There are still a few grilling days left, but we are also starting to get weather that calls for soups or slow-braised dishes. It’s been way too hot for us to cook inside, and while I loved simple salads and grilled veggies and meats, I’m really looking forward to some braised pork roast and a pot of oven-baked beans with a ham hock. (Also, it’s my birthday this month.)
Read on to learn about the many different ways to buy pork! CSA-style; by the half; or even small oven-size roasters for a special occasion.
Pork variety packs!
We have a limited amount of pork variety packs available this month. Our pigs were fed only Certified Organic feed and happily roamed on our Certified Organic pastures.
The limiting factor is the roasts and chops, so get your orders in as soon as you can by emailing us at email@example.com.
Our variety packs consist of ten pounds of pork in a variety of cuts. The contents vary every month. As an example, a recent ten-pound assortment included a roast, sausage, a couple of packs of chops, pork steak, bacon, and a small tenderloin.
A ten-pound pack is $85.
(Pint of ice cream for scale only! Our pork variety packs do not include ice cream, unfortunately.)
This month our Seattle delivery will be on Saturday, September 13, 12:30-1:30pm, at City Grown Farmstand, 4108 Eastern Ave N.
Our Bainbridge Island delivery is dependent on us getting at least four orders on the island. We just can’t justify the ferry trip and the extra travel time to get home when we just have a couple of orders. Sorry :(
Pierce County customers can pick up on Sunday, September 14th, 11am-2pm, on the farm in Orting, or contact us to make other arrangements.
As usual, we also have some extra goodies that adventurous eaters can order — pork heart, liver, jowls, leaf lard, tongue, smoked hams (~4-5 lbs — still tons of these! They’re getting rave reviews) and smoked hocks; chicken liver, hearts, gizzards, and feet.
Email us at firstname.lastname@example.org with your order and which pickup point you want.
Pork by the half
We have some pastured Tamworth hogs who are ready to go to slaughter, and we’re taking orders for pork by the half. This is cheaper for you than buying by the piece! You work directly with the butcher to get the cuts you want, so if you’re interested in making your own bacon, sausage, guanciale, and other goodies, this is the way to do it.
A half hog usually results in 60+ lbs of meat (though just from looking, these pigs are somewhat smaller than that). This takes up less room than you’d think, but it’ll completely fill a regular fridge’s freezer. So if you’re interested, start making room in your chest freezer or thinking about getting one. We used to have a 3 cubic foot freezer and that would be more than big enough for half a hog.
$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).
If you haven’t done this before, we highly recommend checking out this Honest Meat blog post about buying meat in bulk. It will tell you pretty much everything you need to know about what to expect. And, as always, we’re happy to answer any questions you might have.
We still have lots of little piglets that will make great oven-sized roasters for a special occasion. They’ll be way too big for the oven by Christmas, but they’ll be ready in 4-6 weeks and you can then freeze them until then, or just host an autumn harvest party. They’ll be about 25-30 lbs hanging weight (with head and feet on; you can have them removed but you still pay the weight of the whole carcass).
We also have one who’s the right size right now, but he won’t be for long, so if you want him, you better speak up!
Roasting pigs are $4/lb plus an $80 butchering fee. As usual, email us at email@example.com if you want to reserve one.
Happenings on the farm
We got our second cutting of hay in! The second cutting is generally better than the first because you want the hay to be more leafy and less stemmy, and when you cut the first time it encourages the grass to grow new leaves. We just had it put into the barn yesterday and today. Last year we only got one cutting and it was very stemmy. In the picture above, the yellowish stuff on the left is last year’s hay, and the green stack is the new. Green = good! It smells so sweet and delicious. The cattle and sheep are going to be very happy.
Other than that, not much is going on. We’re just keeping everyone fed and watered and as cool as possible, and watching them grow. Turkey signups are coming SOON, I promise.
As always, we really appreciate your support! You’re why we do what we do. Thanks again! Feel free to get in touch anytime with questions, comments, or just to say hi.