Our animals are an integral component of our farm and a joyful addition to our lives.

We have carefully selected heritage breeds of animals that are well suited to life on pasture and which thrive within a system of intensive rotation. Disease (worms, hoof-rot, etc.) resistance, unassisted birthing, efficient feed conversion, cold-hardiness, slow growth, vigorous offspring, multi-use (meat, wool). These are a few of the traits that we hold in high regard as shepherds, herdsmen and herdswomen. We currently manage an expanding flock (40+) of Black Welsh Mountain Sheep as well as American Guinea Hogs and are investigating beef and poultry breeds that are well adapted to wet climates, and capable of reaching full potential on pasture.

Please join our newsletter or contact us for updates on meat and fiber availability!

Meat

We sell our animals by the whole or half for $6/lb hanging weight.  Approximately 65% of hanging weight is what you can expect to take home in packaged cuts, including healthy portions of both leaf and back lard from the pork. Hanging weights below are just estimates until they get to the butcher at which point we’ll have an exact number and we’ll send you an invoice. Once the animals are at the butcher you’ll need to call in your cutting instructions. Butcher fees can range from $.75-$2/lb depending on curing and cuts and are paid to the butcher when you pick up the meat.

If you’ve never purchase bulk meat before we are happy to talk you through it.

Pork

Our American Guinea Hogs have been raised outdoors on lots of fresh certified organic pasture & vegetables, whey (non-organic) from our neighbors, and Oregon-grown organic barley. The meat is not certified organic but it’s as local as you can get!

American Guinea Hog pork as described by The Livestock Conservancy:

Guinea hogs have uniquely desirable flavor characteristics. The fat of the Guinea Hog is abundant and firm, and has found interest with chefs and butchers for making charcuterie (old world style cured meats). Their rendered lard would be of particular interest to pastry chefs for use in crusts and dough. The have an exceptionally tender meat and produce fine hams.

Hanging weights vary considerably from 75-200lbs depending on time year and age of animal. A whole animal will yield 40-100lbs of meat and 10-30lbs of lard, and cost about $450-1200. 

Lamb

Our Black Welsh Mountain lambs are 100% grass-fed on certified organic pasture. The meat is not certified organic because we are not doing the associated record keeping. Black Welsh Mountain market lamb is considered premium meat in Britain.

Average hanging weight for lambs is 60-75lbs.

Availability of meat and fiber is limited as we grow to reach full herd potential.

Please join our newsletter or contact us for updates on meat and fiber availability!