Sides of Naturally & Ethically Finished Pork
You choose a Full or 1/2 and buy live on the hoof we drop it off at the butcher as a courtesy for you, you choose your cuts etc with the butcher.
So how does this work? You pay on the rail price. Most of our pigs on the rail for a full pig are about 140-300 and for half to be about 70-150 Price is $3.75/lbs hung weight for a half or full pig and the buyer pays butchering. You choose your cuts from your half or full pork! Our butcher we usually use is $300/pig ($150/half) for those weighing under 200lbs and $1.25/lbs hung for those over 200lbs (plus $100 curing if customer wants curing). For basic cuts, and this includes curing of the bacon and ham, but sausage or wieners etc are extra. If you don’t want curing for ham and bacon then cut and wrap is only $200 ($100 for a half). PLEASE NOTE: Butcher prices can increase without notice or our knowledge. Once we know we inform our customers of the change. If this butcher is unavailable butcher prices could be around We will drop off live to the butcher free of charge as a courtesy. We do not slaughter or butcher at the farm. A non-refundable deposit is required to reserve your pork ($150/half $300/full) this goes towards your final price. When we book the butcher date for it to go in we communicate this with you. And full payment is required before pickup date of from the butcher. You can also pickup live if you want to do your own butchering.
How are the pigs raised & finished? The pork is farm is raised from birth, never had any hormones or vaccines & free antibiotics. Raised and finished naturally outside. We care for the pigs ethically & with pride. They are an important part of our ranch when they are here. They get to enjoy the outdoors with each other with enough space to play and be pigs as they grow. We feed a locally sourced grain ration with forage & bedding.
We are currently taking orders for 2026!
Going forward our orders will close Aug 31st of every year for finished pork the following spring (eg. Close date Aug 31 2026 for finished pork spring 2027)
Ask more about our Pork
To be added to our waitlist or ask a question please fill out the form below