Pork & Lamb
Pasture-raised, sold by the share. Open to the public.
Reserve a share below. We confirm, take a deposit, and you collect in late November to December.
Pork
$11 per pound, hanging weight. All in — cut and wrapped.
The hogs run on pasture and forest edge, rooting for what they find. On top of that they get a mix of oats, barley and peas — organically and biodynamically grown — and the whey left from our own cheesemaking. No corn, no soy, no canola.
Organically raised and organically fed, though we are not certified. Organic means something plainer here than it does on a label: no synthetic inputs, ever. None on our land, and none on the ground that grain grew in — which is why we ask a grower what compost and what manure went onto it, from which animals, and how clean, before we buy a bushel.
Whole hog
~220 lb hanging · ~130–150 lb wrapped
About $2,420
Half hog
~110 lb hanging · ~65–75 lb wrapped
About $1,210
What a whole hog breaks into
Carcass figures, on the rail — roughly 220 lb all told:
- Two fresh hams — 20 to 30 lb
- Belly and side pork — 20 to 25 lb
- Loin roasts and chops — 25 to 35 lb
- Shoulder, butt and picnic — 30 to 40 lb
- Side ribs and back ribs — 10 to 15 lb
- Ground pork — 20 to 30 lb
- Hocks and trotters — 8 to 12 lb
- Leaf fat and back fat for rendering — 15 to 25 lb
- Bones for stock — available on request
You take home 130–150 lb wrapped, after boning, trimming and rendering.
Cure & smoke the ham and belly — add $2/lb, on the cuts you choose to cure. Cured belly is your bacon.
Sausage available — add $3/lb on whatever you'd like made into sausage. Inquire for details.
Curing and smoking are done at the abattoir, to the butcher's recipes rather than ours. The cure contains nitrites. Commercially cured bacon and ham in this country is nitrite-cured, and cure done in an inspected facility is what makes selling it publicly possible — it is a condition of the sale, not our preference. Anything you would rather have plain, we leave plain: say so on the cut sheet and none of it is cured.
Lamb
$14 per pound, hanging weight. All in — same arrangement as the pork.
The lambs graze pristine pasture — grass, clover and forest edge, on land we keep free of synthetic inputs. No grain, no supplements. Organically raised, though we are not certified.
Whole lamb
~45–60 lb hanging · ~30–40 lb wrapped
$630 to $840
Half lamb
~22–30 lb hanging · ~15–20 lb wrapped
$310 to $420
What a whole lamb breaks into
Carcass figures, on the rail — 45 to 60 lb all told:
- Two legs, bone-in or boned and rolled — 12 to 16 lb
- Loin chops — 5 to 7 lb
- Rack and rib chops — 4 to 6 lb
- Shoulder roasts or chops — 10 to 14 lb
- Ground lamb and stewing meat — 8 to 12 lb
- Bones for stock and fat for rendering — available on request
You take home 30–40 lb wrapped, after boning and trimming.
Good to Know
- Hanging weight is the dressed animal before boning and trimming — not what lands in your freezer. A ~220 lb hog comes home as 130–150 lb wrapped.
- You choose the cuts. Before the animal goes in you fill out a cut sheet — roast sizes, chop thickness, how many to a package, what to grind, what to cure — cut by cut, with a free-text box for anything the form doesn't cover. We'll walk you through it, or have it cut the standard way if you'd rather not decide.
- Ready fall 2026, collected late November to December. We email the exact date once the abattoir confirms. Future collection dates are planned ahead and announced by email.
- Pickup at the farm gate in Athabasca County, or a single Edmonton drop on a set afternoon.
- Freezer space: a whole hog wants 6 to 8 cubic feet, a half about half that, a whole lamb 3 to 4.
- Deposit holds your share — $350 for a whole hog, $175 for a half, $100 for a whole lamb, $50 for a half. It comes off the final price, and the balance is settled at pickup on the animal's actual hanging weight. The deposit is non-refundable if you cancel. Returned in full if we can't deliver.
- Inspected: processed at a provincially licensed, inspected abattoir.
- Raised on pasture and forest edge, organically though not certified. No corn, no soy, no canola in the feed. What we do and don't do.
Reserve a Share
We'll get in touch to confirm and arrange the deposit. Nothing is charged on this form — once your share is confirmed we send e-transfer details by email.
This offering is open to the public. The private membership association on this land is a separate thing — buying meat here involves no membership and leads to none.