Our pork is raised here on our farm outdoors in the open sun (which allows them to produce more hemoglobin. Hemoglobin plays a role in heme formation and the Maillard reaction during cooking, which can contribute to the overall flavor and aroma of the meat.) 
 
They are fed a non-gmo peanut blend and alfalfa that we purchase locally from a feed mill. We like to ferment feed when the weather permits, and pigs always have constant access to fresh water. We aim to grow our pigs to a minimum of 225lbs with a max of 300lbs.
 
You are placing a deposit for your choice of a whole or half hog. Deposits are non-refundable once made unless the pig becomes ill or dies before the processing date. You will have the option to move your deposit to another pig, or we will refund you. 
 
Our pork is $3.55/lb hanging weight, processing fees are not included, with the exception of the kill fee. We use Adair Custom Processing, and they currently charge $.83/lb hanging weight, which you will pay directly to the butcher.
 
The total cost of a pig will depend on the animal's hanging weight.
Kill fee, drop off, and pick up are all included in the total price.
The remainder of the payment must be made on the day of processing.
We do offer payment plans to suite your budget, please select whether or not you would like payment options.
 
You will need to arrange pick up at our farm on your scheduled week of pick up. Since we do not know the final cost until the day of processing, we will only take payments up to a limited amount, and the final bill will be calculated at the time of processing. The total amount you receive is a rough estimate, and an exact amount is out of our hands, but we will do our best to get you a good estimation.  
 
If you prefer to pick up your meat, or use your own processor, we can arrange all of that ahead of time. You will be emailed a cut sheet at the time your deposit is placed.
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New to farm-raised meat? No problem! We are happy to help.
 
Processing terminology explained:
 
Live weight - the weight of the hog as soon as it steps off the trailer, the day of processing.
 
Hanging/Carcass weight - the weight of the pig after slaughter, bleeding, skinning, and removal of internal organs, head, and feet, which is typically around 70-72% of the live weight.
 
Package weight - The amount you will store in your freezer. This will be approximately 60-65% of the total carcass/hanging weight.
 
For example (based on a whole hog): 
A pig weighing 270lbs on the day of processing will have a hanging weight of roughly 194 lbs. After fully processing into bacon, steaks, ham, ground pork, etc, you will end up with a take-home weight of 116-126lbs of pork.
 
Your cost is based on the pig's hanging/carcass weight. Meaning if you were to purchase a whole hog, in the example above, your cost would be approximately $776.00 to the farmer. 
 
$776 is for the pig only(this includes months of labor feeding, the feed itself, the supplies to raise the pigs, etc). 
Processing is an additional at $.83 cents a pound, with curing, seasonings, patties, links, etc being an added cost according to your cuts. Which you will get to choose. 
 
The total cost of the entire pig, including processing, in the above example, would be $937.02. That comes out to around $7.80/lb for all the meat you will bring home.
 
*Please keep in mind this is an example and not the total of the pig you purchase, and your cost will vary based on the end weight results. If you choose to purchase half a hog, divide all the costs, calculations, and take-home weight in half.* 
 
If you have any questions whatsoever, please feel free to reach out, and we will do our very best to answer what we can. 
 
We have whole hog roasters available at certain times as well.