Killing Pigs Next Wednesday

We'll be killing pigs on the farm next Wednesday. They are a very good deal, and it isn't too late to order one.

They are year-old Berkshire hogs, around 400 lbs live, finished so that they have excellent fat optimal for curing. Killing them on-farm is optimal, as we don't have to stress them by loading and transporting them to slaughter. If you look at how things should be done, we do it correctly: breed, feed, keeping outdoors, older hogs, low-stress.

A half a hog produces about 100 lbs of cured and smoked product (bacon, shoulder bacon, jowl bacon, ham, sausage, fatback, etc.), and costs (with processing) about $600. The stuff looks like this, and in my opinion, tastes better than the stuff we sell at the farmers market. Due to the wholesale nature of the purchase, it is a lot more affordable. You can either pickup your meat in Clayton, WA, or we'll get it to western WA for a fee.

If you are interested in this offer, please contact me via phone (509-536-4083), or meet us at the University District Farmers Market this weekend in Seattle. I'll need to get your money very soon, because you have to own the animal before we kill it.

The picture above is Curt, the butcher, with such a hog on the rail of his mobile slaughter vehicle. Watching Curt kill that hog was very interesting, because the hog never saw it coming. One moment he was having a normal day digging in the dirt, soon after he was pork. A few weeks later he was a bunch of fantastic cured product.

That pig had it very good - he got to live to a nice old life outside with other pigs, and when it was his time to go, it was over instantly. I suspect more people die more miserably.

Below there is (clockwise from top) shoulder bacon, loin bacon, ham, bacon, smoked fatback and jowl bacon.


You need about 4 cubic feet to store 100# of meat. Such a freezer is cheap and doesn't take up much space.