Greetings from Coulee View Family Farm. We have a batch going in for processing this week and there are a couple that are still unspoken for. We have pasted our order sheet below with pricing and other information on purchasing half and whole hogs. Contact us soon if you would like to reserve a half or whole hog from this batch.
Note that we only have a very limited number of hogs on our farm right now, so if you need pork, don't wait.
Pasture Perfect Pork
Pork & Poultry. Coulee View Family Farm offers pasture
raised, hormone and antibiotic free pork and poultry. We believe in raising our animals in a manner
that is humane and respectful, a respect that extends not only to our animals
but to our land as well. Our sustainable,
more holistic approach to animal husbandry yields tastier, safer, and more
nutritious meats and poultry.
Whole and Half Hogs. Purchasing half and whole hogs allows you to
work with our processor to specify how you want your pork cut and
processed. We delivery the hogs to one
of our processors and then you will need to call to give cutting instructions
and let the processor know what smoked and sausage products you would like
made. It usually takes about a week for
the processor to finish fresh (not smoked) product and two or three weeks for
smoked product. You can pick it up as it
is ready or wait for it all to be completed.
If you would like, we can also pick up your pork and deliver it to you
locally or at one of our farmers markets or CSA delivery locations.
How Much Meat Do I Get? We target a our
hogs to be between 170 and 250 pounds at hanging weight. If you have a preference for a small or large
hog, please let us know and we will do our best to meet your request based on
availability. The take home meat is
usually 70% to 75% of the hanging weight.
Variation is primarily do do whole hog usually fills two large coolers. Depending on how you have it cut, this is
usually between 125 and 175 pounds of meat for a whole hog.
How Much Freezer Space Do I Need? This varies depending on how you have it cut, but whole hog usually fills
two large coolers and a half hog usually fills one large cooler.
Hog Cost.
Our cost is based on hanging weight.
Our hog cost is $2.70 per pound for whole hogs and $2.90 per pound for
half hogs. We do require a $50 deposit
to reserve your hog
Processing Cost. You will pay the hog processing costs directly to the processor. Processing costs usually include a kill fee of around $35 plus a basic cutting and packaging and grinding cost of $0.50 per pound based on hanging weight. If you have meat smoked that is $0.50/0.75 (Ham/Bacon) per pound for cured recipes and an additional $0.25 per pound for uncured, nitrate free recipes that use organic seasoning. If you elect to have sausage made, there are additional charges ranging from $2.00 to $2.50 per pound based on the type of sausage and whether you elect to use the organic spice recipes.
Cutting Instructions.
Shortly after we delivery the hogs to the processor,
you will need to call them to pass on your cutting, smoking and processing
instructions. Be sure to ask about
Boston butt bacon, Andouille and chorizo.
Extras. If you are interested in the organ meats (liver, heart, tongue, kidney),
be sure to let the processor know. Soup
bones are also available and can be saved – let the processor know if you want
more meat left on the bones for your soup.
Lard. Non-hydrogenated lard makes the best pies. I also like it for making roux when I’m
cooking Cajun. If you use cast iron
pans, you have to try lard for seasoning these.
Back fat and leaf fat for making lard and cracklings can be saved if you
let the processor know ahead of time. I
find that it is easier to render the fat it the processor grinds it, so
consider directing them to do this when you give your cutting instructions.
ORDER INFORMATION
Half or Whole Hog (check requested
size)
□
Half Hog
□
Smaller Whole Hog
(as available)
□
Larger Whole Hog
(as available)
Preliminary Cutting
Instructions (check any requested below)
□
Save Organ Meat
(liver, heart, tongue)
□
Save Leaf Lard
Fat (Fat around kidneys which can be rendered by the customer. Leaf lard makes
the best pie crusts)
□
Save & Grind
Leaf Lard Fat (We find ground fat easier to render)
□
Save Head (for making
head cheese,Brawn, Sylta, Sulze, Porchetta di Desta, Jaternice, etc.)
Customer Contact Information:
Name
__________________________________________________________________________________
Address
________________________________________________________________________________
City
____________________________________________________________ Zip _______________
Home Phone ( )___________________________ email
________________________________
Cell Phone #1 ( ) ___________________________ Cell Phone
#2 ( ) __________________________
Signed
________________________________________________________________ Date
________________
Please send this completed form
with the $50 deposit to the address below.
Checks can be made out to CVFF.
Coulee
View Family Farm
54247
Valentine Lane
Wauzeka,
WI 53826
