[ShareTompkins] Local pastured pork, $3/lb hanging weight plus butcher fees

[Elizabeth Lambro]

Hello all,

Please forgive this solicitation, but we have a few pigs left to sell and they go to the butcher in one week, on November 24. Please let us know ASAP if you are interested:

Giving Ground Farm is raising pigs, a heritage breed Hereford Mulefoot cross, for the first time this season. We are selling them by the whole and half (quarters can be purchased by finding someone to share a half with). They have been raised on pasture, whey from a local goat dairy, locally grown and processed bran (the hard outer layers of cereal grains, a by-product of processing, non-GMO), and leftover veggies.

We sent seven pigs to the butcher two weeks ago and they were in the range of 85-95 lbs hanging weight per half pig. This next batch of eight pigs may be a bit bigger or smaller than that. (Also, Please note that hanging weight is not actual take home put in your freezer meat weight, it is the weight of the animal evicerated, drained of blood, de-hooved. It's the way butchers charge for processing and farmers charge customers for whole and half animals).

we are charging $3/ lb hanging weight plus the butchering fees:

Butcher fees: 

> $20 kill fee (half pig)
> $.64 cents per lb cut and wrap
> $.90 cents per lb smoking
> $.40 cents per lb flavored sausage in bulk (not rope or links)
> $.80 cents per lb flavored sausage in rope or links

Schrader Farms Meat Market in Romulus is the butcher we use. We will help you decide how you want your pork processed. 

We can take payment installments, and we need a $100 deposit to hold your half pig for you.

We also need to schedule pick up on the date (TBA) that the frozen meat is ready for us to collect from the butcher, hopefully in the week before Christmas, but possibly in early January.

Please pass this opportunity on to anyone you think might be interested, and thank you for supporting local food and farming!

:)
Betti 

Betti and Joe Lambro
Giving Ground Farm
Trumansburg, NY

607-279-9888
givinggroundfarm at gmail.com
www.givinggroundfarm.org