Bones

Bones

Pork butt steaks are bone-in with many layers of fat, which help them retain moisture. These steaks are perfect for almost all kinds of cooking methods, but the best results are achieved with slow cooking or grilling because they allow the flavors to develop and the meat to become tender. Most typically used in pulled pork recipes.
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Pork butt steaks are bone-in with many layers of fat, which help them retain moisture. These steaks are perfect for ... more

Pork butt steaks are bone-in with many layers of fat, which help them retain moisture. These steaks are perfect for almost all kinds of cooking methods, but the best results are achieved with slow cooking or grilling because they allow the flavors to develop and the meat to become tender. Most typically used in pulled pork recipes.
close

Pork butt steaks are bone-in with many layers of fat, which help them retain moisture. These steaks are perfect for ... more

Pork butt steaks are bone-in with many layers of fat, which help them retain moisture. These steaks are perfect for almost all kinds of cooking methods, but the best results are achieved with slow cooking or grilling because they allow the flavors to develop and the meat to become tender. Most typically used in pulled pork recipes.
close

Pork butt steaks are bone-in with many layers of fat, which help them retain moisture. These steaks are perfect for ... more

Pork butt steaks are bone-in with many layers of fat, which help them retain moisture. These steaks are perfect for almost all kinds of cooking methods, but the best results are achieved with slow cooking or grilling because they allow the flavors to develop and the meat to become tender. Most typically used in pulled pork recipes.
close

Pork butt steaks are bone-in with many layers of fat, which help them retain moisture. These steaks are perfect for ... more

Pork butt steaks are bone-in with many layers of fat, which help them retain moisture. These steaks are perfect for almost all kinds of cooking methods, but the best results are achieved with slow cooking or grilling because they allow the flavors to develop and the meat to become tender. Most typically used in pulled pork recipes.
close

Pork butt steaks are bone-in with many layers of fat, which help them retain moisture. These steaks are perfect for ... more

Pork butt steaks are bone-in with many layers of fat, which help them retain moisture. These steaks are perfect for almost all kinds of cooking methods, but the best results are achieved with slow cooking or grilling because they allow the flavors to develop and the meat to become tender. Most typically used in pulled pork recipes.
close

Pork butt steaks are bone-in with many layers of fat, which help them retain moisture. These steaks are perfect for ... more

Pork butt steaks are bone-in with many layers of fat, which help them retain moisture. These steaks are perfect for almost all kinds of cooking methods, but the best results are achieved with slow cooking or grilling because they allow the flavors to develop and the meat to become tender. Most typically used in pulled pork recipes.
close

Pork butt steaks are bone-in with many layers of fat, which help them retain moisture. These steaks are perfect for ... more

Pork butt steaks are bone-in with many layers of fat, which help them retain moisture. These steaks are perfect for almost all kinds of cooking methods, but the best results are achieved with slow cooking or grilling because they allow the flavors to develop and the meat to become tender. Most typically used in pulled pork recipes.
close

Pork butt steaks are bone-in with many layers of fat, which help them retain moisture. These steaks are perfect for ... more

Pork butt steaks are bone-in with many layers of fat, which help them retain moisture. These steaks are perfect for almost all kinds of cooking methods, but the best results are achieved with slow cooking or grilling because they allow the flavors to develop and the meat to become tender. Most typically used in pulled pork recipes.
close

Pork butt steaks are bone-in with many layers of fat, which help them retain moisture. These steaks are perfect for ... more

Pork butt steaks are bone-in with many layers of fat, which help them retain moisture. These steaks are perfect for almost all kinds of cooking methods, but the best results are achieved with slow cooking or grilling because they allow the flavors to develop and the meat to become tender. Most typically used in pulled pork recipes.
close

Pork butt steaks are bone-in with many layers of fat, which help them retain moisture. These steaks are perfect for ... more

To avoid additional exposures to nitrites and nitrates, some people may prefer to eat uncured or naturally cured meats therefore our hams are not cured. You may grind this piece or naturally cure it yourself.
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To avoid additional exposures to nitrites and nitrates, some people may prefer to eat uncured or naturally cured meats therefore ... more

