They're delivering the turkeys to my house. So all you need to do is come get it. I'm not sure how payment works, but I suspect you need to bring your checkbook! Probably, I'll have to pay for all the turkeys when they deliver them, and everyone can pay me back.
Hi Monika - Nice to meet you and I am so glad you enjoyed the pork! We really try to raise the best meat possible and its so satisfying to hear that people enjoy it. With Sally you got a purebred Berkshire - those are $6/lb based on the hanging weight. The Berkshire/Tamworth cross are $5/lb based on the hanging weight. You can get the whole side picked up at the farm or have us send it to the cut and wrap - the process is explained here on our website along with the cut and wrap options and charges. The meat does always come frozen from the cut and wrap place.
If you want to make your own sausage (we do and its fantastic) you can have the cut and wrap place grind most of the hog for you - that will give you the basic ground pork to start your sausage making with. I would get the pork chops, ribs, and bacon - of course - and then have the rest ground for sausage making if sausage was my end goal. Or you could pick up the half and do all the grinding yourself.
We do plan to have a sausage making class someday - I just started talking to my insurance company about it so hope I can find a way to keep them happy with that idea and thus get the class started.
We have hogs coming available on the Sept 18 (appx) butcher date - they are all Berkshire/Tamworth cross - no purebred Berkshires. I will have purebred Berkshires in the Nov timeframe (trying to get the timing right for people who want Christmas ham). The cut and wrap facility typically takes 2 to 4 weeks to cut and wrap and cure/smoke. Much less time if there is no curing/smoking. Your hog with Sally took WAY too long because I did not know about the Yuba county fair and there were way more fair pigs going to the cut and wrap facility this year than before. They were full up - so could not take the hog for a while. Ugh. I won't make that mistake again!
On the Turkeys - I won't start my 2010 list until after this TGiving....but I will write myself a note to contact you when I start taking reservations. We only raise a small rafter ourselves so they do get reserved early. But Mark Havstad and Eric Peterman have birds still available. They are from my stock - they buy the babies from me - and are raised naturally. I have listed their contact info on the Mt. Diablo Group comment section.