Bulk Pork Variety Pack (Approximate Side)

Bulk Pork Variety Pack (Approximate Side)

$325.00

Whether you’re serving up full-featured breakfasts or a dinner for 2 or 20, you’re sure to find all you could desire here: a few roasts or hams, pork chops, side ribs, and optional bacon & sausage – approximately 50 lbs of meat in total. It’s all gluten free and flavorful, from pigs who ran, wallowed, and enjoyed their lives!

Pork is processed, delivered and/or ready for pickup October through to the beginning of November.

Make your selection of cuts below….

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What is included in your Bulk Pork Variety Pack?

OUR VARIETY PACK INCLUDES:

 

INCLUDES

APPROX NUMBER OF PACKAGES

APPROX SIZE OF PACKAGES (LBS)

Loin chops

14 -15 (2 per package)

1

Side ribs

2

1.25

Side pork (bacon optional)

8 – 10

1

Ground pork (sausage optional)

8 – 12

1

Leg roasts (ham optional)

3 – 4

3 – 4

Picnic roasts (ham optional)

1 – 2

3 – 4

Hocks (regular or smoked)

2 – 3

1.25

OPTIONAL: ORGANS, LARD & BONES

OPTIONAL

WEIGHT (LBS)

PRICE ($)

Trim Lard

5

$12.50

Leaf Lard

2

$9

Liver

2.5

$10

Heart

0.5

$2

Kidneys

0.5

$2

Soup Bones

2

$4

FREQUENTLY ASKED QUESTIONS:

HANGING WEIGHT vs LIVE WEIGHT vs PACKAGED WEIGHT… What?!?

It all sounds incredibly complex, doesn’t it? But here’s the bottom line: We do all of the legwork – transportation, slaughter coordination, butchering, cutting, wrapping  – all of the tasks that can involve surprising hidden costs from other farms. And we charge a single, simple flat rate per pound that incorporates all of this work, so you don’t feel overwhelmed with the whole complicated process.

How do we arrive at that flat rate? Here’s an analogy: when you go to the grocery for broccoli, do you buy the whole stalks for $1.99/lb, or the crowns for $2.99/lb? The higher cost is the better buy, isn’t it, because while you’re paying a little more for the grocer’s work, you actually use all the product and are not being charged for weight that you don’t use.

It’s like that with meat. You start with three weights:

  •      live weight (the living animal, all its parts in place) – let’s say 250 lbs
  •      hanging weight (the carcass minus innards) – approximately 190 lbs
  •      packaged weight (the total weight of the butchered cuts) – approximately 140 lbs

That doesn’t even cover the shrinkage that happens when a carcass is hung, or when the packages are frozen. So if you pay $2/lb for half a 190-lb pig, hanging weight, you still need to cover the cost of butchering and all the rest – and you lose a significant amount of the poundage you paid for!

With us, though, we figure all of those costs into our price per pound – so you pay for only the meat you buy!

HOW MUCH FREEZER SPACE DO I NEED?

Let’s put it this way – the average Variety Pack is probably going to take more than the spare space in your kitchen freezer. As a general rule of thumb, I usually allow 1 cubic foot of freezer space for 20-30 lbs of meat – and I am being conservative here because I know my freezer is not super organized! Truth is, most people who buy bulk meat also invest in an inexpensive deep freezer, which pays for itself with the first purchase of even a quarter share of meat. Multiply that by yearly bulk purchases, and you’re looking at significant savings.

Trying to picture it? Here’s a rough visual guideline:Square Red Cooler 2

Variety Pack # of coolers
Bulk Beef Eighth: 1.25 – 1.5 coolers, Quarter: 2.5 – 3 coolers
Bulk Pork 1 heaping full cooler
Bulk Lamb Will easily fit in your cooler with room for a few brewski’s on top

HOW DO I CUSTOMIZE MY ORDER?

“Customized” usually means “complicated,” right? Not here!  We’ve set up a convenient menu of optional cuts for each Variety Pack. Simply check off the cuts you want in a single Variety Pack when you place your order; then, if you’re ordering two or more packs, repeat the process for each additional pack. This way, you can create your own custom pack for each side or quarter, selecting among all the standard cuts: chops, roasts, steaks; or for pork, bacon, sausage and ham. Whatever you choose, all of the cuts in each pack come from a single animal.

Or if you’ve got grand plans and are looking for something special, we can help you customize your order just so, with a downloadable Butcher Cut Sheet here. We charge $15 extra for custom cut sheets.

HOW CAN I PICK UP MY ORDER? DO YOU DELIVER?

You can select your mode of pickup or delivery when you place your order. We will notify you when your order is ready, and ask that you make arrangements to pick it up within a week, using your chosen method.

  1. Pick up at farm (Free): Take a drive in the country, 15-minutes west of Saskatoon, pick up your order, and stay to tour the farm!  The other bonus is, you’ll get a chance to purchase other smaller items like honey, eggs, soap, etc. that are typically only available at the farm.
  2. Clustered delivery at a public site ($10): We announce when and where we’ll be distributing orders to customers (usually during the week, over a noon hour) and you let us know if you can make it to pick up during that time.
  3. Home delivery ($50): We’ll let you know when your order is ready, and coordinate a date and time for delivery.

WHEN WILL MY ORDER BE READY

That’s a good question – and unfortunately, we can’t give you an exact date. There is a host of unknown factors in raising animals – the date of their birth, when they go out to pasture, their health, how fast they grow, even their genetics and personality (is this animal a jock or a couch potato?).  Because our local craft butcher only works with a limited number of animals at a given time, we can’t predict with certainty exactly when your animal will be butchered, but the chart below will give you a ballpark idea.

