BULK PASTURE PORK PURCHASES

Our herd of seventy heritage hogs are raised on our Certified-Organic Illinois prairie pasture.  In the winter, our hogs have a roomy indoor barn area (we continually bed the area with fresh organic straw), in addition to their outdoor paddock. No hormones or antibiotics are involved whatsoever.  

In addition to their pasture foraging, our pigs’ diet is supplemented with the finest possible feed, which we mix in small batches on site. The feed is all 100% certified organic, non-GMO, soy-free (soy free fed pigs are hard to come by and much superior nutritionally). The pigs also get free choice access to kelp from the sea and trace mineral mix. Our pigs are genetically diverse and many are heritage breeds/crossbreeds.

 

QUARTER of a Mint Creek hog

QUARTER of a Mint Creek hog will yield approximately 35 or more pounds of meat. You can custom request whatever cutting instructions you want (such as requesting bone-in roasts, ground made into sausage, steaks made from roasts, or roasts ground, etc). What follows is the standard cut list as a starting point to be used as is or edited to your preferences. 

5 one pound packs each of ground pork and your favorite type of sausages (choose between Italian, Breakfast, Chorizo, Andouille, or Bratwurst)
2 packs kabob meat (cubed leg meat for sautéing, grilling, or stewing),
2 packs spare ribs,
2 boneless shoulder roasts,
4 two packs loin chops,
half a tenderloin,
1 boneless leg roast,
2 packs organically smoked & cured belly bacon,
1 mini-belly,
Optional bones, fat, & organs: 2 bags pork soup bones, 4 pork fat, and 1 pork liver.

35 lbs meat cuts x $8.50 per pound = $298 plus Butcher's Fee: $65
Approximate Total: $363


HALF of a Mint Creek hog

HALF of a Mint Creek hog will yield approximately 70 pounds of meat.  It’s double the cuts of meat listed above for a quarter hog.  

10 one pound packs each of ground pork and your favorite type of sausages (choose between Italian, Breakfast, Chorizo, Andouille, or Bratwurst)
4 packs kabob meat (cubed leg meat for sautéing, grilling, or stewing),
4 packs spare ribs,
4 boneless shoulder roasts,
4 two packs loin chops,
Whole tenderloin,
2 boneless leg roast,
4 packs organically smoked & cured belly bacon,
2 mini-belly,
Optional bones, fat, & organs: 4 bags pork soup bones, 8 pork fat, and 2 pork liver.

70 lbs meat cuts x $8.25 per pound = $578 plus Butcher's Fee: $130
Approximate Total: $708

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A Mint creek WHOLE hog

A WHOLE hog will yield approximately 140 pounds of meat cuts. There’s plenty of poundage to customize as you please! Ask for more cut options if you are interested in a wider selection. If you want to stock up on staples, you can just get a ton of the cuts you know you will use and/or if you want get experimental in the kitchen, we will include the pig’s head, more organs, more fats, etc. Think about planning for a special meal by getting a crown or loin roast made from your hog, or try making homemade bacon with a whole side of belly!

20 one pound packs each of ground pork and your favorite type of sausages (choose between Italian, Breakfast, Chorizo, Andouille, or Bratwurst)
8 packs kabob meat (cubed leg meat for sautéing, grilling, or stewing),
8 packs spare ribs,
8 boneless shoulder roasts,
8 two packs loin chops,
Whole tenderloin,
4 boneless leg roast,
8 packs organically smoked & cured belly bacon,
4 mini-belly,
Optional bones, fat, & organs: 8 bags pork soup bones, 16 pork fat, and 4 pork liver.

140 lbs meat cuts x $8 per pound = $1120 Butcher's Fee: $260
Total: $1380

WANT TO CUT UP THE MEAT YOURSELF?

Get a whole, slaughtered, skinned, gutted, quartered, six day dry aged hog delivered to you and try your hand at home meat cutting if you’re a brave enough soul!

Aprox. 200lbs (cut into quarters) x $5.50 average per pound = $1100
plus Butcher's Fee (For slaughter only): $25
Total: $1125