Berkshire and Blue Butt heritage-breed pigs raised on our Conway, Pennsylvania farm. Berkshire is the dark, marbled pork you read about in chef magazines: fine grain, deep color, and enough intramuscular fat that the meat stays juicy even when you overcook it. Blue Butt is a hardy cross that thrives on pasture and finishes with excellent bacon bellies and heavy shoulders. Our hogs live on real ground, root and wallow the way pigs are built to, and finish on non-GMO feed. Every animal is processed at a USDA-inspected facility, vacuum-sealed, and frozen. We sell mostly as bundles because that is the honest way to sell whole-hog pork: no cut leaves the farm unless every cut has a customer. The Backyard Bundle is roughly six pounds for a smaller household. The Cookout Bundle steps up to about eleven pounds plus a dozen eggs. The BIG Bundle is seventeen pounds of pork plus eggs, sized for households that cook from the freezer weekly. Individual boxes cover breakfast: thick-cut hickory-smoked bacon, a ham steak and eggs box, and a breakfast sausage and eggs box. Bacon runs on a butcher-date cadence and sells out between batches. When it does, join the farm list and we will text you when the next batch is packed. Pickup is at the farm in Conway, PA, coordinated by text after your order is placed. No shipping, no delivery. If you have never cooked heritage pork, plan for lower heat and longer time than commercial pork. The fat is where the flavor is. Ask us for cooking notes when you pick up.
