Whole/Half Pig
Our pasture-raised Duroc and Berkshire crossed pigs rotate through pastures we have strategically planted for them to forage and root, yielding a nutritiously dense and diverse diet of plants, insects, fruit, and nuts in addition to their Non-GMO feed. They eat apples by the bucketful from our apple trees, along with fresh produce and tree nuts such as chestnuts and acorns. Our pasture-raised pork is raised without GMOs, antibiotics, hormones, and medications.
Compared to conventionally raised pork, pasture-raised pork has:
8% higher protein
Two times as much Vitamin E
60% lower omega-6 to omega-3 fatty acids ratio
2.4 times more omega-3 fats
1.3 times higher polyunsaturated to saturated fats ratio
Pigs are taken to the butcher in September, October, and November. Exact dates will be provided closer to the fall.
The $150 or $250 charge is a non-refundable deposit applied to the total cost of the pork. The remaining cost of the pork is due at the time of pick-up.
The cost of purchasing a whole or half animal is comprised of two parts: (1) price per pound of hanging weight and (2) the price of butchering. The hanging weight is the final weight of the animal before it is butchered. The price of butchering depends on selections such as the quantity of sausage or smoked meat and the style of bacon (nitrate-free vs. conventional, etc.).
Half Pig
$3.50 per pound of hanging weight (around 100 lbs)
Custom butchering typically costs about $125
Yields about 75 pounds of meat (around 10-15 lbs of bacon)
Packaged product comes out to about $7.50 per pound
Estimated total cost around $550
Whole Pig
$3.00 per pound of hanging weight (around 200 lbs)
Custom butchering typically costs about $250
Yields about 150 lbs of meat (around 20-30 lbs of bacon)
Packaged product comes out to about $6.50 per pound
Estimated total cost around $950