condition: new make / manufacturer: Pigs, hogs, pork model name / number: Mangalitsa cross size / dimensions: 300+lbs
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Excellent pork from pigs that lived outside and ate plenty of grass in summer, lots of apples in fall. Available right now. You have to buy a whole hog worth of meat (so you need a chest freezer).
Around 200 pounds of meat from a 300 pound pig. 5 or six pigs available.
You need to pay us $500 for the animal while it is alive, then you can either:
(1) take it home and butcher it yourself,
(2) ask us to butcher it for you, which we will do for free, or
(3) wait until January so that a professional butcher shop can do it for you for $200+. (In that case, we would take the live animal to the butcher shop, then they would call you and ask what you want as far as size of portions, flavor of sausage, etc. Then you would pick up the meat, and pay them.)
If the butcher shop does the butchering, then you can get your bacon and ham cured and smoked, which we will not do for you. They will also make you some sausage--grinding, spices, casings. Everything can be vacuum sealed.
If we do the butchering, then you can get some traditional food items that you won't get from the butcher: skin (for pork rinds), blood (for blood sausage etc), pig's tail (think Little House in the Big Woods), lungs, spleen, sweetbread/pancreas, hocks and trotters. We can grind pork, so you can mix in spices and fry it for sausage patties, but we will not actually make sausage. We cannot vacuum seal the meat, we would just use freezer paper or ziplock bags. If you want the hams and bacon cured, you will have to take them to a butcher shop to get that done.
If you want suckling pigs, they are $50 each. Roast them whole in the oven like a turkey, with just salt and pepper on the skin. They are amazing.
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