Pastured pork
from happy hogs
Our homegrown pork is the pride and joy of our farm offerings. We begin with top-quality sourced piglets of excellent genetic parentage. These hogs are bred to thrive on pasture with minimal grain supplementation, converting high-quality grasses and plain ol’ sunshine into some of the most flavorful and nutrient-dense pork you will ever taste. We supplement their forage with a locally-milled grain ration. They are rotated to fresh paddocks throughout the season, which keeps them on clean land and is gentler on the pasture.
Pork is sold by the whole- or half-animal. We will work directly with you to pick the right selection of cuts to suit your family’s preferences. We partner with Eco-Friendly Foods of Moneta, VA for a top-quality butchery service. Our butcher will process your whole or half pig to your exact specifications, and we will deliver the frozen, vacuum-sealed end product right to your door.
FAQs
How much does it cost?
We charge $5.00/lb hanging weight for our pork. “Hanging weight” is the weight of the animal after slaughter and evisceration, but before butchery.
The cost of butchery is $1/lb* hanging weight plus an $80 harvest fee per animal. (*additional charges for customization such as smoked bacon or hams)
We aim to harvest pigs around 300-325 lbs hanging weight.
$5.00/lb to us
$1/lb* to butcher
$80 harvest fee
[$6 x (hanging weight)] + $80 = your total
How do I reserve a pig?
Please fill out the contact form above and indicate in the subject line that you are interested in reserving a whole or half hog. We will send an email notification for reservations once we are certain of the number of pigs we have to offer that season. We require a non-refundable deposit to reserve, which will be used to help pay for feed and care until harvest. That deposit will be deducted from your final cost.
How much meat will I get?
An average hog yields between 70-75% of their hanging weight in cuts for your freezer. Many of the factors affecting that number are dependent upon the cuts you choose (bone-in cuts, for example, weigh more than boneless), and what parts of the hog you choose to keep and use. Jowls and hocks might not be cuts you’re accustomed to finding at the meat counter, but they are delicious, flavorful cuts that you don’t want to waste! Bones for stock and lard for cooking are another source of incredible value.
Remember that what you’re buying is an entire animal— you will undoubtedly get the most for your money if you opt to keep and use as many parts of the pig as possible!
Can I buy less than a half hog?
We are sorry that we cannot sell less than a half hog to any individual. However, you are welcome to share your half amongst any number of your own family and friends. You just need to designate one main customer who will fill out the cut sheet, pay the deposit, and pay the final bill of sale.
What cuts will I get?
After you have submitted a deposit for a whole or half hog, we will work with you to complete a customized cut sheet. This cut sheet will determine not only the types of cut you want, but also how thick/thin you want them, how many you would like per package, and any other special directions. We will submit these to the butcher when we bring the hogs in for harvest, and he will butcher your pig according to your specifications.
Do I need a deep freezer?
If you would like to store all your pork at home, yes. The general rule of thumb is that a 7 cubic foot freezer can hold one whole pig.
However, this year we are excited to offer freezer storage for those who wish to purchase bulk pork but do not have the means to store it. Please contact Erin for more info about freezer accommodation policies.
When will you have your next round of pigs available?
This year’s piglets arrived in early May, and should reach harvest weight in late fall. Our butcher date is scheduled for the first or second week of December 2022.