*Now accepting reservations for May/June Harvest*
We are a regenerative farm that prioritizes animal welfare, ecology, and human health. Simply put, we produce food that’s good for the animals, the land, and you.
Our heritage breed pigs are raised in the forest where they have a diverse mix of forage, plenty of shade and cover, and room to root. They are consistently rotated to new areas which allows them to access fresh forage and explore new territory while also giving the soil adequate time to rest recover and regenerate. The pigs are given whey from a local cheesemaker and certified organic feed that is corn/soy free.
WHOLE HOG $6.50/LB hang weight + processing
Average hang weight 220-270LB = $1430-$1755
Average processing fee $300-375 (paid directly to the processor)
Average total cost for WHOLE HOG = $1,730-$2,130
$800 deposit required, balance due on processing date
WHOLE HOG yields approximately 150-180LB of meat in the following cuts:
28LB Shoulder (bone-in roasts, boneless roasts, or shoulder steaks)
40LB Loin (chops, loin roast, tenderloin, baby back ribs)
32LB Ham (smoked/cured ham, fresh ham)
24LB Belly (bacon, belly roasts, spare ribs)
22LB Ground & Sausages
Misc items: hocks, jowl, bones, fat, liver, heart
By purchasing a whole hog, you can customize how the pork is both cut and packaged.
HALF HOG $7/LB hang weight + processing
Average hang weight 110-135LB = $770-945
Average processing fee $150-188 (paid directly to the processor)
Average total cost for HALF HOG = $920-$1,133
$450 deposit required, balance due on processing date
HALF HOG yields approximately 74-91LB of meat in the following cuts:
14LB Shoulder (bone-in roasts, boneless roasts, or shoulder steaks)
20LB Loin (chops, loin roast, tenderloin, baby back ribs)
16LB Ham (smoked/cured ham, fresh ham)
12LB Belly (bacon, belly roasts, spare ribs)
11LB Ground & Sausages
Misc items: hocks, jowl, bones, fat, liver, heart
By purchasing a half hog, you can customize how the pork is both cut and packaged.
QUARTER HOG $7.50/LB hang weight + processing
Average hang weight 55-67LB = $412-502
Average processing fee $75-94 (paid directly to the processor)
Average total cost for QUARTER HOG = $487-$596
$250 deposit required, balance due on processing date
Quarter hog yields approximately 37-45LB pork in the following cuts:
-ground pork 6-8LB
-bacon 5LB
-pork chops 11-13LB
-spare ribs 2LB
-shoulder roasts 8-10LB
-sausage links 8-10LB
*Quarter pork share cuts are pre-determined*
What you pay:
1. You pay us for the hog - to reserve your fall 2023 hog share we require $800 deposit for whole beef, $450 for half hog, and $250 for quarter hog. The remaining balance is due immediately after processing of the animal, once we have the hanging weight. Our pricing is based on the hanging weight of the animal.
2. You pay the butcher for processing fees
How much space do you need?
A whole hog will take up approximately 8 cubic feet of freezer space, half hog 4 cubic feet, quarter hog 2 cubic feet.
Why you should consider a share:
Purchasing meat in bulk is the most cost effective way to buy our meat. If you have the funds and the freezer space then investing in a share is the way to go! Not only will you have a freezer full of nourishing meat from a farm you trust, but you will also enjoy the convenience that it brings, and all the trips to the store it saves you!