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Pork Shares

We believe in rotational grazing for happy animals, healthy soil and high quality meat. Rotational grazing means that the animals are frequently moved to fresh space so that the preceding ground may recover. This method, however, doesn't sacrifice taste or tenderness. Our animals are extremely happy, healthy and flavorful! The pork and beef are cut, wrapped and frozen in individual vacuum-sealed packs in October. Turkeys are a whole, fresh bird ready the week of Thanksgiving.

What is a CSA?

By becoming a shareholder at Little Ridge Farm, you have the opportunity to build a relationship between your food, the land it was grown on and the people who grew it. This marketing method is called Community Supported Agriculture (CSA). Community Supported Agriculture translated means “food with a farmer’s face on it”. The concept began in Japan in the 1960’s and has since spread through Europe and the United States.

Pork Share

How are our Pigs Raised?

Their entire life is spent outside rooting in fresh grass! As soon as they have dug up their space, we move the pigs to fresh pasture. We plant cover crops (grasses) where the pigs just moved from to keep the soil healthy and covered to prevent erosion and compaction.We supplement their grazing diet with certified organic grain and other fruits and vegetables culled from the fields. They have a moveable hut to take a shady nap in during the day and to get cozy in at night. They receive plenty of fresh water and sctratches behind the ears. We love hanging out with them and laughing at their happy life.

What are the Benefits from Eating our Pastured Pigs?

Pigs have the amazing ability to absorb vitamin D through their skin (we do too, although not as much of our skin is exposed). This vitamin D is then transferred to you through the fat and meat that you consume.

Pastured animals have 2-10 times more Omega-3 fatty acids than grain fed animals. This "good" fat originates in green plants and is known to lower blood pressure and the risk of several diseases such as cancer and diabetes.

FLAVOR! Our meat is full of flavor and juice. Plus they lived a happy pig life.

How is Your Meat Packaged?

The pigs are butchered at a local USDA inspected facility. The cuts are vacuum-sealed in individual packages and flash frozen. So the meat you receive is the freshest possible. There are several ways one may want to have their portion of the pig butchered. I will contact you so that you may specify your cuts.

Fresh vs Cured (Nitrate-Free) You may choose to have your ham steaks, hams and bacon cured or just the bacon. Cured means, the meat is soaked in a nitrate-free, salted brine then smoked in a smoke house. The meat will still need to be cooked. If you choose to have any part of your pork cured, it will arrive about 3 weeks after the fresh cuts, due to curing time.

The meat is sold as price per # according to the hanging weight. This weight is how much the carcass weighs after it has been butchered but before it has been divided into individual cuts. Generally about 70% of the hanging weight is actual meat. For example, if you order a half a pig and the hanging weight is 120# your balance due is $420 ($3.5 x 120#). You will receive about 84# of actual meat bringing your actual cost to $5/#.

A typical cured half pig package includes:

• Pork chops 8- 2# packages (2 chops/pkg.)
• Country Style Spare Ribs 5- 2# packages
• Fresh Picnic Roast 1-4#
• Cured Hams 4- 4#
• Cured Ham Steaks 8- 1 ½#
• Bacon 7- 1#
• Sausage 9- 1# packages
• Fat Back 1-10# package
• Liver, Heart and Tongue

We are sold out for the 2008 season. We are now taking orders for the 2009 season. If you have any questions, please contact us.

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