Agriculture Reference
In-Depth Information
cessor in your area, the best way to find one (other than talking to other organic growers) is to
contact your state agriculture department. They should have a listing of organic processors if
there are any in your state. Local Harvest (
www.LocalHarvest.org
) is a good website for
more information about finding more organic meat processors.
On-farm processing is an option in a few places in the United States. On-farm processing in-
volves using a mobile processing unit (MPU). These units typically have sprung up in areas
where there is a lack of processing facilities. Most MPUs are state-licensed, although some
may be USDA-inspected. MPUs usually only are able to process a few animals, so they are
not a good option if you have lots of pigs to butcher. If you have an MPU in your area and
you choose to use it, be aware that they often expect the farmer to do much of the work him
or herself or to help with the slaughtering, packaging, and cleanup. However, if you do not
have a butcher or processing facility located near you, a mobile processing unit may be
something to consider if you do not want to slaughter your own pigs.
Butchers
If you are raising just a few pigs of your own for home consumption, then autumn is the tradi-
tional time for butchering your pigs. This way you will not have to be concerned about feed-
ing and housing your pigs over the cold winter months. You will have plenty of bacon and
other pork in your freezer for the next year, and you can buy a few more weaner pigs in the
spring to start the process over again if you like. This is often an economical way to raise pigs
and feed your family with a minimum of expense and work.
If you have a choice of butchers, you should arrange to visit them in advance to see their facil-
ities and talk to them. Find out how they are licensed and inspected, as well as what they
charge. You will need to make sure they meet the right inspection criteria for the selling meth-
od you have in mind. For instance, if you intend to sell your pork products nationally, do not
take your pigs to a state-inspected butcher.
Also, ask to purchase some samples so you can see how the butcher prepares the meats. Most
butchers have their own recipes using different spices for making sausages and for curing
meats. There can be a wide range in the amount of salt or smoke used in curing meats and in
the kinds of spices used. You will want to make sure you like the way these pork products
taste before you commit to allowing a butcher to process your pigs. Pay special attention to
the ham, sausage, and bacon the butcher produces because these products will be most popu-
lar with customers. If you do not like their flavor, your customers may not like them either.
