Visit The Farm

Pasture Raised Pork

Healthy Pork that can't be beat!

Never any Artificial Ingredients, Growth Hormones, Steroids, Nitrates or Antibiotics

We continue to love and respect our farm and customers, using techniques that promote health and well-being by raising all of our animals WITHOUT Artificial Ingredients, Growth Hormones, Steroids, Nitrates, Antibiotics as well as being USDA Inspected and Humanely Treated.

We raise a mixture of Berkshire and Mangalitsa heritage breed hogs. Our hogs run around on pasture under some trees giving them shade and a great place to play and enjoy their time here.

The great thing about raising hogs out on pasture is that it has been proven that the fat is actually LOADED with healthy Omega-3 fatty acid and CLA (conjugated linoleic acid).  This is NOT the same type of pork you can pick up at any store and the taste can’t be beat. We offer whole hog orders, as well as individual cuts.

Berkshire & Mangalitsa Pork

You may have heard of Berkshire pork, it’s on the menu of many fancy restaurants, such as Spago’s in Beverley Hills or the French Laundry in California. It is also the breed that is used to raise Kurobuta – meaning black pig in Japanese (Berkshire pork is very popular in Japan).

Berkshire pork is a heritage breed of pig, which was discovered over 300 years ago in Berkshire County in the United Kingdom. Berkshire pork is renowned for its richness, texture, marbling, juiciness, tenderness and overall depth of flavor. It is thought by many to be the Kobe beef of pork. It is said to have a very specific taste, not generic, bland or mild like regular pork and is therefore highly sought after all over the globe.

Mangalitsa pork is a wonderfully fatty, marbled meat from wooly-looking pigs. The flavor is unbeatable! Our pasture-raised Mangalitsa pigs are a strikingly long-haired Hungarian breed, whose name means “hog with a lot of lard”. This means that the meat is marbled with creamy white fat and his high in natural antioxidants.

Whole Hog Pricing 2017

$6.95 per pound HANGING WEIGHT (average 160-220lbs)

Processing fees will vary depending on how you have it cut.  Once you reserve your hog, we will contact you and walk you through the cut sheet so, hopefully, there are no misunderstandings about pricing and costs.

Current processing fees:

  • Kill Fee: $50.00 + Environmental Fee $8.00
  • Processing Fee: $0.85 per pound
  • Link Sausage: Add $1.95 per pound
  • Bulk Sausage: Add $0.60 per pound
  • Smoked Kielbasa (Minimum 25lbs): Add $3.75 per pound
  • Add Peppers (to Smoked Kielbasa or Bratwurst): Add $0.50 per pound
  • Add Cheese (to Smoked Kielbasa or Bratwurst): Add $0.60 per pound
  • All Natural Cured Bacon, Hams, Jowls: Add $3.50 per pound
  • Regular Cured Bacon, Hams, Jowls: Add $2.50 per pound

FINAL PAYMENT WILL BE MADE IN CASH OR CHECK ONLY!

Order Your Whole Berkshire Hog

 

  • $0.00

  • PLEASE REMEMBER THAT YOUR DEPOSIT IS NON-REFUNDABLE!

    We are not able to accept credit cards for the final payment.

    Please note that if you are SPLITTING a WHOLE HOG, the person reserving it is responsible for paying for it. We will be happy to help you divide it while you are here, however, we prefer 1 check or cash for final payment and the people who you are dividing it with will pay the person reserving it directly.