pork

Prices per Pound
Pork tenderloin - $9.00lb
German summer sausage - $7.75lb
Candian bacon - $7.50lb
Boneless pork loin - $7.00lb
Hickory Smoked bacon - $7.00lb
Cottage bacon (Irish) - $7.00lb
Pork Chops - $6.50lb
Country Style Spareribs - $6.50lb
Pork hot dogs - $6.00lb
Smoked Kielbasa - $6.00lb
Smoked Andouille sausage - $6.00lb
Smoked Chorizo sausage - $6.00lb
Smoked Ham and ham steaks - $5.50lb
Pork shoulder and butt roasts - $5.25lb
Suckling pigs - $5.00lb
Smoked Hocks - $5.00lb
Fresh Andouille - $5.00lb
Ground Breakfast sausage - $5.00lb
Hot Italian Sausage - $5.00lb
Italian sausage - $5.00lb
Fresh Chorizo - $5.00lb
Fresh Kielbasa - $5.00lb
Ground pork -$4.50lb
Spare ribs - $4.25lb
Roaster pigs - $1.75lb
- All items subject to availability.
- Sausages are made msg free with organic spices.
- Bacons and hams are nitrate free.
- Pork also sold whole or in half sections for $2.75/lb hanging weight.  This price includes cutting and packaging.
 

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Tamworth
The most noticeable feature of the Tamworth is its great hardiness with respect to adverse climates. The breed does well in its more northerly settings where winters are severe, not only in regard to cold but also high winds. The animal is not only durable and rugged, but is extremely well suited for forest grazing. The Tamworth graze compatibly with cattle, being able to retrieve forage that cattle leave behind in the open pasture. This animal is very efficient at excavation while rooting for food in the forest or pasture. The breed is used in forage-based farming systems. The sows demonstrate good maternal skills. The Tamworth displays a good disposition and enjoys the attention of humans.

Duroc
Duroc Breed is world renowned for their excellent meat quality and taste. Much of the beneficial characteristics of the Duroc meat quality is as a direct result of the high level of marbling or intramuscular fat which enhances the taste and succulence of the meat. The breed is recognized for its meat color and taste. Piglets are robust, hardy and durable and suited to many different production systems worldwide.

Berkshire -
Berkshires are a hardy pig breed which are very well suited to outdoor production systems. The first Berkshires were brought to this country in 1823. They are often used as breeding stock to improve on existing commercial herds. Berkshire pigs are known for there the excellent quality meat with marbling that often rivals that of fine beef.

Large Black Hogs -
The Large Black Pig in my experience the only breed of pig that will graze on the grass grass rather than root it up. The pigs which are named large because they can easily reach weights upwards of 700 pounds. Large Blacks were imported into the U.S. in the 1950's and are currently raised by a only a hand full of breeders for their ability to thrive on pasture. The Large Black produces exquisite cuts of meat that is lean yet micro-marbled for a moist product on the grill or in the oven. The texture of the pork is extra tender due to the short muscle fibers which has earned it a place in some of the most exclusive restaurants in the world. Large Blacks are famous for their excellent bacon. There are currently less than 300 registered sows worldwide.

At Autumn's Harvest Farm we raise a mix of different heritage breed pigs on pasture including Tamworth, Duroc, and Berkshire crosses. Most recently we have added registered Large Blacks to our herd. At Autumn's Harvest Farm we specially select our breeding stock from their ability to thrive on pasture. The pigs are raised all naturally and are not given added hormones or steroids for growth. They are processed at a USDA inspected facility and are available whole, in half sections or by the individual cut. We encourage on farm pick up so you can see these animals in a natural setting.

The pigs are raised all naturally and are not given added hormones or steroids for growth.