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):

• SPRING 2025 - sold out
• SUMMER 2025 (June/July 2025)
• FALL 2025 (Sept/Oct 2025) 

(Beef is in Stock monthly, Pigs are butchered 3 times per year)

(Whole and Half Pigs Available)

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 mrna)... no chemicals in our pork!

BULK PORK PRICING:

We charge $6.10 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 $1,220-$1,525 PLUS butchering (see butcher fees below).

A HALF pig, is just that, about 100-125 pounds dressed weight, for a cost of $610 to $762 plus butchering (below). The weights will vary as each pig varies a little in size. (see butcher fees below)

BUTCHER FEES:

Butcher fees are separate because all of the pigs are custom-cut to your specifications, with things like smoking creating a cost variation. The pigs are USDA butchered into individually wrapped, cryovac vacuum sealed packages, delivered back to the farm frozen for you to pick up. 

The current butcher pricing is $70 (per whole pig - with a .25/lb. surcharge on every lb. over 200 lbs) slaughter fee plus $1.30/lb which includes cut, wrap, label and boxing. If you wish to have your hams, bacon and hocks smoked, there's an additional charge of $2.40/lb based on the final dried (smoked) weight of those items smoked. If you wish to have your sausage linked, there's a minimum 25 lb requirement for linking and an additional cost of $2.30/lb for linking. Bulk sausage has no extra fees, and it comes in 1 lb packages.

So the butcher fee for a WHOLE pig is typically:

*for a 200 lbs dressed weight pig: (*NOTE: Pig dressed weights range from 200-250 lbs!, you must take these #'s and re-calculate for larger pigs)

• $70 slaughter 
• + $260 butcher/wrap/label ($1.30/lb  x 200 lbs dressed weight)
• + $120 smoking (for roughly 50 lbs of dried weight for smoking hams and bacon, but this will vary based on the pig and how much the customer smokes )
• = total butcher fee of $450

TOTAL PRICE PER PIG:

Again, this cost will vary based on the SIZE and WEIGHT of the pig, as our WHOLE PIG dressed weights are typically between 200-250 lbs. 

• 200 lb dressed weight  is roughly $1,670 total for the pig and butchering including smoking both hams and all bacon. 
• 225 lb. dressed weight is roughly $1,885 total for the pig and butchering/smoking.
• 250 lb. dressed weight is roughly $2,100 total for the pig and butchering/smoking.

A HALF pig would be roughly half of above... 

• 100 lb dressed weight is roughly $835 total for the pig and butchering/smoking
• 125 lb dressed weight is roughly $1,050 total for the pig and butchering/smoking
  

WHAT IS THE FINAL YIELD?:
Typically a pig will yield* about 65-70% of the dressed weight. So a pig that dressed out at 200 pounds may yield about 130-140 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.)

Using the math above, your final price per lb. based on the final yield should be between $11.50-$12.90 per lb.  (*Please note, we sell our pork individual cuts for between $13.50-$13.75/lb and we sell out instantly) So by buying in bulk you are saving $1-2 per lb and you are getting a premium product, custom-cut to your specifications!

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!

AVAILABILITY:

Custom-Cut Half and Whole Pigs, ORDER NOW for this year's 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.

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.