Our pigs are born here, raised to market weight (10-11 months of age), and processed at Meatworks (USDA facility in Westport). We sell a variety of retail cuts (see price list below).
Why is pastured pork so expensive? Pigs are one of the few animals that can't survive primarily on grasses. Pigs do eat some grasses (mostly their roots), but their primary nutrition is grain. Grain prices have skyrocketed since the pandemic, and a 350 lb. pig eats A LOT of grain over their lifetime. Also, processing costs have increased. On average it costs us >$10 / lb. to raise these pigs, not factoring in farmer labor.
Watch the blackboards on the street for details on pop-up events.
Thick sliced belly or jowl bacon, and bacon ends (small chunks).
Center cut, rib, and sirloin chops. Center cut and rib chops are packaged 2 chops/package. Sirloin chops are bigger so come 1/package.
90% lean. You will not find ground pork this beautiful anywhere else.
Great for slow-cooking and pulled pork. Range in size from smaller blade roasts (2.5 lb. on average) to larger arm roasts (3-5 lb. range).
Smaller cut with lots of fat and flavor. Great for slow-cooking, braising, or grilling. Generally 1 rib feeds one moderately hungry person.
Large rack.
Inquire.
Sold by appointment only (call or text) and through occasional pop-up farm store events. Watch the blackboards out front.
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