Pricing by the Cut

Ground Pork - $7

 

Ground Sausage - $8
Hot Italian Sausage
Sweet Italian Sausage
Maple Breakfast Sausage
Breakfast Sausage
Chorizo

Links - $8.50
Chorizo
Breakfast
Maple Breakfast
Bratwurst
Kielbasa

Hot Italian

Sweet Italian

Pineapple Smoked Bacon


Roasts
Loin End Roast - $7
Shoulder Roast - $6.75
Butt End Roast - $6.50

Smoked Products
Ham - $7
Ham Steaks - $7
Bacon - $11.25
Jowls - $8
Canadian Bacon - $11.25
Cottage (Shoulder) Bacon - $11.25
Maple Bacon - $11.25
Boneless Loin Chops - $9

Ribs
Spare Ribs - $6.25
Country Style Ribs - $6.75
Baby Back Ribs - $7

Steaks
Bone in Loin Chops - $6.75
Boneless Loin Chops - $7
Tenderloin - $11
Sirloin Cutlets - $6.50

Other
Leaf Lard - $2
Hocks - $2.50
Back Fat - $2
Heart, Liver, Tongue - $2
Kidney - $2
Pig Feet - $2

Pork

 

Our pork is pasture raised with no hormones or antibiotics.  Our pigs are happy, with lots of room to move and be pigs.  They are fed local whey & dairy products, spent brewing grain, some local grain, and produce grown here on the farm.  Processed at a Vermont USDA facility and vacuum sealed, we sell our pork by the cut, half, or whole.

Bulk Pricing

By the whole - $4.75 /lb.** 

  Cut to your specifications. 

By the half - $5/ lb.**

  Cut to your specifications.

** Based on hanging weight.  Hanging weight of a whole pig usually ranges from 200-250 lbs.  Hanging weight is the weight of the animal after it has been slaughtered, but before the meat has been cut.  You can expect approx. 60-65% of hanging weight.  So for example, a pig that has a hanging weight of 200 lbs. will yield approx. 120 lbs. of meat.