Pastured Pork

Pastured pork allows the pigs to express their natural characteristics. Our pigs live in their glory, rooting through the forest floor for acorns, pulling up roots, and running through tall grass.

We don't just raise pigs; we allow them to be pigs. They are our land-clearers and soil-builders. When you buy from us, you’re supporting an environment where an animal’s only job is to live its best, most natural life.

What do the "experts" say the key to being healthy is? Low stress, exercise, balanced diet, sunshine... and science has shown that you are what you eat.

Our pigs live a happy stress free life with room to run; free of crowded, loud, and stressful environments. We manage health through hygiene and regularly rotating to clean pastures, meaning our pigs do not receive any routine antibiotics. They have the opportunity to exercise, selectively choose their forage, and live in fresh air and sunshine.

Why Pastured Pork

Happy is Healthy

How is it Different

Nutrition

Pastured pork is nutritionally dense and packed with vitamins. Because our pigs live in the sun, they produce and store Vitamin D in significantly higher rates than conventional pork. Vitamin D is linked to bone health, immune support, and hormone regulation.

Additionally, pastured pork contains a higher percentage of Omega-3 fatty acids, stemming from the accessibility of fresh, green forages.

Taste

Pork should not be "the other white meat"...it should be light red and full of flavor. The exercise, rooting, and roaming allow them to develop their muscles and store more nutrients and minerals. This is what creates the light red, flavor packed, pork chop that we desire.

When pigs have access to forage — roots, grasses, and nuts — they develop a rich flavor profile, often with a slight nuttiness. The fat has a higher melting point, meaning more of it stays in your meat, keeping it moist and adding the key nutrients.

What to Expect in a Pork Share

Pork shares are customizable to your preference for cuts and types. Typically, a whole pork share will result in 120 - 160lbs of take-home meat. This varies by the size of the pig, bone-in vs boneless cuts, and a few other nuances.

Example Whole Share

Bacon: 16-20 lbs
Sausage: 15-25 lbs
Chops: 25-30 lbs

Shoulder Roast: 20-30 lbs
Ribs: 6-8 lbs
Hams: 30-40 lbs

The way your meat is packed is customizable. We eat a lot of sausage so we have our hams made into sausage, instead of whole hams or ham steaks. We also prefer shoulder steaks instead of roasts.

How It Works

Our pork shares are processed at a USDA inspected, 3rd generation, family owned facility that has been serving the area for more than 60 years.

What is hanging weight

Hanging weight is the weight of the hot carcass after processing but before butchering and packing.

We target a hanging weight of 200-250 lbs.

How do I know what cuts I will get

We will provide you with a cutsheet which will allow you to identify how you want each part of the share to be prepared; for example, bone-in or boneless chops.

The butcher will vacuum pack and freeze the meat.

Securing your share

Your half or whole share is secured with a deposit, typically 6-8 months before the processing target.

Once a processing slot is secured and the pigs have reached the ideal weight, we will deliver them to the processor.

Both the farm and processor fees are based on hanging weight. You are responsible for paying the processor directly for your butcher fees at the time of pickup.