Pork Share Deposit

Please note my fee of $4.25 per lb. is just the "farmer's cut" and the butcher’s cost will be charged separately. The butcher’s cost will depend on your processing desires (see example table below).

• I have settled on raising Berkshire or Berkshire and Red Wattle cross pig breeds. These heritage breeds are well suited to being raised on pasture and the meat is exceptional. Very flavorful with beef accents and sweet fat.

• Conventional feed is supplemented with fallen fruit, garden and food scrapes, as well as whatever they graze and root up.   

• Target hanging weight of around 220-250 lb. or for a 1/2 share about 110 - 125 lb.

• Meat timing is TBD based on birth timing but plan on February - April timeframe (updates will be provided once known). I will send updates on important dates and remind you to fill out your cutting form.

• The Meating Place will process your share as you wish (https://meatingplacepdx.com/custom-cutting-instructions/). They are currently charging $1.00/lb. (hanging weight) for cutting and wrapping and other fees (see table below or here http://meatingplacepdx.com/custom-cutting/). They increase their fees at the beginning of the year, so you could see some increase in costs. 

• Additional costs will be added for curing, sausage, or bacon processing. These costs are optional. See the table below for some processing recommendations and approximate weights.

• The Meating Place will notify you when your pork is done and ready to be picked up from their custom cutting shop (behind their main butcher shop). Processing and smoking/curing time is usually about 2 weeks.

• For a half-share you can generally figure about 80 to 90 lb. of pork in your freezer which will fill up about half of an 18 cu. ft. upright freezer.