Our choice of Heritage Hog is the critically-listed Mulefoot hog. We chose this breed for its red, flavorful meat, its dark coat (solar gain in the winter months), its docile and humble disposition and for its “critical listing”.
The flavor and uniqueness of our pasture-raised pork is unlike any other pork you have ever had. Once you try it you will never go back. It is a whole new animal. To learn more, follow the link to the related article:
Our heritage hogs are kept outside in pasture year round through their entire life cycle. They are a hardy breed with a friendly temperament. The special thing about heritage breeds is their slower growth rate. With the slow growth rate they are more likely to be butchered when they are over 10 months old. Hogs processed before their 10th month are not as healthy to eat, their fat not as beneficial as older hogs. Raising them to 10-12 months allows their fat to fully develop, improves their taste and actually makes their fat beneficial to eat. Leaf fat (the internal fat in the hog) can be rendered into a lovely lard for the best pie crusts and pastries.
Our Hog share program gives you one pound of pork per week.
Costs: 5 months (June-October) $132, $6/week
12 months $312, $6/week
If you want 2 pounds of pork a week, purchase 2 shares.
Tuesdays in Traverse City from 4-5pm in the parking lot at the old railroad depot by the library on Woodmere and 8th street.
Fridays at the Farm from 4-6pm
Prorating is available for those signing up after the season starts.
We offer individual live hogs for a cost of $600 for a finished hog. We occasionally have weaner pigs for sale, they are $300 with papers and $200 without. We offer whole ($600) and half ($350) shares of hogs which can be taken to RRR Processing in Buckley for processing (expect to pay about $100 for a whole hog and $50 for half a hog). Our whole finished hogs are between 12-14 months old.
You will get about:
Please visit our website or contact us, if you are interested, for more information.