Berkshire Half Hog SEPTEMBER

This half hog offering has the choice of cured (bacon and smoked hams) or fresh (uncured pork belly and uncured ham roasts). Use the drop down menu above to choose. We require a $50 deposit. The remainder is collected once we have the hanging weights (about one week before delivery).

What comes in a half hog? Well, that will depend a little on your particular hog, but to get an idea a 100lb hanging weight hog will result in approximately 77lbs of pork. Here is an estimate of how that breaks out:

• 17lbs Roasts (Shoulder, Picnic, Ham)
• 12lbs Pork Chops
• 11lbs Fresh Pork Belly OR Bacon
• 25lbs Sausage (Italian, Breakfast, Chorizo)
• 4lbs Ribs (Back Ribs and Spare Ribs)
• 1lb Neck Bones

PRICE – CURED AND FRESH

Half hogs are sold at $6.89/lb hanging weight for a cured and smoked product. You will received sliced bacon and smoked hams.

Half hogs are sold at $6.54/lb hanging weight for an all-fresh product. This means key parts of your pig do not get cured and smoked. You will get pork belly instead of bacon and fresh (uncured) hams rather than cured and smoked hams.

This is an all-in price that includes the pork, processing, and delivery. There are no additional charges or fees. We expect hanging weights to be around 90-110lbs for a half hog.

PIG BREED

This offering is for our pure-bred Berkshire pigs. Berkshires are known for their dark-hued and deliciously fatty meat.

DELIVERY

I have not figured out my delivery date yet. Pickup at the Brighton HQ (14401 Sable Blvd, Brighton) is also an option.

***ABOUT SUN PRAIRIE PORK PROJECT***

The Sun Prairie Pork Project is an ongoing effort to bring back hog farming to northeast Colorado. Tom has helped numerous northeast Colorado residents get started in heritage breed, humanely raised pigs on small farms. Often, these are people who have a passion for agriculture, but either couldn’t sustain operations in commodity agriculture, or didn’t have enough capital or land to get in the game. Small farm, value-added pork operations is a perfect foothold for those individuals that want to do agriculture right – humanely-raised, profitable, and delicious – without cutting corners. Sun Prairie’s role is finding a direct market for farmers’ products, so they can continue farming for years to come. It’s about building communities that shorten the distance from the city to the country through shared values around good and fair food. It’s the Sun Prairie way. Most of Tom’s producers sell to a distinguished grocery chain – bypassing Sun Prairie on its way to Front Range customers. And what does Tom get? Well, satisfaction and community involvement. And that’s enough.

We do keep one micro-pig farm close to heart. Ben Clawson raises pigs to distribute specifically to our Sun Prairie community. Ben lives in and on the Sun Prairie ranch; the Clawson family homestead has been a part of our operations for over 40 years (we lease the Clawson land as well as own grassland that abuts to the Clawson homestead on three sides). Tom consults with Ben on animal husbandry – though this is minor considering Ben has been doing this for three years now. A natural animal husbandry man, Ben has great intuition, a gentle manner, a big heart, and loves the work and these porcine beasts and they love him. Ben safely house two sows, one boar, and their offspring.

We call this the Sun Prairie Pork Project – an effort to revitalize our rural areas through value-added, humanely raised pigs on small farms.