Pork reservations for our once-yearly hog harvest are available now. As of mid-September there is one half hog still available.
We raise heritage breed hogs. Unlike modern commercial breeds, heritage breeds are adapted to living outside where they can dig for roots and grubs, chew on grass, and enjoy the sun without fear of a sun burn.
This year we are raising Berkshire-Hereford crosses from our favorite crazy lawyer pig farmer, Luke Conyac of Hogstead Farm in Tulalip, WA.
What They Eat
- Pasture and woodland plants: the hogs chomp on the grass and also dig through the soil for stuff to eat. We never spray our pastures or forest with chemicals or synthetic fertilizers.
- Certified organic, flax-free feed: this top of the line feed is from Modesto Milling. It is the finest hog feed we can buy, and is so good you could put some in a bowl, add milk and eat it for breakfast! No kidding!
How Buying a Half or Whole Hog Works (plus details about this year's butcher and pricing)
Because we prefer to slaughter the animals on the farm, our hogs are sold "on the hoof". In other words, we sell you a live animal that's ready for butcher.
Here are the steps to getting the pork from our farm into your freezer:
- Reserve your half hog and pay the deposit
- The butcher will come to the farm to slaughter, skin and gut the hogs. They will take the carcass back to the butcher shop for processing, which takes about a week to complete. Slaughter date is this year will be October 31. The on-farm slaughter and cut and wrap will both be done by Mike Lind of Lind's Custom Meats. His shop is located in Kent/Maple Valley.
- The butcher will weigh the carcass for each customer: this weight is called the hanging weight. You will pay Lazybird Farm $6.00/lb for the hanging weight of your hog. By this point in the butcher process, every ounce of the hanging weight is edible and useful. This year we expect the hanging weight for half a hog to be 85-105 pounds.
- The butcher will tell us the hanging weight for your half hog, so we can send you an invoice for the correct amount. The invoice must be paid in full before you can pick up your meat.
- You will then work directly with the butcher to choose the way you would like your meat cut. The butcher custom processes your meat to order and you will pay them directly for their service. This is your chance to be creative, to use the whole animal, and to get your hands on cuts that aren't common at the grocery store.
- Once the meat has been cut and wrapped you will pick it up from the butcher. At that point you will pay the butcher for the cut & wrap fee and your share of the slaughter fee.
- At home, you will need approximately 2 cubic feet of space in your freezer to store the meat. This is the size of a large cooler and would fit in (and almost entirely fill) a typical freezer in a standard kitchen refrigerator.
To maximize the value of your purchase, we recommend asking the butcher for bone-in cuts, or to save the bones so you can make stock or feed them to a lucky pet. You paid for the bones as part of the hanging weight! Same with fat pieces, which would be great addition to home-made venison or beef sausage.