PORK

We still have a few pigs available for May 2019.  Reserve yours now!  There are a few options:

• Whole and Half - details below
• NEW Bundles! 20lb cuts based on your preferences - $200
• Retail Cuts - Available at farm stand and markets

We are excited to expand our pig operation and offer whole and half pigs for sale, a great way to save money and fill your freezer with delicious, high quality meat, cut the way you want it.  Contact us to reserve your animal now with a $200 deposit.
We are happy to answer any questions, and hope you'll consider sharing in the pleasure of a freezer full of tasty meat! 

The Pigs

At Sweet Morning Farm we are focused on Duroc hogs.  The Duroc is an old breed originating from the eastern US in the mid 1800's.  These red haired pigs are known for their fast growth with nice proportions, friendly temperaments, adaptability, being thrifty on pasture, and well marbled, tender, and flavorful meat.  

We rotationally graze our animals on pasture, moving them frequently, balancing the needs of the animals and our goals for the land.  We are gradually clearing land to expand our farm, and find the pigs to be an invaluable tool in this process.  It's amazing to watch the pasture quality improve through careful management, and it's a joy to see how much the pigs enjoy their work.  We supplement their feed with certified organic feed and hay. This varied and nutritious diet results in super flavorful meat!

The Costs

You will make two payments.  One to our farm and one to the butcher, Adams Farm Slaughterhouse in Athol.  

The price you pay to us will be based on hanging weight, which is the weight of the hog after removal of head, feet, and organs.  Our price is $5.00/lb for whole hogs and $5.50/lb for halves.  In the past our pigs have hung between 180 and 220 pounds, so the average cost should be around $1000 for a whole hog.  We will invoice you for this amount minus your deposit within a couple days after slaughter.  Please contact us if you'd like to discuss payment plan options.

The butcher will charge you a $50 slaughter fee, plus around 0.80/lb for cutting and packaging.  There are additional fees for smoking and sausage.  For us, the total butchering fees have averaged $1.50 per pound hanging weight, or around $300 per hog.  Your cost might be more or less depending on animal size and choice of cuts.  You will pay the butcher when you go to pickup your meat.

The amount of pork you take home after trimming and removing bones will be around 85% of the hanging weight, or around 170lbs.

So, your total cost per pound should be about $7.50, which is pretty fair when you consider we retail our pork for between $10 and $12 per pound for most cuts... you save around 30%!

The Meat

Before the slaughter date in the fall you must decide how you want your pig to be cut and fill out a cut sheet which we will provide to you.  We are happy to help with this process if you have any questions.  Here's a quick rundown of the basic options:

Loin - chops or roast, bone in or boneless

Shoulder - whole or half, fresh or smoked, or grind

Ham - leave whole or divide into roasts and/or steaks, or grind.  Fresh or smoked

Belly - whole or sliced, fresh or smoked as bacon

The butcher will call you when your meat is ready for pickup, usually 1-2 weeks after the slaughter date.  Any smoked meat will be ready about a month after that.

*Note:  The pork from a whole hog will generally require around 5 cubic feet of freezer space, depending on size of the animal and how you choose to have it cut.

Robin and Laura

413-773-8325