The BIG Bundle
$249.00
About seventeen pounds of pork plus eggs for $249
The full spread. Seventeen pounds of pasture-raised heritage pork plus a dozen farm eggs, built for the household that’s hosting Monday’s cookout and wants to wake up Sunday with a whole shoulder going low and slow for pulled pork.
What’s included
• 4 boneless heritage pork chops (~1.25 lb each, individually packaged)
• 1 whole bone-in pork shoulder (3 to 4 lb, ideal for pulled pork)
• 3 lb ground pork
• 1.5 lb thick-cut bacon
• 2 lb pork spare ribs
• 1 lb breakfast sausage patties
• 1 dozen pasture-raised eggs (mixed brown and blue)
*Weights are approximate, you will receive at least the total amount of weight you paid for, individual product weight may vary.
The pork
Berkshire and Blue Butt heritage hogs, raised on 40+ acres in Conway, finished on pasture, and processed locally. Heritage breeds eat slower, marble deeper, and taste like pork is supposed to. No growth hormones, no routine antibiotics, no factory inputs.
The eggs
Pasture-raised by our laying flock. Brown from our Rhode Island Reds, bluish-green from our Easter Eggers. Deep orange yolks, real eggs from a real farm.
The shoulder, a note
The 3-4 lb shoulder roast is the right size for an overnight smoke or a Sunday morning slow cook. Throw it on at 8 AM at 225° and you’re pulling at dinner. Pairs hard with the bacon-fat coleslaw of your choice.
Pickup details
• Order by Thursday, May 21 at 11:59 PM
Farm pickup only in Conway, PA. No shipping.
Text 412-491-9503 to coordinate your pickup time.
About this product
The BIG Bundle is our largest freezer pack: about seventeen pounds of Berkshire and Blue Butt heritage pork plus a dozen pasture-raised eggs from Bryant Creek Heights in Conway, Pennsylvania. Two hundred forty-nine dollars. This is the bundle for households that cook from the freezer weekly, feed a full house, or want to stock up for a season.
Included: pork chops, a bone-in shoulder, ground pork, thick-cut hickory-smoked bacon, a rack of spare ribs, breakfast sausage, and a dozen eggs. The bone-in shoulder is the piece that separates this bundle from the smaller ones and is worth a paragraph of its own.
A bone-in pork shoulder is the slow-cooker crowd's best friend. Six to eight hours in a Dutch oven at two seventy-five with a rub and a splash of stock produces enough pulled pork to feed ten to twelve people, plus leftovers for tacos and enchiladas through the week. If you have a smoker, the same shoulder becomes proper barbecue at two twenty-five over hardwood for ten to twelve hours. The bone in the middle carries connective tissue that breaks down into the surrounding meat and is what makes shoulder-cut pulled pork silkier than butt or loin cuts. Do not remove the bone before cooking, and do not skip the rest at the end.
The chops, ground, ribs, and sausage cover the weeknight and weekend rotation the same way the Cookout Bundle does, just at higher volume. The bacon is our standard one-pound thick-cut cryovac. The eggs are the hand-collected dozen from our Rhode Island Reds and Easter Eggers.
USDA-processed at an inspected facility, individually vacuum-sealed, frozen. Everything holds four to six months at zero degrees. Freezer space matters at this volume: seventeen pounds of vacuum-sealed pork wants a dedicated chest freezer or a full standard freezer compartment cleared of other things. Please have space before you drive out.
Local pickup only at the farm at 1701 Sampson Street, Conway PA 15027. Bring a large cooler and enough ice packs to keep everything cold for the drive home. We text you to coordinate a pickup time after your order lands. No shipping. This bundle is what our regular customers step into after cycling through the Cookout Bundle for a season and deciding they would rather make fewer pickups a year.
Frequently asked
What is in the BIG Bundle?
Pork chops, a bone-in pork shoulder, ground pork, one pound of thick-cut bacon, a rack of spare ribs, breakfast sausage, and a dozen pasture-raised eggs. About seventeen pounds of pork total.
How much freezer space do I need?
A dedicated chest freezer is ideal. A full standard freezer compartment cleared of other things will also work. Do not attempt this in a small dorm freezer.
How do I cook the bone-in shoulder?
Low and slow. Dutch oven at two seventy-five for six to eight hours, or a smoker at two twenty-five over hardwood for ten to twelve. Rub it heavily the night before. Do not remove the bone before cooking.
Is this too much pork for a family of four?
Not if you cook pork often. For a family that cooks pork occasionally, the Cookout or Backyard Bundle is a better first purchase.