Note: We are currently sold out of pork. If you are interested in trying our whey-finished pork, please consider signing up for our CSA, which begins in June 2013.
This is how it works: we deliver the pigs to the butcher, they call you and take down your butchering instructions and you pick up your meat after about a week. You will pay us $265 for the half hog and the butcher about $85 for processing. Fresh meat is available about a week after the butchering, and smoked or cured items like ham and bacon are available about two weeks after butchering.
Martin’s is at 27570 County Road 42, Wakarusa, IN.
We’ve arranged with Martin’s Custom Butchering to have a “Blue Heron Standard Cutlist” on file that reflects the way we eat pork – heavy on the bacon, chops and sausage, skipping roasts and with about four pounds of ham (we found we just don’t eat as much of things that take a bit more planning to make.) If that sounds good to you, just tell the butcher you want a ‘Blue Heron’ and you’re done. Otherwise, see below:
Standard Cuts for Half Hog
Here are the standard cuts for a half hog (double for whole):
- 1 Shoulder Roast (3# give or take, if you don’t eat roasts, it can be ground for sausage)
- 5 Pork Steaks (not quite as nice as chops, good for chili or can be ground for sausage)
- 20 Pork Chops
- 1 Loin Roast
- 1 Rack of Spare Ribs
- 7# Smoked Bacon OR 7# Fresh Side (Fresh Side is like bacon but not smoked or can be ordered unsliced and unsmoked to make your own bacon)
- 1 Fresh or Smoked Ham (if you don’t eat roasts, it can be ground for sausage)
- 7# Sausage (can be cased or bulk, Salt & Pepper or Italian)
- 2 Hocks
- Few Neckbones
- Any organs that you want (liver, tongue, heart, etc.)
Please consider these estimates or guidelines – our pigs are going to be on the bigger side (YAHOO!) and animals vary.
Diagram Borrowed from Sugar Mountain Farm in Vermont
If you’re a visual person, this handy chart may help you picture what comes from where – click for the full-size version.