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Pastured Pork

Gloucestershire Old Spots

We specializes in raising the critically endangered, heritage hog, Gloucestershire Old Spot (GOS), the good old fashioned way…roaming freely on nearly 15 acres of organic pasture and orchards.  We supplement the pastures/orchards with non-GMO feed, ground and mixed locally.  The GOS is a unique and rare breed that is very different from other breeds in terms of meat characteristics and quality.    Being critically endangered means there are less than 2000 registered hogs within the United States.  To learn more about GOS pork visit our click here.  WE are also members of GOS of America, a non-profit organization, ran by breeders/members.  

Truly Farm-to-Table

Here at Summer Smiles Honey Farm, we are proud to say we have a PA Dept of Ag. certified, commercial kitchen.     We developed our very own spice mixtures for both the loose, breakfast sausage, as well as for the spiced sausage, which in a link coil.  

The SUPER-Thick cut  Bacon, we also cured and finished our own special way. It was important to us that our raw honey was a factor and secret ingredient within the process of both the sausage and the bacon.  

So rest assure, it is!  :)  

The flavor is like nothing you've tried before. 

For Sale

Our Half & Whole Hog Sales.  
We sell our hogs whole or by the half based on their hanging weight.  Hanging weight is the weight of the carcass after the animal has been eviscerated.   Price per pound is the same whether you order a half or whole hog.  

Our Half & Hog cost is $6.00 per pound, of hanging weight.

We require a $200 non-refundable deposit per hog order which is applied to the total cost of the hog. After slaughter a final weight will be provided to us by the processor, and you will be invoiced for the remaining balance.

Next scheduled slaughter:
Summer 2018

Processing and Packaging Costs

Typically our animals are raised until they are 12-14 months old and weigh approximately 250 – 300 lbs live with an average hanging weight of 200-220 lbs. A whole hog will yield approximately 130 – 140 lbs of meat, and a half hog is typically 70 – 80 lbs of meat. There are many variables that play into the actual finished weight such as the size of the pig, and how you choose to have the meat processed and packaged.

At the time of slaughter the hog will be tagged and placed under Our Farm Name and also your name.  Next, it will be transported to the facility for processing and packaging.   Once they take possession of the hog you will be responsible for communicating directly the facility on how you wish to have your hog processed and packaged.

The processor's fees are in addition to the actual purchase of the hog. Those fees are a USDA inspected Slaughter fee (typically $25 for whole hog, and $12.50 for a half), the $ .45 to $ .75 per pound processing fee plus additional fees for smoking, sausage making, etc. These fees must be paid directly to processor at time of pick up.

Estimated Finished Weight

For a half hog order you can roughly estimate you will receive the following:   
10-12 lbs of pork chops
3 lbs of spareribs
8-10 lbs ground pork and/or sausage
8-10 lbs bacon
15-18 lb fresh ham
10 lbs picnic shoulder roast
4-6 lb boston shoulder roast
5 lbs ham hocks or stew bones (great for soup, stew, or dogs)
8 -10 lbs fat (the possibilities are endless!)
1-2 lb jowl
1.5 lbs feet 

Pork Cut Possibilities

This is a general guideline of how you can have your hog packaged...
Bone-In Pork Chops (you lose baby back ribs if you get bone-in)
Boneless Loin Roast and/or Bone-In Pork Chops
Boneless Pork Chops (you can get baby back ribs if you get boneless)
Country Style Ribs (comes from the sirloin)
Sirloin roast or cut into kabob/stew meat
Left Whole or cut into Medallions [Basic pork diagram]
Bone-In Roasts & Steaks
Boneless Roasts
Country Style Spare Ribs
Used for sausage and/or ground pork
Bacon (fresh or smoked)
Spareribs and Bacon
Riblets (trim from spareribs if cut St.Louis Style)
Fresh Ham (left whole, or divided into roasts and/or steaks)
Cured Ham (left whole or divided in roasts)
Used for sausage

Hocks and Jowls:
Fresh or cured