Boars Head Wholesale Prices

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Terms of the pig and Frequently Asked Questions… %DMI is Percent Dry Matter Intake which is how feeds are measured by discounting the water portion of the food. If you know the %DMI and the feed item then you know the nutrition. For example, our pigs eat about 80%DMI pasture, up to 7%DMI dairy (mostly whey), up to 2%DMI spent barley from a local brew pub, 0.5% to 1% dated bread from a local bakery and the rest is apples, pears, pumpkins, nuts, beets, turnips, etc.

This might be written as simply 80% pasture, 7% dairy, etc. Gilt – A female pig who has not yet had piglets. Not all pigs are fertile, just like with other species, so even an older female pig may be a gilt. A gilt may start heating around five months but generally does not come into true fertile heat cycles (21 days) until about eight months with her first litter occurring at about one year. Some will have their first litters as early as ten months – we call these Lolitas – and they do fine.

Mouse, who lived to eight years old and 800 lbs and has had many large litters, was a Lolita. Gilts grow the slowest and have the highest amount of fat on them. If you are looking for maximum lard on a pig then get a gilt piglet of the lard body form (shorter length) and feed it a high calorie diet in the warm months of summer. Barrow – A young male pig who has been castrated. We do not castrated pigs as it is not necessary because we do not have boar taint in our herds through genetics, feed and management.

Barrows grow about 10% slower than boars but about 10% faster than gilts and are fattier like gilts. Sponsoring Ad: Boar – A male pig who still has the family jewels – e.g., he has not been castrated. Boars can breed and generally start showing some sexual activity around four months although not strongly until closer to six months. At ten months they generally start to hit their reproductive stride.

Boars grow the fastest, about 10% faster than barrows who are faster than gilts. We breed for good temperament in all of our pigs – an important factor no matter what the sex of the animal. Half our pigs are boars since we stopped castration a decade ago and do not have boar taint in our genetic lines with our feed and management on pasture. Stag – An older male pig that has been castrated. Runt – A pig who has something wrong with it which makes it not thrive.

Runts are smaller than the other pigs and the litter and may die but they may also grow to slaughter age. Runts should not become breeders. It could be a simple congenital problem or it might be genetic. Just because a pig is the smallest in a litter does not qualify it as a runt. Boar Taint – The much feared and discussed but rarely ever found bad smell that is in some breeds and lines of pigs.

Boar taint is actually quite rare as scientific studies have shown. In the few breeds of pigs have it boar taint can generally be controlled through better management such as pasturing, rotational grazing, feeding fiber (e.g., grass & hay) as well as milk, selective breeding, separation from females and other methods rather than castration. Interesting facts: 25% of people can’t smell or taste boar taint; sows have boar taint in some breeds; and boar taint is caused by two chemicals, skatole and androstenone.

Skatole is formed in the intestines and androstenone is formed in the gonads and the adrenal glands so castration is no protection against boar taint. Castration – The practice of cutting off the testicles of a pig, or other male animal. This is generally done without anesthesia and may result in complications or even the death of the animal. Many countries are now outlawing castration as inhumane.

See boar taint. Castration is not necessary. We do not do it. If you buy piglets and want them castrated we recommend you take it to a vet. Sow – A female pig who has farrowed. Typically 300 to 800 lbs. Farrow – To give birth to a litter of piglets. Litter – A litter is a group of piglets born together from one farrowing of a sow. An average litter size is a little more than eight with some extra-ordinary sows like Big Pig, Flip, Flop, Flo, Petra and Blackie’s line regularly having litters of 14 to even 19 piglets.

This is why teats on a sow count. Teats on a boar count because how many teats a boar has is an indicator for how many his daughters will have. More fully developed teats means more milk available and more, larger, healthier weaned piglets per litter. Typically pigs have eight to 12 teats. All of our sows have at least 14 teats and some have 16 teats. Teat count is a selectable characteristic that can be bred for.

Sound – A group of piglets that may consist of more than one litter. As they move across the pasture they make a sound of piglets. Herd – A group of pigs of any age. Weaning – Removing piglets from the mother so they stop nursing and she can dry up. There comes a time in the sow’s life when she wants to be free of the piglets but they won’t leave her alone. She will lay flat on her teats for hours to protect herself, unable to getup to go pee, eat or drink.

