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out and meet your farmer.
Our number one passion is our dairy goats. We have a small farm in Marana and breed high quality, nationally recognized Nubian dairy goats. Our goats are recognized for their milk production, show success and our maintenance of a disease free herd.
With this dedication we put into breeding, raising and showing a nationally recognized herd, our goats in turn produce a rich surplus of milk. We use this wonderful milk to feed a couple of pigs a year on the milk and in turn, market the pork processed from these hogs. We purchase weanling piglets, raising them up on our extra milk and harvest them at approximately 270 pounds live weight. Milk fed pork produce one of the most delicious tasting, specialty meats available. The meat from milk fed hogs is a rare commodity and highly valued since it is considered a delightful delicacy when it can be acquired. Many consider milk fed pork to be the finest pork available, as do we.
We've been purchasing our piglets from the same trusted, reputable breeder for many years now, because of the quality, health and TLC she puts into all her hogs.
The piglets start their life here at our farm on a solid, abundant diet of fresh goats milk. By maturity they are consuming approximately 10 gallons a day of goats milk, and in turn, producing the highest quality, specialty meat available.
Their diet includes occasional flakes of quality, locally grown alfalfa hay grown and produced by Post Farms in Marana. The alfalfa gives the pigs the greens in their diet since we live in the desert. Besides the abundance of milk and alfalfa, they occasionally receive whey and organic trimmings from fruits and vegetables they love as special treats. This consists of their diet until they are market-sized hogs and go in for harvesting.
Our pigs are ANIMAL WASTE PRODUCT FREE! Absolutely no commercial or medicated feed is fed, and no GMO grains such as corn or soybean is directly fed to our pigs. Naturally no growth hormones are given, nor are any antibiotics administered either orally or by injection to our pigs. We adhere to the old adage, you are what you eat. With pork this saying is especially true because a pig deposits dietary fat directly into their muscle.
Since our pigs are raised on a diet goats milk and supplemented with local farm raised alfalfa hay and organic trimmings, it is 100% all natural and we personally consider the meat to be close to organic as we can feasibly do. Besides the physical maintenance of how our pigs are maintained, the personal side is the fact they are raised with TLC and given affection the way pigs enjoy. Happy contented pigs fed excellently produce excellent quality meat. With humane stewardship given in raising our animals, it gives us peace of mind to sleep peacefully at night.
We take our hogs to the U of A meat science lab for harvesting, processing, cutting and wrapping. The meat is USDA inspected and certified at the U of A.
Our meat is wrapped in portion size for 2 adults and range in package weights of 1 to 3 pounds, depending on the cut.
Individual packages of pork are sold at 5.00 per pound at this time until we are sold out and awaiting our next harvest.
We also sell the whole hog, half a hog and special order pit pigs for BBQ cookouts, graduations, weddings and special occasions (aprox. 50 - 60 lbs live wt.)
A pit pig is a special order, needing an 8 week in advance order with an advance deposit reqired.
A 6-month in advance pre-order with deposit is required for full or half hog orders.
We normally purchase 2 weaning piglets in the spring from our trusted hog breeder and feed and raise them to harvest.
If you are buying a whole or half hog, we charge you, the buyer, 3.00 per pound live weight on a full sized market hog at the time of harvest. (Pit pigs are are 60.00 plus an additional 5.00 per lb live weight at time of weigh in at processing.)
The live weight of the hog is determined by the lab at the time of delivery to the U of A meat science lab for harvesting. The hog is checked in and weighed on their official scale and you, the buyer then pay us the determined dollar amount per live weight pound. We strive for the ideal weight of 270 pounds on our hogs. However we can only guess their weight by age and appearance until they are officially weighed in. On the purchase of half a hog, the live weight is halved and you are charged half the live weight weigh-in. We do not charge for delivering your hog to the U of A meat science lab in Tucson.
A 100.00 non-refundable deposit is required for pre-orders. Your deposit is applied to the balance due at time of delivery to the U of A for harvest. Payment in full, minus the 100.00 deposit, is due to us within 5 days of the official recorded weight at check in.
Meat will not be released until we are paid. If a failure to pay us, both meat and deposit is relinquished to us.
You, the buyer provides the meat lab with your instructions regarding your personal choices on the number of chops and steaks per package, steak thicknesses and all other personal processing choices such as roasts, sausage, bacon fresh or cured etc.
You, the buyer pays all fees charged by the U of A meat science lab, directly to the U of A meat lab that includes harvesting, cutting, choice of wrapping and any curing if desired on your whole hog, half hog or pit pig. The buyer is responsible to pick up their meat directly from the lab.
A 270 lb live weight hog renders approximately 160 pounds of cut and wrapped meat. A half hog renders approximately 80 pounds of cut and wrapped meat. Sorry, no quarters sold. If less then approximately 80 lbs of meat is desired we ask you to find someone to split your half a hog with after youÃ?Â¯Ã?Â¿Ã?Â½?Ã¯Â¿Â½?Ã?Â¯Ã?Â¯Ã?Â¿Ã?Â½?Ã¯Â¿Â½?Ã?Â¿Ã?Â¯Ã?Â¿Ã?Â½?Ã¯Â¿Â½?Ã?Â½?Ã¯Â¿Â½?Ã?Â¯Ã¯Â¿Â½?Ã?Â¿Ã¯Â¿Â½?Ã?Â½?Ã?Â¯Ã?Â¿Ã?Â½?Ã¯Â¿Â½?Ã?Â¢Ã¯Â¿Â½?Ã?Â¯Ã¯Â¿Â½?Ã?Â¿Ã¯Â¿Â½?Ã?Â½?Ã?Â¯Ã?Â¿Ã?Â½?Ã¯Â¿Â½?Ã?Â¯Ã¯Â¿Â½?Ã?Â¯Ã¯Â¿Â½?Ã?Â¿Ã¯Â¿Â½?Ã?Â½?Ã?Â¯Ã?Â¿Ã?Â½?Ã¯Â¿Â½?Ã?Â¿Ã¯Â¿Â½?Ã?Â¯Ã¯Â¿Â½?Ã?Â¿Ã¯Â¿Â½?Ã?Â½?Ã?Â¯Ã?Â¿Ã?Â½?Ã¯Â¿Â½?Ã?Â½?Ã¯Â¿Â½?Ã?Â¯Ã¯Â¿Â½?Ã?Â¿Ã¯Â¿Â½?Ã?Â½?Ã?Â¯Ã?Â¿Ã?Â½?Ã¯Â¿Â½?Ã?Â¯Ã¯Â¿Â½?Ã?Â¯Ã¯Â¿Â½?Ã?Â¿Ã¯Â¿Â½?Ã?Â½?Ã?Â¯Ã?Â¿Ã?Â½?Ã¯Â¿Â½?Ã?Â¿Ã¯Â¿Â½?Ã?Â¯Ã¯Â¿Â½?Ã?Â¿Ã¯Â¿Â½?Ã?Â½?Ã?Â¯Ã?Â¿Ã?Â½?Ã¯Â¿Â½?Ã?Â½?ve pick up your meat from the lab.
(This listing was last updated on Mar 5, 2013)