Half Pig

$292.00

• Details

  Pre-Order Your Live Pig

  
  

  To secure your live pig, we require a deposit that constitutes 50% of your total order at Checkout. The remaining balance can be settled at your convenience, either during pickup or upon delivery. After we receive your deposit, we'll reach out to you with detailed information regarding available pickup dates and delivery options!

  
  

  Total: $585

  
  

  - 30 chops

  - 9 pork steaks

  - 3 pork roasts

  - 12 packages of pork sausage

  - 7 packages of bacon

  - 2 large smoked ham roasts

  - 1 rack of spareribs

  - 1 smoked hock

  
  

  Our goal is to achieve 100 lbs. per half at hanging weight!

• How It was Raised

  All of our pigs are raised on pasture. Following Joel Salatin’s method of regenerative farming and rotational grazing, we’ve designed paddocks that hold 25–50 pigs each, moving them every 8–12 days. This system provides several key benefits:

  
  

  Animal Health & Natural Behavior

  • Pigs can root, wallow, and explore. Behaviors they can’t express in confinement barns.
  • Lower stress levels and fewer health issues.

  
  

  Improved Meat Quality

  • A varied diet and natural exercise create richer flavor and firmer texture.
  • Many consumers describe it as “cleaner” pork.

  
  

  Land Regeneration

  • Pigs act as “biological tillers,” breaking down brush and turning compost or manure piles to prepare land for reseeding.
  • Their manure naturally fertilizes the soil, boosting organic matter.

• Cooking Tips

  General Tips

  • Don’t overcook: Heritage/pastured pork can dry faster if treated like commodity pork. Use a meat thermometer, aim for 145°F with a 3-minute rest for chops and roasts.
  • Fat is flavor: Pastured pork often has more flavorful fat. Render slowly for lard or keep fat caps on roasts.
  • Slower = better: Cuts like shoulder, ribs, or hocks shine with slow braising, smoking, or BBQ.

  
  

  Cooking Methods

  • Chops: Brine for a few hours to keep them juicy, then grill or pan-sear.
  • Roasts (loin, shoulder): Roast low and slow, or smoke for tender, flavorful meat.
  • Sausages: Pastured pork makes outstanding sausage, don’t skimp on seasoning and fat content.
  • Fat use: Render leaf lard for baking; backfat can be ground into sausage or cured.

  
  

  Pastured Pork: Treat gently, don’t overcook, and celebrate the fat, it’s flavor gold.