here’s how it works

Click here to learn  What to expect  from half a hog…

Click here to learn What to expect from half a hog…

Step One: Schedule Your Seattle Pork Party Date with Alluvial

  • Sunday August 11, 2-5 p.m.

  • Sunday August 18, 2-5 p.m. RESERVED!

  • Sunday September 22, 2-5 p.m. RESERVED!

  • Sunday October 20, 2-5 p.m.

  • Sunday November 3, 2-5 p.m.

Or Schedule Your Whatcom County Date with Alluvial:

  • Sunday September 1, 2-5 p.m.

  • Sunday September 15, 2-5 p.m.

  • Sunday October 13, 2-5 p.m.

  • Sunday October 27, 2-5 p.m.

Step Two: Send an invitation to your friends and family …

along with a link to this webpage, and a link to our What to expect page. On What to expect your guests can see the contents of a whole or half pork share in words and photos, as well as view a video of Alluvial Farms loading a half share in a freezer. It takes three cubic feet, so the contents of a standard above fridge freezer, with a little room to spare. See for yourself just how much space a half hog takes!

  • Our target is to deliver equivalent of at least three animals to each house party. When we hit this target the host receives $100 off their own purchase of a whole or half share. Equivalent of three animals could look like:

    • Six families - each family orders one half share.

    • Seven families - two families split a half, and five families each order one half share

    • Five families - one family orders a whole share, and four families each order one half share.

  • We will check in as the date for your pork party approaches to see how we are doing on reaching our goal.


Step Three: On the date of your party, Alluvial Farms will:

  • Deliver all shares to a gathering open to any of your community.

  • Host a small farm stand for pork sales by the cut - for those guests who are not quite ready for the whole or half hog shares.

  • Supply you and your guests with pork on the grill and beverages (you provide the grill).

  • Share images and stories from the farm with your guests to tell the story of our food. Facilitate discussion of ways to prepare and share.

  • Provide each guest with a digital recipe book.