Piggery Run Farm

Cutting instructions details

We’re in the last months/weeks before your pork will be in your freezer.

Here’s what’s coming:

Step 1:

In May/June 2026, we’ll be having a local guy come out to the farm to kill/skin/gut the hogs.  The meat will then be taken to Brick House Meats in Gaylord, Minnesota for finally processing (cooling, cutting up, packaging, freezing.)  (If you’ve been with us through other orders, this is a different butcher…in the past we used Prairie Meats in Olivia.)

This is a little unconventional…most farmers will load live pigs into a trailer and take them to the processor where all the final details will be taken care of.

However, we chose this route for several reasons…

1. 1. It’s far less stressful for the hogs.  Being loaded into a trailer at 5am, driven down the road, and then unloaded a half hour later to a strange new place is very stressful.
   2. We like the best quality pork we can get. Sending stress-inducing cortizone through the animals in the last hours of life doesn’t do anything good for the quality of the meat.
   3. It’s far easier for us, the farmers.  300lb+ pigs can be dangerous, even with the best loading chutes. Live pigs fight a lot harder moving to a new location than prostrate ones do. 😉

Step 2:

You’ll have 3 options for getting your meat cut up the way you want:

1. 1. Fill out the easy form below select how you want your meat to look.  I’ll pass on this information to Brick House.
   2. Call Brick House and give them your cutting instructions yourself.
   3. Come to the farm the day Neil is there killing/skinning/gutting, pick up your animal and do all the processing yourself.

Which one is best for you? Things to consider:

– If you’ve never had a hog cut up before, I’d highly recommend #1.  Typically butchers are very gifted at knowing all the ins and outs of meat and I TRULY appreciate their skills so I don’t need to do this myself, but their customer service can be a little rough around the edges if you’re not prepared for it. The form will lead you through all the details and if you have any questions, I’m just a phone call/text away!

– If you’ve talked to many a butcher over the years and know just what to expect, you’d probably just be looking for a phone number.

– If you’re looking for unique cuts, you may be interested in calling the butcher directly and seeing what they have to offer.  The form below displays only the basic things that most people are looking for.

Using the Easy Ordering Tool

This is located below.  You can look over it at any point. You can fill it out at any time.  If you have any questions on it, please let me know!  507-276-0083 – Naomi Johnson.  There is no such thing as a weird question – don’t feel bad asking me anything.  I want your ordering experience to be a good one.

Calling in your cutting instructions:

If you want to call, here’s the info: Brick House Meats: (507) 237-2350

Please DO NOT call in your instructions until the animals are in their facility.  Please let me know if you’d like to take this route and I’ll let you know when they’re looking for your instructions. Call/text me at 507-276-0083 for any questions.

 Step 3:

When and where to pick up your meat.

Brick House will give you a call when your meat is ready to pick up. You can come anytime during their open hours to pick it up.

It’s usually about 2-3 weeks after the animal is brought in.

As of March 2026, their store hours are:

Monday to Friday: 7:30am-5pm
Saturday: 8am-3pm
Sunday: Closed

If you’re coming from a longer distance, call first to make sure hours haven’t changed.

They are located at 409 Sibley Ave, Gaylord, MN 55334.  Phone number is: (507) 237-2350

What to know when picking up your meat:

1. 1. Bring totes, boxes or coolers to put your meat in for transport home. Depending on outside temperature and distance of travel to your home, consider blankets or winter coats to cover the boxes/totes to keep your meat cold. To imagine how much space you’ll need, a half hog will fill, heaping, an 18 gallon plastic/rubber tote.
   2. Bring payment – You’ll be paying Brick House for the wonderful work they did getting your meat all cut up and put in handy white packages to go into your freezer.  They have a little info on pricing at the bottom of this page.  Subject to change.

So let’s get started.

The online form link is below.

Or text me at 507-276-0083 to let me know you’ll contact the butcher yourself on harvest day.

Here’s to tasty 100% Berkshire pork in your freezer!