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!
Custom Bulk Pork | Taking orders for 2025!
When you order a half or whole pork, you get to decide which cuts you'd like.
Whole hog: approximately 100-130 pounds of meat; $7.75/pound, includes cutting and wrapping
Half hog: approximately 50-70 pounds of meat; $8.75/pound, includes cutting and wrapping
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.
If you have any questions about the pork or the process, please contact us -- we're more than happy to help!
Whole hog: approximately 100-130 pounds of meat; $7.75/pound, includes cutting and wrapping
Half hog: approximately 50-70 pounds of meat; $8.75/pound, includes cutting and wrapping
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.
If you have any questions about the pork or the process, please contact us -- we're more than happy to help!
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