Pastured Pork FAQs
We're pleased to raise pork that's great tasting, super rich and good for you. Our pigs receive lots of supplemental milk and enjoy a free life in the pasture.
What is better about pastured pork?
Besides great tasting, pastured pork helps build natural defenses against cancer, high blood pressure, high cholesterol, and Alzheimer's. Even bacon from pastured pork is good for you.
What do you feed your pigs?
Our hogs are rotated through fields and forests during the summer in order to give them access to rich nutrients and enzymes found in grass and roots. They also receive barley, wheat, and oats, mixed with various organic supplements, raw milk and probiotics. Our pork is raised GMO-free, without growth hormones, antibiotics, or vaccinations. Alfalfa hay, raw milk, and barley grass fodder are added to the winter diet.
I've never ordered bulk pork before. How does this work?
To order bulk pork, first reserve your pork using a deposit. When your hog is ready, we put you in touch with the butcher to discuss your processing preferences. When the butcher is done processing, we will pick it up and deliver to a location near you on our delivery route or other agreed upon location. Final billing for the live weight minus your deposit plus butcher processing is done just before delivery.
How do I know what cuts to request from the butcher?
If you are unfamiliar with what cuts to request, the butcher will help you decide based on his cut sheet. In addtion to commerical cuts you may want to request, seasoned sausage, cured bacon, and cured hams. Uncommon requests, such as for the skin, ears, or head, will have to be mentioned to the butcher before slaughter.
How much freezer space does a half hog take up?
A half hog takes up about two shelves of a standard upright freezer, or about 1 1/2 48 quart coolers.
Should Christians be observing the Old Testament dietary laws?
We found this article and this sermon to be very helpful.
Will I be able to get a refund?
Refunds are only possible before your pork is delivered to the butcher.
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