Heritage Pork

Devon Point Farm raises all natural, heritage pork with heritage breed Red Wattle and Gloucester Old Spot crossed pigs. No hormones, no antibiotics, and no steroids! Humanely raised and butchered.

Now Taking Orders for the  following butcherings:

Whole & Half Pig Reservations available  (remember it takes 4-6 weeks for meat to come back from butchers, from the following butcher dates):

• PORK - OCT 2023 - Deadline for ordering is October 18
• SPRING 2024 (March/April 2024)
• SUMMER 2024 (June/July 2024)
• FALL 2024 (Sept/Oct 2024)

HOW THE PIGS ARE RAISED:
Our model is simple, we use select heritage breeds, known for marbling on the best feed possible... they are pastured and are supplemented with a custom mix of unprocessed (not heat treated or pelletized) whole grains, trace minerals 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 steroids, no antibiotics, no vaccines... no chemicals in our pork!

BULK PORK PRICING:
We charge $6.05 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. A whole pig usually weighs between 200 to 250 pounds, for a cost of $1,190 to $1,487 plus butchering. A Half pig, is just that, about 100-150 pounds dressed weight, for a cost of $595 to $892 to the farm, plus butchering. 

Current butcher costs (as of January 2023) are as follows: Pig dressed $65, (half pig dressed is $32.50)  plus Cut, Wrap & Labeling is $ 1.25 per lb. hanging weight. Smoking $ 2.25 per lb. based on the dried weight. of the final product.  There is no additional charge for loose sausage in 1 lb. packages, but they charge for Linking the sausage at $2.25 per lb. (There is a minimum of 25 lbs. for linking.)

The weights will vary as each pig varies in size. The pigs are USDA butchered into individually wrapped, cryovac vacuum sealed packages, delivered back to the farm frozen and boxed for you to purchase or pick up.

AVAILABILITY:

Custom-Cut Half and Whole Pigs, ORDER NOW for 2023 butchering.

For Custom butchering, a pig is 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). It takes 4-6 weeks for the meat to come back from the butchers, for pickup at our farm.

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 60-70% of the dressed weight. So a pig that dressed out at 200 pounds may yield about 130-150 pounds of meat. If you keep the head, hocks, and lard the yield will be much more.  (*note: if you have the pig cut more boneless, the % yield will be a lower number, but the amount of meat you received back will be the same, conversely, if you have the pig cut more bone-in, the % yield will be higher, yet the amount of meat will be the same.)

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:

Two ways to order:

(1) Online instantly in our Online Store

(2) Print Order Form and Mail with your deposit check.
Deposit are $250 for a half pig and $500 for a whole pig, balances are based on the dressed weight of the pig, plus the butchering which is custom to your specifications. 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.  All pickups are at our farm in North Stonington, CT. 

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.

Our address is: 54 Jeremy Hill Road, North Stonington CT 06359

ALL ORDERS ARE NON-REFUNDABLE! Animals are processed to fill customer orders, and therefore deposits are non-refundable, and balances are due in full at meat pickups.