Pork Orders SOLD OUT FOR 2021

Reserve your 2022 pork today. We will have Whole & Half orders As Supplies Last.

I Want Pork!

Burgers & Dogs Box

Sidie Hollow Farms
$139.97
$280.00
$139.97

50% Off

(10) - Packages of (2) 1/2 lb Pre Formed Patties

(10) - Packages of (6) All Beef Hot Dogs

Pork Bundle

Sidie Hollow Farms
$50.00
$50.00

Pork you can trust, start to finish. From our farm to your freezer.

We are now taking reservations for 2022 season. Pork will be processed from August to November 2022.

PLEASE READ ALL OF THIS CAREFULLY - IT HAS IMPORTANT INSTRUCTIONS

YOU ARE MAKING A RESERVATION FOR MORE PORK BY MAKING THIS PAYMENT... PLEASE READ ALL OF THE INSTRUCTIONS!


HUMANELY-RAISED

PASTURE-RAISED

CLIMATE-POSITIVE FARMING

Sidie Hollow Farm animals are raised on acres of regeneratively farmed pastures where they’re free to roam and graze. 

We strive to give them a life with—open air, fresh feed, and low stress handling techniques.

We believe this results in meat that is higher in nutrients and healthy fats than conventionally raised alternatives. Raising a new standard isn’t the easiest way, but we believe it’s the only way forward.... It also tastes... AAAAAmazzzzing!!

How Much Do They Cost?

What you are buying right now is the initial reservation and processing cost that we have already paid to the butcher. Please remember there will be an additional charge when your meat is ready. Read the directions carefully. 

Whole: $3.00/lb Hanging Weight + Processing Fee (Approximately $.80/lb)

Half: $3.15/lb Hanging Weight 

+ Processing Fee (Approximately $.80/lb)

Quarter: $3.25/lb Hanging Weight

+ Processing Fee (Approximately $.80/lb)

Nordik meats will contact you when your meat is ready to pick up and depending on your selections for processing they will have a "PROCESSING ONLY" bill for you when it is ready. 

What Do They Eat?

Our pork are given a daily feed ration that we source from a local co-op that certifies it organic and promises that it has been sourced locally. They are also given fresh paddock areas of pasture. These pork have been finished on warm season annuals and cool season perennials that consist of clover, grasses, sorghum, kale, collards, radishes, corn, pumpkins, gords and much more. We also give them a large portion of our garden produce - Cucumbers, Zucchini, Tomatoes, peppers, and much more. 

We believe if something is good enough for us to eat, it is good enough for our beloved pigs. Their personality truly carries over into the flavor. We are proud to deliver to you and your family meat that has been raised with the utmost love, respect and care. 

How Do I Order?

Step 1: Select either a 1/4, 1/2 or Whole

Step 2: Pay a reservation fee that covers the initial cost of slaughter at the butcher

Step 3: Fill out the form we send you for Nordik Meats located in Viroqua, WI. 

Step 4: Nordik will let us know what the weight is of your pig and we will send a separate invoice for the hanging weight. 

Step 5: Nordik meats will contact us when your meat is ready to pick up and once your invoice is paid from us we will send you a notification to pick your meat up and depending on your selections for processing they will have a "PROCESSING ONLY" bill for you when it is ready. 

Step 6: Once everyone is paid, you will go home with some of the best pork you can find and I'd recommend cooking your favorite cut that night! (Or making the best BLT ever while we have fresh tomatoes - Taylors personal go to)

What have you accomplished by buying our meat?

You have personally helped us move towards our regenerative farming movement. You have helped us and in return we will continue to raise our animals at the highest of standards not only for them but for our soil and ecosystem at Sidie Hollow Farms. 

When Do I Get It?

Current Butcher Dates: September 7th & October 5th

You will be notified in 2-4 weeks from butcher date that your meat is ready.

How Much Meat Do I Get?

Average Pork Live Weight: 250 lbs. Hog

Pork Hanging Weight: 200 lbs.

Hams: 28 lbs.
Pork Loin: 23 lbs.
Side Bacon: 23 lbs.
Spare Ribs: 6 lbs.
Boston Butt: 12 lbs.
Back Fat (Lard): 23 lbs.
Misc Trim/Sausage: 9 lbs.
Head: 5 lbs.
Jowl: 3 lbs.

Cutting Options:

There are approximately 20 – 30 chops in an average loin if the loin is cut into all chops.
The ham must be smoked in order to taste like ham, otherwise it will taste like a regular pork roast. Smoked meat takes about 3 weeks longer to process than fresh meat. Ham Options: Whole, in 1/2, in 3 or 4 pieces, and/or center slices for ham steaks.
Bacon must be smoked in order to taste like bacon, otherwise it will taste like a regular pork roast. Smoked meat takes about 3 weeks longer to process than fresh meat.
Pork hock can either be saved or trimmed for sausage. They can be fresh or smoked.
Note: Country Style Ribs take away from Roast
Grind Charge Included*