|Half Pork||$5.50 per hanging lb|
|Whole Pork||$5.00 per hanging lb
“People’s first instinct is that it’s the genetics that make it taste so good. And that’s partly true, since the marbling, the intramuscular fat, hasn’t been bred out. However, the taste mostly comes from the way we raise them: slowly, outdoors, with great respect. They’re outside getting exercise, getting minerals from the soil, getting fresh air and clean water, and they live without stress. All that combines for flavor.”
Pigs are a “seasonal” farm product at Flip Flop Ranch… order yours today!!
Here’s how it will work:
We will grow your pig for you and you can specify how you would like your pig butchered (custom cut) and then pay for the butchering directly to the butcher. That way you can decide how much of the pig you would like fresh, smoked or made into sausage and bacon.
What breed of pig?
We will raise our own American Guinea Hogs, which chefs are raving about. We prefer this heritage breed for their superior taste, quality and natural foraging ability.
How will the pigs be raised?
No hormones, no antibiotics. The pigs will have plenty of fresh air, clean water and be fed vegetable scraps from our all-natural vegetable garden, and supplemented with grain.
When and where butchered:
The pigs should by 9 months old, but we ask you to be flexible as farming is real life! We will determine the “when” by gauging their growth rate and harvesting them at their optimum size. We currently use Eddie at Barstow Country Butchering as our butcher of choice. Eddie comes out to the farm to process the pigs as this significantly decreases stress to the animals.
The cost of a pig:
Towards the end of the summer, each pig buyer will fill out their own custom cut sheet with the butcher (this can usually be done over the phone). If you purchase late or don’t have preferences, you will automatically get a standard cut. Last Fall’s butchering worked out to be about $1.00 per pound depending on how much of the pig you have smoked (smoking costs more per pound).
What’s the final yield?
Typically a pig will yield about 50-60% of the hanging weight. So a pig that dressed out at 100 pounds may yield roughly 50-60 pounds of meat. Our last harvest yielded 70% products (including meat and lard).
You’ll need about 2 cubic feet of freezer space for the whole pig.
Don’t Have Enough Freezer Space For a Half Pig?
Fortunately for freezer space, Guinea Hogs are small pigs. Consider splitting a pig (and the costs) with a friend, family member or neighbor if you still don’t have enough space.
How To Reserve Your Pig:
To reserve a pig, you’ll need to send a $200 deposit check or paypal it above (nonrefundable) with your completed order form. You don’t have to decide on how to butcher your pig immediately and balances will be due once the butcher knows the final hanging weight. The balance owed to Flip Flop Ranch must be paid in full prior to the butcher breaking the pig down into individual cuts. From the time we email you with the final balance due, you will have 2 days to pay the outstanding balance in full to Flip Flop Ranch.
Where to Pickup Your Pork:
You can pick up your pork from the butcher’s or we may be able to pick up it up for you and bring it back to the farm for distribution. We’ll give everyone as much notice as possible of when this will be.
Do I automatically get a tenderloin?
No. Tenderloins are part of the pork chop and you must specify a boneless pork chop and a separate tenderloin in order to get it.
Where’s my baby back ribs?
Baby back ribs are also part of the bone in pork chop. Unless you specify you want the baby backs separate, they will come as part of the chop. This provides more flavor and also makes the chop bigger as Guinea Hogs are small pigs and so are their chops.
I bought an entire pig and only got two packages of ribs. What’s up with that?
Like a human being, pigs have two sets of ribs. You should get one set of ribs per side of pig.
I didn’t get 50-60% yields of meat. Why not?
Each pig is different and sometimes you may get more or less than this, but it shouldn’t be a significant difference. It may be a few pounds above or under. Some pigs put on more fat than muscle and others are athletes with lots of muscle, some are big boned for their weight, others are dainty. Just like people, there is a lot of variety.
How do you come up with the total cost?
(Hanging weight x Cost per pound) + Butchering fee
I’m not sure about all this, it’s very confusing. What should I do?
Besides reading up on it, our butcher welcomes visitors to his shop to learn more about the process and the cuts. Go for a visit!
More about Guinea Hog Meat
Check out this magazine article about this amazing tasting pig.
I received this amazing guinea hog from Gra Moore. He raises these pigs in Florence, and feeds them heirloom corn, hey, acorns, and other vegetables off his farm. This pig was full size and weighed 80 pounds dressed.
At the first glance it looks normal. Then you look at the jowls, which were huge for this size of a pig. When I made the first cut and removed the head I realized what the guinea hog was all about. Fat, glorious thick fat. I was stunned that a pig this small could have so much fat.
When I made the second cut and removed the shoulders I was even more blown away. The meat was deep red and the loins were marbled with more fat. The loins are the size of a domestic lamb. The fat that encased the loins is 2 inches thick and super firm. Gra knows how to raise a pig that makes a chef smile.
This is the shoulder split in half with my boning knife next to it. My knife is currently 8 inches long.
The loins were split into 6 potions which will be cooked sous vide and finished on the wood grill. The bellies will be cured and smoked. The fat back will become lardo. The hams will be come the smallest and quickest cured hams ever ( my guess 7 months). I will keep you posted with the finished results from this project. Stay tuned!
Tonight we tried some Guinea hog pork chops for the first time. I dredged them with seasoned flour, pan-fried them in home-rendered lard, and served them with potatoes, pan gravy, and asparagus.
The meat, as expected, was excellent. The real surprise, though, was what an enormous difference it made to fry the chops in lard instead of our usual olive oil. The chops were tender inside with a delicious crispy surface, and even after I fried 3 pan-fulls of chops in succession, there was absolutely no scorching or sticking to the pan, which made it easy to make delicious pan gravy in a matter of moments.
Now that I’ve tried it, I would definitely recommend frying in lard!