This is why we wean piglets off of sows. Years ago we experimented with letting the piglets naturally wean and it didn’t work. The sows became nursed down. Beyond about eight weeks they get no benefit from continued nursing and can hurt the health of the sow. If left on a sow too long the piglets can suck the sows condition down. We generally wean in batches between four and eight weeks – a point at which the piglets have long been eating pasture, hay, whey, cheese and other good foods.

Piglet – Newborn to about 4 to 6 weeks of age. Piglets are not pets. (Note that these age terms, times, ages and weights are approximations, there is no absolute cut off and in some cases, especially the weaner ages, many people use differing terms and definitions.) Suckling – A piglet still nursing, recently weaned and still on a dairy diet such as weaner. People looking for the milk fed are looking for that special flavor and tenderness in the meat.

Since our pigs are dairy fed the suckling roaster stage is extended up through the weaner age. Weaner – Young weaning pig. 4 to 8 weeks of age and 20 to 40 lbs hanging weight which corresponds to anywhere from 20 to 50 lbs live weight. The term weaner has more to do with the act of weaning than the actual age since weaning happens at different ages depending on the season. In the spring piglets can be weaned earlier but in the cold of the fall it is good to let them nurse longer.

In August we let them nurse longer simply as a way of managing the sow’s heat since she’s less likely to rebreed while nursing. Weaners are kept in tightly fenced pastures as a group, often with a few older grower or shoat piglets to show them the ropes. Weiner – A sausage. Sometimes people write wiener when they mean weaner. See Weaner above. Shoat – Young weaned pig. 2 to 3 months of age and 40 to 60 lbs hanging.

Once the piglet is fully weaned it moves into this next grouping and may join a herd as part of a cohort. Grower – 3 to 4 months of age and 60 to 90 lbs hanging. Often used for small pig roasts. Small roasters take less time to cook than big roasters and are an especially good choice if it is your first time doing a pig roast. Feeder – A pig that is intended for raising to feed out as a finisher pig for slaughter as opposed to a pig that is being raised for breeding.

Some people incorrectly use the term feeder to refer to a grower pig. Feeder is a determination of purpose, not size although it is colloquial. Roaster – 4 to 5 months of age and 90 to 150 lbs hanging. Often used for pig roasts, thus the term. Small roasters take less time to cook than big roasters and are an especially good choice if it is your first time doing a pig roast. The term roaster is a bit vague because it you can roast a pig of any size from a suckling piglet all the way up to a 1,000 lb boar or beyond.

However the typical roaster that most people are looking for events is about 75 to 150 lbs hanging weight. Finisher – 5 to 6 months of age and 200 to 250 lbs live weight yielding a top weight of 180 lbs hanging. These are pigs in their last month or so before going to the butcher. The last 30 days or so is when the flavor is put into the fat and meat. This is the size pig generally used for slaughter in the United States because the growth curve starts to flatten out and it becomes more expensive to gain more weight beyond this point.

Market Hog – 6 to 8 months of age and about 300 lbs live weight which gives about 200 lbs hanging weight. Feed for flavor in the last 30 days just like with finishers. This is our goal hog size at Sugar Mountain Farm as it optimizes meat quality and the costs vs return on investment with our pastured farming methods. The time to this weight varies with the season – winter means slower growth like with all things.

Block Hog – Hog on the auction block ready for slaughter. See Market Hog above. Swine – Pigs. Pig – Sus domestica a.k.a. Sus scrofa domestica the domestic pig. Breeder – A particularly prime pig of excellent qualities that is selected as breeding stock. See boars and gilts. We select about 5% of females and about 0.5% of males as potential breeders to be tested with their first breeding. The best of these continue on the farm to join the breeding herd.

Market Weight – 250 lbs is the typical Live Weight in modern times. See Finishers above. We can grow pigs larger or smaller to fit your needs. This weight is reached at approximately six months during the warm seasons and a little longer during the cold seasons. Hanging Weight – 180 lbs or 72% of live weight of 250 lbs. Commercial Cuts – 120 lbs or 67% of the hanging weight is standard commercial cuts yield for things you see in the typical grocery store like pork chops, sirloin, tenderloin, ham, shoulder, belly, ground, etc.

