Our products


We raise a British heritage breed called Tamworth. Tamworth is on the Slow Food UK Ark of Taste and listed by the Livestock Conservancy as threatened.

While we prefer to feed Certified Organic when possible, the dry summer stressed our finances, and this year’s pigs have not been fed exclusively Organic. We don’t like this very much either, and are trying to find another option. When possible, we have raised the pigs on our Certified Organic pastures rather than indoors. However, pigs are destructive, and we are trying to find an ideal solution that preserves the soil and also maximizes the pigs’ pigginess.

Pork by the half

Have a big freezer? Want a bargain? Stock up on pork by the half. You’ll work with the butcher to determine how big you want your roasts, what flavor sausages, how many chops per pack, etc., and when it’s ready you’ll pick it all up at once at the butcher in Rochester. You will probably have 60+ pounds of meat total per half.
$6/lb by hanging weight (before it is butchered); hanging weight is usually around 85-95 lbs per half. You will also pay the butcher separately for the processing costs (varies depending on your specifications, generally $50-75).

Ten-pound pork variety pack example

Ten-pound pork variety pack example

CSA variety packs

City dwellers or others with less freezer space may prefer to receive pork in smaller amounts at a time. Our variety packs consist of ten pounds of pork in a variety of cuts, delivered monthly. The contents vary every month, but will usually include bacon, sausage, chops, roast(s), and then a featured cut or two. As an example, a recent ten-pound assortment included a roast, sausage, a couple of packs of chops, pork steak, bacon, and a tenderloin.

Ten pounds takes up less space than you might think! Here is an example variety pack, with a pint of ice cream for scale (pork variety pack does not actually include ice cream!).

CSA variety packs are currently delivered once a month to a location in Wallingford, in North Seattle. We are interested in expanding to other Seattle and non-Seattle locations, so if Wallingford doesn’t work for you, get in touch by emailing us at farmers@dropstonefarms.com.

We encourage regular monthly subscriptions to the CSA, but we also understand that this might not suit everyone’s lifestyle. Please contact us if you’re interested in an alternative schedule, and we’ll try our best to work it out.

Ten-pound packs are currently unavailable :(

Pork extras and goodies

We often have extras of items that are a bit too weird to put in a generic variety pack. Please contact us anytime to order the weird stuff, like:

  • Jowls
  • Leaf lard
  • Hams (4-6 lbs, bone-in, smoked — not actually weird, just too big to put in a 10-lb pack)
  • Smoked ham hocks
  • Tongue
  • Liver
  • Heart

Variety pack subscribers can also add on extra bacon or extra sausage to their regular deliveries.

Beef by the quarter

Our beef cattle have been raised on our Certified Organic pasture during the summer, and on our own Organic hay during the winter.

Grass-fed beef is typically leaner and more strongly flavored that CAFO-finished, grain-fed animals. The cuts also tend to be smaller than confinement beef.

We have not used any antibiotics, hormones, or other medication. We have fed a mineral supplement that is not Certified Organic.

We are selling beef by the quarter. A quarter of beef is typically more than enough for 2-3 people for a year. The butcher won’t split beef up into eighths, but if you want to share your quarter with someone else you are of course welcome to make those arrangements yourself.

A quarter will typically include something like:

  • 7 Rib Steaks
  • 3 Top sirloin steaks
  • 10 lbs of round
  • 5-6 3-4 lb roasts
  • 40 lbs of burger
  • 6 packages of soup bones
  • 6 short rib packages
  • 5-6 1-lb packages of stew meat

You’ll work with the butcher, Heritage Meats in Rochester, to determine how big you want your roasts, how many steaks per pack, etc. You will also have the opportunity to keep the weird bits like cheeks, tongue, and organs, and possibly oxtail.

When it’s ready you’ll pick it all up at once at the butcher in Rochester. Beef ages at the butcher shop for 2-3 weeks, so don’t be surprised by that delay.

You will pay us $5/lb by hanging weight (the weight before it is butchered).

You will also pay the butcher separately for the processing costs (varies depending on your specifications).

Get in touch

Please email us at any time with any questions or comments you might have. We love to hear from folks.