Info

Nelson Creek Farm is a small family-operated farm in Central Wisconsin where we raise Heritage Tamworth pork and make pure maple syrup.

Our sustainable farming practices are inspired by a faith in the Creator of the universe and an awareness of our environmental stewardship responsibilities. Our 30-year background in the pork business on a large-scale hog farm (confinement facility) has given us first-hand experience in animal husbandry and a discovery of the multiple benefits and values of going back to a small-scale sustainable natural-raised approach.

The Tamworth Hog, a slower growing, sustainable natural grazer is considered the “bacon hog” for its long sides; yielding a unparallel amount of bacon and superb quality in the marbling, texture, and flavor.

We sell the following products.

Pure Wisconsin Maple Syrup (call for pricing)
Smoked Bacon (thick-sliced, approx. 0.5 pound) – $7.50/pound
Smoked Steak (.75” thick, approx. 2 pounds) – $5.25/pound
Smoked Ham (approx. 2 pounds or 5 pounds) – $5.25/pound
Smoked Hock (approx. 1.5 pounds) – $3.95/pound
Fresh Steak (.75” thick, approx. 2.5 pounds, 2/pack) – $4.25/pound
Shoulder Roast (approx. 3 pounds) – $3.95/pound
Pork Chops (.75” thick, 2/pack or 4/pack) – $4.95/pound
Spareribs (approx. 2.75 pounds) – $5.25/pound
Fresh Brats (1 pound) – $4.95/pound
Ground Pork (1 pound) – $2.50/pound
Half or Whole Butcher Hogs available upon order and $100 deposit. (Typically, 3-6 months out) – $2.50/pound hanging weight of the hog.
Processing cost can vary but averages $95 - $110 per half depending on amount of smoked, etc. From a 100-pound half the return is approximately 75 pounds of take-home meat and cuts and approximately 15 pounds of back fat for lard. (Actual hanging weight can vary by 30 pounds.) Hog cost is paid to farmer Jason Zimmerman and will be invoiced after hanging weight is acquired from the butchering company of your choice or our recommendation. Processing cost will be paid to the butchering company at date of pick up.

To check product availability, place an order, or to learn more about our farming practices please contact Jason Zimmerman. Talk with the farmer; know where your pork comes from!