A Pig’s Tale

BOTL Farm now has expanded meat options!  If you find yourself braising a rabbit for dinner on Monday, broasting a chicken for lunch on Tuesday, frying a dozen eggs for breakfast on Wednesday, sous viding [Editor notes that ‘viding’, being a conflagration of the French word for ‘vacuum’ and the English ‘-ing’ for a present-tense verb, is not a word] a leg of lamb on Thursday afternoon, and spending all of Friday hankering for a pork chop, boy have we got just the things for you!

Here at BOTL Farm, we have always believed the foundation of a balanced diet is bacon.  While we wait for an updated food pyramid to get published, we have begun a project to raise a pig that is 100% bacon.  Current yields are a normal amount of bacon in each pig, but we're going to keep trying using an experimental technique of piglet belly rubs and playing high-fat music in the pasture over night.  Our neighbors love the music.

The deets:

• Whole pigs will be approximately $1,300.  This includes a price per pound hanging weight of $6.50 with target hanging weights of 160 lbs and target live weights of 250 lbs.  This makes the total meat cost about $1,040 and butcher costs around $260, for a total of approximately $1,300 depending on the final weight of your little bundle of bacon joy.
• We are NOT currently doing half pigs. Phone a friend and buy a whole.
• First deposit is $250, and we’ll be asking for a second deposit of $250 in February. Balance will be payable at pick-up.  Click here to email us a suitcase full of money.
• Our pigs are heritage breeds Mangalitsa and Berkshire, and are being raised on pasture and in forest.  This means they eat lots of sticks. Pigs love sticks.
• Supplemental feed is, as with all our other animals, corn-free, soy-free and non-GMO.
• Pork will be ready in late April or early May 2019.
• We will deliver to USDA-certified butcher and can help you with your cut list if you’ve never done one or are looking for the latest in pork cutting technology.  
• Everything will be vacuum-sealed, packaged, and frozen, picked up from our farm.  At no extra charge, you’ll get to meet a couple of the best-dressed farmers you’ve ever seen east of Hartford!  Also a really cute dog. She loves you already … in fact she knows you’re her new best friend.​​

Pigs come in pods, and our first pod is a farmer’s dozen! [Editor notes that although the proper name for a group of pigs depends on the age of said pigs, ‘pod’ is never the correct answer. A group of young pigs is either a drift, drove, or litter; whereas older pigs are called a sounder of swine, a team of hogs, a passel of hogs, or a singular of boars.]  We’ll be reserving a few for breeding stock, and converting the remainder into frozen bacon. Contact us here if you can’t wait to add carnitas and ham steak to your weekly meal plans!