Hogs from LRF are a heritage breed called Red Wattle. These hogs are known for being good foragers and grazers, gaining muscle weight well, docile temperaments, and supremely lazy through it all.
Place a deposit to reserve your pork from Little Red Farm.
Little Red Farm live pigs:
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have large outdoor paddocks with dirt and grass to forage depending on the time of year.
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have unlimited access to fresh water.
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have unlimited access to an all natural feed blend specifically formulated to their breed, age and weight.
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eat grass, herbs, apples, pumpkins, other seasonal produce, and scraps from our table.
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have access to a wallow in warm weather for cooling off and keeping bugs away.
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have access to indoor shelter at all times.
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are never given steroids, chemical antibiotics, hormone boosters or vaccinations.
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are given a chemical or natural anti-parasitic 1-2 times per year for optimal health.
Little Red Farm pork:
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is delivered live to a USDA inspected facility that is Animal Welfare Approved.
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is currently processed at Wahoo Meat Locker.
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is packaged without preservatives unless cured or otherwise additionally processed (ham, bacon, sausage).
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processing prices are included in the preset fees offered by LRF.
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will be cut approximately this way:
1/2 Hog Cut List
Pork Steaks: 1 inch thick, 2 per pack, 3-4 packages
Pork Chops: 1 inch thick, 2 per pack, 4-5 packages
Pork Roasts: 3-4 lbs., 1 per pack, 2 packages
Ham: cured and smoked, 3-4 lbs., 1 ham
Ham Steaks: Sliced flat, cured and smoked, 1 per pack, 3 packages
Ham Hocks: cured and smoked, 1 per package, 2 packages
Bacon: Thick sliced, cured and smoked, 1 lb per pack, 7 packages
Spare Ribs- 1 slab
Ground Pork, Breakfast Sausage, Spicy Sausage: in 1 lb packages, ratio of 2:2:1 in order listed.
There will be 60 lbs of meat in a 1/2 hog order. All items will be vacuum sealed, USDA certified and frozen for delivery.
SAFE COOKING
For safety, the USDA recommends cooking ground pork patties and ground pork mixtures such as meat loaf to 160 °F. Cook all organ and variety meats (such as heart, kidney, liver, tongue, and chitterlings) to 160 °F. Cook all raw pork steaks, chops, and roasts to a minimum internal temperature of 145 °F as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming. For reasons of personal preference, consumers may choose to cook meat to higher temperatures.