This is pork the way it’s supposed to be.

Our pigs are raised outdoors on pasture using regenerative, rotation-based systems inspired by innovative farmers like Joel Salatin and Justin Rhodes: just fresh air, real ground, and animals doing what they were designed to do.

Pasture-based Pork

Our pigs are never locked into a static system. They are moved regularly through pastures and wooded areas, where they root and forage.

This movement isn’t just better for the animal—it’s how we build healthier soil, stronger ecosystems, and ultimately, better food.

We supplement their diet with high-quality, local, organic,non-GMO feed and locally sourced food scraps to create a balanced, nutrient-dense ration.

What that means for you:

• Deep, rich flavor that commodity pork can’t match

• Better fat quality—clean, firm, and full of taste

• Animals raised humanely

• Pork, you can feel good about feeding your family

Regenerative based

Our pigs are part of something bigger than just meat production.

They are tools for bringing back the health of our pastures and woods.

As they move across the land, they:

• Disturb and aerate soil naturally

• Help cycle nutrients back into the ground

• Prepare areas for future planting or pasture improvement

• Contribute to a system that gets stronger over time—not depleted

We’re not interested in extractive farming. We’re building something that will last.

Our Standards

We stay true to how our pork is raised:

• Pasture and woodland access

• Rotational management systems

• local, organic, & Non-GMO feed supplementation

• Locally sourced food inputs whenever possible

• Humane, low-stress handling

If it doesn’t meet these standards, we don’t do it.

From Our Farm to Your Freezer

We raise pork for our own family first—and we offer it to yours the same way.

Available in whole and half hog shares.

This is an opportunity to stock your freezer with real food—raised with intention, transparency, and respect.

Bulk Pork Pricing (Whole & Half Hogs)

We sell pork by the whole or half animal—this is the most cost-effective way to fill your freezer with high-quality meat.

Pricing Structure:

• $5.75 per lb (hanging weight)

• + Processing fees (paid directly to the butcher)

What is Hanging Weight?
Hanging weight is the weight of the animal after harvest and before final cuts are made. This is the standard way farms sell bulk meat.

Estimated Total Cost

Typical hog hanging weight: 200–250 lbs

Whole Hog Estimate:

• $1,150 – $1,440 (animal cost)

  • ~$300–$500 processing

• Total: ~$1,450 – $1,900

Half Hog Estimate:

• $575 – $720 (animal cost)

  • ~$150–$250 processing

• Total: ~$725 – $970

Final take-home meat is typically ~60–70% of hanging weight, depending on your cut choices.

Not Ready for a Whole or Half? Split It.

A lot of our customers team up with friends or family to make it work.

Easy Split Options:

Half Hog (100–125 lbs hanging weight):

• Split between 2 families → ~30–40 lbs each (take-home)

• Great starter option

Whole Hog (200–250 lbs hanging weight):

• Split between 3–4 families → ~30–50 lbs each

• Best value per pound

What You Actually Get

When you split a hog, the butcher divides everything evenly. You still get a true variety—just in smaller quantities.:

• Pork chops

• Bacon

• Roasts

• Sausage

• Ribs

• Hams