Keeping the Pasture Raised Pork Going

May 1, 2017

One thing I've come to realize over the last several years is that as an individual farmer, its impossible to do everything. At least without going crazy and sacrificing product quality. This has led to us scaling the farm back to just raw milk, grassfed beef, and some pastured turkeys.  Many of you still want the pastured chicken and pastured pork though. So I have some good news!

Charles Pillbeam has been supplying us with piglets for years for our pastured pork enterprise. This year he will be raising them all the way to finish and we want to make them available to all of you.

Charles just finished his first year of college at Morrisville. Currently he farms with his family on their farm just outside of Holland Patent with plans to go full time after college. He's got a great setup going, the piglets are born and raised on the farm until they go to the butcher. Once they are big enough to respect electric fence they go out on pasture. The Pillbeams have also been working towards growing a portion of the pig feed (in addition to pasture of course) for the pigs right there on their on farm.

We're sending some pigs to the butcher soon and there are still a few slots available. If you are interested in getting a half or whole pig then send me an e-mail or give me a call. I will be handling getting the pigs processed and orders can be picked up here at WintersGrass Farm in Sauquoit. We'll be using the same butcher, Red Barn Meats, which so far everyone has been very happy with.

Prices are as follows:

Half Pig . . . . . .  $4.50 per lb
Whole Pig . . .  $4.25 per lb

Prices are based on hanging weight and include all processing fees. We will also have pigs available this fall. Send me an e-mail if you are interested or have questions. I look forward to hearing from you!

From the soggy but green pastures!

Jordan Winters