Pasture Raised Pork


Updated May 2018

Our hogs are raised in a similar way as our cattle.  They are raised humanly, free of antibiotics and hormones.  We start by selecting our hogs from a local breeder.  He breeds his animals with great genetics to produce an animal who produces great pork in an efficient manner.  

Hogs in general are very strong and mischievous animals, who will escape the farm if given the chance.  Because of this, our hogs are kept in a little more confinement than our cattle.  I use the word “confinement” cautiously because they are not in a small pen, but rather a fortified pasture where they have access to sunshine, dirt, shelter, and even a wallow to roll in.  They always have access to fresh water and feed.

Our hogs are feed a mixture of roots and greens.  They are supplemented with a commercial feed that is milled locally from grain grown in our area. This supplemented feed helps balance out the hogs diet, ensuring it is growing as healthy as possible.  During the peak growing period (months 2-5) the hog is feed a higher protein diet to develop muscle.  During the “finishing” period, the hog is fed a higher carbohydrate diet in order to produce a good layer of healthy fat.

The hogs are harvested in a similar method to how we do our cattle, humanly and clean.  There is no aging time for pork, so the meat is usually ready within a week or two of going to the butcher.  Sometimes there is a time lag for smoking the ham and bacon.  

The minimum buy in for pork is 1/2 a hog.  Similar to the beef, you are only charged for what you receive.  This includes field harvest, butchering, and delivery.  1/2 a hog generally produces about 65-75 lbs of pork.

Our pork is currently priced at $8/lb.