Bleisch Family Farm: Get Your Pork!

We have four hogs scheduled to go in for processing January 4th, with three to be sold. It takes a few days at processor before meat can be picked up. Please confirm with Theresa or myself if you'd like a half or whole hog. Finished hanging weight will be ~150-180 lbs and looks like we'll be able to sell for $3.65/lb which includes cut and wrap. Smoked and cured hams and bacon is an additional $1.00/lb (processor's charge) for those cuts. We don't recommend the additional processing since it's healthier without, or better and tastier if you smoke and season to your own liking.

Updated Additional Info

Our hogs are Gloucestershire Old Spot, a heritage breed that's noted for producing some of the finest pork cuts. They've been raised responsibly and fed locally sourced grains (and a very small amount of table scraps) purchased from a local family run feed store, and will be processed at a local family run, USDA certified, processing facility. The price per pound covers the shared cost for feed and processing, and while overall it might seem slightly more expensive than factory raised pork at the super stores, keep in mind you're supporting local businesses and families.

Availability

Note: I'll update as we get confirmation on orders. Currently we have a few tentative orders for half or whole hog, but I'll keep them tbd until we get solid confirmation. If you'd like a quarter hog then find a friend or family member that will go in on a half hog with you, the processor will only cut, wrap & sort in halves.

hog#1: Bleisch Family
hog#2: Kim W. 1/2 || Bernie O. 1/2
hog#3: Lorena/Sharon 1/2 || Elijah & Ryanna 1/2
hog#4: Blake Bleisch Fam || tbd

How to Handle a Bulk Meat Purchase

Most people prefer to freeze meat because it's more convenient, but keep in mind it's easy and safe to can meat in a pressure canner, and it keeps on the shelf for a longer period of time and not susceptible to spoilage from power outages like your freezer. It's also pre-cooked and tender so when it comes to making a meal it can easily be added to stews, soups, pastas, or other quick dinners. Obviously prime cuts like the hams, bacon, ribs and chops you'll likely want to freeze; but for other cuts that you're not going to make into sausage consider canning some for storage. We prefer the raw pack method after smoking slightly in our Big Chief smoker, but you might prefer the hot pack.

Here's some info for canning pork: Home Food Preservation - Canning Meat