Please contact Farmer Craig at craig@greenerdaysfarm.com for next available processing dates for half and whole pigs prior to ordering online.
Half/Whole Pigs:
We specialize in raising incredible pork. Large Blacks are a heritage breed developed in the UK in the counties of Devon and Cornwall. They produce a marbled, red meat with succulent fat. We rotate the pigs through silvo-pasture (wooded pasture) and the deep woods. The pigs supplement their organic grain rations with acorns, roots, legumes, grass, and brassicas producing incredibly tasty pork. There is no "other white meat" with our pork. Find out just how good pork can taste.
Reviews:
Pam H. "The pork chops were outstanding. It was our first cut cooked from the half pig picked up at the farm. The visit to the farm itself was worth the price of the pig, a really enjoyable and educational afternoon stop. We were told to wait and try more cuts before we put our deposit down for next year's pig, but I don't think we really have to. I am fairly certain the rest of the pig will be as good as our first bite."
Availability:
We process market pigs year round and take reservation up to a year in advance. To ensure we can fill your freezer with healthy yummy pork please plan on reserving your half or whole pig as soon as possible. While we may have immediate availability, we may just as likely be booked out 6 to 12 months. We are experiencing a lot of demand and are doing our best to keep up! The sooner you book, the sooner we can accommodate your order.
Size (hanging weight): Market pigs range in size from 200 to 300 pounds (100 to 150 pounds for a half). Let us know if you would like a pig on the smaller or larger end and we will do our best to accommodate your request.
Can't wait for the next processing date? We keep our on farm freezers stocked with amazing pork. We would be happy to pull together a custom box for you while you wait for your processing date. Heritage Pork Cuts
Size (hanging weight): Market pigs range in size from 200 to 300 pounds (100 to 150 pounds for a half). Let us know if you would like a pig on the smaller or larger end and we will do our best to accommodate your request.
Can't wait for the next processing date? We keep our on farm freezers stocked with amazing pork. We would be happy to pull together a custom box for you while you wait for your processing date. Heritage Pork Cuts
Buying a half or whole pig is the best way to save and customize your heritage pork cuts.
What to expect when you order:
Half Pig:
Whole Hog:
Processing: Approximately $1.40/lb with additional costs for smoking and sausage. (Subject to actual processing costs)
How to Order - 2 Options:
1. Contact Farmer Craig via phone or email and he will walk you through everything you need to do to order!
2. Order through our online store by clicking the button under the appropriate product. Call if you have any questions and to check availability!
What to expect when you order:
- A few weeks before the processing date we will send you a Cut Sheet to fill out. Use the cut sheet to customize exactly how you want your cuts. Please don't hesitate to ask any questions - we love talking about all things pork!!
- We transport your pig to Herring Brothers in Guilford to be processed under USDA inspection.
- Once your cuts are ready – typically 3 weeks for processing, aging, smoking, etc... - we will pick up your meat and ensure your order is accurate.
- We contact you to arrange pick up of your cuts at the farm, one of our drop off locations, or local delivery.
Half Pig:
- $100 deposit
- $4.50/lb hanging weight + processing
Whole Hog:
- $200 deposit
- $4.25/lb hanging weight + processing
Processing: Approximately $1.40/lb with additional costs for smoking and sausage. (Subject to actual processing costs)
- Smoking: $1.75/lb
- Nitrate Free Smoking: $1.75/lb
- Sausage seasoning: $0.50/lb
- Sausage linking: $2.50/lb
How to Order - 2 Options:
1. Contact Farmer Craig via phone or email and he will walk you through everything you need to do to order!
2. Order through our online store by clicking the button under the appropriate product. Call if you have any questions and to check availability!
Please note: Many farms offer only custom processing (this is just a classification) instead of USDA inspected processing.
With custom processing, the farmer is dropping off a live animal you have purchased to the processor for you. At that point, you are responsible for all processing arrangements including payment and pick up. Any issues with the fulfillment of the cut sheet are between you and the processor. While we are more than willing to offer this type of processing, we feel that it is our responsibility as the farmer and a business to make sure you are getting what you ordered while being able to offer you convenient pick up locations or delivery. Also the USDA label can only be put on cuts from animals that were passed by a USDA inspector. Custom processing does not go through a USDA inspection and can use simpler "Not for Resale" labeling making it a more economical option.
With custom processing, the farmer is dropping off a live animal you have purchased to the processor for you. At that point, you are responsible for all processing arrangements including payment and pick up. Any issues with the fulfillment of the cut sheet are between you and the processor. While we are more than willing to offer this type of processing, we feel that it is our responsibility as the farmer and a business to make sure you are getting what you ordered while being able to offer you convenient pick up locations or delivery. Also the USDA label can only be put on cuts from animals that were passed by a USDA inspector. Custom processing does not go through a USDA inspection and can use simpler "Not for Resale" labeling making it a more economical option.
A Little More About the Process:
We raise our pigs slowly reaching market weight between 10 and 12 months of age (compared to 5-6 months for commercial breeds). We aim for a hanging weight of 250 pounds but the pigs and processing dates don't always align perfectly resulting in a range of 200 to 300 pounds.
There are two parts to the cost of a whole or half pig: the part that pays us for raising the pig and the part that pays for having the pig processed.
A whole pig generally takes up 4-5 cubic feet of freezer space. How much space it takes up is dependent on the size of the pig, how you have it cut, and how good you are at making things fit. Sausage, bacon, and pork chops are easier to pack tightly than whole hams and shoulders.
The cut sheet allows you to tell us exactly how you want the pig processed. We've tried to make our cut sheet simple by providing the most popular options for different parts of the pig. We are happy to walk you through the choices and answer any questions you have. We can also accommodate any special requests that the processor is willing to do. Cut sheets are due 2 weeks before the processing date.
We take the pigs to a USDA licensed processor where the pigs are inspected before and after slaughter. The processor cuts, smokes, vacuum packs, and freezes the pork according to the cut sheet provided. We collect the cuts from the processor (about three weeks after the processing date) and check that everything was done correctly. We then contact you with the balance due (less deposit) and arrange for pickup or delivery.
Processing costs are passed on to you as charged to us and subject to change without notice.
There are two parts to the cost of a whole or half pig: the part that pays us for raising the pig and the part that pays for having the pig processed.
A whole pig generally takes up 4-5 cubic feet of freezer space. How much space it takes up is dependent on the size of the pig, how you have it cut, and how good you are at making things fit. Sausage, bacon, and pork chops are easier to pack tightly than whole hams and shoulders.
The cut sheet allows you to tell us exactly how you want the pig processed. We've tried to make our cut sheet simple by providing the most popular options for different parts of the pig. We are happy to walk you through the choices and answer any questions you have. We can also accommodate any special requests that the processor is willing to do. Cut sheets are due 2 weeks before the processing date.
We take the pigs to a USDA licensed processor where the pigs are inspected before and after slaughter. The processor cuts, smokes, vacuum packs, and freezes the pork according to the cut sheet provided. We collect the cuts from the processor (about three weeks after the processing date) and check that everything was done correctly. We then contact you with the balance due (less deposit) and arrange for pickup or delivery.
Processing costs are passed on to you as charged to us and subject to change without notice.