pigs2011Todd Chinchen and his son Colton will be raising feeder piglets for us on land just down the road from us. Having hogs raised at another farm enables us to have an effective food safety plan. He plans on raising the hogs on pasture and will be feeding them just like we would: with a purchased hog feed and plenty of hay. These pigs get hormone-free and antibiotic-free, locally milled feed. Most commercially raised pork is raised in warehouse type facilities under inhumane conditions. Our naturally raised pork has a deliciously sweet flavor. We sell the pork by the side (1/2) or you can buy the whole animal.

To order a half (or whole) pork from us contact us to check on availability. You can preorder halves (sides) through our online store. (Look for our register link from the home page). We take a $100 deposit for each 1/2 you order. This deposit places your order.

The pork should be ready late summer to late fall and occasionally into early winter.  You can expect your order to be filled within this time period.

You can expect about 50-70 lbs. of cut and wrapped pork for a half/side order to put into your freezer. You will need approximately two freezer shelves in an upright freezer to store your pork. You are charged on the hanging weight, which for a half is about 70-100lbs. at a cost of $3.95/lb. (What you can expect to take home is 25-35% less than the hanging weight due to trimming and de-boning). This amount is paid to us and we will invoice you directly for it. Butchering charges for cutting, wrapping and smoking are paid directly to the processor. This adds about $0.90/lb. to the cost. (For your budgeting figure about $4.85/lb. total cost for your order on the hanging weight figure). Sometime before the animals are shipped from our farm, we will call you for specifics on how you would like the animal processed. All of the fresh cuts are ready shortly after slaughter but typically the hams and bacon need curing/smoking and that can take as long as two-three weeks after this. Our pigs vary in size and the expected poundage is approximate. Here is an approximate breakdown of the types of cuts you could get in a half/side of pork. Quantities vary according to how you specify your butchering and how large or small the pig is.

porkHere’s a typical/standard order for how a ½ hog is processed:

HAM or HAMS: cut in half, smoked (on a whole hog this would give you 4 hams 5-8lbs. each)
CHOPS: 1″ width, 2 per package
GROUND: 1 lb. tubes
ROASTS: 3-4 lbs. each
BACON: smoked, sliced, 1 lb. packages
HOCKS: smoked, 2 per package
SPARE RIBS: 2 half racks (or 4 for a whole hog)

The result of the above butchering is approximately the quantities below:
23 pork chops (1″ thick)
3 roasts (2 5 lb. picnic and 4lb.butt)
2 hams ( 2 5-8 lbs.)
8 lbs. of bacon
3 lbs. of spare ribs
9 lbs. of ground pork in 1 lb. packages (breakfast or italian spicing can be added)
4 hocks
Stew bones
Fat to render
Tongue, liver, heart on request


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