The Meat Hook only purchases free-range and pastured heritage breed pigs from small family owned pig farms in New York state that are never raising more than 80-100 pigs at a time. They are not given hormones or antibiotics. To ensure well-marbled, juicy, and tender pork we buy only mature pigs that dress out to at least 200 pound hanging weight after slaughter.

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  The hogs we buy are predominately 100% Berkshires with a small smattering of Tamworths, Old Spots and Mulefoot breeds. Using Olde Timey pig breeds not only helps to preserve bio-diversity but it is also slower maturing and better tasting than commercially raised hybrid hogs. They’re also much heartier and do much better left alone in the woods than newer factory farm breeds. 

Like our beef, all of our pork is slaughtered humanely at small slaughterhouses located close by our farms and are shipped to our door within just a few days of slaughter to make sure that you are spending your hard earned money on the freshest pork possible.