To avoid additional exposures to nitrites and nitrates, some people may prefer to eat uncured or naturally cured meats therefore our hams are not cured. You may grind this piece or naturally cure it yourself.
close

To avoid additional exposures to nitrites and nitrates, some people may prefer to eat uncured or naturally cured meats therefore ... more

To avoid additional exposures to nitrites and nitrates, some people may prefer to eat uncured or naturally cured meats therefore our hams are not cured. You may grind this piece or naturally cure it yourself.
close

To avoid additional exposures to nitrites and nitrates, some people may prefer to eat uncured or naturally cured meats therefore ... more

To avoid additional exposures to nitrites and nitrates, some people may prefer to eat uncured or naturally cured meats therefore our hams are not cured. You may grind this piece or naturally cure it yourself.
close

To avoid additional exposures to nitrites and nitrates, some people may prefer to eat uncured or naturally cured meats therefore ... more

To avoid additional exposures to nitrites and nitrates, some people may prefer to eat uncured or naturally cured meats therefore our hams are not cured. You may grind this piece or naturally cure it yourself.
close

To avoid additional exposures to nitrites and nitrates, some people may prefer to eat uncured or naturally cured meats therefore ... more

To avoid additional exposures to nitrites and nitrates, some people may prefer to eat uncured or naturally cured meats therefore our hams are not cured. You may grind this piece or naturally cure it yourself.
close

To avoid additional exposures to nitrites and nitrates, some people may prefer to eat uncured or naturally cured meats therefore ... more

To avoid additional exposures to nitrites and nitrates, some people may prefer to eat uncured or naturally cured meats therefore our hams are not cured. You may grind this piece or naturally cure it yourself.
close

To avoid additional exposures to nitrites and nitrates, some people may prefer to eat uncured or naturally cured meats therefore ... more

To avoid additional exposures to nitrites and nitrates, some people may prefer to eat uncured or naturally cured meats therefore our hams are not cured. You may grind this piece or naturally cure it yourself.
close

To avoid additional exposures to nitrites and nitrates, some people may prefer to eat uncured or naturally cured meats therefore ... more

Pork Heart

Pork Heart

Typical cut for soups and stews

Typical cut for soups and stews

Typical cut for soups and stews

Typical cut for soups and stews

Typical cut for soups and stews

Typical cut for soups and stews

Typical cut for soups and stews

Typical cut for soups and stews

Typical cut for soups and stews

Typical cut for soups and stews

Typical cut for soups and stews

Typical cut for soups and stews

Typical cut for soups and stews

Typical cut for soups and stews

Typical cut for soups and stews

Pork liver

Pork liver

Pork liver

Whole pork belly - unsliced bacon

Whole pork belly - unsliced bacon

Whole pork belly - unsliced bacon

Whole pork belly - unsliced bacon

Typically used to make lard or filler for sausage.

Typically used to make lard or filler for sausage.

Typically used to make lard or filler for sausage.

Typically used to make lard or filler for sausage.

Typically used to make lard or filler for sausage.

Typically used to make lard or filler for sausage.

Typically used to make lard or filler for sausage.

Typically used to make lard or filler for sausage.

0.78 and 0.84 lbs
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0.78 and 0.84 lbs more

