What do you get when you buy a pig from BF?


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  • Just what do you get when you buy a whole or half pig from Buckland Farm?
  • Title screen - still or video
  • Video, Eric on camera, in the woods, near some pigs or in the kitchen.
  • Hi, I'm Eric, and I work in the pig operations and pork processing operations at Buckland Farm. More and more people want to purchase ethically raised quality meat, but it can be daunting to buy a whole or half pig. I'd like to help ease your mind and help you buy one of our pigs with confidence.
  • Eric on screen in same location.
  • I hope you'll watch our other videos such as what kind of pigs we sell. This will help you understand how tasty and well cared for our pigs are, as well as your options and our flexibility in meeting your personal needs for a whole or half pig purchase.
  • Let's start with the basics. If you purchase a whole pig, you'll probably buy a 225 to 250-pound pig which will yield about 170-180 pounds of meat. You can probably see why some people join in with other family members or friends to buy a whole pig, or why others purchase only half a pig.
  • Still /illustration of whole pig / pork butcher / typical cuts.
  • As our pigs are slaughtered and the meat then butchered at a USDA-approved facility, you'll need to place your order for the specific cuts you want when you buy the pig. We can provide advice, instructions and assistance.
  • Still of Eric standing in front of a half or whole butchered pig. (Should match what we say we're using as an example.)
  • While you may be used to pork and pig products showing up a specific way at the grocery store, buying a whole or half pig requires some decision points. Let's look at a typical butcher cut of a whole pig so that you can make the best decisions for your needs. We'll use a whole pig as an example. Obviously, you'll cut these quantities in half for a half pig or if you're splitting a whole pig purchase with someone else.
  • Still - illustration of a shoulder cut for half; then a still of BF shoulder cut.
  • Starting with the shoulders, you'll get two. These can be left whole or cut into a picnic section and a Boston Butt section.
  • same formulas as the prior screen
  • Next we have the shanks, which is the leg section below the shoulder or ham, and above the foot. You'll get four of these.
  • same formulas as the prior screen
  • The bellies are removed from the rib/loin section, and you'll get two of them. They can be eaten fresh, cured for bacon or pancetta, or used in sausage.
  • The two loins can be cut into roasts or chops. There are 3 sections to the loin, the blade end, center loin, and sirloin. We like to cut the center loin into chops and have the blade and sirloin left as roasts. You may prefer to have the loin cut as all chops, or all roasts. Standard thickness for chops is ¾”, you may want them cut double thick for the grill or broiler.
  • same formulas as the prior screen
  • same formulas as the prior screen plus a still of Buckland bacon, pancetta and sausage
  • The bellies are removed from the rib/loin section, and you'll get two of them. They can be eaten fresh, cured for bacon or pancetta, or used in sausage.
  • same formulas as the other screens
  • Spare ribs. Mmm. Two sections. These are self explanatory.
  • Now we come to the hams, of which you'll get two. This is probably one of the more confusing cuts as most people are used to buying a cured ham. Hams can be left whole, cut into a shank portion and a butt portion, or sliced into fresh ham steaks. We often use the hams for sausage, but fresh ham makes an excellent roast, or it can be cured or smoked.
  • same formulas as the prior screen plus illustrations of the shank, butt and ham steaks
  • You don't need to take the variety meats (the heart, kidneys, liver), but if you want them you need to request them specifically. We use these for shepherd’s pie, or grill them, or include them in specialty sausage. Grilled heart is a real treat.
  • still - photo of these meats
  • Continued
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