The Whole Pig
The Whole Pig - Dashwood Ont
What is in your package

The Whole Pig

The Whole Pig
Chops & Steaks

The Whole Pig

The Whole Pig

The Whole Pig
Specialty Products


What to know when ordering from “The Whole Pig”? 

This is the way we have enjoyed our pork for years and want to share the experience with you. Pork is very versatile in its many cuts. Roasts to Ribs, Sirloin to Sausage, Bacon to Burgers, Porkerettes to Pork Tenderloins.   What is unique about The Whole Pig is we are selling just that. The Whole Pig, or more accurately a ¼, ½ or whole pig. A ¼ order fits into a Fridge Freezer or about one square foot. Our Whole Pig is processed into 4 main cut types, Roasts, Tenderloin, Pork Chops and Specialty which include Ground Pork,  Bacon Burgers, Sausage, plus Bacon and Ribs.  If you aren't sure about the 1/4, 1/2, or whole pig packages we now have available individual cuts. Download this file for a listing.

One Whole Pig order will have 2 tenderloins  2 back ribs and 4 side ribs. Approximately 30 to 40 lbs of ground product, depending if you choose bone in or boneless. Boneless will produce more trim. Back ribs are produced from the loin of the pig. If you choose bone in loin chops the back rib is included in the chops. Thus no back ribs.

The roasts from the front of the pig shoulder, have more marbling and better for slow roaster, and pulled pork. Roasts from the centre loin are the leanest (6 to 7 grams per serving). You need to be careful not to over cook. Pork Ham Roasts from the back of the pig can be ordered purepork or smoked .

Chops and steaks are cut from the loin, shoulder or blade.

Specialty Products:  Ground pork is processed from well-trimmed trimmings (making it leaner). It is packaged in 1 lb. pkgs and can be used in any recipe that asks for ground meat (awesome as a chili). We have a number of flavors of sausage as well breakfast sausage and bacon burgers (1/2 unseasoned ground and 1/2  smoked meat). The Sausage contains pig meat and spices only. No Gluten. Great for the Celiac sensitive customer. The bacon is dry cured (cure mixture is rubbed onto the meat surface and monitored to ensure ideal curing time. The bacon will average 21 slices in a package and vary in size because a pigs belly is not a perfect rectangle. Bacon — not smoked, is called side pork (used in pork and beans). The ribs and back ribs are trimmed.

We are also offering specialty orders. Tiara Celebration (our version of a Crown Roast) is great for that special occasion.

Fundraising opportunities. We would like to develop this opportunity with you.  Let’s talk to see what will work for your organization.

Why order a quarter, half or whole pig?  We have devloped a table to help you know what order is right for you.  Also, storage space required.

A whole pig is about 463 servings of Pork (based on Cdn food guide off 100 grams of pork/serving). Although 463 servings may sound like an awfully large number of servings, keep in mind that most individuals can and will consume more than 100 g (~3 oz) of animal protein in a meal. In fact, numerous research studies show that diets higher in lean protein significantly assist with weight-loss and can improve blood cholesterol levels as well.

To reflect the positive contribution increased protein can play in a balanced diet, the Dietary Reference Intake reports, published by the US National Academies, place the Acceptable Macronutrient Distribution Range for protein at 10-35% of total calories. Even scientists agree, opting for more frequent protein containing meals is both a safe and smart idea!

Our product is vacuum packed and will be as fresh as the day it was frozen in your freezer for minimally 6 months.  With Delivery you will also receive recipes, Nutritional makeup and other information on how this great tasting source of protein, Vitamins and Minerals can fit into your lifestyle.

We have just started to sell our products separately and will accommodate pick up at the farm.  (please call first to make sure we are home)

Our Goal is to improve your Pork eating experience. Any questions please contact us at   We look forward to serving you.

Martin & Teresa Van Raay.

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