It’s fall season, and while you may or may not have given much thought to “seasonal meat,” fall is certainly the time when many pigs are slaughtered. (They can be quite a pretty penny to winter over, kept fed and watered in below-freezing temperatures.)
As we have a robust breeding operation of heritage-bred, woodland-pastured, “free-range” pigs, we keep quite a few of our pigs over the winter and into the next year. Equally, we have many pigs that have been slated for a fall slaughter. This is the time, with seasonal holidays approaching, fall bonfire, pig roasts and many a celebration on the horizon, to get a pig.
While many of our customers are commercial (caterers, high-end restaurants and the like), many others are individuals, families and buying clubs. At this time (in early fall 2012) we have a range of pigs for sale, from roasters that are about 100 pounds up to charcuterie pigs in the 600-lb range. (Oh, and if anyone is looking for a 1,200-lb pig, just let us know!) Just looking for a quarter pig or a half pig, we’ve got what you need.
For whole, half or quarter pig sales, contact Dan at Buckland Farm, at 814-784-9956. While we have a variety and selection of healthy, hormone-free pigs, we sell on a first-come, first-served basis. We can arrange for pigs to be slaughtered and picked up at a certain date at a nearby butcher shop, if you’ll need your pig at a later date. For those of you further away, we can also easily arrange delivery to the Baltimore and DC areas.
– by Jessie N