No. Bacon comes from the belly of the pig and unfortunately they do have other parts of the body other than a belly 🙃.

Nope! We don't use any vaccines or antibiotics here. If it's a matter of life or death for one of our animals, we will do what's necessary for the life of the animal, but we will pull the animal from our meat program.

Garden leftovers, yes! Squash, broccoli, melon. They're spoiled! But they don't get day-old bakery, restaurant leftovers or anything of the sorts.

We know the market is growing for corn and soy free meat and quite frankly, it's the way we prefer to eat ourselves! Both those are a good way to make animals put on weight quick, but we'd rather take the extra time for them to grow and have it be a product we are proud to eat ourselves.

A Berkshire cross! Our boar, Bubbles, is a registered Berkshire boar. Our mommas are a mix of other heritage breeds.

It can really vary! The butcher we use let's you pick your own cuts and offer curing and smoking as well. They offer the option of natural cure (celery juice powder) which costs more, but is an option many of our customers utilize! Generally the processing fees cost $1.49/lb for beef and $2.00-$4.00/lb for pork (all at hanging weight). The processing fees do not include the price per pound which is around $3.25 per hanging weight pound for beef and $2.95 per hanging weight pound for pork. Again, this can vary depending on your cuts. We recommend visiting the butchers website for pricing.