2024 PORK RESERVATIONS OPEN!

We are now taking reservations for whole and half pigs available
October, November, and December.

How Does It Work?

Purchasing a whole or half pig is easy!
1. Pick a whole (~150 lbs of meat) or
a half (~ 75 lbs of meat).

2. We will help you select your cuts.

3. Pick up your pork from our farm within 2 weeks of notification. We'll let you know as soon as it's ready!

What Does It Cost?

Pricing made simple
1. On average the pork is $9/lb of meat (not including bones/fat). It will vary some based on your cut/processing selections.

2. You pay by the weight of the animal and the processing costs, so you are only paying for what you get.

Wholes & halves are $4.50/lb hanging weight
Processing averages $1.50/lb hanging weight

How Much Do I Get?

Half – 70-80 lbs of meat
Whole – 140-160 lbs of meat

Cut options include:

Shoulder (aka Boston Butt) Roasts
Loin Roasts & Pork Chops
Tenderloin & Baby Back Ribs
Bacon & Belly
Short Ribs & Spare Ribs
Ham Roasts
Sausage (sage, Italian, bratwurst, etc.)

Terms to know

Hanging weight (HW): Whole, halves, and quarters are sold by the hanging weight, which is the weight of the carcass when it is aging, but before it has been butchered into the various cuts.  Our pigs typically hang between 180 and 225 pounds.

Finish weight (FW): This is the weight of the frozen and vacuum sealed product you take home.  This is typically about 65% of the hanging weight.  Any bones and fat that you would like to keep as well would be additional weight, but no additional cost. 

Processing costs: This is what it costs to have the animal butchered.  We will add these costs to your total after the butcher has invoiced us.  They charge based on the hanging weight of the animal and certain options (like bratwurst, shaved steak, etc.) cost more.  This typically works out to $1.50 per pound of hanging weight.

Please note: Since everything is charged by the weight of the animal there’s no risk that your yield will be less than what you are paying for.