Porkshare at La Boca 2009
Download Porkshare Application

Download Sunnyside Butcher Sheet directly (for restaurants)

 

About La Boca Pigs
At La Boca, we really LOVE our pigs. They are a source of pride, companionship and entertainment.  Our pigs hold high value to us as, not only a food source, but as diligent employees in our “Pig-aerated” composting system, playing a vital role in our fertility cycle and integrated farming model. Our pigs have a healthy lifestyle as they receive daily doses of garden weeds, unmarketable vegetables and garden plants.  Every morning we drill holes in their bedding, made up of all the carbonaceous and nitrogenous organic material on the farm, we fill the holes with corn.  The pigs, living their nature, root up the corn from the holes, turning and aerating the compostable materials.  With a little water and time, the result is happy pigs, clean living quarters, and yards of compost that we use to fertilize the garden.   Through proper management, the pigs provide us with a way of increasing fertility, process all organic farm material, and provide fantastic pork.

All pigs for sale this Fall were born last Spring at our farm, which is very unique in most hog operations.  Our sow, Sep, gave birth to 14 rambunctious piglets and nursed them until they were old enough to eat a more diverse diet. Nursing was always timed and supervised by Eric Husted or other La Boca staff several times throughout the day and night. To say that our pigs have been pampered is a slight understatement. However, due to their good care by Eric, the quality and health of our animals have far exceeded our expectations, and hopefully yours too.

Why Eat Happy Hogs?
Pigs who have enjoyed basking in the sunshine, a favorite past time of La Boca hogs, absorb large quantities of vitamin D that is passed on to consumers. Also, a diet of fresh, organic greens from the garden increases the amount of Omega-3 fatty acids present in the meat. Eating humanely-raised, natural meat is a healthy alternative to antibiotics, synthetic-hormones and factory conditions found in other “conventional” options.  Our pigs are fit, healthy, happy, and you are guaranteed to taste the difference!

How Our Porkshare Works
Porkshares are available for those interested in purchasing whole or half pigs, and provide an up-front deposit for each share.  Pigs are butchered into a variety of cuts of your choice, wrapped, flash frozen and ready for pick up within a couple weeks from the butcher date. The pigs are purchased by carcass weight (or hanging weight) from La Boca. The slaughter fee, butchering, and curing costs are included in the price.  Once butcher dates and locations are selected, La Boca is responsible for delivering the pig to the butcher. After final payment has been received, the finished frozen meat will be picked up by Porkshare members directly form the butcher. Depending on the use of the pork, each shareholder has a few options for processing in this area:
Butchering  (4 options):
1) Sunnyside Meats, USDA inspected (necessary for commercial use)
2) Sunnyside Meats, Non USDA inspected (cheaper, good for household use)
3) Buck Stops Here, Non USDA Inspected (less expensive, located in Bayfield)
4) Take the pig home to butcher, or keep it as a pet ☺  Purchase by live weight.

For this 2009 growing season, approximately 10 pigs will be available for purchase.

What Does the Pork Share Include?
Butcher cuts and sizes depend on final weight of the pigs as well as personal preference. For example, some cuts can be kept whole or sliced, smoked or fresh, etc. There are also options to have more chops and less roasts or more sausage and less ham.  However, to give customers an idea of what to expect when purchasing a typical 200-250 pig, they can expect approximately 90-125 pounds of pork:

Whole Hog *4 Hams Roasts (7-8 lbs ea) *4 Hocks *Bacon (14-16 lbs) *Spare ribs (3-4 lbs) *Rib Chops (12-14 lbs) *Sirloin Chops (4-6 lbs) *Country Style Spare Ribs (8-9 lbs)   * 6 Boston Butt Roasts (3 lbs each) * Sausage (20-24 lbs sausage) *Fat back (20 lbs) *Liver, Heart, Head (optional)

Half Hog *2 Ham Roasts (7-8 lbs ea) *1-2 Hocks *Bacon (7- 8 lbs) *Spare Ribs (2 lbs) *Rib Chops (6-7 lbs) *Sirloin Chops (2-3 lbs) *Country Style Spare Ribs (4-5 lbs) *3 Boston Butt Roasts (3 lbs each) *Sausage (10-12 lbs) *Fat back (10 lbs) *Liver, Heart, Head (optional)

Sound like too much meat?
Find friends, neighbors, family members, or a community to share it with you.  We give first dibs to those who order whole hogs!

