Our pigs are raised on pasture 24/7/365. They are never confined and graze on grass and certified organic feed that contains No corn, No soy and No GMOs.
Starting in 2013 we will be exclusively raising heritage breed pigs. Our pig are a cross between the Large Black and Red Wattle.
Info on the Large Black
“The only reason we raise hogs to begin with is for their pork, so just how does the taste of a Large Black compare to other breeds? The answer, exceptional! When processed at around 200 pounds, the pork is lean yet micro-marbled for a moist product on the grill or in the oven. The texture of the pork is extra tender due to the short muscle fibers which has earned it a place in some of the most exclusive restaurants in New York and Europe. The meat is slightly darker in color with an old world flavor. Large Black Hogs are also famous for their exceptional bacon.” Written by Kay Wolfe
Our pork is processed by a USDA certified butcher and can be cut to order.
You can either purchase a half or whole pig. Our price for pork is $4.99 per pound based on hanging weight. This price does not include butchering fees and special processing fees (curing & smoking).
Our average hanging weight for 1/2 a hog is 100 to 125 pounds.
A $200 deposit is required to reserve 1/2 of a pig.
Pork will be ready for pick-up at the end of the year.