**PRE-ORDERS OPEN**
**Weaner Pigs waitlist is OPEN**
**Butcher Pig waitlist is OPEN!**
What makes Burnt River Ranch pork better than the grocery store?
They are raised in our own version of "Hog Heaven". We don't feed our pigs garbage, and we don't keep them in tiny areas on concrete floors, never to see the light of day! They are pastured on lush grass and forest, living the most natural stress-free life possible.
We raise strictly Heritage breed hogs that can withstand our climate. We primarily use Hereford, Berkshire, and some Hampshire in our program. These are hardy, well tempered breeds that develop a well marbled, dark meat carcass with great flavour. In the near future, we are hoping to add new genetics for the Hampshire breed in Canada.
Our pigs are still fast, efficient growers but without sacrificing meat quality or ethics. They get to spend their time doing pig things; playing together, rooting in fresh soil, eating grass and other forages. When they've had their fun and fill of one spot, they're moved to another. This also helps with parasite control and prevents over-grazing or harming the land.
Pasture-raised pork just tastes better. They still get human-grade grains from local farmers as a supplement to their natural diet, but having the addition of the grass, forage, soil, and sunlight really makes a big difference in the end when they get to your plate. The ability to navigate different terrains and get lots of exercise also helps the meat develop a beautifully unique flavour!
Our weaner pigs that come out of our breeding program possess the same great qualities to thrive in an operation similar to ours, if you're looking to raise your own. Our sows and boars are on a consistent vaccination and deworming schedule, as well as fed a high quality grain ration to give your piglets the best start in life. They come with iron shots, are dewormed, and males castrated.
How Does Buying a Butcher Hog Work?
-
In February, we take deposits for whole and half hogs so we know how many piglets to retain. A hog requires a $100 non-refundable deposit to hold it for you, which will be put towards the final total.
-
We raise the pig for approximately 6-8 months here at the farm.
-
When they are large enough to butcher (usually around 250-300 lbs live), we deliver them to our butcher shop to be slaughtered and processed. We will provide you with contact info for the butcher shop, as well as give them yours. You will be responsible for contacting them within 1-2 days to give them your cut/wrap, smoking and curing instructions.
-
The day after delivery, we will get hanging weights of each pig, which we will relay to you. This is what we use for our price. You will be required to pay this when it's given to you. Remember, butcher fees are separate and paid directly to the butcher shop.
-
In about 1-2 weeks, your pork will be ready for pick-up. Buyers are responsible for picking up their own meat and paying for any processing fees directly to the butcher shop.