180°F Sanitizing Water Hose
One of the requirements for inspection is 180°F hot water for sanitizing. This is very hot. And dangerous.
These piglets are six to eight weeks old – robust and already had a good start on pasture. Depending on the diet you feed they should be ready to butcher in November to December. They can be kept right into winter if you prefer to add more marbling for an excellent charcuterie pig. In early winter is a good time to slaughter as the butcher’s schedules start to ease up then. See the Piglet Page for pricing and details.
If you would like some delicious pastured pork but don’t want to raise your own then see the Pork Page for whole and half pig options or visit the local stores and restaurants that carry Sugar Mountain Farm pastured pork in Vermont. If you would like to order directly from our farm for a whole pig, a half pig or a monthly CSA box you can contact me via email. You can pickup here at the farm or get delivery along our weekly route here in Vermont. I have two openings in mid and late July for whole and half pigs and am booking pigs into August through fall as well.