The Farm

Regenerative farming
in the high desert



Polk’s Folly Farm is a small family run operation in the Eastern foothills of the Sandia Mountains. We specialize in heritage breed hogs, and also raise a small flock of laying hens, ducks, and a few head of cattle. We have planted 1/4 acre of apple trees and hope to continue transforming the property into a silvopastoral oasis. Our goal is to develop an agricultural model that is specifically adapted to the ecology of this place, truly regenerative, and socially as well as economically sustainable.

Products

Pork

Our heritage breed pigs are given access to fresh pasture on a seasonal basis, where they can forage for grass, grubs, forbes, acorns and piñon nuts. Their regular  diet consists of malted barley and other fermented cereal grains from several local breweries, local blue and red corn from nearby distilleries, milk, wheat bran, and lots of produce from our local grocers. Piglets and sows also receive engineered feed to ensure that they are getting all of the appropriate vitamins and minerals to ensure a healthy and happy life.


-Mangalitsas-

Originating in the Carpathian Mountains of Eastern Europe, this extremely rare breed has made a dramatic come back in the last decade, earning it the reputation of being the ‘Kobe Beef’ of pork. Originally bred by the Hapsburg Emperors in their high mountain fortresses, these furry beasts handle even the worst of Sandia winters with ease. Underneath the distinctive layer of curly hair, which earned them the nickname of ‘sheep pigs’, is a succulent and imposing layer of lard, prized for its crisp, clean flavor. 

  • Whole or Half Hog…………………$4/lb live weight                 In stock

Duroc/Mangalitsa/Hampshire-

Hampshire’s are not a bread you would expect to find in a lineup of dark meat heritage breed hogs, but along came a half Mangalitsa, half Hampshire pig named Daisy, and our commitment wavered. This funny-snouted sweet heart has become one of our favorites, as well as our most prolific breeder. Her offspring display a wide range of beautiful colorations, body types, and personalities, and offer just a hint of the leaner, lighter meat most commonly in circulation, while incorporating some of the rich fattiness found in Mangalitsa meat and the dark, robust flavor that has earned Durocs a lasting reputation for producing delicious pork.

• Whole or half Hog…………………….. $3/lb live weight            In Stock


-Red Waddle/Duroc-

‘What are those little dangly things hanging off their chins?’ you ask. Those are waddles. Our foundational breeding stock came direct from the Dow Ranch in Chilili, 30 miles south of our farm, in the Manzano foothills, and take their name from the distinctive appendages decorating their jaw line. This rare heritage breed is characterized by their friendly and inquisitive nature, dark red, well marbled meat, waddles hanging from their chins, and adaptation to the dry southwestern climate. Our Red Waddle sows are mated to Gentle Ben, our pure-bred Duroc boar. Gentle Ben, coming in at over 800 pounds, is a magnificent beast. Their offspring exemplify the best of both breeds, offering ease of handling and dark and richly flavored meat.

•Whole and half animals now available …………………$3.50/lb live weight In Stock


-Farm Fresh Eggs-

Contact us for availability. Be warned, if you haven’t had fresh eggs before, you’ll never want to eat another store-bought egg again. We have over a half-dozen varieties of chickens and several ducks. They are free fed a mixture of wheat bran and oyster shells, and supplemented with brewers grain, fresh produce, kitchen scraps, and bread.

  • Dozen eggs……………………………….$5

-Beef-

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Our herd is currently composed primarily of dairy cull animals, which produce a leaner meat than your average black angus beef. Currently we use our cattle for grazing and creating herd effect on our pastures, and also as a way to give otherwise outcast and often severely neglected animals a healthy and happy life. We are now taking pre-orders on beef shares. Please email us if you are interested in reserving a whole or half for the spring/summer. Exact weights and prices TBD. We are also in the process of acquiring additional grazing land to expand our herd and increase the acreage that we are positively impacting.


-Rendered Lard-

Also known as manteca, this purified form of lard is the perfect cooking oil or baking ingredient. Take your pie crusts to the next level or just add a drop or two too the frying pan before you crack your eggs. It also has countless applications outside the kitchen. It removes tar and sap, is an amazing multi-purpose lubricant, and makes a nice addition to salves and soaps.

  • $10/pint

FAQs

  • Where are the animals processed?

