Pastured Pork-What Makes it So Good?
Cristo Rey Farm Pork
-Our Methods-
Our pork is produced free-ranging on pasture using managed rotational grazing which means we move them every few weeks to new paddocks where they can graze, root, and eat fresh grass, leaves, clover and other forages.
We also feed our pigs non-gmo grains, minerals, organic produce, our own nutrient dense non-gmo eggs and acorns. Pigs love acorns and it makes pork sweet. We will gladly trade you eggs for gathering acorns dropping off your trees!
Pastured piggys
Our pigs live in small groups in large fresh air outdoor paddocks. They have access to shelter, sunshine and they are in small groups and so free of stress.
We do not use antibiotics, hormones or chemicals of any kind. Our philosophy is to produce our pork in the cleanest of possible environments- the forest and fields. This allows them to fully express their unique biological characteristics which alleviates stress, eating their daily “salad bar” which supports healthy immune systems and animals. It produces what we are fond of saying is, “The best cotton-pickin pork, chicken and eggs you ever did have!’
“Piggerated” paddock
These pigs have much to do and do not get bored.
They have a plow on their faces and do an excellent job rooting and digging. Pigs till, weed, clear brush and clean up crops. They also produce valuable manure for fields and gardens and turn it all into delicious pork, bacon, sausage, ham, pork chops and much more!
An example of how producing pork can actually be environmentally enhancing. New grass growing in a piggerated paddock …in winter!
New grass…in winter!
-Prices-
Based on Hanging Weight
$100 deposit-whole hog
$50 deposit – half hog
Whole Pigs $3.50/lb:
A whole pig cut up and packaged is about three to four cubic-feet and @ 140-180 lbs of meat. 2 large coolers
Half Pigs $4.00/lb:
A half pig packaged (@50-70lbs of meat) is about two cubic-feet depending on packing in the boxes. A half pig will fit tightly into a large picnic cooler.
Butcher and Packaging:
Slaughter $35
Freezer Wrap .50/lb
Vacuum packing .55/lb
Smoking .65/lb
Casings (sausages) .45/lb
Note on Yield:
A 250 lb pig yields a hanging weight of about 220 lbs. Live weight minus @30lbs.
Price per pound is based on hanging weight- that is after slaughter, gutting and cleaning-head, skin, feet and tail on. This is how animals are sold – by the hot hanging weight after slaughter.
A typical pig ready for processing weighs between 250-300lbs.
Cutting to standard commercial cuts yields about 67% of hanging weight or about 140-180 lbs of actual cuts.
**We recommend finding a friend(s) to share a single whole pig order with – there is a big savings between whole and half pig pricing per pound.
