Ungraded Free Range Eggs

Our laying flock is a mixed group of layers.  Laying most brown, green and darker colored eggs.  The hens are roaming freely in the pasture with access to Non-GMO feed, water, roost and laying nest in Max’s repurposed gooseneck trailer he acquired from his Dad.  We move the trailer to a new spot in our pasture when the hens need fresh pasture to roam in.  They have access to grass, clover, bugs and whatever else they may find.  Our birds are fed a custom mixed Non-GMO, Non-Corn, Non-Soy Feed.

Gundy's Homemade Jelly

Our grandchildren call Celia “Gundy”. Gundy loves to cook.  Jellies made from fresh fruit are among her favorite things to cook.  She has help picking fresh wild plums and dewberries and uses the fresh fruit to make delicious jellies.  From Gundy’s Kitchen we offer the following homemade jellies: 

 Heritage Red Wattle Pork

Pasture Raised Pork

Our Heritage Breed, The Red Wattle, is a large, red hog with a fleshy wattle attached to each side of the neck. The wattles have no known function.  They are a single gene characteristic and usually pass to crossbred offspring.  The breed is unique to North America making them especially valuable genetically.  Red Wattle hogs are known for hardiness, foraging activity, and rapid growth rate.  They produce a well marbled flavorful meat. The sows are excellent mothers, farrow from 7 to12 piglets, and provide good quantities of milk for their large litters.  Red Wattles adapt to a wide range of climates.  Their active foraging makes them a good choice in outdoor or pasture-based swine production.  They have a mild temperament and their gentle nature make them a great fit on our farm.  They are raised on pasture from birth to finish and supplement with our all natural feed. 

Pastured Pork

Our heritage Red Wattle pigs are raised outdoors on pasture, where they can graze, root through the dirt and wallow in their self-made mud holes, and sunbathe! The pastures are a mixture of legumes such as native grass, clover, native brush, and rye grass. We pride ourselves in producing both happy pigs and quality flavorful meat. 

Buying Bulk & What It Costs

We sell our Red Wattle hogs whole or by the half as well as individual cuts.  Price is determined by hanging weight, which is the weight of the carcass after the skin, head, hooves and non-usable organs are removed. This figure is usually 65% of the body weight. The hanging weight of our hogs will be around 250 lbs.

Fees paid to ASHKOLGRA Pastutre Poultry Farm

Estimated cost for whole hog (250lbs hanging weight x $2/lb) …………….$500.00

Estimated cost for half hog (125lbs hanging weight x $2.50/lb)………………..$312.50

Fees paid to Butcher (????? Meat Market)

Processing Kill Charge:

Whole Hog……….$46.00

Half Hog……….$23.00

You can expect to pay an additional $140/whole hog or $70/half hog to the butcher for processing and curing, depending on your choice of cuts and processing.

For a half hog order you can roughly estimate you will receive the following:   

• 12-14 lbs of pork chops

• 5 lbs of spareribs

• 10-12 lbs ground pork and/or sausage

• 10-12 lbs bacon

• 16-18 lbs fresh ham

• 12 lbs picnic shoulder roast

• 6-8 lbs boston shoulder roast

• 6 lbs ham hocks or stew bones (great for soup, stew, or dogs)

• 2-3 lbs jowl

• 2 lbs feet

A few things to consider when purchasing whole/half pig:

• When calculating freezer space, allow for 1 cubic foot/30-35 lbs of meat. (A whole pork requires 4-5 cubic feet.) Chest freezers generally utilize space better than upright freezers.

• When ordering you can easily package the meat to accommodate the size of your family. All meat is frozen at the butcher and heat sealed, (vacuum packaging is an option). Each type of cut is labeled on the packaging.

• The price is based on the hanging weight of the pig, not live weight.