© 2014 Wicked Bines Farm

Pricing by the Cut
Ground
Ground Pork - $6
Hot Italian Sausage - $6
Sweet Italian Sausage - $6
Maple Breakfast Sausage - $6
Breakfast Sausage - $6
Chorizo - $7
Links
Chorizo - $7.50
Breakfast - $7.50
Maple Breakfast - $7.50
Bratwurst - $7.50
Roasts
Loin End Roast - $5.75
Shoulder Roast - $5.50
Butt End Roast - $5.50
Smoked Products
Ham (whole) - $6.50
Ham (butt or shank end) - $6.50
Ham Steaks - $6.75
Bacon - $8.25
Jowls - $6.50
Canadian Bacon - $8.25
Ribs
Spare Ribs - $5
Country Style Ribs - $5.50
Baby Back Ribs - $7
 
Steaks
Bone in Loin Chops - $6
Boneless Loin Chops - $6.50
Sirloin Cutlets - $6
Tenderloin - $8
Other
Leaf Lard - $2
Back Fat - $2
Heart, Liver, Tongue - $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 organic soymilk, local whey, spent brewing grain, some local commercial 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 - $3.75 /lb.** 

  Cut to your specifications. 

By the half - $3.75 / 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.