Pasture Raised Pork

Pigs raised in their natural habitat are happier and healthier to consume than those raised under typical confinement systems.  Our pigs spend most of their lives in wooded and pastured areas as nature intended.  They have space to roam, root and play, much as they did in colonial times.  Much of our pigs' diets comes from the environment they live in.  Nuts, apples, grass and roots lend the pork a flavor which is far superior to traditional supermarket pork.   In addition, it has been shown that grass fed meat is higher in good cholesterol and lower in bad cholesterol.  It also provides much higher levels of Omega-3s which have many proven health benefits.  

We strive to  afford the pigs the natural, stress-free life and healthy diet that nature intended.  As stewards of the land, we treat our farm as a precious, irreplaceable resource, and follow sustainable farming practices to ensure our cropland will be productive for future generations.  We do not use hormones or any routine antibiotics. The result— healthy, nutritious, and flavorful pork. All pork is USDA inspected, vacuum packed and frozen.


The price for a whole pig is $3.50/lb based on final hanging weight at the butcher after slaughter. A typical pig hangs at 180 lbs so the pig cost is typically around $630. The slaughter, butchering (cutting & vacuum packaging) is around $200 for a total of around $830 for a whole pig plus any additional processing like smoking, sausage and hot dogs. A whole pig is about three to four cubic-feet depending on packing and yields about 120 lbs. of packaged meat.

Half Pigs:
The price for a half pig is $4.00/lb based on final hanging weight at the butcher after slaughter. A typical half pig hangs at 90 lbs so the pig cost is around $360 or so. The slaughter, butchering (cutting & vacuum packaging) is around $100 for a total of around $460 for a half pig plus any additional processing like smoking, sausage and hot dogs. A half pig is about two cubic-feet depending on packing and yields about 60 lbs of packaged meat.


Quarter Pigs:
The price for a quarter pig is $4.50/lb based on final hanging weight at the butcher after slaughter. A typical quarter pig hangs at 45 lbs so the pig cost is around $180 or so. The slaughter, butchering (cutting & vacuum packaging) is around $50 for a total of around $230 for quarter pig plus any additional processing like smoking, sausage and hot dogs. A quarter pig is about one cubic-feet depending on packing and yields about 30 lbs of packaged meat.


The pork will be available mid-December.  A $100 deposit is required to hold your reservation. You will have the option of choosing the types of cuts and size of packaging as well as preferences for smoking, sausage etc.



Now accepting reservations for 2017