Frequently asked questions.
BERKSHIRE PIG
FREQUENTLY ASKED QUESTIONS
Q: How much freezer space will I need?
A: A whole pig will require 7 cubic feet of space and 3 cubic feet for a half share.
Q: What is "hanging weight"?
A: Hanging weight is the weight of the pig after it is "dressed" (internal organs removed) and hung on a rail in a cooler. The hanging weight of our Berkshire pigs at harvest will average around 250 lbs. That will yield about 180 lbs. of pork after trimming. When your pig is ready for harvest we'll contact you with the exact hanging weight.
Q: Why are the prices based on hanging weights?
A: Pricing whole and half animals by hanging weight is a standard industry practice. We price them that way so you may easily compare our prices to other sources.
The meat you'll take home after it's cut and trimmed will be approximately 80% of the hanging weight, so here are the approximate prices of the Berkshire pork you'll take home:
Whole Pig: ($4.50 lb.) Hanging Weight + Butcher Fees
Half Pig: ($4.50 lb.) Hanging Weight + Burcher Fees
Berkshire is a breed of pig named after Berkshire County, England, where they were first discovered. When they were first brought to the US in the 1820’s, they were favored by many because of the pork’s unique qualities. It’s fine marbleizing makes it more tender and juicy than pork produced at factory farms. Berkshire is a heritage breed whose population declined sharply over the past century as large pig farms focused on breeds they considered to be more profitable. Now it is growing in popularity as consumers discover its superior flavor.
Succulent Pork
Berkshire pork is so moist and tender that it is often compared to Kobe beef. In fact it’s a delicacy in Japan, where it is known as “black pork” due to the breed’s distinctive skin color. The meat is more red / less white than the pork you’ll find in grocery stores.
Reserve yours now for delivery in Spring 2025
What Do You Get from Half a Pig?
Purchasing a half or whole pig for your freezer can seem intimidating at first. How much do you get? What's the process? How long does it take? We aim to try to take some of the confusion out of the process so you know exactly what you're getting.
A pig is divided into multiple areas where you're favorite cuts come from:
-Loin: tenderloin, pork chops, baby back ribs
-Ham: cured ham, ham steak, cutlets or sausage
-Ribs: Spared Ribs
-Bacon: cured bacon, fresh side belly
-Boston Butt: Pork steaks or roast
-Picnic shoulder: picnic roast or sausage
-Trim: pork burger, sausage.
With a half a pig, you'll receive about 100 pounds of pork (this can fluctuate depending on the size of each pig). Here's how that can break down with a standard cutting order (depending on your cutting order or the size of the pig, these totals may vary):
Below is an outline of specific cuts you get from a half with a standard cutting order:
Pork Chops: 24 (1" inch thick, center cut loin pork chops)
Spare Ribs: 1 roll of spare ribs
Ham: 18 pounds of ham (curing will shrink this a couple pounds)
Bacon: 7 pounds
Shoulder/Roast: 8 pork steaks and 2 roasts
Burger or Sausage: 9-10 pounds
KATAHDIN LAMB
Katahdins are a relatively new American breed of hair sheep, developed in the 1950's by a sheep farmer and amateur geneticist by the name of Michael Piel. Piel named the breed after Mt. Katahdin in Maine, near where his farm was located. Katahdins are a cross between the hair sheep (St. Croix) that Piel imported from the Caribbean and the British sheep breeds (primarily Suffolk) that he had on his farm. In the 1970's, the Wiltshire Horn, a shedding breed from England, was introduced. The influence of the Wiltshire Horn was later diminished as selection against horns was imposed. A Katahdin breed association and registry was established in 1985 and 1986, respectively. Today, Katahdins are the most popular breed of sheep in the United States, as measured by registration and transfer numbers. They are also popular as a commercial ewe breed.
They are raised eating high quality pasture and grass and finished on grain. These "happy lambs" are raised on a stress free environment where everything is controlled for them to grow healthy and happy. This practice leads to a mellow flavor and lots of marbling.
Grain finished lamb is less "gamy" than imported Lamb and it presents significant marbling (intramuscular fat) which makes it a lot more flavorful. Grain fed lamb is also more tender than grass fed lamb. American Lamb is basically raised like beef. It is raised for taste and tenderness.
KIKO GOAT
Why Eat Goat Meat?
Supports a health crazed nation
Often I am asked by family, friends and even colleagues, why would you eat goat? Or the statement might be announced in a different way ... "I would never eat goat! Goats are too cute." And then, the conversation turns to a bit of curiosity ... "Well what does goat meat taste like?" So let's explore why you might eat goat meat and what it tastes like in a bit more detail.
Interestingly enough goat meat, chevon or cabrito, which is considered a red meat, is eaten more often than any other meat worldwide. However, in North America, specifically the United States and Canada we more often see beef, pork, chicken or seafood on the tables at dinner or suppertime (depending on your region of the world). Although, increasingly as the western world becomes more globally diverse we are beginning to see not only a rise in the import of goat meat but a greater demand for access to healthier food alternatives.
Why Is Goat Meat So Expensive?
The price of goat meat is higher than most other meats because goats are challenging to raise (high nutritional and space needs) and the meat yield per goat is low (compared to other common meat animals).
Our goats like lamb are raised eating high quality pasture and grass and finished on grain. These "happy goats" are raised on a stress free environment where everything is controlled for them to grow healthy and happy. This practice leads to a mellow flavor and lots of marbling.
