Whole & Half Pork Options
Whole and half pork options are both currently AVAILABLE for reservation.
*CURRENT PROCESSING DATE IS JAN. 14TH 2025*
All of our pigs are raised in a stress free life with no steroids', antibiotics, or vaccinations. Our pigs are rotationally grazed and moved to fresh pasture every 7-10 days. Every time our pigs are rotated to a new paddock they are introduced to a 10,000 sq. ft. area of fresh grass, or a wooded area with natural nuts or seeds to enhance the quality and flavor of our pork. Our pork is fed a non-GMO feed that's grown and milled locally right here in Virginia!
How Does It Work?
To reserve a whole or half pork option we require a $100 deposit on halves and a $150 deposit on wholes. The deposit will be applied to the final total.
The deposit is fully refundable up until 30 days of the processing date.
When the pigs are about 15-20 days out of going to the processor Bluestone Farms will reach out to you to go over your cut sheet
We price at $4/lb on the hanging weight of the pig.
All butcher fee's will be handled between the processor and the buyer.
The buyer must pick up the cuts of pork from the local USDA processor (Unless other arrangements are made between the buyer and Bluestone Farms).
All cuts are custom to your specifications.
Half Pig Deposit
Whole Pig Deposit
What's Included?
Halves
• Shoulder x1
- Can be left whole or split into two for your boston butt and picnic
- Can be made into smaller sized roasts or cut into steaks
- Can also be ground into sausage
• Loin x1
- Can be left whole, cut into small roasts, or sliced into pork chops, or ground into sausage
- Pork chops can be sliced on your preference of thickness as well as cut B/I or B/L (Keep in mind if you do prefer to have the B/I option you do lose the option to get baby back ribs)
•Spare Ribs x1
- Can be trimmed whole or parted into smaller sections (short ribs)
•Side meat/Pork Belly x1
- Can be left whole
- Can be sliced into bacon (thin, medium, or thick)
- Can be ground into sausage
*Curing and smoking can be an option for a fee depending on which processor they end up at*
•Ham x1
-Can be left whole
-Can be cut into roasts
-Can be sliced into ham steaks
-Or ground into sausage
*Curing and smoking can be an option for a fee depending on which processor they end up at*
• Sausage/Ground Pork
- Sausage is by the lb.
- Different seasonings available
•Organs
-Heart
-Kidney
-Liver
-Tongue
•Jowls x1
•Hock x1
•Tenderloin x1
•Bones
•Baby back ribs x1
-Only if you have your pork chops cut boneless, leave the loin whole, or have it cut into smaller roast
•Fat for lard making
-Leaf fat
-Back Fat
Sausage
How much sausage you get back depends on how much of your pig you put into grind.
How much you put into your grind also can effect how many seasonings you can choose from. Most processors have a 15-20lb weight requirement for adding in the seasonings.
Typically, with a half pig you can get 1 choice of seasoning.
*If the half pig option doesnt meet the weight requirement for seasonings the sausage will come back as regular*
Whole pigs can possibly yield enough sausage to add in 2-3 different flavors if interested.
Keep in mind most processors do tack on a small fee per lb to add in seasonings.
Ex. (The processor we usually use charges $0.20/lb to add in seasonings)
*DEPENDING ON PROCESSOR*
Breakfast links, Bratwurst, and Breakfast patties can be an option at a small fee by the processor
Whole
•Shoulder x2
- Can be left whole or split into two for your boston butt and picnic
- Can be made into smaller sized roasts or cut into steaks
- Can also be ground into sausage
• Loin x2
- Can be left whole, cut into small roasts, or sliced into pork chops, or ground into sausage
- Pork chops can be sliced on your preference of thickness as well as cut B/I or B/L (Keep in mind if you do prefer to have the B/I option you do lose the option to get baby back ribs)
• Spare Ribs x2
- Can be trimmed whole or parted into smaller sections (short ribs)
•Side Meat/Pork Belly x2
- Can be left whole
- Can be sliced into bacon (thin, medium, or thick)
- Can be ground into sausage
*Curing and smoking can be an option for a fee depending on which processor they end up at*
•Ham x2
- Can be left whole
- Can be cut into roasts
- Can be sliced into ham steaks
- Or ground into sausage
*Curing and smoking can be an option for a fee depending on which processor they end up at*
• Sausage/Ground Pork
- Sausage is by the lb.
- Different seasonings available
• Organs
- Heart
- Kidney
- Liver
- Tongue
•Jowls
•Hock x2
•Tenderloin x2
•Bones
•Baby Back Ribs x2
-Only if you have your pork chops cut boneless, leave the loin whole, or have it cut into smaller roast
• Fat for lard making
- Leaf fat
- Back fat