First off, I want to thank you for considering supporting your local farmers. I won't go off on how factory farms make it really hard for the little guys to compete, you probably already know this. It's just like any other industry; consumers want easy access to more products at a cheaper price, and the market shifts to accommodate these needs. This might okay in some areas; cheap, mass produced holiday decorations or "fast fashion." But when it comes to food, the fuel for our bodies, mass produced is not what we need.
Don't get me wrong, I completely understand that there's a lot of people out there, and well, we all have to eat. Knowing what I know now and given the choice, I make space in my budget to buy locally raised meat when it is available.
Here's what you can expect when you buy a whole or half hog from us. Our Mangalitsas are are born and raised on our farm. They are weaned from their mother's milk at 8 weeks and then moved out onto a large pasture where they spend their days rooting and roaming. They are not given any growth hormones or antibiotics and they receive weather updates and belly rubs twice per day. Their food is 100% vegetarian and fish-meal free. Now, that's love. They typically go for processing between 14-18 months, which allows for ample time to achieve the beautiful fat marbling Mangas are known for. Not only does this slow growth and care create more flavor, having the pigs on a pasture allows them to take in the vitamins and minerals provided by the soil. This creates a nutrient dense and satiating meat. Our Pork is definitely not "the other white meat."
So, to the logistics:
Our whole and half Mangalitsas are $7/lb hanging weight, plus butchering fees. Our pigs range from 240- 330 lbs. The abattoirs that we work with that also offer butchering services. The cost for butchering ranges from $100-200 per pig; there are additional costs for smoked items such as ham, bacon, and hocks.
Once you have reserved your half or whole pork share, you will work with the butcher to get your desired cuts. If you would like the whole head, please make sure to specify in advance.
Some of the common cuts you could expect to receive are: Shank, Trotters, Fat Back, Leaf Fat, Tenderloin, Spare Ribs, Country Ribs, Ground, Pork Chops, Boston Butt, Ham, Pork Loin. Fresh bacon, Broth bones, Heart, Kidney, and Liver. Mangalitsas are a lard-type pig, so be prepared for fat, and lots of it. Rendered, pastured, lard is the second highest source of Vitamin D available next to Cod Liver Oil and has no trans or saturated fat. It what our ancestors cooked with daily and you should consider it too.
I hope this covered the basics of purchasing a pork share from our farm. Please reach out with any more questions!