If you are ready to buy a half or whole pig share, look no further. You will get the best deal on prime pastured pork, and can have your share cut up however you want. We have shares available nearly monthly, unlike many other seasonal farms who do not breed their own stock. This gives you the maximum flexibility to stock your freezer as soon as you see a month's supply left.
You can put a deposit on your share at any time. Be sure to reserve your share at least a month in advance to give your butcher time to finish hanging, chilling, cutting, grinding, mixing, stuffing, brining, smoking, packing, and finally - deep freezing.
You get the best price
When you buy a whole hog, you get the best price per pound on the meat. We charge by the hanging weight (the animal's weight after slaughter, before butchery) and cover the slaughter cost and transportation, butcher fees charged separately for simplicity. Call for current pricing - discounts on orders larger than two pigs.
We take deposits of $100 per half hog. You can mail us a check or make a deposit at the market. We are also able to accept payment in installments before the animal is ready for butchering.
Your meat, cut your way
Don't like roasts? No problem. Our half and whole processing goes through the same butcher as our USDA cuts, so you can get the same great recipes and familiar cuts that you love at market. You tell us what you want, and the butchers will cut your hog to order, just the way you want.
We chose Revel Meat Company outside Portland because they are passionate about high quality meat just like us. They leave the skin on for juicier, fattier cuts of meat, and they use a real smokehouse for their bacon, ham, and sausage instead of artificial smoke flavors. Their dry-cured bacon is out of this world!
What cuts of meat should I expect to get?
Some people are confused about what meat actually comes off a single pig. How many packs of bacon do I get? The answer to those questions depends on how you choose to have the butcher cut your animal. There are many way to cut your pig, depending on your family's cooking preferences. Here are some numbers to give you a sense of the options. A whole hog has (approximately):
- 20 pounds of pork belly, that can be smoked into bacon
- 15 pounds of pork rib chops
- 15 pounds of pork loin chops
- 2 racks of spare ribs, 2-3lbs each
- 10 pounds of sirloin, for chops or sausage
- 25 pounds of shoulder, that can be cut into Boston butt, picnic roasts or sausage
- 45 pounds of leg for smoked ham, fresh ham, or sausage
- 6 pounds of ham hocks, smoked or fresh
- 45 pounds of fat, bones, trotters, liver and heart