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Heritage Pork
What breeds do we have?
How much room do they have?
How much room do they have?
I started out with two Large Black sows raising Large black babies. In 2019 I learned to Artificially Inseminate and was able to introduce Hereford pigs to our program and later added Duroc. Heritage breeds are breeds of pigs that have never been commercialized. Cross breeding these heritage breeds is what gives my pork its distinctive flavor.
How much room do they have?
How much room do they have?
How much room do they have?
Our pigs have large open spaces to run and play, They are protected from predators by a large electric fence that surrounds the perimeter of their pasture. They have about 3.5 acres to roam except during our harsh Montana winters when the snow is deep and they choose to spend most of their time in the straw filled shelter.
What do they eat?
How much room do they have?
Where do they farrow?
Our pigs are fed a diet of regionally sourced grain using peas for the protein source. No corn or soy ever!! They also have access to ranch raised wild hay and grain hay to nibble on as they wish. Fresh water, salt, mineral, apple cider vinegar, and sea kelp are also offered.
Where do they farrow?
What are the prices and how do I cook it?
Where do they farrow?
Our sows have a large area in our calving barn to farrow in allowing them to get up and move about as they wish. When the piglets are about 2 weeks old they venture out into the world with their mother.
What are the prices and how do I cook it?
What are the prices and how do I cook it?
What are the prices and how do I cook it?
At this time we do not offer whole or half hogs. Please subscribe to our newsletter for updates.
Ground Pork-$5/lb Makes excellent meatballs either alone or mixed with ground beef
Loin Roast - $8/lb Loin roasts are delicious when brined or rubbed with a spice mixture and barbecued over indirect heat. Pork loin roasts should not be braised or stewed as they have a tendency to lose tenderness and fall apart when cooked using moist heat.
Pork Chops- $7.50/lb The most popular cut from the pork loin, which is the strip of meat that runs from the pig’s hip to shoulder.
Shoulder Steaks $7/lb Flavorful like roasts because they are rich in marbling, which keeps them tender during cooking. Shoulder steak is a popular, quick-cooking cut for grilling.
Shoulder Roast $7/lb This versatile cut can be pot-roasted whole, cut up for stews or cooked over moist smoke in a smoker to transform it into classic pulled pork barbecue. Whether it is roasted, braised or barbecued, shoulder roast becomes tender and deliciously flavorful.
Spare Ribs $4/lb Spareribs come from the belly of the hog and are known for their delicious, meaty pork flavor.
Country Style Ribs $5/lb Country-style ribs are cut from the sirloin or rib end of the pork loin. Slow cook or smoke for best results.
Ham Hock $6/lb Perfect for soups.
Thick Cut Bacon $8/lb Smoked
Pork Belly $7/lb Uncured and unsliced.
Chorizo Sausage $6/lb Full of flavor, great with eggs. No Nitrates or MSG.
Hot Italian Sausage $6/lb Great in soups and sauces, spicy. No Nitrates or MSG.
Red Mountain Sausage $6/lb For the biscuits and gravy lover. No Nitrates or MSG.
Lard $3/lb Great for rendering to use in cooking and baking or grind with wild game
Bones $2/lb Pork bones make delicious broth or a great treat for Fido.
*Do not overcook pork or it will become dry and tough. Cooking to 145° F with a three-minute rest will result in clear or slightly pink tinted juices and provides meat that is juicy and tender.
What about shelter?
What are the prices and how do I cook it?
What are the prices and how do I cook it?
Depending on the time of year the pigs have a few options. In the winter they have an old cow shed loaded with hay and straw that makes it nice and cozy. In the summer they have a couple of extra shelters to choose from.
