7686 Herber Rd, New Tripoli 18066
Are you interested in shopping straight from your own freezer for dinner?
Do you like saving money on pasture raised pork and sausage?
Do you have at least 4 cubic feet of freezer space?
What about having control over what cuts are ordered?
If you said yes to these questions it sounds like you’re ready to experience the farm to table convenience of custom cut half pigs.
The process can seem very overwhelming the first couple of times, but I can help!
Below I have outlined the process, but please feel free email us anytime at farmer@willowhavenfarmpa.com if you still have questions.
Reserve your half pig today!
Four of our biggest pigs are going to what my friend calls “freezer camp” on Monday, Dec. 19.
The juicy, pink packages of pork will be ready to go home to your freezer about 3 weeks later.
Let’s talk about price. It’s a big purchase.
Most custom hogs are sold by “hanging weight” and then the customer pays the butcher processing fee on top of that. Hanging weight is the weight of the pig before it is cut into pieces.
We’ve found that option to be very confusing for people so we’ve simplified the pricing so you know what to expect.
With Farmer Reuben’s years of experience, he knows what the processing fee will be and how much meat will be cut from the each half.
So your pay in full price is $950. If you choose to pay by cash or check in our on farm store, you can save an additional $25.
If you need to break up the payments in order to take advantage of this Bulk Pork offer, you can deposit $200 now. The final payment is expected at the time of your pork pick up. Here is our payment plan.
The last day to decide is Tuesday, Dec. 21 ! I have to hand the butcher your “cut list” the very next day.
But some of the ten halves are already claimed!
Reserve your half pig today!
What happens next?
Well, you’ll need to decide on the cuts you want. There are lots of options and I’ll set up a phone call to help you make these decisions.
In the meantime, you’ll want to think over how you want to use the meat.
What are you a fan of?
- Sausage?
- Roasts?
- Pulled Pork?
- Bacon?
- Ham?
You’ll have to make choices from each part of the animal: the ham, the belly, the shoulders and the loin.
If you want more whole pieces like roasts and ham, you’ll have less sausage.
If you want more bacon, include the jowls in your bacon rather than sausage.
If you find it hard to decide, don’t worry. We’ll have extra bulk sausage and scrapple you can add to your order.
Do you want to see what a standard cut list might be like? Read through my post What Do You Get From A Half Pig.
But don’t worry, Reuben or I will help you figure it out and fill out the cut list for you.
Reserve your half pig today!
When Will You Get To Start Cooking Pork From Your Freezer?
It will take about 3 weeks for the butcher to finish cutting, packing, making sausage and smoking the cured meats.
Plan for a pick up date between January 8 and January 13. Once a date is chosen, it will be FIRM. You’ll want to get your pork into the freezer right away.
You’ll want about 4 cubit feet of space in your freezer and room for about four boxes in your trunk.
Your meat will be vacuum sealed so it will last 1 – 3 years in your freezer and you don’t have to worry about getting all your value out of it. You can also get a freezer temperature alarm so that you don’t have to worry about accidental thaws.
So what will you cook up first? I can’t wait for sausage.
Only ten families will be able to take advantage of this offer. Don’t wait!
Reserve your half pig today!
We’ll keep farming for you!
Reuben and Tessa DeMaster
Willow Haven Farm
Directions to the farm
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P.S. Still have questions? Email us so Reuben and I can answer them for you.
