Option 1: $700 - Whole Pasture-Raised, Grass-Fed Pig. $120 Deposit Required by March 1st. $580 Balance Due November 1st.
Option 2: $350 - Half Pasture-Raised, Grass-Fed Pig. $60 Deposit Required by March 1st . $290 Balance Due November 1st.
Option 3: $10/lb Sampler Packs: 1 lb of Pork Chops/ Ham Steaks and 1-lb of Choice Sausage and 1-lb of Delicious Smoked Bacon. Supplies are very limited and are intended for those considering buying a whole or half pig.
*Price includes all butcher and packaging fees (for cuts listed below), delivery fees and Michigan sales tax.
Pastured Chicken - $10 whole & USDA Processed (pick-up/add-on only)
Pastured Duck - $15 Whole & USDA Processed (sold out)
Muscovy Breast - $20 Split & USDA Processed (sold out)
*Chicken & duck is available in October and sells out very fast. We sell these birds at a loss but they are 100% organic and help us immensely on the farm and vineyard!
The Vineyard Chicks receive all of the money from egg sales. Please consider purchasing free-range, non-GMO eggs when visiting.
Chicken Eggs $4/ dozen
Duck Eggs $6/ dozen
Answers to common questions are provided below. If your have additional questions please call 616-965-1154.
Q: How much meat will I receive if I buy a whole or half pasture-raised pig?
A: Our 2019 average weights were just under 100 lbs of packaged meat per whole pig and 50 lbs per half pig. Individual pigs will vary slightly from these averages.
A. Butt Roast for Pulled Pork - (11.26 lbs)
B. Pork Loin: Pork Chops (6.5 lbs); Pork Loin Roast (9.0 lbs)
C. Fresh Hams: Smoked Ham (12.3 lbs); Ham Steaks (11.1 lbs)
D. Side Bacon: Lean Smoked Bacon (11.4 lbs)
E. Spare Ribs: Spare Ribs (3.35 lbs); Niblets (0.8 lbs)
F. Picnic Steaks 3.2 lbs
G. Fresh Ham Hocks (average 6.1 lb)
H. Ground Breakfast Sausage: 7 lbs; Cased Bratwurst: 7 lbs; Cased Italian Sausage 4 lbs; Choice of Ground Andouille, Creole or Chorizo 4 lbs
*Note: Half-pigs will be about half the average weight listed above for each cut. You may request all non-smoked cuts if you are watching your sodium intake or you may request extra smoked cuts for an additional fee.
Q: How come there isn't any savings buying a whole-pig over a half-pig like at other sites?
A: We do not raise extra pigs or push for extra sales. We only accept deposits on our November pigs until March 1st. My family buys 2 pigs. If it ends up that we have one extra half pig (like in 2019) we are more than comfortable buying that extra half for personal use. We never over-charge you more for buying less pork or move any of your half-pig packaged meats to the whole pigs weights to boost sales. We have a fixed-service fee that we earn for raising, sheltering and feeding your pig or half-pig.
Q: Where is the rest of the 200 lb pig?
A: About 28% of a pig is unusable. This includes the internal organs, hair and blood. Another 20% of the pigs weight is lost during processing as an unavoidable losses from bone dust, fat trimming, boning, grinding, and moisture loss. Moreover, what is considered edible in some areas (head, feet, tongue, lard, etc.) are not typically included in the household freezer. We estimate that about half of the pig's standing weight actually makes it to our freezer. This estimate is based on information provided by the Oklahoma Department of Agriculture, Food and Forestry (https://www.oda.state.ok.us/food/fs-hogweight.pdf).
Q: Wouldn't I be better-off buying a huge 250 lb or greater hog?
A: It depend on how much fat you enjoy in your ham, bacon, and chops. It difficult to raise a pig to over 250 lbs in the prairie without the majority of their calories coming from store bought feed and other sources. This makes for fatty pigs. I personally, prefer the taste of naturally fed and well exercised pastured-pork and the reassurance that the pig was legitimately pasture-fed. And since I usually cut away the fat on my plate for the dogs, I prefer not to pay for the extra fat.