Our pigs spend their entire, at-minimum 15-month lives in the woods, where they consume bugs and grubs, roots and shoots, mast hardwood nuts and vast amounts of organic squash, along with a custom organic, no-corn, no-soy feed. Today, most pigs raised for meat have been bred to minimize their growing time, instead of maximizing flavor. They spend their entire, short (usually six months) lives on concrete where they are housed en masse, never see the outdoors, and consume an industrial ag, pesticide-ridden ration formulated, again, for growth, not flavor.
We get a lot of questions about how meat can be ethical if, in the end, we kill a being with a clear will to live and thrive. We value this conversation and frequently share our writings and readings on the subject. For this page and purpose, we want to convey that pigs are inquisitive, intelligent, seriously stout creatures. They enjoy the sun on a cool day, the shade on a hot day, a delicious snack, and a good scratch on their rump or behind the ears. We take our role as their caretakers seriously, striving to provide our animals with comfort, shelter, safety, sustenance, a landscape to explore, back scratches, belly rubs, and, yes, names. This is a passion that may one day be a business. For now, our goal is to provide ethical food to our local community and not lose money doing it! We think the value is evident in the flavor, the environmental benefits, the health benefits (to you and the pigs), and the power of investing in our local economy.
The following cuts are processed by a USDA-inspected slaughterhouse and butcher in Romulus, New York.
All prices per pound, all cuts frozen
Butt roast (part of shoulder) : $12
Spare ribs: $9
Picnic shoulder: $12 SOLD OUT
Bacon: $12 SOLD OUT
Pork chops/loin roast: $14 SOLD OUT
Fresh (not smoked) ham steak: $8
Smoked ham steak: $10
Smoked trotter (great for beans!): $10 each
Smoked hock: $9
Lard (not rendered): $3 SOLD OUT