Bulk Pork

Our herd of seventy heritage hogs are raised on our certified-organic Illinois prairie pasture. No hormones or antibiotics are involved whatsoever.  In addition to their pasture foraging, our pigs’ diet is supplemented with Certified-Organic grains and beans offered daily (after being cooked and/or fermented). These are sourced locally (mostly from the Wilkens of Janie’s Mill). This nutrient-dense feed is very carefully sourced and mixed in small batches on site at the farm. Depending on season, ingredients in feed include Certified-Organic soybeans, black beans, yellow, red, or white corn, red wheat, winter wheat, flax seeds, sunflower seeds, oats, rye, hemp seed, barley, & triticale. Our herd of pigs include heritage breeds such as Mangalitsa, Hampshire, Berkshire, Duroc, Gloucestershire Old Spot, and White Chester.

To optimize tenderness, digestibility, and nutrient density, our heritage pork is dry-aged five or six days unless otherwise requested. 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. 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. If you want get experimental in the kitchen, you can request we include the pig’s head! Think about planning for a special meal by getting a loin roast made from your hog, or try making homemade bacon with a whole side of belly! Or, if it isn’t your thing, you can skip bones and organs, which are listed last, as optional.

 

QUARTER HOG

QUARTER of a Mint Creek hog will yield approximately 30 or more pounds of meat cuts.

  • Four packs ground pork (1lb)

  • Four packs sausages (1lb each - choose between Italian, Hot Italian, Breakfast, Bratwurst, Chorizo, or Anduoille)

  • Two packs boneless kabob meat (1lb)

  • Two boneless shoulder roasts (2lb)

  • Two packs loin chops (1lb)

  • Petite tenderloin (0.5lb)

  • Boneless leg roast (2lb)

  • Two packs organically cured bacon (0.75lb)

  • Two bags pork soup bones, one pack fat request more or less bones & organs, if desired

30 lbs x ~ $9.93 per pound = $298 plus Butcher's Fee: $65

Total: $363

HALF HOG

HALF of a Mint Creek hog will yield approximately 60 pounds of meat cuts.

  • Eight packs ground pork (1lb)

  • Eight packs sausages (1lb each - choose between Italian, Hot Italian, Breakfast, Bratwurst, Chorizo, or Anduoille)

  • Four packs boneless kabob meat (1lb)

  • Spare ribs (2 slabs per pack)

  • Four boneless shoulder roasts (2lb)

  • Four packs loin chops (1lb)

  • Whole tenderloin (0.75lb)

  • Two boneless leg roast (2lb)

  • Four packs organically cured bacon (0.75lb)

  • Mini belly crosssection (1lb)

  • Four bags pork soup bones, two packs fat, & a pack liver request more or less bones & organs, if desired

60 lbs x ~ $9.63 per pound = $578 plus Butcher's Fee: $130

Approximate Total: $708

WHOLE HOG

A WHOLE hog will yield approximately 120 pounds of meat cuts. There’s plenty of poundage to customize as you please!

  • Sixteen packs ground pork (1lb)

  • Sixteen packs sausages (1lb each - choose between Italian, Hot Italian, Breakfast, Bratwurst, Chorizo, or Anduoille)

  • Eight packs boneless kabob meat (1lb)

  • Two packs spare ribs (2 slabs per pack)

  • Eight boneless shoulder roasts (2lb)

  • Eight packs loin chops (1lb)

  • Two whole tenderloins (0.75lb)

  • Four boneless leg roasts (2lb)

  • Eight packs organically cured bacon (0.75lb)

  • Two mini belly crosssections (1lb)

  • Eight bags pork soup bones, four packs fat, & two packs liver request more or less bones & organs, if desired

120 lbs x ~ $9.33 per pound = $1120 Butcher's Fee: $260
Total: $1380