Pig

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Slaughter Charges

$80 | Single
$60 each | Two or more

Processing Charges

$1.30 | Per KG
$20 | Bacon | Per forequarter, loin and leg(third)
$15 | Bacon | Belly (Streaky)
$12 | Pickled Pork
there are x8 Pieces that can be made into bacon)
Your Bacon Will Be Vacuum Packed in family size packs

Ham

$25 each | Whole or cut in 1/2’s
$30 each | Cut into 1/3rd’s
$35 each | Sliced Ham
Vacuum Packed in Family Sized Packs

Pickled Pork

$6 | per roll

Small Goods

Check here for small goods prices

Offal

$5 processed & packaged per animal

No charge collected and left on property in customer container

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Grilled Venison Loin (Backstrap) With Horseradish Cream

“He that strikes the venison first shall be the lord o’ the feast.” — Shakespeare, King Lear

Ingredients

1.5 to 2 pounds venison loin, trimmed of silver skin
kosher salt and freshly ground black pepper
2 tablespoons chopped fresh herbs, like rosemary, thyme, and oregano
3 tablespoons olive oil
1 cup crème fraîche
2 tablespoons freshly grated or prepared horseradish
2 teaspoons chopped fresh
chives or parsley
juice and zest of 1 lemon

Instructions

Season the meat with salt and pepper. In a small bowl, mix herbs with the olive oil, then spread all over the meat. Refrigerate for at least 2 hours.

Make a hot fire in a charcoal grill or set a gas grill on high. Grill the meat on one side, without moving it, 4 to 5 minutes, then rotate 90 degrees to make grill marks and char more surface area. Flip the loin and cook 4 to 5 minutes more. It should have a deep-brown char on the outside but still be rare on the inside. Transfer to a warm plate and allow to rest for 10 minutes.

Mix the crème fraîche, horseradish, chives, lemon juice, and zest in a small bowl and season with salt. Serve the loin, thinly sliced against the grain, with the sauce.