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Pasture Perfect Pork - Acorn Pork

Posts: 53
Location: Toledo, WA
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New Heritage Farms
Heritage Breed Tamworth Pigs ~ the Irish Grazer
Pasture Perfect Pork ~ PiGturesque Pasture Pigs

My Tamworth Pigs are raised naturally; free ranging on pasture and under oak trees {also filberts}. They enjoy the sun and shade on bio-diverse pasture. Roots and bugs. Nuts and berries. Limited grain.

Winter Harvest pigs are APP ~ Acorn Pork Potential ~ no guarantees but it's looking good. It all depends on the Spring treatment of the acorn blooms. All other Harvests are PPP, Pasture Perfect Pork. No difference in price until Mother Nature signs a Acorn Guarantee Agreement.

Free Cut and Wrap. Free Honey Curing and Smoking. Free of Nitrates!

$300 per Quarter Pork @ $4.80 hanging weight price. Based on 62.50 lbs hanging weight that equates to ~50 lbs net and ~$6.00 NET/pound*  $100 deposit.

$550 per Half Pork @ $4.40 hanging weight price Based on 125.0 lbs hanging weight that equates to ~100 lbs net and ~$5.50 NET/pound*  $200 Deposit.

$975 per Whole Pork @ $3.90 hanging weight price Based on 250 lbs hanging weight that equates to ~200 lbs net and ~$4.875 NET/pound*  $300 Deposit.

Price per pound is based on hanging weight, using WSDA custom cut, on-farm slaughter. The animals suffer no stressful transporting and handling, no foreign locations.

Remember New Heritage Farms Pasture Perfect Pork includes everything: slaughter, butchering to order, nitrate free, natural honey curing, smoking, cut and wrap, packaged to order, and quick freezing. Weights will vary slightly, adjustments to final purchase price will be made after hanging weights are determined. {Does not include the price of custom spice packages, link sausage, hot dogs, etc. Does include smoked hams, bacon and ham hocks.}

Drop off points/delivery will be arranged to be most convenient for customers.

A deposit is required to hold your pork, detailed above, then payment in full by slaughter date, December 1 for 2011. Deposit and payment(s) can be made by cc/debit card or check. I can take cc numbers by phone or you can purchase online at Local Harvest {payment in full is the only option}. I am more than happy to receive monthly payments, by check or cc, after the initial deposit. 

Showing 1/2 hanging pork. Notice - this is not the "other white meat!" This is deep rosy, flavorful meat. Known as a Bacon Pig, long and deep sides, bacon known to be twice as meaty as "normal."

My former breeders - Virginia Ham in the foreground - a prime example of the Tamworth Breed.

Current breeders skipping into new pasture in February!! 2011.

Sow at paddock crossroads - waiting for that fence to move. Shows grazed and rototilled section, fall planted wheat grass and Austrian pea, and wood lot floor - unimproved - in foreground.

Note: I typically have the head removed and leaf lard removed - saving you money on "waste" that most don't use. If you desire those items just let me know.

Heritage Pork:


Ignacio Mattos, chef at New York City's Il Buco, is one of the new wave going whole hog with more unusual breeds. He uses Tamworth for his specialty porchetta alla Romana and dried Italian sausages, or salumi. And he occasionally cooks with a rare breed of once-feral pig from Georgia's Ossabaw Island.

"You get a totally different product depending on the animal you use," he says.

The darker, redder, wilder meat from an Ossabaw pig imparts an intensity to his salumi that he can't get any other way. On the other hand, when he roasts the well-marbled Tamworth, pockets of sweet fat make the meat creamy as custard.

"Sometimes people freak out when they see the amount of fat on the heritage pork, but it's my favorite meat. The complexity, the creaminess, the depth — I don't know how anyone can resist it."


Thanks for looking,

Vickie Hinkley  360-304-2786
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