We have answered the most common questions in our FAQ. If you don't find your answer here, please get in touch.
Yes they have unless they are in quarantine or under special observation (unwell, risky pregnancy etc)
The black pig is a lard-type pig. It has a thick layer of back fat and shorter body type which guarantees a shorter belly. The back fat is essential in charcuterie.
Use the instant chat or send us an email and we will contact you shortly.
Pig (between 25 – 90kg) : 128.000/kg
LIMITED STOCK Piglets (weight 15-20kg) : 148.000/kg
Milk fed suckling (about 8kg) : 1,9 jt flat (limited stock)
NOTE: We recommend to use mid size pigs at about 45kg cleaned
* inners, Intestines and blood are at 50% from the per kg rate
Our 10 to 15 months old black pigs (about 55kg carcass) have the best meat for fresh cuts, sausages, bacon, and ham. The head and cheek goes to deli cuts such as porchetta di testa and guanciale. Bones and feet can be turned into concentrated bone broth. And all the rest can be turned not high end dog food for your beloved pets.
At the farm we only sell nose to tail.
Its an interesting question which we have spent lots of time upon. We think it must be much more easy in a factory farm setting where one can grow pigs quite uniform in batterie like enclosures, designed for maximum yield. At our farm, we find interesting differences in growth, even from the same Sow, in the same litter, simply because there is a natural hierarchy in their little clan and space. Allowed free range leads to having the stronger ones getting the better tit, more food in the grower stage, simply because they are more dominant.
Even though they get fed the same recipe, the same portions etc etc., each pig grows individually and naturally differently.
Our own butcher slaughters the pigs. He is well trained to do it the most humane way possible in the early hours of the delivery day.
The pigs are shaved, gutted, blood, inners spectated, intestine cleaned and separated and the pig is delivered within a few hours after slaughtering. We recommend to hang it 3 days before breaking it down.
Our farm is located in Baturiti.
We deliver all around the island, tell us where and we’ll deliver our high quality pig to your door step.
Yes, within the first week of birth.
The simple answer is to prevent it from puberty and the hormonal changes affecting the meat quality. The surgical castration of male piglets has been a traditional practice for ages and is still common in most countries.
The complicated answer and the main reason for castrating male pigs is the occurrence of boar taint. An offensive odor and flavor perceived when cooking and eating the meat from some entire male pigs. Two main compounds have been demonstrated to be associated with boar taint: Androstenone (5α-androst-16-ene-3one), a testicular steroid with a urine-like smell and Skatole (3-methyl-indole), a metabolite of the amino acid tryptophan.
Simply contact us via whatsapp or email. Kindly understand that we must be a little bit selective for farm visits and prioritise people from the industry. However we plan to open the farm for visits and maybe organize lunches at the farm with our products.. please follow us on our social to stay tuned for more info.
You can only find our
in a handful of high end
Hotels and Restaurants in Bali
NO OTHER BUTCHER
carries our organic free range Heritage Pigs