Reserve your HALF a Kunekune pig, Custom Pork $6 per lb, butcher date Nov 30th
This is a non-refundable deposit for a HALF pig ready to pickup in early December 2020, butchered by Southern Oregon Fine Meats. Payment for the pig, minus this deposit, will be due the first week of December, before meat can be picked up. Final price will be $6/lb hanging weight. Please read below for more info on how this works and approximate weights of pigs.
Feed your family the best pork in the Rogue Valley all winter. Pasture raised under the big open sky. These pigs are true free-range. They are raised with mom for the first 3 months of their life and then transitioned to open pasture and forest. They enjoy sunshine, fresh air, and fresh greens every day! They feast on mixed pasture, veggies from Whistling Duck Farm, whey from By George Creamery, acorns, comfrey, fallen fruit and berries and occasional bread from Rise Up Bakery and small amounts of sprouted grains from Scratch and Peck. They are finished on apples and squash! They are NEVER fed commercial feed. This gives them a unique flavor only available on our agroforestry farm. With plenty of space to run around, these pigs taste like REAL, delicious, "old world" pork, not bland like the confined "white meat" pork at the store.
Unlike commercially raised pigs, kunekunes are a much slower maturing pig, sometimes taking up to 18 months to reach market weight, but this is one of the reasons their meat is a delicious, rich, red marbled meat. They are known for their high quality and nutrient dense meat and fat.
This is a deposit for Nov 30th. The total cost of the HALF pig will be "around" $250-400 including this deposit, let us know if you prefer a larger or smaller pig. NO REFUNDS on the deposit if you cancel your order. Pigs will be processed by Southern Oregon Fine Meats. More info on the butcher fees at Southern Oregon Fine meats, the basic butcher fee will be around $80 ($41.50 butcher fee + $0.79 per lb cut and wrap) this will go up the more you have them process meat (+ $.10 per lb for bacon, sausage, hams, hocks.....) MMMMM BACON!
In terms of amount of meat and cut sizes, our heritage breed lard pigs are smaller in scale than regular farm pigs. You won’t need to go out and buy a big chest freezer for your meat, but rather may be able to utilize your existing extra freezer, or a smaller scale cube freezer.
Hanging weight is the weight after harvest, when blood and organs have been removed. It’s typically about 70% of the live weight of the pig. Without a livestock scale, we rely on the tape measure method to approximate hog weight, so we’ll always speak of hanging weight as a general weight range. For the purpose of these hogs, hanging weights will range from 40-65 lbs for the HALF hog, this listing is for a HALF hog. please note this is an estimate.
Your hanging weight includes not only your meat/cuts but also: leaf lard, back fat, jowls, hocks, soup bones. How you wish to have your hog cut is entirely up to you, and we’re here to offer suggestions and guidance. If you choose to buy a whole hog this will include offal (organs) and head if requested. Please select 2 if you want a WHOLE hog.
Our price per pound on the hanging weight is $6/lb, with the customer paying their own butcher fees and any sausage blending/linking or curing costs. To put this $6 per lb into perspective, our pricing on retail cuts average around $12-14 per lb
Bone in Chop $16.95 per pound
Ground Pork 1lb $10.95 per pound
Country Rib $9.95
Stir Fry $11.95 per pound
Shoulder Boneless $14.95 per pound