Pricing by the Cut
Ground
Ground Pork - $6
Hot Italian Sausage - $7
Sweet Italian Sausage - $7
Maple Breakfast Sausage - $7
Breakfast Sausage - $7
Chorizo - $7
Links
Chorizo - $8
Breakfast - $8
Maple Breakfast - $8
Bratwurst - $8
Kielbasa - $8
Roasts
Loin End Roast - $7
Shoulder Roast - $6.50
Butt End Roast - $6.25
Smoked Products
Ham (whole) - $6.50
Ham (butt or shank end) - $6.50
Boneless - $7
Ham Steaks - $7
Bacon - $8.75
Jowls - $6.50
Canadian Bacon - $8.50
Ribs
Spare Ribs - $6
Country Style Ribs - $6
Baby Back Ribs - $6.50
 
Steaks
Bone in Loin Chops - $6.50
Boneless Loin Chops - $6.75
Tenderloin - $11
Other
Leaf Lard - $2.50
Hocks - $2
Back Fat - $2
Heart, Liver, Tongue - $2
Kidney - $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 /lb.** 

  Cut to your specifications. 

By the half - $4.25 / 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.

© 2014 Wicked Bines Farm