Our Hogs

Our Pigs
We sell butcher hogs and weaner pigs, and very occasionally, breeders. Our hogs are born and raised here on our farm. They are free ranged in very large, hilly pens, big enough to run, root and dig, roll in the mud and do all the things happy pigs are supposed to do. During all ages and stages they consistently have access to the outdoors and pasture spaces, and their readily available housing is bedded with deep straw.
Our Sows & Gilts are never confined to farrowing crates or gestation stalls.
All of our pigs are fed locally raised non GMO and soy free grain, soaked in our fresh raw goat milk, along with loads of good organic kitchen scraps and fresh garden produce.
We use No Antibiotics or Added Hormones: All pork produced is from animals never receiving antibiotics or added hormones. 

We sell pork by the half or whole hog.



Our Breeds
We raise a combination of Heritage breeds, typically crossed for ideal taste, texture and also growth rate. We don't hurry our hogs growth though, focusing instead on quality over finishing times or quantities.

The Berkshire is a heritage breed tracing its roots back over 350 years to Berkshire England, it is one of the oldest identifiable breed of pigs.
Known as Kurobuta in Japan, this breed is world renowed for the quality of its meat.
Americans are rediscovering what the Japanese have know all along... it's all about taste. Berkshires marble well, so the meat is naturally flavorful and oh so juicy, which provides for incredible texture too.




The Duroc is an older breed of American domestic pig that has become one of the most popular breeds because of its great taste and strong, favorable genetics, but pure Duroc is very hard to find. Duroc meat is crisp and clean — known for great marbling, excellent spareribs and juicy shoulder roasts. Duroc pork boasts superior marbling and increased intramuscular fat to lend itself to a naturally juicer more tender product. It's versatility and superior flavor makes this pork breed an everyday household staple.


The Tamworth, also known as Sandy Back and Tam, is a breed of domestic pig originating in its namesake Tamworth, Staffordshire, United Kingdom.
While there have been several taste tests in recent years, the 1990's controlled study by Bristol University is still recognized as the standard which shows the Tamworth as having the finest and most favorable meat of all pig breeds, both commercial and rare.


Herefords are a medium-size hog that’s unique to the United States. They were developed in Iowa and Nebraska during the 1920s from Duroc, Chester White, and Poland China bloodlines.
Herefords are adaptable and thrive both in outdoor operations and under confinement systems. They also do well in a wide variety of climates. The hogs are known for their quiet and docile dispositions, making them an excellent choice for young people. The breed is appropriate for 4-H projects because it combines market conformation with a strikingly attractive appearance.
They are decent grazers, strong rooters, and easygoing pigs that fatten easily and adapt well to most climates. Hereford pork is lean but nicely marbled and delicious.


The Yorkshire Like many breeds of pigs, Yorkshire pigs were originally from England.
While their transplant to the United States in 1830 solidified their name in the US, in England they are now called The English Large White pig.
Fairly docile, they are definitely not aggressive and are generally well-mannered, though a very active breed.
They are strong and thick-skinned, allowing them to withstand harsher climates.
 Their large production of back fat and contrasting lean meat have resulted in them being the most popular breed in the United States.
Their positive attributes make them a natural choice for many farmers. Sows produce large litters and have excellent mothering instincts.


PORK BY THE Half/Whole

We raise our butcher hogs to about 300 pounds live weight. We charge our customers $4.50 a pound hanging weight. Hanging weight is when the carcass is hanging in the butcher truck skinned and halved, but prior to being deboned at all.

So when you buy a whole hog you can expect roughly 140-150 pounds of pork. A general rule of thumb is 1 cubic foot of freezer space for 30-35 pounds of meat. 


For more information about our hogs or weaners, or if interested in purchasing fresh homegrown pork, please contact us via Phone or Email.