You know those gold packages of Sweet Potato Liverwurst that we bring to market each week? Our friends at Weeping Radish Butchery in Jarvisburg NC make this pate from our pork liver (and hams and a wee bit of fat). Many of our customers know how wonderful this product is, and now the national “Good Foods Award” competition made the Sweet Potato Liverwurst a national finalist, the only charcuterie finalist in the Southeast. This is brilliant for three reasons:

1. It is made from cuts that are seldom used
2. It is completely original and representative of North Carolina (ever heard of sweet potatoes in pate?)
3. It’s amazing!

And it’d make a great addition to any Christmas snack plate…

Processed Pig for Pickin’
- A hog (carcass weight) 75lb and up is $3.50/lb.
- There may be an additional fee for transportation and/or delivery depending on the situation.

Pig Pickin’ notes:
A carcass weight (dressed) is roughly 70% of it’s  “on hoof” weight (live weight).
Example: A 150lb (on hoof) pig would be a 105lb carcass. This would be enough for 50-60 people for a bbq party, or 80-100 people if there were other things on the menu and the pig was just for tasting.

Product list

Bellies $6.00
Chops $9.00
Racks  $8.00
Spare Ribs  $6.00
Lard   $3.00
Jowls  $4.00
Hams (whole)  $5.00
Ham Steaks $6.00
Liver  $3.00
Neck Bones  $1.00
Shanks  $6.00
Shoulders  $6.00

LINKED SAUSAGE

Bratwurst  $8.00
Hot/Sweet Italian Sausage  $8.00
Parsley Parmesan Sausage $8.00

GROUND SAUSAGE

Hot/Mild Breakfast Sausage  $6.50
Sweet Potato Paté $5.00/packet
Chorizo  $7.50
Ground Pork $6.50

Pig Pickin FAQs:

What kind of pigs do you sell? We sell Farmer’s Hybrid pigs for barbeques and pig pickins. It is a composite heirloom breed with nicely marbled meat.

How do you price your pigs? Pigs are priced two ways. $3.00 per pound (carcus weight) plus transportation cost if we have the pig processed for you. Or $1.00 per pound (live weight) if you pick up the live pig yourself. If you choose to do it yourself, you have the option of taking it to your local meat processor or having someone come on site. Prices are subject to change.

How much pig will I need? We recommend 1 ½ pounds of dressed meat weight per person. This is the weight of the pig after it has been cleaned and readied for cooking. The dressed weight is about 25 % less than the live weight. The general size for a pig pickin is a dressed pig weighing 60-100lbs. This should yield about 25-50 lbs of cooked meat, or enough for anywhere from 40-70 people depending on your other fixings.

How look will it take to cook? We aren’t professional pit masters, but general wisdom says about an hour for every 10 pounds or so as a general guideline.

Can you recommend a caterer? Jonathan Childress at the Barbecue Joint – (919) 932-7504.  David Sparrow of Pig in the Pen (919) 933-3830. Sonny’s Catering in Burlington, N.C., or Tom Meyer at the Q-shack on Hillsborough St. in Raleigh will do really wonderful whole hog barbeques with our pigs. You can contact Sonny’s at (336) 227-2105 and Tom Meyer at the Q-shack at (919)308-6665

How do I get my pig ready for pickin? Two options are available- you can have your pig processed yourself or we can do it for you for a fee. If you choose to do it yourself, you have the option of taking it to your local meat processor or having someone come on site.

How can I order my pig? We ask that you try to reserve your pig a month in advance  – we are a small farm and need to plan ahead to accommodate your needs! Please call the farm at 336-376-0811 to place an order.