There are two types of processing facilities – USDA inspected facilities and custom facilities. If you would like to be able to resell the meat (i.e. if you are buying an animal for your restaurant or food cart) you have to have the animal processed at a USDA facility. There is a USDA facility in Moriarity that can process and package meat, and a facility in Mountainair that can currently only slaughter hogs, but unlike the other facility will scald and scrape the animal, leaving the skin attached. Alternatively, we will deliver animals to the custom cut facility of your choice (Mathews meats in Belen would be our recommendation). We are not legally permitted to do any processing on the farm. If you would like to process the animal yourself, please contact us and we can make arrangements.

  • How much does processing cost?

It varies considerably on where the processing is done and if you want bacon and smoked hams etc. Generally the slaughter costs around $75 and each pound of hanging weight costs another $.65-$.85 for processing. For your standard sized hog it usually comes out to around $1/lb of the live weight of the animal to have the animal fully butchered and packaged into a variety of cuts including sausage, bacon, and ground pork.

The USDA facility in Mountainair charges $80 to kill, scald, and hang an animal for several days.

The USDA facility in Moriarity charges $75 to kill, skin, and hang an animal for several days.

If you are looking for an affordable way to feed your family healthy meat, we would strongly recommend learning to process yourself. We will be happy to help you start down that path.

  • How long from when I order till the animal is ready?

This will depend on the availability of the preferred processor and the type of processing to be done. If the preferred processor is readily available and you are purchasing the whole carcass for your restaurant, we can have a hog delivered in as little as a week, though we recommend planning on 2-3 weeks to allow for any delays in scheduling, and for 5-7 days of hang time.

If you want to have the animal processed and want bacon and cured hams, plan on at least 2-3 weeks and possibly as much as 6 weeks, again depending on the availability of your preferred processor and the time of year. During the fall and peak hunting season you can expect all these lead times to double or triple.

  • How much meat will I get?

Again, there is quite a bit of variability, but average yields in finished cuts is generally a bit less than half of the live weight, or 2/3 of the hanging weight, if you remove the skin and discount the head, organs, and fat. So off a 250lb animal you might expect 125-150lbs of meat.  If you plan on using the skin, fat, organs, etc. the yields are more like 2/3 of the live weight.

  • How does transportation work?

There are several options. If you have a trailer and want to pick up the animal yourself, we can weigh and load the animal onto your trailer. If you prefer, we will deliver the animal to a processor of your choice for a flat fee of $50/animal, and you will have to pick the meat up and pay for the processing. For repeat orders on USDA hogs processed in Mountainair, we will also include picking up and delivering split carcasses to your restaurant or commercial kitchen as part of the $50 delivery fee.

  • What is the difference between skin on and skin off?

There are several factors to consider in choosing skin on or skin off. If you want to make chicharrones you will have to have skin on. If you want to do any dry aging (curing a ham to make prosciutto, for instance) you will also benefit greatly from leaving the skin on. Generally leaving the skin on is thought to improve the quality of the meat. The down side is that most processors will not scald a scrape hogs, because without specialized equipment it is quite labor intensive. Hence, if you want to have the animal processed into cuts at any facility besides Mountainair, skin on is not an option.

  • Why is this meat so expensive compared to what you can buy in the store?

Our prices reflect the real cost of ethically and environmentally sustainable meat production. The truth is that all meat production comes at a high cost. The industrialized, corporate meat production model shifts much of the true cost of meat production away from the consumer and onto the animals, farmers, the health of the end consumer, the tax payers, and the environment.

We do have a sliding scale system for people who live in our community that want to feed their families with anti-biotic free, corn/soy free meat for health reasons. If eating healthy meat is important to you and your family don’t let our prices scare you, we can work something out.

  • Do you offer shares?

Yes. We will happily sell a half share. If you would like to buy a quarter share, we ask that you find someone to go in on a half share with you so you can divvy up the cuts yourself.

  • How much space does a whole pig take up in the freezer? 

A 300 lb hog fully processed will fill most of a small (3ft) chest freezer or half fill a large (5 ft) chest freezer. A half of a smaller (200lb) pig can be squeezed into a large above-the-refrigerator freezer compartment.

  • How do I order?

Email info@polksfolly.com. Please include if you need the meat to be USDA inspected, what your preferred processor is if you have one, and a telephone number we can reach you at.

Have another question? Please email us or post it in the form below. 

Contact

Please send all inquires and orders to: info@polksfolly.com

If you would like to call us, you can reach Ethan at 505-573-3875 or Zach at 505-503-0395.

If you would like to send us something the mailing address is:

Po Box 685 San Antonito, NM 87047

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