san jose/south bay

Members: 229
Latest Activity: Jun 27

Discussion Forum

Pork 6 Replies

Started by dorie Freeman. Last reply by dorie Freeman Jun 27.

Pastured pork? Interested in 1/2. 11 Replies

Started by Lidia Marchioni. Last reply by Alisha Hanson-Glatzel Oct 28, 2018.

Next beef split? Looking for 1/4. 1 Reply

Started by Crickett Hutchinson. Last reply by Mark Bernal Jan 9, 2018.

Comment Wall


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Comment by Alisha Hanson-Glatzel on January 28, 2016 at 1:42pm

Crickett - there is 2 - 1/3's left. I'll take one if you want the other & we can call it done.

Comment by peter licht on January 28, 2016 at 1:28pm

Jump in on Pork #36.  It's still open..

Comment by Alisha Hanson-Glatzel on January 28, 2016 at 1:20pm

I'm interested in jumping in on Pork#37

Comment by Crickett Hutchinson on January 27, 2016 at 4:52pm

Is it time for a new beef/pork thread? We need to stock up, and I don't know if Beef#16 or Pork#36 are done.


Comment by SoMar Farms on November 6, 2014 at 2:48pm

Hi All,

We are doing a harvest in time for the holidays. If you are interested in 100% grass-fed beef please contact me ASAP. I will need to receive your deposit by Nov 11th for this harvest and to offer this year's pricing. We sell cow shares at whole ($5.49/lb). half ($5.80/lb), and quarter ($6.00/lb). This pricing is based on the final NET weight of your share and INCLUDES the butcher's fees! We make it as simple as possible. You may visit our website at for more information. My direct phone number is 510.482.4420 x238. 



Comment by peter licht on September 17, 2012 at 5:29pm

This just in from Mel

Hello Loyal Lamb Fans,
Sierra Farms lamb will be available on Sept. 27 & 28 at the usual locations.
Please send your orders asap.  Priority will be given according to email date.
We will also bring ground Lamb, bones and sweetbreads.  No offal at this time.
Mel Thompson
Comment by Jack Kimmich on May 31, 2012 at 4:33pm

Real Pork!  Heritage Berkshire Pasture raised.  Natural   These Pigs have never had a commercial ration,  No hormones, no antibiotics, no medications...The flavor is wonderful!!  We feed them really good food!
   $5/pound hanging weight - cut, cure and wrap adds approx $$1.60- $3.25/ pound depending on the type of sausage/curing.   Comes to about $7-8 per pound.
Call Jack 831-320-8707       USDA processing availalble.

We also have CSA Shares available.   25-30 pounds of Mixed cuts  $230/ share.   or

Comment by Culinary Hatchet on May 10, 2012 at 10:07am

Looking for a lamb.  Someone in the south bay contacted me earlier in the year but I can't find your contact info.

Comment by peter licht on January 26, 2012 at 8:29am

Somewhere along the lines, our pork train went off the rails! It is now back on track.  If you want pork, get in on the #22 and #23 discussion above.   This will be self butchered, so we will need help cutting and wrapping.


Comment by Culinary Hatchet on January 26, 2012 at 8:05am

@Martin, what is your email & location?


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