[Note: At the close of the 2008 season, I made the very difficult decision to give up feeding certified organic grain -- here, here, and here. Therefore, my prices for pork and chicken in 2009 are substantially lower than they were in 2008.]
Whole/Half Prices
Pastured Heritage Pork:
Whole – $2.40/lb hanging weight,* plus processing fees; $100 deposit
Half – $2.50/lb hanging weight, plus processing fees; $100 deposit
Grassfed Lamb (100% local — born and raised on-farm, slaughtered within 25 miles):
Whole – $3.75/lb hanging weight plus processing fees; $75.00 deposit
Half – $4.00/lb hanging weight plus processing fees; $75.00 deposit
Pasture-Raised Chicken: Available whole only for $3.50/lb (avg. three to four pounds) (NOTE: Sold out until June)
*Hanging weight = The weight of the carcass after it has been skinned and the organs removed. The slaughterhouse uses this weight to charge its fee, so it is a convenient weight to use. A typical hanging weight for a pig is about 150 lbs or for a lamb about 40-50 lbs. The final yield is typically about 100-115 pounds of pork (whole), or 25-35 pounds of lamb(whole).
Individual Cut Prices (all prices are per pound)
Pastured Heritage Pork:
- Pork Chops $6.95
- Pork Loin Roast, bone-In $6.95 (Sold out until Oct.)
- Boston Butt Roast $5.95
- Shoulder (Picnic) Roast $5.50 (Sold out until Oct.)
- Spare Ribs $5.50
- Bacon (smoked) $6.95
- Ham, Boneless (smoked) $7.50 (Sold out until Oct.)
- Hocks (smoked) $3.95
- Leaf lard $2.95
- Liver $1.95
- Heart $0.95
- Sausage
- Hot/Sweet Italian $6.95
- Breakfast $6.95
- Rack of lamb $19.95
- Leg, Boneless $15.95
- Leg, Bone-in $12.95
- Leg steaks $12.95
- Shoulder Roast, Bone-in $9.95
- Rib Chops $12.95
- Loin Chops $12.95
- Shoulder Chops $10.95
- Shank $7.95
- Stew Meat $9.95
- Ground Lamb $8.95
