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9104 BUTLER ROAD, SAUQUOIT, NY 13456

 

Bulk Pastured Pork, Whole pig

Price is $4.00 per lb hanging weight at time of slaughter. Charles Pilbeam heads up the pastured pork operation on his farm in Stittville, NY where he grows his own feed in addition to the pig pasture as well as keeping mama pigs and raising up his own piglets. All processing is done by our amazing butcher, Red Barn Meats in Crohgan NY
$4.00
+ -

Half Pig, 225to 280lbs. (hanging weight)

What you can expect to get (approximately) from a 225 lb whole pig (before it has been cut up)? 

  • Pork Chops: 26lbs - bone in pork chops
  • Roasts and hams: 70lbs - Such as Picnic, Shoulder, loin, and Hams (Cured or fresh or ground into sausage)
  • Sausage: 20-50lbs opitons are Ground Pork, Breakfast, Sweet and Hot Italian, cajun. Small links, large links, patties, bulk,
  • Other8-10 lbs - Ribs
  • Bacon - 20-22lbs
  • Fat: 20-25 lbs of fat - For making lard

Prices based on hanging weight and include cut, vacuum sealed packaging, and freezing. Take home weights are 25-30% less due to trimming and boning.

Requires 3-4 cubic feet of freezer space.

Custom cutting is available for half and whole pigs. Jordan will talk you through your options before the pig goes to the butcher.

Half Pig, 225to 280lbs. (hanging weight)

What you can expect to get (approximately) from a 225 lb whole pig (before it has been cut up)? 

  • Pork Chops: 26lbs - bone in pork chops
  • Roasts and hams: 70lbs - Such as Picnic, Shoulder, loin, and Hams (Cured or fresh or ground into sausage)
  • Sausage: 20-50lbs opitons are Ground Pork, Breakfast, Sweet and Hot Italian, cajun. Small links, large links, patties, bulk,
  • Other8-10 lbs - Ribs
  • Bacon - 20-22lbs
  • Fat: 20-25 lbs of fat - For making lard

Prices based on hanging weight and include cut, vacuum sealed packaging, and freezing. Take home weights are 25-30% less due to trimming and boning.

Requires 3-4 cubic feet of freezer space.

Custom cutting is available for half and whole pigs. Jordan will talk you through your options before the pig goes to the butcher.

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