PorkPork available as of October 2012 until further notice.
Now we are having our pigs done both at Steiner in Otego NY and at Larry’s Custom Meats in Hartwick, NY. Larry is now doing a very good sausage, smoked ham and bacon, all listed at the bottom of the page.
Whole Pig Details: A whole pig, picked up fresh by you at the butcher, Steiner in Otego, NY, or Larry’s Custom Meats, in Hartwick, NY. You pay hanging weight @ $2.75 per pound plus slaughtering and processing fees. More quantities would be negotiable on the price.
|A whole pig||(picked up by you at the butcher)||See Whole Pig Details*||Contact us for availability.|
|Chops||Steiner (the butcher) does not differentiate between different chops, center cut, loin chops and rib chops.||$6.75 per lb|
|Spare ribs||$5.00 per lb|
|Pork butt||$5.00 per lb||Sold out|
|Fresh ham butt||$5.00 per lb||Sold out|
|Rib roast||$5.00 per lb||Sold out|
|Loin roast||$5.00 per lb||Sold out|
|Pork shoulder roast||$5.00 per lb||Sold out|
|Fresh ham shank||$4.50 per lb||sold out|
|Fresh bacon thick sliced||(fresh pork belly)||$6.50 per lb||Sold out|
|Fresh pork belly approx. 1 pound pack @||$6.00 per lb|
|Smoked bacon sliced||link||$7.50 per lb|
|Ground pork||$4.25 per lb|
|Liver||$4.50 per lb|
|Lard||(un-rendered)||$2.50 per lb|
|Fresh ham hocks||$4.00 per lb.|
|Fresh pig trotters||$3.00 per lb|
|Fresh pork rind||$3.00 per lb|
|Bones||$1.50 per lb|
|Package of heart, tongue and kidney.||$3.00 per lb|
|Boneless tenderloin||$8.50 per lb||Sold out|
|Boneless rib roast||$7.00 per lb.||Sold out|
|Quarter pig||Range from 30 to 40 lbs. a quart||4.80 per lb.||Sold out|
Boar MeatRight now as of May 29, 2013 we have some ground boar meat from a older boar. This meat has a slight boar taint taste that might be objectionable to some. There is a stronger aroma that might also be objectionable when cooked. We eat it regularly, but I suggest you don’t buy much of it until you know what it tastes like. Try a few cuts, we mark it so it doesn’t get mixed with the regular pork. Maybe some breeds have less boar taint than others. We will keep you informed as we learn more.
After we eaten the boar pork for a while we think it just adds flavor to the meat. Some like it, some don’t.
Now we have a lot ground boar pork (300 lb of meat) from a older boar we had all ground up. The meat is quite lean and because the animal was older, maybe more texture to it. To our surprise the meat does not have much boar taint(this was a purebred tamworth. My plan was to sell this meat as “ guarantied to grow hair on your chest ," but with this little taint, you have to find out for yourself.
|Ground pork||from an older tamworth great black cross boar done at Steiner||$ 3.75 per lb||In stock as of May 29, 2013|
|Bulk Breakfast sausage||in 1 pound bags||$4.5 per lb||Sold out.|
|Breakfast sausage linked||$ 6.00 per lb||Sold out|
|Italian sweet sausage||$6.00 per lb||Sold out|
|Wisconsin Bratwurst sausage||$6.00 per lb||Sold out|
|Smoked bacon sliced||$7.50 per lb|
|Smoked ham slices||sliced 1/2 inch thick||$6.50 per lb|
|Half ham w. bone in||$7.00 per lb|
|Boneless ham||$7.00 per lb|
|Smoked pork rind||$4.00 per lb|
|Smoked hocks||$4.00 per lb|
|Smoked bacon ends||$4.50 per lb|
|Want to place an order? Fill out a contact form letting us know the item and amounts you would prefer. For more details on our ordering policies see : How to Order.|