Bulk Pork
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 locally sourced and 100% certified organic, which also means non-GMO. The pigs get free choice access to kelp from the sea and trace mineral mix. Our herd of pigs are genetically diverse including heritage breeds such as Mangalitsa, Hampshire, Berkshire, Duroc, Gloucestershire Old Spot, and White Chester.
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, 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!
QUARTER HOG
QUARTER of a Mint Creek hog will yield approximately 35 or more pounds of meat.
Five 1 pound packs ground pork
Five 1 pound packs of your favorite type of sausages (choose between Italian, Breakfast, Chorizo, 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 of 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
Total: $363
HALF 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.
Ten 1 pound packs each of ground pork
Ten 1 pound packs of your favorite type of sausages (choose between Italian, Breakfast, Chorizo, 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
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, Chorizo, 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