You're in the right spot.
We are happy to raise pork for our CSA Members!!
I created this webpage specifically for making deposits for your pork. Kind of like our Membership at the beginning of the season, we create this page and only give the link out to those who are invited. It's not on our website anywhere that you can find it (unless you have this special link!)
If you're not able to pay a deposit by July 31st, please reach out to me directly and we'd be happy to work with you to make sure you still get your half/whole!
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William supervising the little piggies while getting used to their new home.
If you're still interested in signing up for a pig, please select a half or whole and pay through the website. If you'd like to get a payment plan going or if you'd like to send a check, please let me know so I can make sure to reserve your half/whole pig. When you submit a payment, consider your half/whole pig reserved! The next step is us reaching out when the time comes.
We have butcher spots scheduled every week for a course of 6 weeks from mid-September through the beginning of November.
If you have preference and want to get a half/whole pig sooner vs later, or vice versa, please let me know. We will do what we can to accommodate when you'd like to get your pork back home.
From the day that we drop off our pigs to the day you pick up your processed pork is generally 3-4 weeks. The reason for this is because brining and smoking hams, sausages, etc. takes quite a bit of time. They'll call you directly when your pork is ready and you pay for processing at their shop when you go pick up.
Many of you know I made a website for our butcher shop! They just now started implementing their online ordering forms and have other customers using them already. I'm excited to see what you think of the system! Of course if you'd rather call and chat with Bethany or Nick, they're more than happy to take your order over the phone as well.
We ask that everyone fills out the butcher form for their processing in advance of when their half/whole pig is actually sent in. It is crucial for the butcher to have the processing instructions in hand before we arrive.
I'll send an email a week or two prior to let you know when your (half/whole) pig is going into the butcher shop! I'll also remind you when it's time to fill out the form online, so no worries on forgetting about it.
Click the button here to go to Quality Meat's new website if you want to check it out!
The way it works is you pay us to raise the pig for you and pay the butcher to process it for you. The cost paid to us is based on the hanging weight of the pig, we charge $3.50 per pound.
The butcher charges a base rate per pound to cut and wrap it:
Whole pig: $1.15
Half pig: $1.20
You can decide how you want it cut up, how thick you want your pork chops, how many of the roasts you want smoked (making it a ham- delicious!!), sausage, etc. They can do specialty processing (which has an extra charge) for smoking, making sausage or ground pork, making brats, with many more options available. We are working with Quality Meats right up the road from us in Foley. Another question will be how many pork chops do you want in a package, they pay attention to details! :)
Now that we have a years worth of data under our belts, I can share some of the examples from last season! We raised 15 pigs for slaughter last season and we had a range of 225-275 pounds hanging.
The average of all of the pigs we raised was: 262.3 pounds. At $3.50 a pound, it was $918 for that whole pig. For a half of that pig, it was $459.
Scenarios: 2021 examples
A. The half of a pig weighed 143#, our CSA friend got about 40 pounds smoked meat she said and paid $226 for processing. Their butchering averaged $1.58 per pound.
B. We kept a whole pig last season that was 288# hanging and we paid $475 for processing. We also got a ton of the fun stuff though- smoked bacon (of course), thick sliced sandwich ham, breakfast sausages, pork roasts, ham steaks, a lot of chops, and ribs too! Our price for butchering averaged $1.64 per pound.