Yes!!  The time is finally here!

Fresh.

Local.

Full of flavor.

 The way pork SHOULD taste!

 

It’s time to reserve your winter pork supply.

What does this mean for you?

Well, let me put a little picture in your head of what’s to come…

(OK, how about several big pictures?)

Here's what's coming up

Up until November 1st – Reserve your non-GMO half hog and get an early-bird price of $2.90/lb hanging weight.  Deposit is $150.

Around November 1st – Choose your cuts via a link I will send you

November 16th – The hogs are going from our farm to Prairie Meats in Olivia for processing.

November 17th – Prairie Meats will let me know the weights of the animals and I will let you know the additional amount due for your pork.

Sometime in late November to mid December – Meat is ready to pick up! I will contact you and let you know when you can visit Prairie Meats to pick it up.

Price info

🥓  You will be making 3 different payments for your meat…

—  $150 (paid to the farmer – deposit to reserve your animal)

—  $80-$150 (paid to the farmer – the remainder of the cost of the hog after hanging weight has been determined by Prairie Meats.  Price is $2.90/lb for about 80-100lb of total hanging weight. Amount varies depending on the size of the animal.)

—  $100-$150 (paid to Prairie Meats – for cutting, packaging, smoking, curing, etc for chops, bacon, ground, roasts, etc.  Amount varies, depending on the type of processing you chose.)

🥓  Total cost per pound for 60-80 lbs of ready-to-cook bacon, ham, roasts, chops, ground or brats, etc. for a half hog is about $330-$440 total or about $5.50/lb.  This is about what would fit in the freezer above/below your fridge.

Is this your first time ordering a whole or half hog?

I’d like to chat about more details.
Feel free to touch base via email or text and I can answer any questions!

507-276-0083 or tastypork@piggeryrunfarm.com

Click the picture below to reserve your meat.

But hey!

I’m here for more than the finger-lickin’ good meat. 

(Despite what my waistline might indicate… 😉)

I am “don’t get me started on my soapbox” passionate about growing animals that are allowed to be the animals God made them to be.

What exactly does that mean?

Sheep that spend time in sunlight eat a variety of pastured forages in the summer months (and not just grains.)

Chickens that free roam the the farm and see sunlight and eat seeds, bugs, grass, grains and anything they can find (rather than living in cages.)

From the day they are born on our farm, our pigs are free to play in the sun, rain and mud, dig in the dirt, burrow in warm straw, and run and squeal as much as they like.

(Did you know that there are a very small percentage of pigs nowadays that are allowed to get dirty?  I shake my head…..  Crazy, crazy when you can see how happy they are in a mud puddle or digging up some goodies they smell underground!) 

It’s such a wonderful feeling to know that I and my family are able to let these creatures live so happily while they are here with us.

Would you like to get to know your farmer before investing? I love to meet my customers too!  Come and visit our farm and see your meat in the making!

At the bottom of this page is a place to sign up for bi-weekly emails about farm happenings and there’s also contact information to reach me directly.

Please don’t hesitate to let me know if you have any questions!

Say NO to…

– boring, flavorless “grocery store” meat.

– lonely, bored, and unhappy animals.

And say YES to…

– Meat so good you don’t need to be a professional chef make it taste amazing.

– Being the one with the most drool-worthy addition to the family BBQ.

– Knowing where your food came from.

– Supporting local agriculture and small family farms.

– Meat you can feel good about eating and supporting.

All this means that we are creating some of the best pork there is.

Join us! 😊

Ready to reserve?  Click the hog below!