We can promise you, however, that if you place your order early, you will receive your box early. And when we are preparing to send your animal for processing, we will let you know when your box is likely to be ready.

Here is the general timeline for the bulk of the processing but we usually keep some inventory on hand while supplies last so it never hurts to check with us because even if a product is “out of season” we might be able to help you sooner:

Product Processed Delivered &/or Pickup
PORK October / November October -Early Spring
BEEF November-January December-Early Spring
LAMB November/December November-Early Spring
CHICKEN Early September September

SHOULD I PAY A DEPOSIT? OR SHOULD I PAY IN FULL?

All of our variety packages are pre-ordered and seasonal. You can reserve an order anytime, paying a deposit or paying in full as you please, but our products are butchered and ready for delivery and pickup in the Fall.

We have a limited supply of all products and accept orders only as long as supply lasts. Payments are non-refundable if you change your mind, but you can apply them as credits to buy another product, hold for a future purchase or transfer them to a friend/family member/neighbour.

If you pay a deposit, we will contact you several weeks before your order is ready, and you will be able to pay any remaining amount due at that time.

WHY SHOULD I BUY BULK?

If you know your family loves beef, pork, lamb, or chicken, and you know you’re going to be picking it up again and again at the grocery store – why not save yourself the trips and the fluctuating prices and quality? With one bulk purchase, you won’t have to worry about buying meat again for a long time!

We guarantee that you’ll receive your selected amount of premium quality meat, in an assortment of different cuts from a single animal to ensure consistent quality and food safety.

This, by the way, is the only way you can secure all of our premium meat cuts, as we can’t promise the availability of individual cuts. And if you’ve never worked with a particular cut, just let us know – we’ll be happy to provide recipes and tips!

WHY ARE FARM ONE FORTY PRODUCTS DIFFERENT?

First of all – consider us artisanal! All of our products are raised with care on our small farm. We aim for extraordinary quality, not quantity…. so quantities are limited.

We work with a licensed, inspected, local craft butcher; a person processes the whole animal from start to finish. All of the cuts in a Variety Pack come from a single animal, and they’re not vacuum-sealed or factory-finished to a standard size, weight, or shape, like those you’ll see in a grocery store. For example, bacon (i.e., smoked pork belly) is the shape of a pig’s belly, sliced long strips tapering to short. Finally, because the size and body mass of each animal is unique, each Variety Pack has a varying number of packages of each cut (see the tables for more info).

SHOULD I BUY IT RENDERED OR TRY TO DO IT MYSELF?

Rendering lard is super easy and you’ll save a few bucks buying it in pure form.  To render, I simply chop it up into chunks and put it in my slow cooker on low with a tbsp or so of water.  After a few hours, you’ll notice that what’s left is clear liquid with a few little bits at the bottom.  These bits are “cracklins” and considered a delicacy, which you strain out using a fine sieve or cheesecloth.  Store the remaining liquid (which will harden and turn white when cooled) in a glass container in the refrigerator.  This is the process that you’ll want to follow if you buy leaf lard or trim lard.  If you buy rendered lard, I will have already done this process and it will come to you in a mason jar.

SO WHAT SHOULD I TRY? LEAF, TRIM or RENDERED?

Leaf lard is the highest grade of pork fat and it comes from the visceral or “soft” fat from around the kidneys and loin of the pig.  Leaf lard has a very soft, super spreadable consistency at room temperature and because it is very pure fat it has no meaty taste, making it great for sweets like flaky pie crusts, frying donuts, etc.

Trim lard is fat from all over the pig and is still great for all of the above reasons, it’s just better suited for savoury things because it may impart a slight pork flavour.

ISN'T LARD BAD FOR YOU?

First let’s clear up this terrible myth that lard is bad for your health.  Animal fat has been demonized in our society thanks to a large deal of marketing brainwash to encourage people to buy hydrogenated vegetable oil.  Even lard that you can buy in the grocery store has been hydrogenated, which means it’s had an additional molecule added to it’s structure through artificial processing.

But natural pastured pork lard is 60% monounsaturated fat, which is associated with a decreased risk of heart disease (butter by contrast is about 45%).  And most of lard’s monounsaturated fat is oleic acid, a heart-healthy essential fatty acid found in olive oil and associated with lowering “bad” cholesterol.

Lard’s smoke point is high (about 375F) making it ideal for frying, grilling, etc. and offers lighter, fluffier, flakier and crispier battered chicken and pie crusts, without burning and turning carcinogenic.

  • We made a large purchase of five pigs from Farm One Forty last fall. It was shared among neighbours, friends, family and through our Wandering Market. The amazing thing about purchasing from Arlie and Brett is that you are not only getting a top quality, great tasting product but that you are supporting sustainability and a healthy planet for all.

     

    Nadine Lebean
    Nadine Lebean The Wandering Market
  • I use farmer Arlie’s eggs and lamb from Farm One Forty quite simply because her hard work and respectful treatment of the animals has no limits. Her meat speaks for itself. If I was to use anyone else’s the taste and quality would not match up, not even close!!
     Chef Thomas Brown
    Chef Thomas BrownRockstar Chef - Catering and Culinary Fashion
  •  I can say that the first time biting into a pork chop from your farm was amazing. It had so much flavor all on it’s own. That’s when I realized that before getting pork from you guys, that I was only eating pork for the sauce! What an amazing difference!

    Keri Sapsford
    Keri Sapsford Customer

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