The adventurous cook can eat like the farmer and get a yield more like 90% of the hanging weight by also using the oddments. Oddments – Back fat, leaf lard, hocks, trotters (feet), jowl, head, tail, ears, tongue, organs, etc. Organs – Heart, liver and kidney. Offal – The portion of guts (stomach, intestines), lungs, blood and such that the butcher discards. This is not available from the butcher at this time as a special HACCP/PR must be filed with the USDA for the sale and handling of these products.

At our on-farm slaughterhouse we will be able to compost the offal to return it to the mountain from whence we came. Specialty Products – Pork is a versatile meat that has been made into a myriad of delicious treats through brining, smoking, curing, stuffing and other age old techniques: Belly – bacon Tongue – brined, smoked and thinly sliced on cheese and crackers Trotter – Soups and stews for thickening Ham – Brined and smoked Heart – Thin sliced and stir fried Ears – Slow cooked, fried and tossed on salad Liver – Finest patés Ground – Hot dogs, kielbasa, sausages, pepperoni, salami.

Pet Pigs – A smaller breed of pig like the Pot Bellied Pigs. We do not sell pet pigs. Our pigs are large farm pigs that can reach well over 1,000 pounds in a few years. They can easily eat you out of house and home… and then there is the other end of the issue. Pigs can bite and they have very strong jaws with sharp teeth. They also weigh a lot and can step on you or crush you up against a wall or something just like a horse or cow could.

If you want a pet I recommend a cat, dog, ferret or the like. See these articles.[1, 2, 3] Poll – The pole is the place on the head where the horns attach. To gauge the length of a pig measure from the poll back to the base of the tail where it attaches to the pig’s butt as described in the article How to Weigh a Pig with a String. Polled – Polled is the term used for animals that don’t have horns.

This could be that the horns have been cut off or simply that the animals have been bred to not grow horns. Pig horns are considered magical and instilling good luck and vitality when worn on a leather thong around the owners neck. The horn was clearly not good luck for the boar. Sows do not have horns in any known breed of pig. I have not seen any cases of unicorn pigs. Tusks – All adult pigs have ivory tusks.

The tusks on sows are only a few inches long and mostly rooted in the lower jaw so they may not be easily visible. The tusks on boars grow continuously and can reach a foot or longer, curling around in a circle. Since the boars continuously grind their tusks they are very sharp. See these pages for pictures and stories about tusks. Deposit – A deposit is money you put down to secure your order. In the case of piglets it gets your name on the reserve list.

In the case of roasters it gets your pig taken out of the freezer and started thawing for frozen pigs and taken to the butcher for fresh pigs. For whole and half pigs it gets your pig’s date with the butcher. Deposits are non-refundable. If you are not going to be able to use what you reserved, see if you can find someone else to buy it to protect your investment in the deposit. Discussion Groups – There are quite a few online discussion groups about raising pastured pigs: FaceBook: • Pastured Pigs • Pastured Pigs for Meat and Profit • Salt Cured PigHomesteading Today:  • Pig ForumYahoo Groups: • PasturedPork Sponsoring Advertisements:

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(Click to Zoom) Enjoy pork butchered in our family’s Vermont state inspected on-farm butcher shop here on Sugar Mountain Farm. Affordable quality pork from our family farm to your family’s table. Pickup at the farm, local delivery in Vermont and shipping available. For roaster pigs see the Roaster Page. For fast online ordering see the Quick Order Form. One time or weekly, biweekly and monthly CSA boxes available from $40 each.

Save even more buying in bulk as a whole, half or quarter pig: Product Weight ~Cost/lb Price Ode to Oddments Sampler 20 lbs $2.00/lb $40 Farmer’s pick of soup bones, fat, trotters, etc. 40 lbs $1.88/lb $75 Farmer’s Basket Sampler 10 lbs $5.00/lb $50 Farmer’s pick of delicious cuts & sausage 20 lbs $4.00/lb $80 High-on-the-Hog Sampler 10 lbs $8.50/lb $85 Farmer’s pick of chops, roasts, sausage, etc.