*THIS ITEM IS TO PLACE A DEPOSIT ONLY*___If you want a whole pig, order 2 halves.____ Pigs are harvested in Aug/early Sept. of each year. At time of harvest, you will be invoiced for the pig using the fomula: >>>live weight x $3.60/lb, less deposit paid, plus handling fee.<<< You will also have to pay the processor, separately, for cutting and packaging your order before it can be picked up (usually 10 days after drop off). The processing fee ranges anywhere from $120 - $150 (this is only an estimate, you may call the processor for actual quote). Once you place a deposit, you will receive e-mail notifications and reminders throughout your wait time (from deposit through harvest/meat collection). Depending on the breed, a pork will finish out at various weights - we have seen them as small as 200lbs and as large as 350lbs at time of processing. A pork will yield a little higher than a beef or lamb at as much as 70% of its live weight. >>>>>>FINAL COST WILL BE ANYWHERE FROM $750-1,225 (incl. processing) for approx. 140-245 lbs of meat (1/2 that price for a half pig) - THIS IS AN ESTIMATE ONLY<<<<<<____ There is a misconception that a pork is smaller than a beef but, on our farm, they are about the same. However, being omnivores, their diet is mostly grain fed (from non-gmo and organic sources) and very little pasture or hay. We do not raise pastured pork; instead, we keep our pigs in a pen to cultivate one concentrated area - we raise them in a different location each season.____ Timeline: MAR-JULY: place deposit | AUG or SEPT: pigs are loaded to go to the processor and invoices are sent out - invoice must be paid within 7 days | 10-21 DAYS AFTER DROP OFF: Pork meat is usually ready to be picked up - processor's invoice must be paid before meat can be collected | FIRST SATURDAY AFTER MEAT IS READY: meet at drop off location to collect your meat if you have not already picked it up, personally, at the processing plant.
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*THIS ITEM IS TO PLACE A DEPOSIT ONLY*___If you want a whole pig, order 2 halves.____ Pigs are harvested in ... more

Rib Chop: This is the best cut of the pork chop. The cut comes from the rib section and typically has the bone along one side. It is very tender and makes for the juiciest pork chops.
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Rib Chop: This is the best cut of the pork chop. The cut comes from the rib section and typically ... more

Rib Chop: This is the best cut of the pork chop. The cut comes from the rib section and typically has the bone along one side. It is very tender and makes for the juiciest pork chops.
close

Rib Chop: This is the best cut of the pork chop. The cut comes from the rib section and typically ... more

Rib Chop: This is the best cut of the pork chop. The cut comes from the rib section and typically has the bone along one side. It is very tender and makes for the juiciest pork chops.
close

Rib Chop: This is the best cut of the pork chop. The cut comes from the rib section and typically ... more

Rib Chop: This is the best cut of the pork chop. The cut comes from the rib section and typically has the bone along one side. It is very tender and makes for the juiciest pork chops.
close

Rib Chop: This is the best cut of the pork chop. The cut comes from the rib section and typically ... more

Rib Chop: This is the best cut of the pork chop. The cut comes from the rib section and typically has the bone along one side. It is very tender and makes for the juiciest pork chops.
close

Rib Chop: This is the best cut of the pork chop. The cut comes from the rib section and typically ... more

Rib Chop: This is the best cut of the pork chop. The cut comes from the rib section and typically has the bone along one side. It is very tender and makes for the juiciest pork chops.
close

Rib Chop: This is the best cut of the pork chop. The cut comes from the rib section and typically ... more

Rib Chop: This is the best cut of the pork chop. The cut comes from the rib section and typically has the bone along one side. It is very tender and makes for the juiciest pork chops.
close

Rib Chop: This is the best cut of the pork chop. The cut comes from the rib section and typically ... more

Rib Chop: This is the best cut of the pork chop. The cut comes from the rib section and typically has the bone along one side. It is very tender and makes for the juiciest pork chops.
close

Rib Chop: This is the best cut of the pork chop. The cut comes from the rib section and typically ... more

Rib Chop: This is the best cut of the pork chop. The cut comes from the rib section and typically has the bone along one side. It is very tender and makes for the juiciest pork chops.
close

Rib Chop: This is the best cut of the pork chop. The cut comes from the rib section and typically ... more

Rib Chop: This is the best cut of the pork chop. The cut comes from the rib section and typically has the bone along one side. It is very tender and makes for the juiciest pork chops.
close

Rib Chop: This is the best cut of the pork chop. The cut comes from the rib section and typically ... more

Rib Chop: This is the best cut of the pork chop. The cut comes from the rib section and typically has the bone along one side. It is very tender and makes for the juiciest pork chops.
close

Rib Chop: This is the best cut of the pork chop. The cut comes from the rib section and typically ... more

