Simple. Economical. Convenient.
 
Do you worry about what factory farms put in their pigs, and what you will be putting in your body if you eat that meat? Are you tired of low fat pork chops that taste like cardboard?
 
Our pigs live happy lives out in the sunshine and grass where they are naturally healthy. Because of their diet rich in forages, their meat is full of delicious flavor. Our pigs grow slower than factory pigs, which makes their meat darker and more nutrient dense.
 
This is NOT "the other white meat."
 
We have three breeds or crosses for you to choose from:
 
-If you love rich meat and you want back fat for rendering into lard, then choose the Quarter Mangalitsa Cross. $6.00/lb hanging weight for a whole hog, $6.50/lb hanging weight for a half hog, minus this deposit, plus butcher fee.
-(Currently unavailable) If you want pork that has some marbling and fat layer, but is on the leaner side, then choose Idaho Pasture Pig. $6/lb hanging weight for a whole hog, $6.50/lb hanging weight for a half hog, minus this deposit, plus butcher fee.
 
-(Currently unavailable) Our richest meat comes from a Half Mangalitsa. In our opinion, a full mangalitsa has too much fat and not enough meat. But being half Idaho Pasture pig/half Mangalitsa makes these crosses meatier, yet still sumptuous. $7/lb hanging weight for a whole hog, $7.50/lb hanging weight for a half hog, minus this deposit, plus butcher fee.
 
 
If you are new to buying sides of meat from the farmer, it's easy!
 
1. Purchase one deposit for a half hog, or two deposits for a whole hog.
 
2. When the time of harvest draws near, we will email you with the harvest date. We will give the butcher your contact information.​ This is a good time to read our free e-book, Cooking Your Way Through a Half Hog (which can be downloaded below), and read through the Custom Cutting 101 section if you want to be familiar with the ways a hog can be broken down into cuts prior to talking to the butcher. Or, you can just rely on the butcher to guide you through the choices.
 
3. The butcher will contact you when they are ready to start cutting, to write down how you want them to cut up your meat (the cut sheet). They will also tell you the final hanging weight of your meat, which allows us to calculate your final price.
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4. You pay us the balance price of your hog, and pay the butcher their cutting fee.
 
5. Go to the butcher to pick up your meat. Bring coolers so it stays frozen on the drive home.
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6. Enjoy the healthiest and most delicious pork you have ever tasted for months to come!
 
Yields vary based on what cuts you choose and how much bone you keep, but they average around 150 lbs of cut and wrapped meat based on 180 lbs of hanging weight for a whole hog. Individual hog sizes will vary. A good rule of thumb is that a half hog takes up to 3 cubic feet of freezer space, and a whole hog up to 6 cubic feet.
 
This batch of pigs will be ready to harvest around August 2024.