Pork Bundle - 18 lbs
Our pigs are rotated onto fresh pasture all summer and finished on a no-soy, transitional organic ration — a feeding program most commodity pork operations simply don't run. The 18 lb ave. bundle covers a range of cuts across the pig, from chops to sausage, at roughly 10% off buying each cut separately.
- Stocks a freezer with six cuts — chops, shoulder roast, loin roast, mild Italian sausage, breakfast sausage, and ground pork — covering weeknight dinners, weekend roasts, and breakfast in one order
- Raised on pasture through the summer months on a no-soy, transitional organic feed, a departure from year-round confinement, corn-soy feeding
- Sausages carry no fillers, artificial preservatives, or added nitrates — just pork, water, salt, and named spices
This bundle includes the cuts from 3 chickens (approx. 14 lbs.) at a 10% discount!
This 18 lb ave. pasture-raised pork bundle is built around a straightforward idea: buy a range of pork cuts, from a farm you can name, at a real discount to buying each cut on its own.
The bundle includes 3 packs of Pork Chops (1.5 lb ave. each), 1 Pork Shoulder Roast (3.5 lb ave.), 1 Pork Loin Roast (3 lb ave.), 2 packs Mild Italian Sausage (1.2 lb ave. each), 2 packs Breakfast Sausage (1.2 lb ave. each), and 2 packs Ground Pork (1.2 lb ave. each) -- roughly 10% off the combined retail value of the individual cuts. Our pigs are rotated onto pasture through the summer and fed a no-soy, transitional organic ration, rather than kept in year-round confinement on a straight corn-soy diet.
That distinction matters more than it sounds. Most pork at a conventional grocery counter comes from hogs raised indoors from birth to slaughter on grain rations formulated for the fastest possible weight gain, with soy meal as the default protein source. Pasture access during the growing season changes how the animal moves, eats, and puts on fat -- and a no-soy feed program is a deliberate, harder-to-source choice most large-scale operations don't make because soy is the cheapest protein input available. You're paying for a specific set of decisions a specific farm made, not a commodity spec sheet.
Put the chops in a hot skillet for a quick sear, slow-roast the shoulder for pulled pork, or roast the loin whole for a Sunday dinner. Brown the Italian sausage into a ragu or fold it into a sheet-pan dinner with vegetables; the breakfast sausage is built for a griddle. The ground pork works anywhere ground beef would -- meatballs, stir-fry, tacos, a bolognese base.
Stores frozen -- keep frozen until ready to thaw and cook.