20 lbs $8.00/lb $160 Pick-of-the-Pig Sampler 10 lbs $10.00/lb $100 Your pick of cuts & sausage, up to 1 tenderloin. 20 lbs $9.00/lb $180 Quarter PigEasily shippable single box 43 lbs $8.24/lb $360 Half PigA variety of cuts with sausage addons. 87 lbs $6.84/lb $580 Whole PigNose-to-tail delights! 175 lbs $5.43/lb $950 Make any product a CSA dozen and save even more! Linked & bulk sausage, dry rub bacon, brined hams and corned pork available.

Our pork is also available both retail direct and in fine stores and restaurants. Delivered weekly around Vermont – see map.Shipping available within the USA. If you have any questions after perusing this page please email me at walterj@SugarMtnFarm.com Whole Pigs:The price for a whole pig is $950 based on $4/lb with a final hanging weight at the butcher after slaughter of 180 lbs plus $65 for slaughter and $165 for butchering (cutting & vacuum packaging) for a yield price of about $5.

43/lb with a typical yield of about 130 lbs of classic cuts and about 45 lbs of oddments such as bones, tail, head, fat, etc. Cutting choices change yield and pigs vary in size. With the whole pigs, half pigs and quarter pigs we can cut to your specs following the Cut Sheet Order Form or you can just let us know you would like standard cuts and choose what sausages you would like if any. A whole pig is about four to five cubic-feet depending on packing and oddments choices.

For reference a milk crate is one cubic-foot. Sausage, hot dogs, dry rubbed bacon slabs, brined, corned pork and smoked products if you like. We offer bulk and linked sausage in the following flavors: Sweet Italian, Hot Italian, Chorizo, Kielbasa, Bratwurst, Breakfast Maple, Breakfast Sage and Farmhouse salt & pepper. (Click to Zoom) Our famous all natural smoked hot dogs are also available – request well ahead so you catch some out of the next batch.

The added processing cost is $5.00/lb when ordered with your pig – normally $11.45/lb. Our hot dogs are all natural, no nitrates, no nitrites, no MSG, no HFCS (High Fructose Corn Syrup), etc. Just sweetened with dash of local Vermont maple syrup and smoked for a delightful flavor. Smoked bacon, hams, hocks, trotters and other meat smoked for $4.00/lb. Note that the smoking shrinks the meat about 15%.

e.g., 8 lbs of belly makes ~7 lbs of bacon. Smoking takes about six to twelve weeks extra depending on the smokehouse schedule. Dry rubbed bacon, brined hams and corned pork do not add any extra processing time since they are not smoked. Occasionally a pig hangs a bit smaller and we add from other pigs to bring the weight up. If you specifically want a smaller pig, let us know. If you would like a larger pig, let us know too – e.

g., for prosciutto making, etc – as we periodically have sows available who hang up to 300 or even over 500 lbs. Special orders don’t upset us! Use the Cut Sheet Order Form to order. If you are splitting with friends, present us with a single cut sheet and then you divide up the meat once you get it. Free Oddments:We tend to have some extra oddments available each week from the pigs we cut to deliver to stores and restaurants.

Oddments aren’t a big seller in the stores but they’re delicious eating. Things like soup bones (perfect for paleo diets), jowl, back fat, leaf fat, trotters, kidney, liver, heart, etc. If you like to cook with oddments let us know and we’ll add a free bonus to your whole or half pig order. Return To Top Half Pigs:The price for a half pig is $580 for 87 lbs – about two cubic-feet. All the options for sausage, brined, corned and dry rub from the whole pig description above apply.

We strongly recommend finding a friend to share a single whole pig order with to get he best price – there is a big savings between whole and half pig pricing per pound. You submit one cut sheet and get a big savings when you share. Use the Cut Sheet Order Form to order. Return To Top Quarter Pigs:The price for a quarter pig is $360 for 43 lbs – about a cubic-foot. All the options for sausage, brined, corned and dry rub from the whole pig description above apply.

