Well actually the preorders started on January 1st, now you know.
I raise my own protein. I don’t trust anyone else to do it at my fanatic level. Fanatic to me means, happy animals, fed the best locally sourced food in a way that is good for them and the land they are raised on, without drugs or hormones and processed without stress and bleach. There is more on this on our main web page.
We ask our customers to preorder because we only raise what is ordered. While I’m raising my food, I’m willing to raise the same food, at the same fanatic level for you and your family. If you want that level of attention paid to your food as well, let me know by putting down a deposit.
I do have bad news, my feed prices have gone up 20%. I talked to the mill and they assure me the price will be stable for this year. I assure you that if the price of feed returns to normal, so will my prices. I much prefer everything being four dollars a pound.
Pigs / Pork
We used to compete in professional barbeque competitions (like BBQ Pitmasters). While playing around in that hobby, we discovered that not all pork is alike, some has flavor. Being a self proclaimed fanatic, I had to figure out how to get the most flavor into our pork. At first I shopped around piglet producers to find someone making the best quality pork. I found commercial pork, okay pork and good pork. Don’t get me wrong, even commercial pork raised my way is better than the store (and better for you).
There are only two breeds of pig that are considered quality pork, Duroc (tender flavorful pork) and Berkshire (juicy flavorful pork). The picture shows Sugar and Spice. They are the start of our pig breeding program. The girls are pure Duroc. We artificially inseminated these beautiful gilts at the beginning of December with juice from a lean Berkshire boar. We are hoping by mixing the two breeds we will have the most flavorful, tender and juicy pork you can get in the Inland Northwest! By now I’m sure you want one of my pigs!
Here is the thing, we are counting our piglets before they hatch. If I get 12 piglets, everyone gets the best meat available, but if we only get six, then the first 12 halves sold will get this level of pork. For the remaining orders, I will purchase high-quality piglets and raise them to my fanatical standards. It will be far superior to the pork you can buy at the store.
Here is the link for the pork halves deposit: https://www.springcreekidaho.com/product/pork-half-deposit
I’m absorbing part of the price increase for the feed on the pigs and charging $4/lb hanging. Butchery is extra. We will schedule the butchery for you or if you order a whole pig you can have it butchered at butchery of your choice. Lastly, you can be involved in the processing of your pork, email for details.
Chicken preorders will be CLOSED on March 12th. The six week chickens (shrink wrapped and frozen) will be available for pickup on the weekend of May 21st. The eight week old chickens (shrink wrapped and frozen) will be ready for pickup on the weekend of June 4th. As with the turkeys, the feed prices went up and I have to follow. So they are $4.80/lb.
Here is the link for the Chicken Deposit: https://www.springcreekidaho.com/product/pasture-raised-chicken-live
An important note on both chicken and turkey orders, if you don’t have the freezer space I can hold them for you until September, but they must be paid for and absolutely must be picked up before September 1st.
Turkey preorders will be CLOSED on March 12th. They will be processed, frozen and ready for pickup on August 1st this year. So the pickup window will be between August 1st and 3rd. As with the chickens, the feed prices went up and I have to follow. So they are $4.80/lb.
Here is the link for the Turkey Deposit: https://www.springcreekidaho.com/product/pasture-raised-turkey
If we have run out of turkeys send me a message and I will add some more if possible.
An important note on both chickens and turkey orders, if you don’t have the freezer space I can hold them for you until September, they must be paid for and absolutely must be picked up before September 1st.