Pasture Raised Pork

We buy weaned piglets in the spring, typically around 8-12 weeks old. After spending a week or two in the corral by the barn, they get used to us and trained to the electric fence. Now we can rotate them around the farm with portable electric fence. We move them at least every 10 days to a new area, giving them access to fresh greenery to graze on and staying ahead of parasite cycles. This enables us to not use any toxic de-wormers or antibiotics. We also supplement their diet with non-GMO grain. Our pigs enjoy plenty of sunshine, clean water, and a low-stress, natural environment which is definitely reflected in the quality of the pork. In good mast years, we target paddocks with oak trees in the fall and collect apple drops from NH orchards. The mixture of acorn and apple finishing gives the pork a flavor profile that can’t be beat!

Logistics

• We sell our pork by the whole and half animal 

• We bring the live animal to be processed at Lemay's Butcher in Goffstown and then the meat comes back to the farm for customer pickup

• We charge by the hanging weight (the weight of the dressed carcass) 

• We typically collect a deposit in the spring, and the pork is typically ready in the fall

• A whole pig usually takes up 5 cubic feet of freezer space, tightly packed

Contact us if you'd like more details on price and availability!