Our pigs are butchered at a USDA inspected facility in South Georgia. All of our products are vacuum sealed to ensure maximum quality and freshness.
Custom butchering is available with whole hog or half hog orders.
April Bloomfield, the award winning chef and porcine enthusiast, put together a great explanation of the different pork cuts for New York Magazine. Snout to tail, she covers it all, check it out here!