There are a few different options for purchasing our delicious Berkshire pork. We can sell in bulk (a quarter-hog, half, or whole) which is our most economical option. You can also purchase individual cuts at the Farmer's Market, our farm, or Good Health Market in Sheridan. A third option is a Pork Subscription, wherein you can sample a variety of our pork over the course of a season.
When purchasing bulk pork, you must buy either a quarter, half, or whole pig. There are essentially two charges when buying this way. First, is the charge for the pork, second is the charge for the processing.
PORK: We charge by carcass weight, which is the weight after the animal is slaughtered and the internal organs are removed. Our current prices are:
WHOLE - $4.25/lb
HALF - $4.50/lb
QUARTER - $4.75/lb
Our hogs average a hanging weight of 160-210 lbs. The actual amount of processed meat will vary depending on your processing instructions, but we have found 75% of the carcass weight to be a very conservative estimate of the weight of the packaged meat you will receive.
PROCESSING: Since the pigs are custom-processed, the cost of processing will vary by individual. So we pay the processor when we pick the animal up, and the buyer is charged exactly what the processing cost. We process at Quality Meats of Montana, Miles City, MT.
Quality Meats is a USDA-inspected facility, which is able to produce nitrate-free hams and bacon, as well as MSG and BHA/BHT-free sausage items. They can also process hams and bacon conventionally. Their charges are as follows:
Kill fee - $60 per animal
Disposal fee - $25 per animal
Processing (carcass weight) - $0.65/lb
Cure - $1/lb
Smoked sausage (i.e. bratwurst, kielbasa, hotdogs) - $2.50/lb
So, as an example, a recent hog had an 185 pound carcass weight, with 62 pounds of cured meat. The kill and disposal fees equal $85, the processing at 65 cents/lb was $120.25, and the cure was $62. (It did not include any smoked sausage.) That adds up to $267.25 processing for a whole hog. Divide that in half or quarter, if that is what you are interested in purchasing.
TOTAL: Multiply the carcass weight times the charge per pound, then add the processing, and you'll have an idea how much your purchase will be. And if you find somebody to split your order, we will always honor the lower price. In other words, if you want a half, find a buyer for the other half, and you will be charged the whole hog price.
(All prices per pound)
Tenderloin - $15
Pork Chops - $10.75
- Boneless - $12
- Bone In - $10
Shoulder Roasts - $8
Spare Ribs - $5
Backfat - $10/5 lb bag
SMOKEHOUSE PRODUCTS: (All products are free from artificial nitrates/nitrites, MSG, and BHA/BHT)
Summer Sausage (70% grassfed beef/30% pastured pork) - $10
Snack Sticks (70% grassfed beef/30% pastured pork) - $6/package
Bacon (hickory-smoked) - $10
Ham (hickory-smoked) - $9.50
Hot Dogs - $10.75
Bratwurst - $10.75
Kielbasa - $9.50
Breakfast Sausage (bulk) - $9.50
Italian Sausage (bulk) - $9.50
Ground Pork (bulk) - $8.50
Ham Hocks - $4.50
So you don’t have a large freezer, but still want delicious and nutritious Shiloh Valley Berkshire pork in a convenient fashion? We offer pork subscriptions to help ease your dinner and breakfast planning, not to mention the shopping and the storage!
How It Works:
Each subscription period is thirteen weeks. The entire period is intended to provide one shoulder roast, two hams, four packages of chops (2 each), three breakfast sausage (1 lb ea), six bacons (1/2 lb ea), two packages of bratwurst, two packages of hot dogs, and two packages of spare ribs.
We will aim for one dinner and one breakfast portion each week, sufficient for a couple or small, young family. A sample week might be one package of two pork chops and a 1/2 pound package of bacon. We will deliver to a central location once a week, and you pick it up there. So easy!
Each share will provide approximately 30 pounds of meat. We may substitute cuts of comparable value.
Cost: One Share: $240.00
Two Shares: $470.00
Three Shares: $690.00
Four Shares: $900.00
Duration - Starts the second week of April and goes through the first week of July. (13 weeks)
Duration - Starts the second week of July and goes through the first week of October. (13 weeks)
Duration - Starts the second week of October and goes through the last week of December (13 weeks)
Duration - Starts the first week of January and goes through the first week of April. (13 weeks)