Pastured Pork, All Natural, No Antiobotics, No Hormones, No Steroids, Organic, Connecticut, MA, RI

Heritage Pork

About Our All Natural Heritage Pork...

Devon Point Farm raises all natural, heritage breed Red Wattle and Gloucester Old Spot crossed pigs. No hormones, no antibiotics, and no steroids! Humanely raised and butchered. Order a HALF or WHOLE pig today,

WE ARE NOW ACCEPTING ORDERS FOR WHOLE AND HALF PIGS FOR OUR JULY PROCESSING! Order your Summer Pig!

HOW THE PIGS ARE RAISED:
Our model is simple, we use select heritage breeds, known for marbling on the best feed possible... a custom mix of unprocessed (not heat treated or pelletized) whole grains, trace minerals and lots and lots of our organically grown vegetables! They have a giant area to roam freely in, rooting around and creating compost for our fields! They are never fed any restaurant scraps or stale bakery products! No chemicals in our pork!


BULK PORK PRICING:
We charge $5.35 per pound "dressed" weight, plus the cost of the butchering and smoking, which is also based on the dressed weight of the pig. “Dressed” means the weight once the entrails are removed.We have several sizes available, please email or call for exact pricing of what we have available. A whole pig usually weighs between 200 to 250 pounds, for a cost of $1,000 to $1,250 plus butchering. A Half pig, is just that, about 100-125 pounds dressed weight, for a cost of $500 to $750 plus butchering. The weights will vary as each pig varies a little in size. The pigs are USDA butchered into individually wrapped, cryovac vacuum sealed packages, delivered back to the farm frozen for you to purchase or pick up.

AVAILABILITY:
We are now taking orders for our SUMMER 2019 PORK - butchered Mid-July, Ready to Pickup Late August.

Whether you order a half pig, or whole pig, when you buy in bulk, you can get the pigs butchered any way you want, including sausage and smoking! They are custom-cut to your specifications! (Patty will personally walk you through your cut sheet with you to give you ideas and options on how to have your pig butchered).


WHAT BREED OF PIG?:
We raise heritage Red Wattle and heritage Gloucester Old Spot cross. We prefer a heritage breed for their superior taste, quality and natural foraging ability.


About Red Wattles:
Connoisseurs describe Red Wattle meat as unusually flavorful and tender. Chef Kevin Gillespie serves Red Wattle pork at Spokane’s prestigious Luna restaurant, as does chef Mario Batali at the posh Del Posto restaurant in New York City (Hobby Farms Magazine)

  1. …red wattles produce what is possibly the best tasting pork in the world. In blind taste tests, they have bested many other breeds of pig. Their meat is deep red and interlaced with rich veins of fat. When cooked the fat liquefies, imbuing the meat with moisture and a complex broth that seems perfectly balanced to appeal to every carnivorous neuron that still pulses in our primitive brain centers. To eat properly roasted red wattle pork unadorned by spices and condiments is to partake of one of the greatest and purest culinary delights (Greenfire Farms)


About Gloucestershire Old Spots:
The meat of the Gloucestershire Old Spots is known to be superior to that of commercially-raised meat from more common breeds, even earning the first-ever Traditional Specialty Guaranteed designation for swine of any breed from the EU Commission, which is akin to designations for Champagne and Parmigiano-Reggiano that guarantee their provenance and quality. Gloucestershire Old Spot meat is very delicate – even its fat is edible and milky. Old Spots carry a distinct layer of backfat and marbling within their meat, making them the bacon pig of choice for many.


WHAT IS THE FINAL YIELD?:
Typically a pig will yield about 65-75% of the dressed weight. So a pig that dressed out at 200 pounds may yield about 150 pounds of meat. If you keep the head, hocks, and lard the yield will be much more. Using this math, your final cost per pound for that final yield weight of meat may be between $8.45 and $8.66 per pound depending on how much is smoked and of course, the size of the pig. (Note: We sell out of individual cuts of bacon, ham for $12/lb. and pork roasts for $10/lb.)

You’ll need about 4-5 cubic feet of freezer space for the whole pig.

Don’t have enough freezer space for a whole pig? Consider “PIG-POOLING…” splitting a pig (and the costs) with a friend, family member or neighbor!


HOW TO ORDER YOUR PIG:
To reserve a pig, please fill out our Pig Order Form (to mail in), or visit our online store (to order instantly). If printing the PDF Order form you'll need to send a deposit check (nonrefundable) with your completed order form... $250 for a half pig and $500 for a whole pig. You don’t have to decide on how to butcher your pig until the weeks before butchering and balances will be due once the butcher knows the final dressed weight. 


WHERE TO PICK UP YOUR PORK:

We will coordinate with each customer on pork pickup days and times. We’ll give everyone as much notice as possible of when this will be.  Please note: We have purchased a 150-acre (bigger) farm in North Stonington, CT. During our transition to the new farm, we will coordinate meat pickups for a central location in Woodstock, another in North Stonington, or we can arrange for delivery. In the meantime, we will use PO Box 354, Woodstock, CT 06281 for mailing in order forms, or you can scan and email them to us! Thanks!


ANY QUESTIONS?

Don't hesitate to call us at 860-942-6292 or email us at devonpointfarm@gmail.com with any questions you may have.

Order Today!

We are now taking orders for our Summer Pork!  Order a Half Pig, or Whole Pig for mid-July Butcher and Late August pickup). Two ways to order: 

1. Print PDF Order Form & Mail with Check (see link at the bottom of this page)

2. Order in our ONLINE STORE instantly (click the box below)!

Order Your Pork Today

Pork Order Form - to Print & Mail

Order your Whole or Half Pig, simply Print & Mail this PDF with your deposit check OR Order instantly via our online 'Shop' tab in the pulldown menu.

2019 PORK - PIG ORDER FORM (pdf)

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