PORK (Side) - Hambleton

How it works:

Above you select exactly how you would like your pig butchered; the initial fee is a DEPOSIT to secure your order; the deposit will be credited against your final price.

Pricing: $3.50 per pound hanging weight (HWT) for Half (side), $3.25 per pound hanging weight (HWT) for Whole (2 Sides).  Fees include Basic Processing: All cuts and Bulk Sausage, excluding Curing/Smoking (see below). 

Curing/Smoking: An ADDITIONAL $2.50 per pound fee is charged for OPTIONAL CURING/SMOKING of bacon, hams or jowls; this additional fee is assessed on just the post-processed portions, not the entire pig. 

• A NITRITE-FREE cure/smoke using sea salt is available from our Bealeton butcher only.  You may request this option in a special note, and must use the Bealeton butcher (may alter pick-up month).

Bulk Sausage: If you select to have any of your pork processed into Bulk Sausage (above), you will receive a phone call after processing with your availabile quantity and will then tell the butcher what type of sausage you would like.  The Butcher requires a minimum of 15 pounds per type of sausage.

• Depending on the Butcher, typical Sausage options include: Breakfast, Hot Italian, Sweet Italian, Chorizo, etc.
• Non-MSG options are available for some sausage types - if interested, please inquire with the butcher at time of phone call.
• Note: Bulk Sausage is loose or un-cased Sausage and is a $0 option to replace simple ground pork.

Pork is picked-up by you, the consumer, directly from the Butcher. The final invoice for the pork will be handled directly by the farmer and will include all processing fees from the butcher.

NVPG is a consortium of farmers supporting Local, Slow-Food principles... we do not deliver or ship products.