2025 Lamb & Pork Sales Updates and Info!

There have been a few changes to how we sell, most notably including a 25 pound box option in addition to the wholes and halves of pork that we offered last year. We have also moved to charging by hanging weight as is more the 'direct to customer' way. We've explained it all below, and if you still have any questions call us and we can talk you through it!

Some things haven't changed from last year:

Our focus is to raise healthy and happy animals in a way that also benefits the land and environment.

To that end, we have learned much and have much to learn! The pigs are 100% organically fed, and rotated through our forest where they forage freely in at least ¼ acre paddocks.

The lamb are 100% pasture-raised. The pasture is not treated with any pesticides, herbicides, or synthetic fertilizers. They are rotated daily or every other day onto a new paddock to keep their diet diverse and healthy, and as importantly to maximize the root growth, soil health and development of our pasture.

This all helps to improve soil quality, sequester carbon, increase water infiltration, and promote biodiversity of plants, insects and wildlife - supporting our local environment.

2025 Lamb and Pork Sales Information Sheet

Prices are charged by hanging weight. Size of animal and price per lbs of take home cuts will vary.

How do you sell your lamb and pork?

You can purchase either whole or half lambs. These will be processed into specific cuts, separately packaged.

You can purchase either whole or half pigs or 25# boxes. Likewise, they will be processed into specific cuts, separately packaged (the 25# box will include chops, shoulder roasts, uncured belly, links and ground meat).

If you want less meat than a half or whole, but more than a box, we suggest you find someone to share an order with. If you can’t find anyone, let us know – we may be able to connect you with someone.

How do you price your lamb and pork?

Pork: in change from last year we have moved to pricing according to the more standard method for our wholes and halves, that is to price according to the hanging weight of the carcass. This is the weight of the animal after it has been slaughtered with organs, head, skin and blood removed, but prior to being processed into take home cuts. The take home cuts are typically approx. 33% less than the hanging weight, however this varies depending on the types of cuts (IE more ‘bone-in’ cuts will increase the weight of your take home cuts reducing your cost per pound, whilst giving you bones to make stock from. We do believe that meat on the bone is some of the tastiest!) Likewise selecting to keep the more non-standard retail cuts, like fat back, liver, kidneys, trotters, will also reduce the per pound cost and maximize all the great meals and flavors that a pig will yield!

More Frequently Asked Questions:

Do I get to choose the animal?

No, but if you have a preference for perhaps a smaller or larger one we can try to make that happen.

When will I know my final price?

At the same time that we receive the final cuts of meat you requested, we will be informed by the butcher what the hanging weight was for your specific half or whole. We will provide you with the total price either by phone/ text or when the meat is handed over.

What will the packaging be?

Vacuum sealed and labelled meeting all USDA processing and packaging requirements.

Do I collect it or do you bring it to me?

We’ll collect it from the slaughterhouse and either bring it to you, or arrange for you to collect it from us.

What cuts do I get for either a half or whole?

Pork: You will fill out a cut sheet that allows you to specify which way you want certain pieces cut. If you’re not sure, we can just use the most popular set of cuts for you. If you choose the 25 lbs. box, you will get chops, shoulder roasts, uncured belly, links and ground meat.

Lamb: From a whole lamb with a hanging weight of approx. 50lbs lamb we expect something like:

Leg of Lamb x4: 9lbs; Lamb Ribs: 5lbs; Variety of Lamb chops: 9lbs; Ground lamb: 8lbs; Lamb Stew: 4 lbs.

Will the bacon be cured or smoked?

No. Pork belly doesn't need to be cured to be delicious. However, we will share information on how to home cure- it's incredibly easy and better than anything you'll get in the grocery store.

How much freezer space do I need for a half or a whole?

35-40 pounds of retail product should fit in one cubic foot of freezer space. This may vary depending on bone-in versus boneless cuts or any odd shaped packages of meat.

Lamb - Whole- Approx. 1.25 Cubic Foot

Pork - Half: approx. 2.5 cubic feet, or whole: approx. 5 cubic feet

To place an order: call 828 228 6797,

or email frank@thegrowingspacefarm.com