Custom Bulk Pork | Taking orders for 2025!
There’s a lot to consider and understand when you’re purchasing in bulk, and if it’s a new experience for you, don’t be afraid to ask questions. Some of the questions to ask your farmer and yourself are: Do I have enough freezer space? Am I prepared to cook all of the cuts included in that part of the animal? How quickly can a butcher date be booked? Can I request cuts that aren’t listed on the cut sheet? We can help you answer all of these questions and more!
A whole pork is priced at $7.75 per pound based on the hanging weight (also known as wet weight, dressed weight or carcass weight). The hanging weight typically ranges from 180 to 220 pounds, making the total cost approximately $1,472
After processing, you'll receive 100 to 130 pounds of meat in your freezer, depending on your cutting instructions and the size of the hind quarter. You'll need approximately 4 cubic feet of freezer space.
After processing, you'll receive 100 to 130 pounds of meat in your freezer, depending on your cutting instructions and the size of the hind quarter. You'll need approximately 4 cubic feet of freezer space.
A half pork is priced at $8.75 per pound based on the hanging weight (also known as wet weight, dressed weight or carcass weight). The hanging weight typically ranges from 90 to 100 pounds, making the total cost approximately $830
After processing, you'll receive 50 to 70 pounds of meat in your freezer, depending on your cutting instructions and the size of the hind quarter. You'll need approximately 2 cubic feet of freezer space.
After processing, you'll receive 50 to 70 pounds of meat in your freezer, depending on your cutting instructions and the size of the hind quarter. You'll need approximately 2 cubic feet of freezer space.
Cured Meats
The cost for curing meats (bacon and ham) is an extra $1.50/pound. This is charged only on the cured cuts, not on the full hanging weight.
Pork is not dry aged like beef, though it is cured if hams and bacon are specified, so once a pig goes to the butcher, it's ready to pick up within 2 weeks, all cut and wrapped.
Pork is not dry aged like beef, though it is cured if hams and bacon are specified, so once a pig goes to the butcher, it's ready to pick up within 2 weeks, all cut and wrapped.
What do I get for that price?
You get everything the carcass has to offer — chops, roasts, ground pork, bones, fat, shanks, and more. The price you pay is based on the hanging (carcass) weight and includes all butcher fees, cutting, and wrapping, so there are no hidden costs. Your final take-home weight will depend on your cutting instructions and the size of the animal, but you can expect to receive approximately 70-75% of the hanging weight as packaged meat for your freezer. All these cuts are available, but you must request them when submitting your cutting instructions, otherwise, they will be ground. If you choose not to take bones or fat, that weight is not replaced with more meat. Your final take-home weight will be lower based on what you decide to keep.
Organs are not included in the hanging weight price, as they are removed from the carcass before weighing. However, they are available for purchase at a discounted rate for bulk customers. If you'd like liver, heart, tongue, or other organ meats, just let us know!
Organs are not included in the hanging weight price, as they are removed from the carcass before weighing. However, they are available for purchase at a discounted rate for bulk customers. If you'd like liver, heart, tongue, or other organ meats, just let us know!
About Our Heritage Pork
The pigs in our pork program are born and raised on our farm, and are butchered at our local provincially inspected butcher 15 kilometres from our farm. Our pasture-raised heritage breed pigs (English Large Black, Mangalitsa x Hereford) are free from artificial growth promotants and routine antibiotics, and their diet is soy-free.
Our pigs live outdoors year-round and are fed a diet of grain plus garden vegetables (from our family's garden and the local community gardens) and grass in the warmer months and hay and silage in the colder months. Our pigs do not have their tails docked, and enjoy wallowing in mud to keep cool in the summer.
If you're tired of dry, bland, flavourless pork, give our flavourful, moist, and juicy heritage pork a try!
Our pigs live outdoors year-round and are fed a diet of grain plus garden vegetables (from our family's garden and the local community gardens) and grass in the warmer months and hay and silage in the colder months. Our pigs do not have their tails docked, and enjoy wallowing in mud to keep cool in the summer.
If you're tired of dry, bland, flavourless pork, give our flavourful, moist, and juicy heritage pork a try!
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