Pricing by the Cut
Ground Pork - $7.50
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
Jalapeno Bratwurst
Jambalaya Bratwurst
Smoked Kielbasa
Apple Bacon Bratwurst
Roasts
Boneless Loin Roast - $9
Shoulder Roast - $8
Butt End Roast - $7.50
Smoked Products
Ham - $7
Ham Steaks - $7
Bacon - $12
Jowls - $9
Canadian Bacon - $12
Cottage (Shoulder) Bacon - $12
Maple Bacon - $12
Ribs
Spare Ribs - $6.50
Country Style Ribs - $7.50
Baby Back Ribs - $9
Steaks
Bone in Loin Chops - $9
Boneless Loin Chops - $9
Tenderloin - $12
Sirloin Cutlets - $8
Other
Leaf Lard - $2
Hocks - $4
Back Fat - $2
Heart, Liver, Tongue - $3
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, bread, 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 - $5 / 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.