Rib Chop: This is the best cut of the pork chop. The cut comes from the rib section and typically has the bone along one side. It is very tender and makes for the juiciest pork chops.
close

Rib Chop: This is the best cut of the pork chop. The cut comes from the rib section and typically ... more

Sausage without MSG or nitrites. Spicy level: mild
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Sausage without MSG or nitrites. Spicy level: mild more

Leaner and slightly less tender than a rib chop. Sear on both sides with desired spices (optional) then bake in the oven at 350 degrees until done (no pink). You can also pre-marinate before cooking to add tenderness.
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Leaner and slightly less tender than a rib chop. Sear on both sides with desired spices (optional) then bake in ... more

Leaner and slightly less tender than a rib chop. Sear on both sides with desired spices (optional) then bake in the oven at 350 degrees until done (no pink). You can also pre-marinate before cooking to add tenderness.
close

Leaner and slightly less tender than a rib chop. Sear on both sides with desired spices (optional) then bake in ... more

Leaner and slightly less tender than a rib chop. Sear on both sides with desired spices (optional) then bake in the oven at 350 degrees until done (no pink). You can also pre-marinate before cooking to add tenderness.
close

Leaner and slightly less tender than a rib chop. Sear on both sides with desired spices (optional) then bake in ... more

Leaner and slightly less tender than a rib chop. Sear on both sides with desired spices (optional) then bake in the oven at 350 degrees until done (no pink). You can also pre-marinate before cooking to add tenderness.
close

Leaner and slightly less tender than a rib chop. Sear on both sides with desired spices (optional) then bake in ... more

Leaner and slightly less tender than a rib chop. Sear on both sides with desired spices (optional) then bake in the oven at 350 degrees until done (no pink). You can also pre-marinate before cooking to add tenderness.
close

Leaner and slightly less tender than a rib chop. Sear on both sides with desired spices (optional) then bake in ... more

Leaner and slightly less tender than a rib chop. Sear on both sides with desired spices (optional) then bake in the oven at 350 degrees until done (no pink). You can also pre-marinate before cooking to add tenderness.
close

Leaner and slightly less tender than a rib chop. Sear on both sides with desired spices (optional) then bake in ... more

Leaner and slightly less tender than a rib chop. Sear on both sides with desired spices (optional) then bake in the oven at 350 degrees until done (no pink). You can also pre-marinate before cooking to add tenderness.
close

Leaner and slightly less tender than a rib chop. Sear on both sides with desired spices (optional) then bake in ... more

Leaner and slightly less tender than a rib chop. Sear on both sides with desired spices (optional) then bake in the oven at 350 degrees until done (no pink). You can also pre-marinate before cooking to add tenderness.
close

Leaner and slightly less tender than a rib chop. Sear on both sides with desired spices (optional) then bake in ... more

Great for rib night. We like to boil them until tender then bake them in a 350 degree oven covered and topped with BBQ sauce for 40 minutes then uncover and bake 10 more minutes so the BBQ sauce glazes over nicely. Yum!
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Great for rib night. We like to boil them until tender then bake them in a 350 degree oven covered ... more

Great for rib night. We like to boil them until tender then bake them in a 350 degree oven covered and topped with BBQ sauce for 40 minutes then uncover and bake 10 more minutes so the BBQ sauce glazes over nicely. Yum!
close

Great for rib night. We like to boil them until tender then bake them in a 350 degree oven covered ... more

Great for rib night. We like to boil them until tender then bake them in a 350 degree oven covered and topped with BBQ sauce for 40 minutes then uncover and bake 10 more minutes so the BBQ sauce glazes over nicely. Yum!
close

Great for rib night. We like to boil them until tender then bake them in a 350 degree oven covered ... more

Great for rib night. We like to boil them until tender then bake them in a 350 degree oven covered and topped with BBQ sauce for 40 minutes then uncover and bake 10 more minutes so the BBQ sauce glazes over nicely. Yum!
close

Great for rib night. We like to boil them until tender then bake them in a 350 degree oven covered ... more

Pork Tongue

Pork Tongue