animal rears roughly 140-200 lbs. of pork.  One half animal  rears roughly 70-100 lbs. of pork.

The following is a rough sketch of what a half an animal includes (a whole animal would be twice this amount):

  • 1 x 6 lbs. shoulder roast* (can be turned into sausage or ground pork)
  • 10 x 2/pack loin chops (can be back bacon + back ribs + tenderloin)
  • 8 x 1 lb. bacon (can be left as whole belly)
  • 2 x 5 lbs. butt roasts (can be chops, ground pork or turned into sausage)
  • 15 lbs. ham (cut into 2-3 lb., 4-5 lb., 10 lb, etc. hams, as you like)
  • 2 packages spare ribs
  • hocks and jowels (recommended smoked, jowels can be sliced)
  • leaf lard
  • soup bones
  • trotters, tail, heart, kidneys and head are available if desired

*  Roasts can be cut smaller.

What does a “half” cost?

Our 2019 price for pork is $5.25/lb plus processing, on the “cutting weight”.  Processing is $50 to kill ($25.00 per half) + 60 cents/lb. to cut and wrap.  Smoking is an additional $1.50/lb and sausage an additional $2.25/lb.  We also charge $20/half for transportation to cover our trailering and travel costs.

For a half animal, with smoking and sausage (i.e. the “Cadillac version”), the total cost is between $800-$850, depending on the size of the half.    For the “Pontiac version” half, with no sausage and little to no smoking, the cost would be around $700-$740.

Purchase our pork by the half/whole animal or by the piece at the farm or the Almonte Farmers’ Market!


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