This year we are offering half and whole pork shares from our home grown, pasture raised pork.
About the Pork
The pork available from Scott Family Homestead has been born and raised right here on our farm in north central Wisconsin. They are a mix of breeds that thrive on pasture while producing a good amount of meat. They have been rotated through fresh grass pastures and supplemented with grain from our local feed mill. You won’t find anything like this at your local grocery store!
About the Buying Process
- We grow out the hogs on our farm to butcher weight and deliver to the butcher
- 2024 pigs will be brought to Pinter’s Packing in Dorchester WI on October 10th
- Customers pay per pound of hanging weight to Scott Family Homestead. (Hanging weight is the weight of the pig after organs are removed but prior to removing the cuts of meat. For a whole pig this is generally 175-225lbs.) A deposit is required prior to butcher and final payment is due prior to picking up final cuts.
- Customers will work directly with the butcher to order specific cuts and pay processing separately to them. This price will be determined by specialty cuts requested as well as smoking bacon, hams, etc.
- After Scott Family Homestead receives full payment and the butcher completes the order, meat must be picked up directly from the butcher.
Let’s Talk Numbers
$3.50/lb hanging weight paid to SFH. (We predict this will be between $300-$350 per half share, but we can not guarantee sizes at this time)
$100 deposit to reserve a half share
$200 deposit to reserve a whole share
Deposits are refundable until October 1st.
After October 1st deposits cannot be refunded.
Processing paid to Pinter’s Packing upon pickup.
Next Steps
If you are interested in purchasing a share, email scottfamilyhomestead@gmail.com for more information and to receive a copy of the purchase contract.
Pinter’s Packing cut list available upon request
The best pricing will be on half and whole shares, however, a limited amount of pork should be available by the cut beginning mid-October. Stay tuned for more information.
