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PORK

 

Our pigs are raised on pasture, organic produce and non-GMO grains.  No hormones, antibiotics or wormers.  Happy and healthy!

Individual Cuts​ 

Country Style Ribs - $12/lb

Hocks, Cured - $6/lb

Loin Roast - $13/lb

Ham Roast, Cured - $11/lb

Liver - $9/lb

Heart - $8/lb

Fat/Lard - $5/lb

Ham Steak, Uncured - $11/lb

Ham Steak, Cured - $13/lb

Chops - $15/lb

Spare Ribs - $13/lb

Bacon - $15/lb

Bacon Ends - $15/lb

Pork Belly - $14/lb

Baby Back Ribs - $14/lb

Breakfast Sausage - $10/lb

Chorizo - $10/lb

Ground Pork - $10/lb

Italian Sausage - $10/lb

Ham Roasts, Uncured - $11/lb

Shoulder Roast - $13/lb

Sirloin Steaks - $13/lb

 

 

 

On-farm pick up or local delivery.

We do not ship at this time.

Call or email to order

OR

 

 

CUSTOM PIG SHARES

 

Don't want the hassle of remembering to order and arrange delivery?

Buy once, fill your freezer and have all the pork you want at your fingertips! This is by far the best value you can get for our premium pastured pork. And you get every part of the animal so you can try all the different cuts. We will go over the cutting instructions with you prior to taking the pigs to the processor so that you can customize your cuts.

 

WHOLE PIG  Available April 2024

  • $7/lb hanging weight (approximately 180 lbs but varies. You can request a smaller or larger animal and we will try to accomodate)

  • An average whole pig will cost $1260 for an approximate end yield of 140 lbs meat, varying a bit depending on what cuts you choose and if you wish to keep all the organs and lard

  • Curing and link sausage options available for additional per lb pricing

  • $150 deposit

HALF PIG Available April 2024

  • $7/lb hanging weight (approximately 90 lbs, though varies by animal)

  • An average half pig will cost $630 for an approximate end yield of 70 lbs meat

  • Curing and link sausage options available for additional per lb pricing

  • $75 deposit

 

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A half pig share is typically 2 of the boxes seen here (next to a 3 year old). A whole share is 4-5 boxes.

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We raise our pigs in a non-restricted environment.  In the spring and early summer they get to root around in our cow barn, "pigaerator" style, to aerate the old manure and wood chips and allow for completion of the decomposition process.  The end result is rich compost for the fields and gardens.  Later in the year they are turned out into paddocks where they eat grass, acorns, shrubs and other greens.  What they don't get from foraging, we provide through a high quality non-GMO pig feed ration.

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