Special of the week: Hog Smorgasbord! A bite of everything... ***40# for $150*** 3 x 4pk chops 4# bacon 1 Ham 3 Ham steaks Country Style Ribs 3# Maple sausage 2# Italian (hot or mild) 3# Links 1 Loin Roast (end or center cut) 1 Boston Butt Roast 2 Ham hocks

Have incoming cuts coming in next week and we need to make some freezer space. So how about this for a Farmer's Special: **** 10# Hot Italian sausage for $20! **** At nearly half price of our wholesale pricing, this is a squealing deal. On that note, if you've been waiting for us to restock on bacon and other cuts, they'll be available later next week, although for a *bit* more than $2 lb. ;)

Pastured Pork by the whole or half! We have just a few butcher hogs left. Cost is by the pound, but our average is about $700 for a whole, $350 half. Fed on field peas, barley, alfalfa, with a bit of oats, wheat, and goat milk. No antibiotics, no corn, no soy, and no garbage. This ain't your grocery store pork! Breeds available are Red Wattle x Berkshire and Berkshire x Spot. Both are great butcher hogs. We put some fat on them (although we can trim to your preference), the meat will be marbled and red, and it will have flavor. Will be ready for your freezer around first of August. As always, your satisfaction or your money back, although we've never had anybody willing to give it back.

Still time to save a boar or two. There are two in this litter worth keeping intact. If it's of any significance, these are the first I've offered. We've passed on nearly a dozen. Their daddy is a great boar. We'll cut Tuesday. I'd love to see one of these boys move on. Two gilts available as well.

I have 2 Hereford boar prospects for breeding. One is longer and dark red like his sire and dam. The other slightly lighter and more compact. I will be castrating next Tuesday/Wednesday. A $150 deposit is required to reserve before then. They'll be $300 each in total. I've bred many Herefords. These are the first that have met our standard for contributing to the breed... They've exceeded it in fact. The sire is an easy handle and productive breeder. The dam is a gilt that has mothered with no loss, great milk producer, and easy to manage. They're both very sweet hogs with good balance and great disposition. These will be registered. Also have two gilts that fit the same description. Let me know if interested or if you want more pics/info.

We will have bacon and sausage available for purchase as individual packages (buy as much or as little as you'd like) in about two weeks. Processing will be performed by Theurers Meats, but you can buy/pickup directly from us. We'll have a variety of sausage flavors: American, Maple, Hot Italian, Mild Italian. Sausage links also available. Hickory Smoked Bacon and Fresh Side. Prices will be in the neighborhood of $3-5 #. Let us know if you're interested.

Such a rough life they have... Tilling before replant.

We're taking preorders on 8 red wattles. They'll be ready mid-late summer. Can sell by whole or halves. Prices are $1.75# by live weight + butcher. We'll finish these ones off around 325-350#. Red wattles make for a rich, dark red meat and marble well. Fed on peas, barley, alfalfa, wheat, and oats.

New digs for a few of our pigs.

This doesn't look like much, but it's pig feed 4 years in the making. Swine diets comprised of soy and corn certainly make a quick pig. However neither of these do much to promote quality meat/fat characteristics. Late last year, I was successful in removing both, but lacked the feedstuffs to promote steady growth. Peas, barley, and alfalfa are major components in our new formula - the latter of the two have been since we started. The best part: we did it without increasing our costs! In fact, by incorporating alfalfa directly in, we should reduce loss from loose feeding.

I had to work for this one! We all did. The story of this litter is long and distinguished. Short version is the sow had 12 live, but they were born in the pasture (I screwed up and misjudged the sows progress). After several attempts to make accommodations last night, we retired at 3:30AM under the despair that they likely wouldn't fair the night. We were pleasantly surprised at 7:30 this morning to find all alive, but cold. After a few attempts to lure the sow to the farrow barn, I snatched them up one by one, sow growling and threatening the entire time and got them to their hutch. After warming up, I grabbed one and lured mama in the wild west way: bait and run! They're not out of the woods yet, but I nearly gave my left arm and leg for this litter. LOL!