We raise our heritage pigs on pasture & in woods - they are predominantly the rare Gloucestershire Old Spot with smaller percentages of Large Black, Berkshire & Duroc depending on the litter.
They are supplemented with non GMO grains, apples & nuts from our orchards & extra eggs & vegetables that we grow organically on the farm. Unlike commercially raised pigs which take 5 months to get to table size, our pigs take 9-10 months which results in a richer tasting meat.
All of the breeds we have chosen to raise are excellent foragers & grazers, they are very smart, have friendly, inquisitive personalities & are great, protective & nurturing mothers with lots of milk. They are adaptable to the hot & cool weather & are happy to be outside.
The Gloucestershire Old Spot (GOS) is known as the "Orchard Pig" as it's black spots supposedly resulted from all the apples falling on them when they foraged, the breed originates from the UK. The Gloucestershire Old Spot is also supported by the British Royal Family who favor it for their table.
Large Blacks are also from the UK, originating from Cornwall, Devon & Somerset. They are known as a bacon breed. Sows weigh around 650 lbs and boars 750 lbs at maturity.
Berkshire pork is a premium pork product that is often compared to Kobe beef & some refer to it as the “other red meat.” The Japanese have long recognized the value of Berkshire pork & they call it “Kurobuta” which means “black pig.” In Japan the meat is highly prized & sought after.
The Duroc pig is an old breed of domestic pig originating in the United States. It is one of several red pig strains which were developed around 1800 in New England, though exact origins of the breed are not known. Their meat is a deep red color with lots of marbling.
All of our sausages, bulk, links & patties are at least 99% of our heritage pork with no MSG. We also do not add any 'fillers'.
$4 per lb for whole
$4.25 per lb for half
Halves & Wholes - next available December 2021
Individual Cuts - Prices Per lb
Spare/ Baby Back Ribs - $9
Bacon - Nitrate & Nitrite free - $12
Back/ English Bacon - $12
Fresh Belly - $9
Shoulder Steaks (Bone-Less) - $8
Neck Bones - $3
Country Style Ribs - $8
Ground Pork - $7.50
Fresh / Smoked Ham Hock - $5
Smoked Ham (Bone-In) - $9
Ham/Gammon Steaks - $9
Jowl - $5
Back Fat - $2.50
Leaf Lard - $3
Liver-Heart-Trotters -Tongue - $3
Loin & Rib Chops (Bone-In) - $8.50
Loin Chops (Bone-Less) - $9.50
Loin Roast (Bone-Less) - $9.50
Shoulder/Picnic/Butt (Bone-In) - $7
Sausage Bulk (Salt & Pepper, Chorizo,
Hot Italian, Sweet Italian) - $7.25
Patties - Salt & Pepper - $7.50
Links (Salt & Pepper, Hot & Sweet Italian, Chorizo ) - $8
Smoked Andouille Links - $10
Tenderloin - $14
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We will offer a limited number of broad breasted white and bronze turkeys along with a few heritage Spanish Black this year. They are pasture raised and supplemented with local non GMO grains.