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 35 or more pounds of meat cuts.
Five 1 pound packs ground pork
Five 1 pound packs of your favorite type of sausages (choose between Italian, Breakfast, Bratwurst, Chorizo, or Anduoille)
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 of a tenderloin
1 boneless leg roast
2 packs organically smoked & cured belly bacon
1 belly cross-section (1lb each)
Optional: 2 bags pork soup bones, 4lbs fat, & 1lb liver
35 lbs meat cuts x $8.50 per pound = $298 plus Butcher's Fee: $65
Total: $363
HALF HOG
HALF of a Mint Creek hog will yield approximately 70 pounds of meat cuts. It’s double the cuts of meat listed above for a quarter hog.
Ten 1 pound packs each of ground pork
Ten 1 pound packs of your favorite type of sausages (choose between Italian, Breakfast, Bratwurst, Chorizo, or Anduoille)
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 belly cross-section (1lb each)
Optional: 4 bags pork soup bones, 8lbs fat, & 2lbs liver
70 lbs meat cuts x $8.25 per pound = $578 plus Butcher's Fee: $130
Approximate Total: $708
WHOLE HOG
A WHOLE hog will yield approximately 140 pounds of meat cuts.
There’s plenty of poundage to customize as you please!
Twenty 1 pound packs each of ground pork
Twenty 1 pound packs of your favorite type of sausages (choose between Italian, Breakfast, Bratwurst, Chorizo, or Anduoille)
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 belly cross-section (1lb each)
8 bags pork soup bones, 16lbs pork fat, & 4lbs liver
140 lbs meat cuts x $8 per pound = $1120 Butcher's Fee: $260
Total: $1380