A quarter pig is not a literal quarter of a pig but rather a representative sampling of cuts. A quarter pig is a good shippable unit of pork as it fills one shipping box and achieves the best shipping rates. Use the Cut Sheet Order Form to order. Return To Top Weekly Delivery Route(Click For Big Picture) Pickup, Delivery & Shipping:You can pickup your meat here at the farm gate (bring plenty of coolers) or you can get it delivered along our weekly delivery route for just $15.

We deliver from Brattleboro I-91 Exit 1 up through Bradford on most Wednesdays and across to Barre-Montpelier and up to Burlington, VT along I-89 most Tuesdays. You can meet us at one of our regular delivery stops or if you live or work right close to our route we can deliver to your home or place of work. Shipping is expensive but doable within the USA. Shipping can be done in 10, 20 or 40 lb boxes.

The most cost effective shipping amount is about 40 lbs which is two of the larger box packages or a quarter pig. A whole or half pig is shipped in multiple boxes as noted in their sections above. Figure about $100 to $200 per box for the shipping depending on location. You can minimize shipping costs if you elect to not get the oddments such as head, skin, bones, etc from quarter, half and whole pigs.

When you know what you would like to order, email me your zip code for a shipping quote along with your intended order and I’ll reply with a quote. Return To Top Do-It-Yourself:Whole and half pigs are available as sides scalded, scraped and chilled if you prefer to cut your own meat. Due to transporting issues they may come as quarters or portions rather than a full side. The cost is the hanging price per pound plus slaughter.

For $25 per side carcasses can be cut to primals and chine-off (back bone from loin) if you would like for easier handling and cutting if you are without a bandsaw. Live pigs are not available for DIY slaughter. Return To Top Samplers:Boxes of our delicious pork cut here in our butcher shop on Sugar Mountain Farm are available in sizes of 10 and 20 lbs: Pick-of-the-Pig where you select the cuts you would like from the retail order form with up to one tenderloin and a variety of other cuts and sausage and up to one each of a dry rubbed bacon, brined ham, corned pork and smoked bacon.

Prices are $100 for 10 lbs and $180 for 20 lbs. Use the Retail Order Form. Return To Top High-on-the-Hog where we select an assortment of cuts for you that will include pork chops, sirloin, shoulder, a variety of sausage and other delicious cuts of our pork. Prices are $85 for 10 lbs and $160 for 20 lbs. Use the Retail Order Form. If there are any types of sausage or cuts you don’t like, just indicate that.

Return To Top Farmer’s Basket is a selection of cuts, ground, sausage and such from what is left over after we sort deliveries each week. We give you a great price and you help us use all of the pig. Prices are $50 for 10 lbs and $80 for 20 lbs. Use the Retail Order Form. If there are any types of sausage or cuts you don’t like, just indicate that. Return To Top Ode to Oddments is a selection of oddments such as soup bones, back fat, leaf fat, trotters, tongue, heart and such from what is left over after we sort deliveries each week.

We give you a fantastic price and you help us use the last delicious bits of the pig. It is farmer’s pick but if you have particular predilections just let us know. If you’re on a paleo diet and want lots of bones for making bone broth, just ask! We can cut the bones to expose the marrow for making the best bone broth. Prices are $40 for 20 lbs. Use the Retail Order Form. If there are any types of oddments you don’t like, just indicate that.

Return To Top CSA‘s can be created from any sampler, quarter pig, half pig or whole pig by pre-buying eleven and getting your twelfth box free for additional savings. We offer CSAs weekly, biweekly, monthly, quarterly or annual schedule your needs. A custom mix of different boxes can be done with the last one being the lowest priced. If you pre-pay the CSA you get an extra 20% off for huge savings! Home delivery is available near our regular weekly route for $15 per delivery – Save even more by meeting us at our stops on our delivery route to get free delivery on CSA boxes.

To order a CSA email me at walterj@SugarMtnFarm.com What is a CSA? The term CSA means Community Supported Agriculture and has become the common word for a share, package or box subscription of vegetables, fruit or meat that a consumer receives on a regular schedule such as weekly, every other week or monthly. A Sugar Mountain Farm CSA Box consists of cuts of delicious pork and most people do it on a monthly basis either picked up here at the farm, delivered along our weekly route or delivered to their homes if they live close to our route.

