Our heritage hogs are pasture & woods raised from farrow to finish on our farm meaning they spend their entire life on our farm. We process 2 times per year in Early Spring & Early Fall. Purchasing a whole hog is an economical way to support small local grown meat while giving you the ability to choose what cuts of pork your family will receive. The cost is $5/lb hanging weight plus the smoking fee which is a direct cost from the processor. A non-refundable deposit of $100 is required to reserve your hog. The final cost minus the deposit is due when the first pick-up happens. The smoking fee of $2.25/lb of smoked meat is due when the smoked meat is picked up. Hanging weights average between 175-225 pounds. This yields about 120-160 lbs of quality raised pork cuts. A whole hog will be around $1000 plus Smoking cost. You will fill out your own cut sheet with our help and pick the meat up from our farm stand when it comes back from the butcher. Cuts will come back first then if you choose smoked meats those will come back a few weeks later. 1 whole hog will not yield enough poundage of trim to meet the linked sausage requirement at our processor. You can choose to trade back all or part of your ground pork to us for linked sausage in any of the varieties we offer.
We raise slow growing heritage breeds that have excellent meat quality you won’t find at your local grocery store. Our hogs roam through woods and pastured fields allowing them to root around foraging some of their diet. They are also supplemented with an all natural locally milled grain. They enjoy chomping on roots, shoots, bugs, hay and are rotated through different areas which prevents build-up of bacteria & diseases. This allows us to not use routine antibiotics or hormones ever.
Our objective is to have healthy animals who are nourished with locally sourced food to not only sustain us & our customers both nutritionally and financially with fresh local beef but to sustain the environment as well.
Why buy our Pork?
Our hogs are raised in a natural environment where they have access to fresh air, open field space & woods. Hogs on our farm are raised humanely and are not just another number. We raise them in small numbers from farrow to finish. This means that they spend their entire lives on our farm. They are handled daily to ensure there is no stress on them during their lives.
We only use Processing facilities that have been designed by Dr. Temple Grandin, the world’s foremost authority in the humane handling of animals. To ensure they are treated humanely to the very last minute even when not in our care.
