Pasture Raised Pork

We continue to love and respect our farm and customers, using techniques that promote health and well-being by raising all of our animals WITHOUT Artificial Ingredients, Growth Hormones, Steroids, Nitrates, Antibiotics as well as being USDA Inspected and Humanely Treated.

We raise a mix of heritage hogs and commercial cross hogs.  Our hogs run around on pasture under some trees giving them shade and a great place to play and enjoy their time here.

The great thing about raising hogs out on pasture is that it has been proven that the fat is actually LOADED with healthy Omega-3 fatty acid and CLA (conjugated linoleic acid).  This is NOT the same type of pork you can pick up at any store and the taste can’t be beat.

Coming soon:

Berkshire Hogs

You may have heard of Berkshire pork, it’s on the menu of many fancy restaurants, such as Spago’s in Beverley Hills or the French Laundry in California. It is also the breed that is used to raise Kurobuta – meaning black pig in Japanese (Berkshire pork is very popular in Japan).


Berkshire pork is a heritage breed of pig, which was discovered over 300 years ago in Berkshire County in the United Kingdom. Berkshire pork is renowned for its richness, texture, marbling, juiciness, tenderness and overall depth of flavor. It is thought by many to be the Kobe beef of pork. It is said to have a very specific taste, not generic, bland or mild like regular pork and is therefore highly sought after all over the globe.


$4.75 per pound HANGING WEIGHT (average 160-220lbs)

Processing fees will vary depending on how you have it cut.  Once you reserve your hog, we will contact you and walk you through the cut sheet so, hopefully, there are no misunderstandings about pricing and costs.

Current processing fees:

Kill Fee: $50.00 + Environmental Fee $8.00
Processing Fee: $0.85 per pound
Link Sausage: Add $1.95 per pound
Bulk Sausage: Add $0.60 per pound
Smoked Kielbasa (Minimum 25lbs): Add $3.75 per pound
Add Peppers (to Smoked Kielbasa or Bratwurst): Add $0.50 per pound
Add Cheese (to Smoked Kielbasa or Bratwurst): Add $0.60 per pound
All Natural Cured Bacon, Hams, Jowls: Add $3.50 per pound
Regular Cured Bacon, Hams, Jowls: Add $2.50 per pound