Costs
The final cost is measured by hanging weight (also called carcass weight), which is the weight of the hog after slaughter and removal of most internal organs, head, and hide.  Hanging weight is approximately 70-75% of the live weight. From carcass to pork meat, you lose another 25%-30% of the weigh after bones and fat have been cut away. For example, if the live weight of the pig is 200 pounds, hanging weight will be approximately 140-150 pounds. The total price for Sunnyside non-USDA processing would be $630 ($4.50 x 140 lbs.) which includes all pork, the slaughter, processing, curing, and packaging.  From that you will receive approximately 105 pounds of meat, averaging about $6/lb. So, for roughly $5-7/lb. you and your family can enjoy local, natural, high quality pork throughout the year.  This is a great value considering individual pork cuts of equal value, such as loin chops, bacon and ribs cost $8-$10/lb from other high-quality sources.

Porkshare Rates
$4.40/lb Hanging weight, Non-USDA Inspected at Buck Stops Here
$4.50/lb Hanging weight, Non-USDA Inspected at Sunnyside
$4.60/lb Hanging weight, USDA Inspected at Sunnyside*
*USDA inspection offers restaurants a legal way to purchase and resell the meat.  For household or private use, USDA inspection is not required.  

Harvest Dates
Processing dates are based on butcher’s availability. We have already scheduled butcher dates for 10 hogs :
Sunnyside Meats (All restaurants must process at Sunnyside*)
October 7th has 6 hogs scheduled; biggest pigs go on this date
October 28th has 4 hogs scheduled; gives smaller pigs a chance to catch up
Buck Stops Here
Please call Buck Stops Here directly to make an appointment 884-1118 Appointments available only after Thanksgiving due to hunting season.

Important Dates
$200 Deposit Due: First come, first serve basis.
WHOLE HOG ORDERS WILL BE GIVEN PRIORITY FOR THE MONTH OF AUGUST.  
½ SHARES CAN BE ORDERED STARTING IN SEPTEMBER IF SUPPLIES LAST. SO LOOK FOR A FRIEND OR NEIGHBOR TO SPLIT WITH!
Full Balance Due: Within 2 Weeks after butcher date. La Boca will pay for processing as soon as we receive your balance due.  Meat cannot be picked up from butcher until full balance has been paid to La Boca.

How to Sign up?
#1 Fill out the porkshare order form and butcher sheet (page 5 anf 6)
#2 Order form, butcher sheet and a deposit check or cash can be given to us at Durango or Ignacio Farmer’s Market or mailed to:
LBCS
P.O Box 1645
Ignacio, CO 81137
#3 Erin will call and confirm your order with you and with your chosen butcher.
#4 On the butcher date, La Boca will deliver your pig and order form to chosen butcher.  The carcass will be weighed and balance of the deposit will be calculated and billed.
#5 Make balance payment to LBCS before meat is picked up.
#6 Pick up your packaged, delicious pork from the butcher when it’s ready (it takes about 2-3 weeks to process, depending on smoking and curing options)
#7 Take home and enjoy for months with friends and family!

Community Supported Agriculture allows the investment in small-scale farming to be shared by the community, shareholders and farmers alike, securing the long-term success of local agricultural sustainability.  A conscious shift from a corporate, large-scale distribution model to a locally grown, community-oriented way of thinking will have environmental and social benefits that ripple through the generations.