We are selling half-pigs in the fall, available in November. We decided to sell summer sides only, because of the delicious bounty we’ll have from our heritage apple trees available to finish pigs in the fall. Apple-finished pigs are a little bit extra sweet and juicy – definitely a favourite around here.
A side of pork is about three boxes, once cut.
How does it work? Easy! We chat to find out what kinds of cuts you’d like, and I’ll give your instructions to our butcher. If you know pork and hate phones (I get it!), I can send you our cutlist for you to fill out yourself.
We’ll pick your pork up in Duncan, and deliver it to you (if you’re in Sooke or Victoria), or discuss pickup options.
Current pricing is $7.25/lb, hanging weight at the abattoir, plus our butcher’s price for sausage/smoke/slice/brine (usually under $70/side, depends on what you ask for). Expect to lose a certain amount of the hanging weight to moisture and bone while the butcher is cutting your meat.
We ask for a $200 deposit for a side order.
If you want to have the thrilling adventure of cutting your own meat, pay only $6/lb. It’s really rewarding, and easier than you’d think. For some great learning on how to do it yourself, check out Farmstead Meatsmith. It would be super-cool to have a community smokehouse available so everyone can make their own bacon and hams (nitrate free!), and we could offer a place to smoke them. If you want to help make that happen, let us know!
