FAQ — Oak Tree Farm

Question 1

How much does it cost?

Accepted Answer

We price our pork by the hanging weight — the weight of the carcass before it goes to the butcher for processing. Our current price per pound of hanging weight is available when you submit a reservation request. The final cost depends on the hanging weight of your animal, plus a separate processing fee paid directly to your chosen Manitoba butcher.

Question 2

Is a deposit required?

Accepted Answer

Yes. We require a deposit to hold your reservation. The deposit amount is confirmed when we follow up after your reservation request. The balance is due at pickup. We accept e-transfer.

Question 3

What does processing cost?

Accepted Answer

Processing fees are paid directly to your butcher and vary by processor and by the cuts you choose. As a rough guide, budget $150–$250 for a half side and $250–$400 for a whole side. Smoking, curing, and sausage-making add to that cost.

Question 4

How do I get my pork?

Accepted Answer

We coordinate directly with you once your animal is ready. You can pick up the live-weight animal and arrange processing yourself, or we can deliver the carcass to a Manitoba-licensed butcher of your choice. We'll walk you through the options when we confirm your reservation.

Question 5

Do you deliver to Winnipeg?

Accepted Answer

We are located just outside Anola, a short drive east of Winnipeg. We can discuss delivery arrangements on a case-by-case basis. Most customers find it straightforward to arrange pickup directly.

Question 6

Do I need to find my own butcher?

Accepted Answer

Yes — you'll work with a licensed Manitoba butcher processor of your choice to have your carcass cut, wrapped, and (if desired) smoked or cured. We're happy to suggest local processors we've worked with. Your butcher will need your cut sheet instructions, which we provide a template for.

Question 7

What size freezer do I need?

Accepted Answer

A half side yields approximately 60–70 lbs of take-home cuts and fits comfortably in a small chest freezer (3–4 cubic feet). A whole side yields 120–140 lbs and requires a medium chest freezer. If you don't already own a chest freezer, they are widely available at hardware and appliance stores for $150–$300.

Question 8

How long does frozen pork keep?

Accepted Answer

Properly vacuum-sealed frozen pork keeps for 12–18 months without any loss of quality. Most families work through a half side in 6–9 months. We recommend vacuum sealing over butcher paper for the best long-term results.

Question 9

What happens after I submit a reservation?

Accepted Answer

We'll follow up within 24 hours to confirm availability, discuss timing, and answer any questions. Once you confirm and pay your deposit, your spot is held. We'll be in touch as your animal approaches processing weight, and we'll coordinate the butcher handoff together.

Question 10

When will my pork be ready?

Accepted Answer

We raise pigs seasonally. Processing typically happens in late fall and early winter. When you submit your reservation, we'll give you a realistic timeline based on where we are in the current season.

Question 11

What is a cut sheet and do I have to fill one out?

Accepted Answer

A cut sheet is the instruction list you give your butcher telling them how to cut your pork — chop thickness, roast sizes, whether you want bacon smoked, what sausage flavours you'd like, and so on. We provide a template cut sheet with our recommended options for Berkshire pork. You can follow it exactly or customize it however you like.

Question 12

I've never bought a whole animal before. Is this complicated?

Accepted Answer

Not at all — that's exactly why we walk every customer through the process. Most people find it straightforward once they understand the steps: reserve, pay deposit, choose your cuts, pick up from the butcher, fill your freezer. We're here to answer questions at every stage.

Everything You Need to Know Before You Reserve.

Pricing & Payment

Pickup & Delivery

Freezer & Storage

The Process

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