ATTADALE FARM Call Us at 660-651-5788

                                                                Attadale Farm Offers True Local Grass-Fed Beef And Local Jurassic Pork

                                                                      "The Heart of the Solution, The Solution of the Heart!"


Our Jurassic Pork lives and survives quite well in our timber. We're not just close to the timber, let them walk through the timber or feed grain to them in the timber. They live and  survive off of the timber. That is why Jurassic Pork is so unique and what is right--domestic hogs living and eating as they would and should in the wild. 


                                        Attadale Farm Local Pastured Pork

                  For You Who Want The Very Best, Whether You Deserve It Or Not!

                                                            For  Sale

Contemporarily, Impractical; Nutritionally, Vital At Attadale Farm, Available.

                 The above photo shows part of our new area we have prepared for our current group of Pastured Pork. 

                                              Contemporarily Impractical; Nutritionally Vital

                              At Attadale Farm, Available! 

                                DREAM GOOD! EAT BIG!

Our purebred Hereford Hog Pastured (Jurassic) Pork is now for sale (What is Jurassic Pork? Take a look at our Jurassic Pork page.)  We harvest after they have consumed the fallen acorns, hickory nuts and walnuts. It is a taste to behold! Above are some of our boneless pork chops. Obviously not the "other white meat" peddled through the markets or pork warehouses.

Our hogs weigh about 225-275 lbs. when harvested.  They are definitely not the "other white meat". Early on we decided we didn't want our chickens to oink or our pigs to lay eggs. They have a deep pink to red color to their meat. They taste like pork should taste, not as how commercial confinement pork currently tastes, negatively affected with drugs, rationed University created science diets that are being deemed as harmful, counterproductive nitrates, artificial lighting and grated floors for easy cleanup. Heck, with our pork you won't even have to doctor the bacon or ham up with stuff like liquid smoke and Nitrates to hide the real flavor. Doing that kind of thing to our pork is like A-1 on Filet Mignon. We don't even give them their coping-meds that help them emotionally deal with crowded, lock down confinement. We do spray iodine on their wounds if they happen to scratch themselves on a log or branch. Sometimes they may twist an ankle when foraging on a hill side (they do have four to twist, you know), but they are pretty good about staying off of it/them until it/they heals/heal.  


                                                                        We're 80 Years Behind And Dragging our Heels

What we are offering our special customers is 80 years behind the times. It is the strangest of circumstances. We are falling further behind the times, yet we are way ahead of the curve. We don't even begin to measure up, yet the numbers are on our side.

In this day and age we are considered country bumpkins, hicks, backards, riff raff, dufusses, hillbillys, country folk, trouble makers, Okies, drop outs, uneducated, out of step, flim flam, flunkies, old fashion and you put your favorite description next. And we say, Ain't it Great!

We work hard, very hard, to not get sucked in to today's beef and pork production mistakes. We are not on the cutting edge by any stretch of the imagination. We are working overtime to be at least 80 years behind today's cutting edge technologies when it comes to beef and pork production. And we are absolutely elated to be way back here. We know all to well, and most likely you do too, that as a very good, popular book reveals, "Those that Live By the Cutting Edge, Will Die by the Cutting Edge." Contemporary beef and pork cutting edge technologies are cutting it short for many.

                                                  "We Have No Problem With Competitors Selling For Less"

                                                            They Know What Their Stuff Is Worth!! 

Jurassic Pork is available in Whole or 1/2 . They dress out at about 165 to 200 lbs. hanging weight. That's about 82 to 100 lbs. per half. The pricing will be according to the hanging weight. The Whole is $4.90/lb and the 1/2, $5.15/ lb.  Processing is included in the price! We ask for a $150 deposit per half. The balance is due when you receive your order. We have individual cuts available as well. Please contact us for available cut selections.

We make deliveries to the Kirksville, Columbia, Quincy and St. Louis areas.

                                                            INDIVIDUAL PASTURED PORK CUTS


Bacon sliced - Fresh or Smoked $ 7.50

Bacon Slab $ 7.00

Brats, Classic $5.00

Ground Pork $ 5.25

Ham - Fresh or Smoked $ 6.50

Ham Slice - Fresh or Smoked $ 6.25

Heart $ 3.00

Hock - Fresh or Smoked $ 4.75

Jowl/Cheek $ 6.75

Lard $4.00

Liver $ 3.00

Loin - primal $ 7.00

Pork Chops bone In $ 7.25

Pork Chops - boneless $ 7.50

Pork Roast- Callie (Picnic) or Butt $ 6.50

Pork Steaks $6.25

Ribs - Baby Back $ 6.50

Ribs - Country Style $ 6.95

Ribs - Spare $ 6.25

Sausage $ 5.50

Tenderloin - Whole $12.00

Tongue $ 3.00


Contact us for a current inventory of individual cuts and prices. We stand behind everything we sell 

You may have questions about purchasing Jurassic Pork. Please, give us a call, stop by or e-mail us with your questions. We'd love to hear from you and make sure you have all of your questions answered.



                                                             "The Heart of the Solution, The Solution of the Heart!"