HOW DO I GET MY SHARE?
You can choose to pick up at Alluvial Farms in Everson or choose delivery to your doorstep in Seattle or Bellingham. If you are ordering a whole carcass for home butchering we may ask you to pick it up at the butcher in Bow due to the timing is more delicate with the carcass - we don’t want it to hang for less than one or more than seven days.
HOW CAN I PAY FOR THE DEPOSIT?
In our online shopping cart with a credit card or paypal account.
HOW & WHEN DO I PAY MY BALANCE DUE?
Alluvial Farms will email you an invoice close to the scheduled delivery day. Upon delivery or before pick up at the butcher you can pay the invoice electronically through direct transfer, or pay upon delivery with cash or check. We can also take credit card for the balance due, if that is your preference.
IS IT EASY TO SHARE BETWEEN A FEW FAMILIES OR INDIVIDUALS?
Yes! One family places the deposit, and is responsible for coordinating pick up or delivery with the farmer, and paying the balance due on delivery. Specify smaller roasts on your cut sheet. Your share will be delivered in many small packages, vacuum sealed and frozen. It is easy to divide between multiple families or individuals and a great way to bring folks together and create community over good food.
HOW MUCH FREEZER SPACE WILL I NEED?
A half pork share fits nicely into two layers on the bottom of a small chest freezer, or a few shelves in an extra freezer in the garage.
Check out our video of Matt packing a custom half hog share in a four cubic foot standard freezer with room to spare.
DO YOU MAKE BACON OR SAUSAGE?
Smoking & curing hams is an additional $10 per half hog, and nitrate free curing of bacon is an additional $20 per half hog.
Alluvial Farms will bill you for the hanging weight of your whole or half animal after it has been slaughtered & eviscerated. Average hanging weight of a half pig is 100-115 lbs. Final balance due will reflect your down payment. Our price per pound for cut & wrapped pork includes butchering fees. It is industry standard to calculate hanging weight with the head, skin, and feet included. Industry standard for loss during processing is 20-25% of hanging weight. This is usually due to removal of skin and associated fat.