We Ship to the 50 U.S. States
NON-PERISHABLE ORDERS ship via the United States Postal Service, in flat rate packaging. Small flat rate box - can hold a shirt OR a salami sampler: $7.00 Medium flat rate box - can hold three jars of lard: $13.00
FREE SHIPPING!, when you spend $200+ and your order weighs <60 lbs. Available only on yellow, brown, & green states; areas where UPS can deliver via Ground in 3 days or less.* Excludes non-perishable, USPS shipments.
YELLOW, BROWN, & GREEN STATES ONLY: 9-60 lbs: $50 Flat Rate
MAROON, ORANGE, & GRAY STATES: 2-Day & 3-Day UPS shipping is available for your area; rates vary based on location and total weight of order. You will be able to see your total before you are charged.
*Note, this map is used as a guide only. Actual delivery time is
given to us by UPS, which may affect your shipping options. You will be
contacted before your order is placed, if the shipping option you
select is not available.
What to expect
Your order is shipped via UPS. You will receive an email confirmation with the UPS tracking number within 24 hours of the time your order ships. You can verify your delivery date or track your shipment on the UPS website using the link provided in the email.
UPS requires a physical, street address and a daytime phone number.
All orders are shipped as driver release. This means packages are delivered to the recipient address with no signature required. Please alert gift recipients that a perishable gift will be delivered to them and to freeze or refrigerate all products as soon as possible once delivered.
Product availability, holidays, weather and other circumstances may affect our delivery schedule.
Please order early for holiday shipments and gifts.
NOTE: We guarantee delivery to the address provided, so please make sure you carefully enter accurate information. It is our customer's responsibility to ensure the accuracy of shipping details provided.
We are unable to ship to P.O. Boxes or A.P.O. and F.P.O. addresses. We'll gladly deliver to rural routes with complete addresses and telephone numbers. We apologize but can not ship to Hawaii, Alaska, or Puerto Rico.
Given the perishable nature of our products, orders are shipped Tuesdays, and will arrive within 2-3 days, depending on your address.
All orders are packed in durable FDA approved shipping coolers. These coolers are both reusable and recyclable. Please reuse and enjoy your cooler. If you must dispose of the cooler please visit the EPS Packaging drop off location. For additional recycling information or to find an EPS Packaging drop off location, visit the EPS Packaging website at epspackaging.org.
The product is individually vacuum sealed to remain fresh in your freezer for up to six months. Your order will be packed with dry ice and/or gel packs to ensure that it arrives in optimal condition. It is normal for the dry ice to have dissipated during shipping. Use protective gloves to handle remaining dry ice, or allow it to dissipate on its own. Avoid contact with bare skin. Gel packs are re-usable and are food grade conforming to FDA regulation 176.170, non-toxic, non hazardous and biodegradable.
Your products should be frozen or cool to the touch at time of arrival. Place them into the freezer or refrigerator immediately upon receipt.
The Naked Pig Meat Co. is not responsible for damage to products if recipient is not available to accept the shipment at time of delivery. All products are shipped using Standard Shipping methods. Damage to the products due to an incorrect or incomplete address voids our guarantee.
The best way to defrost pork is in its wrapping. Refrigerator Thawing: Place the meat on a dish and set on the bottom shelf. Allow 24 hours per 5 pounds of meat. Cold Water Thawing: The food must be in a leak-proof package or plastic bag. The bag should be submerged in cold tap water, changing the water every 30 minutes so it continues to thaw. If thawed completely, the food must be cooked immediately.
USDA recommends cooking all whole cuts of meat to 145 °F as measured with a food thermometer placed in the thickest part of the meat, then allowing the meat to rest for three minutes before carving or consuming. This does not apply to ground meats, which should be cooked to 160 °F and do not require a rest time. Overcooking whole cuts will result in dry, tough meat!
Source: National Pork Board, *Federal regulations prohibit the use of hormones in pork.