Monday, November 14, 2016

Pork for 2017!

I currently am raising five pigs for prepurchased shares of pork from co-owners of said pigs. They are doing well and should be ready for pickup mid winter. But I am getting ready to plan ahead for spring. If you would like to purchase a quarter, half, or whole pig to be raised in 2017 on this farm - contact me now! My prices are very reasonable, possibly the lowest for farm-raised pork and INCLUDE the professional traveling butcher, smoking, and packaging of meats. References available. Four years of customers. Let me grow you good meat! If you are interested email me at dogsinourparks@gmail.com

Your consideration is appreciated!

12 Comments:

Blogger Kate said...

Jenna, how long do you keep the pigs before you have them butchered? What is their weight when butchered? I'm getting a couple of pigs in the spring, and I'm trying to think about how old/big they should be when butchered. You seem to turn yours around pretty quickly? Any advice would be much appreciated!

November 15, 2016 at 9:48 AM  
Blogger Mary Beth said...

I have a couple of questions too: what do you feed them? Is it an organic feed? Does what you feed them make a difference in the taste of the meat? Are your piglets immunized before you bring them to your farm? Sorry for all the questions.... :(
Mary Beth

November 15, 2016 at 11:48 AM  
Blogger Jenna Woginrich said...

Kate I now raise between 8- 12 pigs a year, and it really depends on breed, space, feed, and their activity level. The heritage breeds out in the woods take a lot longer than a pair of pinks in a pen in the winter barn. I raise them to 250-300lbs. Outside in the woods that can be 6-8months of feeding them here. I buy them around 10-12 weeks usually .

November 15, 2016 at 12:02 PM  
Blogger Jenna Woginrich said...

Mary Beth - I do not feed them organic. I feed them a mix of scraps from this farmhouse, local produce other farms would compost, pig chow (usually from a local GMO free farmer). They are usually wormed or I worm them after purchase.

November 15, 2016 at 12:03 PM  
Blogger Mary Beth said...

Oh nice. So the piglets you have now are 2- 4 months old now? What breed are they? I can't tell from the picture.

November 15, 2016 at 8:18 PM  
Blogger Jenna Woginrich said...

This is a picture from last week? These guys are around 4 months I assume, I'd have to look it up at the moment. They are from Rockwood's West Wind Acres and I asked him what they were and he shrugged and laughed. He breeds many pigs each year but started with some hampshire, blacks, and tamworth stock I think.

November 16, 2016 at 7:40 AM  
Blogger Mary Beth said...

So just one more question:I think (ha!) How are you going to calculate prices? I kind of assumed you calculate the price depending on the weight of the finished pig. Or do you guarantee a certain finished weight? Or do you just continue to feed the pigs until they make an agreed upon weight? I'm so ignorant!!! Help me!

November 17, 2016 at 4:17 PM  
Blogger Mary Beth said...

Hello?

November 18, 2016 at 2:50 PM  
Blogger Jenna Woginrich said...

Sorry, I don't always read the comments and hit publish. I can't tell you what to charge for your hogs, because I have no idea what your prices are where you live. You need to calculate the cost of feed, animals, your time, local competitors. Here a whole hog butchered for pickup from most people is $1000 - I charge closer to $750. You might get cheaper feed and butcher yourselves and charge far less. Everyone is different.

November 18, 2016 at 3:04 PM  
Blogger Mary Beth said...

That's ok. I was just wondering how YOU calculate your prices. Do you calculate based on the final hanging weight of the pig? Or the final hanging weight plus the cut and wrap. Or the weight, cut/ wrap AND a small add on for your time and inputs like feed costs?

November 18, 2016 at 5:15 PM  
Blogger Klaartje Zegtwat said...

Uh-oh, looks like someone is angling for a goodly amount of free training AND she forgot the magic words........

November 30, 2016 at 8:20 PM  
Blogger Jenna Woginrich said...

Yeah MB, I am a random blogger in another state, contact people in your local hog-raising community and do research about local prices and sales. Good Luck.

November 30, 2016 at 8:44 PM  

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