07 Aug Pork Week Day 5: All About Bent Arrow Pork

We chose to raise pigs because, after a lot of research, we found all the good they can do for the land if properly maintained… and because bacon.  But, in the first two years, we have learned to love them and feel that they are really interesting animals.  We also love to show them off, so feel free to get in touch with us if you would ever like to see them.  Theo may even “snort” for you like the pigs… which is totally adorable.

To close out the series of pork posts, here are some of the quick facts on the pork raised at Bent Arrow Acres:

• This year, we are raising Berkshire pork.  The Berkshire breed is touted as the best tasting pork available.  This is why we chose to work with these pigs.
• The pigs available this summer were born in January 2017 in Howard County and came to our farm in March.  They will be processed this month.
• The pigs are raised on pasture and are moved often to ensure they have availability to fresh greens and that they don’t do too much damage to the land.  You can learn more about our pasture management practices by watching this video that Adam created.
• The pigs graze on grass, but are supplemented with a feed that is made locally at A&J in Russiaville.
• Last year, we had two hogs get sick and had a vet come administer antibiotics.  Each hog has distinct markings on their ears so we are able to know which pig is which.  This helps us to monitor their health as well as know which ones received any medicine in it’s lifetime.  If a pig had received antibiotics, we were very upfront about it and made sure that those who wanted antibiotic free pork did not receive a pig that had been treated with medicine.  This year, each pig has been healthy so all of the available pigs are antibiotic free!
• A whole pig will weigh about 300 pounds when it is ready to go to the butcher.  After processing, about 60-70% of their weight is what a customer will take home if purchasing a whole pig.
• The pigs are $4.50 per pound.  So, it works out to be about $450 for a half pig and $900 for a whole pig.  We ask for an $100 per half when ordering.  Know that this pricing includes processing.
• Each customer will fill out a cut sheet provided by our processor, This Old Farm, in Colfax, IN.  This is where you can select the cuts of meat you would like.  We can help walk anyone through the cut sheet, if desired.
• We have six pigs left for 2017, so get your reserved today!

And, remember!  We have that great giveaway going on too!  If you order at least half a hog you are entered to win a freezer to store it!  We will make sure the winner is well aware so they can plan accordingly and anyone who has already ordered their hog throughout the season is automatically entered.