Reserve your Pig Today
To reserve your Certified Organic whole or half pig for Spring of 2017, contact Dylan at 207-807-8000 or firstname.lastname@example.org or make an online deposit:
The benefits of buying a whole animal
In purchasing a whole or half pig from Old Wells Farm, you will stock your freezer with responsibly, humanely raised, Certified Organic pork. For a family that purchases sustainable meat year round, you will save on your overall shopping costs and spend less time at the store. You are in control of how you’d like your pig cut and cured.
Heritage Breed Pork
We raise a heritage Large Black/Spotted cross that are born right here on the farm in Limington Maine. Large Black pigs are extremely docile making them easy to rotate through our fields and forests. The breed is recognized for their ability to forage and their large floppy ears that cover their eyes while they root through the soil. The quality of the meat is known for its fat marbling throughout the muscle, creating a tender cut of pork.
How are the pigs raised?
The pigs are rotated throughout forest and pasture, foraging greens, grubs, dropped fruit, acorns and more along the way.They do vital work for the farm – clearing land and tilling soil that will grow produce and flowers in the future. Along with forage, the pigs are fed a GMO Free Certified Organic grain from Green Mountain Feeds in Vermont. We do not use any antibiotics or growth hormones.
We aim to raise our pigs to a weight range of 180-220 pounds hanging weight (innards removed).
Whole Pig: $5/lb due to Old Wells Farm, Butcher fees $.60/lb and smoking is $1.00/lb
Half Pig: $5.50/lb due to Old Wells Farm, Butcher fees $.60/lb and smoking is $1.00/lb
There is a $100 deposit for ordering a whole or half pig.
The overall cost will vary depending on your butchering preferences.
The typical retail cost of organic pork is $9-$12/lb.
Example Half Pig
Hanging Weight:90 lbs
Total Due to Old Wells Farm: $5.50.00 x 90lb= $540
Butcher+Smoking Fees : ~$200
Total Cost: ~$740
What you receive
10-12 lbs or 23 pork chops
3 lbs spareribs
8-10 lbs ground pork and/or sausage
8 lbs bacon
15-18 lbs ham, roasts and slices
10-15lbs of fresh roasts (loin, shoulder, butt)
5 lbs ham hocks or stew bones (upon request)
8 -10 lbs fatback/leaf lard (upon request)
Liver, Heart, Tongue, Kidney for Charcuterie projects (upon request, ask us for recipes!)