The difference between a CSA and a purchase of product is that the CSA represents an ongoing commitment which helps the farmer know how much to raise and harvest each week. Return To Top Retail Cuts:We don’t have a farm store or stand so you can’t browse the cuts. We can do orders of retail cuts over $100 by pre-order using the Retail Cuts Order Form. For smaller orders of cuts we strongly recommend visiting the many stores that carry our pork.

Many of the stores will take your custom order for our pork if you want something special that they don’t normally carry such as a crown roast, skin-on roasts, etc. Or dine at the fine restaurants throughout Vermont who offer our meat on their menus. Shipping is available for retail cuts. Return To Top Typically we have sourced pigs from our own genetic lines which we have been selectively breeding since 2003.

These include Yorkshire, Berkshire, Large Black, Tamworth and a few others in addition to our primary cross lines such as Mainline and Blackieline. See the Pig Page for more details about our lines and the Breeders Page as well. Some people like to pick a particular genetic line and that option is available, we occasionally buy pigs from other farms. You can select one of the Sugar Mountain Farm (SMF) lines in the Genetics options on the whole pig order form at a small additional cost.

Picking genetics may delay orders as that means a smaller pool of pigs to pick from. Otherwise pig is farmer’s pick at no surcharge. Freezing is free and assumed unless you specify fresh not frozen. Occasionally timing and freezer space work out so that freezing is not available. Generally when people are buying a lot of meat they want it frozen. Home freezers get stressed by trying to freeze too large a load all at once.

We have special high power freezers that do the job fast and right to give the highest quality. We recommend receiving your pork frozen if possible. If we deliver it to you not frozen that means it was never frozen. The best way to freeze meat in your freezer is by spreading the packages out in a layer – keep any out as fresh that you plan to use that week. Likewise sometimes the butcher makes mistakes in cutting.

We check your order and try to catch these. If you find an error, let us know and we will correct it if we can. For home storage we recommend chest freezers if possible as they do a much better job of freezing and keeping the cold in. Get one without automatic defrost. Automatic defrost is bad. It warms the freezer damaging the food and then refreezes causing freezer burn. If you have a freezer with automatic defrost – turn off that feature – automatic defrost shortens the life of all foods in your freezer.

Our pork is vacuum packaged after five days of dry aging for the best quality. Treat it right for your dining delight. Note on Yield: A 250 lb pig yields a hanging weight of about 180 lbs. That is after slaughter and cleaning, head, skin, feet and tail on. This is how animals are sold – by the hot hanging weight after slaughter. Cutting to standard commercial cuts yields about 67% of hanging weight or about 130 lbs of actual cuts like you would see in the store.

BUT! What happened to that other 50 lbs of your animal? We do dry age chilling during which there is about a 3% loss due to evaporation of water. This is good – it improves the quality of the meat. There is a little loss to trimming. The rest is oddments and a lot of good stuff. Eat them. Eat the pig nose-to-tail, top-to-bottom. All of the pig is delicious. Bones make fantastic soup and stew stock – great for healthy joints and paleo diets.

The head can be baked, stewed or made into jelled pork, what we call brawn. The trotters and hocks can be smoked for use in delicious, nutritious soups where you get the benefit of the knuckle gelatin. The tail makes excellent soup stock. The back fat makes a fine lard for healthy cooking. The leaf lard makes great pastries. The organs are filled with vitamins and iron. Be a creative cook. Eat like a farmer.

Use the oddments – It’s all great pork! See this article about What Good is a Pig. Curious about what is in a pig share? See these articles: What Good is a Pig: Cuts of Pork Nose-to-Tail What is a Half Pig Share? Of Sausage and Law Smoked Pork Products It typically takes two weeks or so to get into the schedule although sometimes it is longer in the fall. If you have any questions, email me at walterj@SugarMtnFarm.

com Return To Top Deposits are non-refundable but can sometimes be delayed to a future purchase if you run into a scheduling problem. Let us know as soon as possible. Once the pig is slaughtered the date is fixed.

Hazel Gordon

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