PASTURED PORK
About our pigs
Our happy and healthy pigs thrive on our farms lush nutrient pasture areas. These mixed heritage breeds (Berkshire/Hampshire/Duroc) root, roam and play.
They forage and feed on grass and garden/orchard produce and whole-food treats. They are also supplemented with a locally sourced chemically-free special blend of wheat, oats, corn and alfalfa.
Our pigs prefer to work for their food, and on a regularly basis are directed to fresh pasture. Pigs really do graze! These highly intelligent and social animals thrive on foraging, playing and exploring.
We take great pride in offering our pigs a good life and the opportunity to fully express their natural and care-free “pigness.”
Pigs raised on pasture produce meat that is not only leaner and healthier but also better tasting.
Naturally grown pork
We believe what you eat does effect your health today, tomorrow and ten years from now!
Purchase Eden Ridge pastured pork from our family farm and you’ll also receive the reassurance and confidence that you’re making a compassionate, healthy choice for you and your family.
We never administer hormones or antibiotics to our pigs, and we make sure our animals are provided with nutritious complete diets and the freedom to roam. We use sustainable practices that ensure naturally grown, nutrient-rich, flavorful pork.
THE REASON
For family, for health, for the future of
sustainable farming.
Buying in bulk when purchasing meat,
rather than buying individual cuts,
not only saves you money,
but it also cuts on animal waste.
Buying meat in bulk, fills your freezer
for a longer period of time, leaving one less
thing for you to worry about purchasing for your family throughout the year.
THE PROCESS
We raise our pigs on our farm until they reach
the age of processing.
On average, 7 months old,
weighing approximately 250-300 pounds.
Our pigs are taken to a local USDA certified
and inspected processor.
When your meat is ready,
you can pick up right from our farm.
THE PACKAGING
All of our meat is packaged for four.
Roasts are around 3 lb. on average,
which fits nicely in an average sized
crock pot or instant pot.
This packaging size, is perfect for thawing.
The bigger the packaging, the longer the time
to properly thaw.
We’ve chosen this packaging size
not only for the reasons mentioned above,
but for the extended locker savings that
get passed down to you!
More bang for your buck!
By request only – we do offer packaging for 2.
Pastured Pork
How to reserve yours
- Decide on purchasing a whole or half hog
- Reserve hog option, by paying your deposit
(deposits are applied towards your meat purchase
and are non-refundable.) - Half hog deposit – $100
- Whole hog deposit – $200
- Once you lock your hog option in with deposit,
download the online form. - Upon receiving your meat contract – please fill
out your meat cut option form and return. - Hogs are priced $4.25 lbs. for half hog or
$4.00 lbs. for whole hog. - Once locker informs us of your hanging weight
– we will send an invoice, with the remaining amount due. - Remaining payment is due in full, 1 week before pick up date.
- Pick up your order at the farm, on your set date.
- STILL AVAILABLE | Fall Pork 2020 – available
for pick-up March 22nd-31st 2021 (You will be notified of your own pick-up time, as it gets closer.) - RESERVATIONS NOT YET OPEN | Spring Pork
2021 – TBD
PURCHASE A WHOLE HOG
PURCHASE HALF A HOG
Not enough freezer space? Don’t get hog-tied! Buying a half hog; may just be your side of bacon!
Understanding
meat processing
How much table ready meat will I get?
Truthfully, there’s no exact answer to this question.
- Each animal is built differently. One may have more muscle, fat, or bone than the next.
- Meat can be close-trimmed or left with some fat on. Cutting preferences can determine quantity.
- Meat can be boneless or bone-in. This will make a difference in the weight and amount of meat you put in your freezer.
Weight loss during slaughter and processing of meat from live animals to table-ready cuts, should be expected.
Slaughtering
Slaughtering removes blood, hide, and inedible parts from the animal. The slaughter loss in hogs averages about one-quarter of the live weight.
After slaughter, the carcass will weigh considerably less than before. The percentage remaining can be estimated:
Pork 70% - 73%
Processing
Processing is the cutting of the ‘dressed’ or carcass meat into ready to cook portions. Processing accounts for another loss in weight as excess fat and bones are trimmed away. Not only does trimming make meat more appetizing, it also reduces required freezer space and often eliminates further preparation in the kitchen. The more fat and bones removed for convenience, the greater the decrease in pounds. The fatter the carcass, the lower the final weight of the table-ready cuts will be.
After processing, your table ready meat will weigh less than the carcass did before processing. The percentages of closely trimmed, mostly boneless cuts remaining from dressed weight can be estimated:
Pork 60% - 75%
Example: if your pork carcass weights 170 lbs., expect approximately 102-128 lbs. of closely trimmed, mostly boneless eating meat after processing. This is 60% - 75% of the dressed weight.
NO HOGWASH
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