Local Pastured Pork
Now Taking Pork Reservations for Late September 2026!
Our Pork
Our pigs are a breed cross of Hampshire, Gloucestershire Old Spot, and Hereford. Crossing breeds results in something called ‘Hybrid Vigor’, basically meaning the mixing of genetics produces a healthier, more robust, quicker growing organism – in this case, pigs!
This breed combination should:
- Achieve long length, which yields nice bacon/pork belly and lots of chops
- Have nice fore- and hind-quarter width for good size hams and shoulder roasts
- Have the right fat to muscle ratio so the meat turns out perfectly succulent, marbled, and tender, but never greasy!
We source our piglets from another local farm whose animal husbandry practices align with our own. These little piggies live on our farm from March until September, eating high-quality locally milled feed, fresh raw milk, excess produce, weeds, and grasses from our garden, and whatever they find in the pasture to nibble on. We always make sure they have clean water to drink and a nice mud wallow to enjoy on the hot days!
Full and 1/2 Pork Shares
We sell pork by the full or half share; custom cut and packaged as per your order and priced by hanging weight. Our pork hangs for a minimum of 1 day and a maximum of 6 before cutting to customer instructions.
Fresh Pork
Our fresh pork choices include chops, steaks, roasts, ribs, ground pork or sausage, and belly. All custom cut and packaged per your instructions. Our processor will guide you if you are new to purchasing sides of meat!
Cured/Smoked Pork & Bratwurst
Cured choices: bacon, ham, ham steaks, hocks, and pork chops. Our processor also offers a nitrate-free curing option if a customer prefers. Bratwursts are also an option – available in original and Hatch chili flavors.
Pricing
$5.25 per pound hanging weight (*plus processing fees)
An average pork half weighs 100-125lbs and yields about 70% of that weight as meat in the freezer.
Deposits
Half pork share deposit $250
Whole pork share deposit $350
Whole slaughter fee = $105.00
*Processing Fees
Paid directly to processor.
- Whole slaughter fee = $105.00
- Half slaughter fee = $52.50
- Cut/wrap fee = $1.05/lb
- Curing/smoking bacon= $1.50/lb additional per pound of bacon
- Curing/smoking ham & hocks = $1.50/lb additional per pound of ham/hocks
- Smoking pork chops = $1.50/lb additional per pound of chops
- Sausage seasoning = $1.00/lb additional per pound of sausage
- Sausage links = $2.50/lb per pound of sausage
- Bratwursts = $4.25/lb per pound of brats (20lb minimum)
It’s hard to guess a pork share’s final cost. It really depends on what people choose to do with their meat on the processing end!