Cost and Ordering info.
To order: please fill out the information and send a deposit of $ 100.00 to secure your purchase. When you press “submit” I will receive an email with your order. Please make sure you get an email back from me within a couple of days acknowledging that I have received it.
We sell the carcasses as a whole or a half, cut, wrapped and smoked according to your specification.
Price per lb: $ 7.00 hanging weight
(hanging weight is the carcass without the skin, feet and innards) includes $100.00 slaughter fee.
Average size pig: 200 lb Hanging weight
(some smaller, some larger)
Approx. 75% of the hanging weight becomes meat in your freezer. This reduction is due to a small shrinkage as the meat tenderizes in the cooler, fat and bone being cut away, and your choice of cuts.
|Average Carcass size (hanging weight)||200 lbs.||100 lbs.|
|You pay Farmer||$ 1400.00||$ 700.00|
|Cut and Wrap (Butcher Fee) $ 0.95 per pound hanging weight + $ 1.19 per pound smoking||Approximately |
|About 75% of the hanging weight becomes meat in your freezer||136 lbs.||68 lbs.|
|Approximate cost per pound of meat in your freezer||$ 11.75||$ 11.75|
We buy 6 to 8-week-old piglets from a small farmer in Lincoln Creek Washington. They spend their lives in and around our barn and have access to a pasture all summer long. They have plenty of space to play and enjoy their lives. When the pigs are about 6 months old, a local slaughterer comes to the farm. We make sure the slaughtering takes place in a quiet setting, with as little stress to the animals as possible. The meat is then taken to the butcher shop, where it tenderizes in a cooler for a few days, and is then cut, wrapped, and smoked according to your specifications. When the carcasses have arrived at the butcher shop you will call them and give them cutting instructions (if you are not familiar with what to order, they will help you) and let you know when the meat will be ready for pickup. We use Salmon Creek Meats for the processing of our pork, since they are one of the very few meat processors in the area that do not use nitrates in their smoking process. Nitrates are used as preservatives and make meat unnaturally red, and are a cancer-causing agent. When we get the hanging weight from the butcher shop, we’ll send you an invoice via email. You will pick up your pork at the butcher shop in Mossyrock, unless you have opted for delivery, in which case you will be contacted with the time, date and location of the drop-off site.
Customers that have opted for delivery: It is very important your package is picked up promptly, as the frozen meat requires immediate attention. We will send you the invoice, including the butcher fee, via email, and ask that you bring payment when you pick up your pork at the to-be-arranged drop-off site.
All other customers: When we know the hanging weight, we’ll send you an invoice via email. You will pay the butcher for his services when you pick up the meat. When your pork is ready, the butcher will call you. You will pick your meat up at:
Salmon Creek Meats
139 Koons Road, Mossyrock,
Phone: 360 273 1045
If you are interested in seeing the farm, please call ahead. The farm setting is lovely. Bring a picnic and make a day of it. We would love to have you visit
Who we are
You can of course read more about us on the other web pages but here is the short version: We are two small farms in beautiful Independence Valley, south of Olympia. Since 2000, Selma has runs Bone Dry Ridge Farm where she raises Icelandic Sheep and the summer Pigs, her husband Keith, runs the Fagernes Dairy and now also raises the beef cattle and the winter pigs we offer. We believe animals should be raised humanely and with care. This is not hard for us, since we find happy animals easy to care for. The pigs are fed organic grain, and cow’s milk and yogurt-soaked grain as a treat. They receive no hormones, and get de-wormed when needed.
This batch of pigs comes from a farm in Lincoln Creek which is only a 15-minute drive for us. It is a mother daughter operation. They have been raising pigs for a few years. They raise heritage breeds of pigs. This particular batch is a Herford/Duroc/Old Spot cross. If you were a pig you would want to live on their farm. Their pigs live a super nice life.