Pork

The welfare of an animal automatically affects the quality of its meat. That is why it is important to us to offer our pigs a life on pasture rather than a conventional pig farm.

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Whole pork

3,85 $ / lb of carcass

Whole carcass cut to your liking (pieces, weight of packages, etc.). Meat aged 10 days. Frozen and vacuum packed. Average 200 lbs per carcass.

Starting at :

850,00 $

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Half pork

4,05 $ / lb of carcass

Half carcass cut to your liking (pieces, weight of packages, etc.). Meat aged 10 days. Frozen and vacuum packed. Average of 100 lbs per carcass.

Starting at :

450,00 $

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By piece

Price according to piece

Please refer yourself to the prices in the website's store.


 

Starting at : 

$

Taxes not applicable.

Smoking and sausages in sus.

Mild Italian    

Spicy Italian        

911 Italian         

Tomato and basil

Honey and garlic    

Cheddar and bacon

Toulouse

Merguez

Mexican

Portugueze

Brazilian

BBQ Brazilian

Beer

Spinachs

Pork and veal

Nursery

Piglets usually arrive in the last week of April. They are then 20 days old. A large cubicle of the stable welcomes them comfortably. Clean and maintained bedding, heated lamps and interactive games, they soon acclimatized to their new home.

Their food, given at will, is previously moistened to facilitate their weaning and transition to solid food.

Growth

By the time they reach 2 months of age, the piglets are already well stretched and resourceful. Having quickly gained volume, they need more space. It is at this point, around the month of June, that they are transferred to their outer enclosure.

Now more robust than when they arrived, they conquer their new territory with curiosity and greed. In addition to their daily ration, they can now eat a variety of plants and roots.

Finition

The pigs have been growing on the farm for 6 months. At this age, they officially acquire the title of adult "pig".

They will spend a few more weeks in the meadow, enjoy summer showers on hot days and bask in their mud bath before gradually leaving for the slaughterhouse when their weight is deemed ideal.