News about LUCKY PIG PORK
I get lots of requests for more LUCKY PIG pork and I’m really glad about that. Making it, especially at an affordable price, is another matter. Even worse, about 9 out of 10 requests are for BACON. Here’s an excerpt that I wrote to someone asking for more bacon today….
Lucky Pig is regrouping! I should have fresh pork available by the end of this month and I hope to work out more SPECIAL DEALS for this group. My last BOAR SAUSAGE sale at $4/pound for sausage and $5/pound for boar bacon (something I’ve never created before) was a huge success, I sold everything in two days. Meanwhile, I believe Alvin might have some of the recent batch of Lucky Pig pork still for sale.
PORK ISSUES I FACE
1) Thanks to the extreme cost of organic grains, now about $12-15/bushel (it takes about 1100# of this grain (along with foraging, as well as dairy cheese and whey, to get one fully outdoor free-range pig up to 325#!) it is now costing me about $5/pound at live weight to grow a pig in this natural manner (that means I’d have to sell it for an impossible $15/pound to make it break even). Anyone selling organic pork for less money is either slowly going broke or is “cheating” with some other feed sources. I’m now working with alternative sources of feed to keep my totally humane, totally outdoor, free-range, and no-chemical natural processing operation going AT AFFORDABLE PRICES.
2) The recent book RIGHTEOUS PORKCHOP by Nicolette Hahn Niman (a vegetarian who is married to Bill Niman) is sort of a Must Read for anyone eating pork. You will probably never eat a bite of factory farm pork again!!!
3) I’m also trying to do the impossible, getting our group to “think outside the bacon box”. First of all, it’s not as healthful for you, and secondly, a 325# pig only creates about 25# of bacon. It also costs me $1.75 EXTRA processing cost per pound of bacon to smoke and cure it, plus there is a “shrink” (loss) of 25% of the belly when it’s cured. I don’t know what the solution is, but we still have to sell the other 95% of the carcass when we sell that little dab of bacon. This is why I try to sell only halves, quarters or 50# boxes. So, help me out here, think GREAT SAUSAGE, think PORKCHOPS with your eggs and potatoes, think PORKCHOP SANDWICH!
4) I’m working with my new friends in WI who produce the same quality and style of pork that I do. We plan to AGGREGATE our operations, maybe combining 2-3 more tiny farms who do it right. This would be available here as LUCKY PIG PORK and we can meet the demands, and maybe, just maybe get it into a local restaurant! (In spite of what you are told, to my knowledge, there is not a restaurant in the TC area that advertises local pork that isn’t getting HOOPHOUSE PORK, that is from farms where the hogs stay in the hoophouse every day.
So, stay tuned, prepare to pay a bit more now, and think about all the great cuts of pork (and some bacon)!