We've got fresh piglets in the barn and hogs out on the pasture, the lake is ready for swimming, and the garden is brimming with greens, peas, radishes and garlic scapes. It's time for the summer's first butchering weekend -- from June 29th to July 1st. If you've been waiting for good weather and summer hogs to buy a half or a quarter and come to the farm to learn the process of butchering and processing pork, this weekend is for you.

More information about SYO butchering on the farm and pricing are here.

If you'd like a half, quarter, or some such but aren't interested in butchering it yourself, let us know and we can work something out.

If you are interested, email us at clawhammerfarm@gmail.com.

Farmer-made Bratwurst and Hot Italian Sausage