Roasting Pigs for Sale - Smoke or Roast - 29 lbs

Whole Pig - 29 lbs

In the picturesque landscapes of New Hampshire (NH), our pigs enjoy a quality of life that is both enviable and exemplary, setting a standard for ethical and sustainable farming practices. Nestled amidst the lush greenery and sprawling fields, our farm provides an idyllic setting where our pigs are raised with care, compassion, and respect for their natural behaviors.

The well-being of our pigs is at the forefront of our farming philosophy. They roam freely in large, secure paddocks, where they can bask in the sunshine, root around in the soil, and wallow in the mud - activities that are essential for their physical health and emotional well-being. This freedom to express their innate behaviors ensures that our pigs are not only happier but healthier too.

We are committed to a diet that mirrors what pigs would naturally eat in the wild. Their feed is a wholesome mix of locally sourced grains, fruits, and vegetables, free from antibiotics and growth hormones. This natural diet contributes to the exceptional quality of our pork, with a flavor that is rich and robust, a direct reflection of the healthy lifestyle our pigs lead.

Sustainability is key to our operations. We employ regenerative farming practices that enhance the soil, conserve water, and protect the biodiversity of our local ecosystem. By integrating these practices, we not only provide a better life for our pigs but also contribute to the health of our planet.

In NH, our pigs are more than just livestock; they are a testament to our belief in humane treatment and sustainable agriculture. We take pride in offering pork products that come from pigs raised in an environment where their welfare is paramount, ensuring that when you choose our products, you're supporting a system that values animal welfare and environmental stewardship.

 

Roasting Pigs-Food Safety Information

Our USDA Inspected roasting pigs are selected to ensure the finest quality available to our customers.
Saintaining food safety is a top priority during production of our roasting pigs. However, it is important to remember that raw pork may contain bacteria that can cause serious illness if the product is improperly cooked or mishandled. For your protection and the protection of your guests please follow these safe handling instructions.

Suckling Pig Preparation: Ensuring Quality and Safety

Suckling Pig Preparation: Ensuring Quality and Safety

When preparing suckling pigs for whole hog BBQ, a crucial step is the removal of the spinal cord, glands, and innards. This process is not only a compliance with food safety regulations but significantly enhances the meat's flavor and the overall dining experience.

Ensuring Quality and Safety

• Professional Preparation: Performed by skilled butchers, ensuring the product is ready for culinary use.
• Regulatory Compliance: Ensures the meat meets food safety standards, providing consumer peace of mind.

Spinal Cord Removal

• Importance: Essential for preventing disease transmission related to the central nervous system.
• Process: Performed with precision to maintain the pig's body integrity for cooking and presentation.

Glands Removal

• Reason: Glands can harbor pathogens and may negatively affect the meat's flavor.
• Benefit: Ensures the meat tastes clean, enhancing the natural flavors of the suckling pig.

Innards Removal

• What It Involves: The removal of internal organs like the heart, liver, and intestines.
• Purpose: Eliminates the risk of bacterial contamination and makes the pig lighter for cooking.

The Impact on Cooking

• Even Cooking: Heat circulates more evenly, resulting in tender and flavorful meat.
• Presentation: A clean cavity allows for stuffing, enhancing flavors and presentation.

The removal of the spinal cord, glands, and innards is a critical step in preparing suckling pigs for roasting, highlighting the care that goes into ensuring the highest quality and safety of the meat for your special meals.

Keep the raw pig refrigerated or frozen. Thaw under refrigerated conditions.

If your pig is too large to fit in your refrigerator, find a suitable sized container with ice to maintain temperature of less than 40°F.

Keep the raw pig separate from other foods. Wash working surfaces (including cutting boards), utensils, and hands after touching raw meat.

After cooking, it is important to have a clean, sanitary surface on which to place the pig for carving and serving.

Cook thoroughly.

To assure food safety, it is best that the center of the hams and shoulders reach 165°F. lfthe body cavity of your pig is stuffed with pork or stuffing, assure that the contents also reach 165°F. To serve your guests "soft-fork tender pulled pork," cooking should continue until the temperature in the center of the hams and shoulders reaches 185°-195°F. The table below is provided for your planning purposes only. Do not rely on cooking time to assure food safety. Use working thermometers that have been checked for accuracy to verify the temperature in the ham, shoulder, and body cavity (if the pig has been stuffed). Before you start, be sure you have adequate fuel available to completely cook the pig. If you find raw fleshy areas when you cut into the pig it is not safe to eat. DO NOT SERVE. Continue cooking until the meat reaches a safe food temperature.

You must not base your decision of whether the pig is cooked enough by the length of time it's been cooking and how hungry your guests are.

It will probably take longer to cook your pig than you expect. Allow some extra time for cooking and maintain the cooked temperature until the pig is served.

Cooking Time Guideline - Estimated roasting times are based on cooking at 225-250°F.

Dressed Pig Weight (lbs.)	Approximate Roasting Time
10-30	3 -4 Hours
30-50	4-6 Hours
50-70	5-6 Hours
70-90	7-8 Hours
90-110	9-10 Hours
110-130	12-13 Hours
130-150	14-15 Hours

 

For higher roasting temperatures, reduce time, and for lower roasting temperatures, increase time.

 

Keep hot foods hot. Refrigerate leftovers immediately or discard.

To maintain food safety, once the meat has reach a safe cooking temperature, it shouldn't go below 140°F during serving. One way to maintain the temperature is to quickly cut up the meat and put it into steam table pans over chafing dishes. Pans may also be placed in an oven to maintain temperature. Be careful handling the cooked pig, melted fat may pool is some areas and it can cause burns.

Leftovers should start to be cooled down under refrigeration or ice within 30 minutes after serving is completed. Place the leftovers in shallow pans or Ziploc® freezer bags (or similar bags) with a depth of 2 inches or less. Leftovers should be chilled rapidly from 130°F to 40°F or below within 6 hours and during this time the decrease in temperature from 130°F to 80°F shall occur within 1.5 hours. Improper cooling of potentially hazardous food is one of the leading causes of food borne illness.

Refrigerate or freeze leftovers. Refrigerated leftovers should be used within 4 days. Leftover pork should be reheated to 165°F before serving