Whole and Half Pigs

*** Update as of January 2019:  We do not have any whole or half pigs available for sale at this time but may have some availability this spring.  We will let you know here when we have some available.  We also encourage you to join our newsletter list, to get weekly updates on our product availability.***

We are occasionally able to sell you half or whole pigs.  If you'd like to fill your freezer with lots of heritage, pasture-raised, medication-free pork, cut and smoked to your own specifications, please keep reading.

Here's how it works:  You reserve a half or whole pig.  We take the pig to the butcher for you.  You tell the butcher how you want your pork cut up, what parts you want smoked, what flavor of sausage you want, etc.  You pick the pork up from the butcher, and your freezer is full of delicious, vacuum-sealed pork!  We charge $3 per pound, hanging weight, and you pay the butcher directly for the butcher fees.  Their fee varies, depending on what you have done, but generally it comes out to about another $1 per pound.  Our pigs are pretty big and stocky and will probably be about 275 to 325 pounds.  (Please note that this is just an estimate.  We won't know for sure until they are at the butchers.  However, in the event that your pig is bigger than the high end of our estimate, we will not charge you more than our high estimate.)  A half pig would be, of course, half of that weight.  You will get back about six copier-paper-sized boxes of pork for a whole pig, and about three boxes for a half pig.

We are currently taking reservations for pigs that will be going to the butcher on August 26th.  If you would like more information, please call or email.  If you would like to reserve your pig, you can do so through our pre-order page here.  We require a deposit of $100 for a half pig or $200 for a whole pig, which will be applied toward the final cost of your pork.

If you'd like more specifics on exactly what pork you would get back, this website is a great resource.  We are not affiliated with this farm, but have found the information on this page to be very accurate and useful.  (Please note that in their pictures, the meat is wrapped in paper.  Our butcher vacuum-seals the meat in food-grade plastic, which makes the meat last much longer.  Also, the breeds of pigs we raise tend to be stockier than average, and so our pigs are much bigger than the one in their example.)

We have our pigs processed at Galvinell Meat Co. in Conowingo, Maryland.  When you purchase a whole or half pig, you would normally pick up your pork directly from the processor.  However, because our processor is so far away, we generally are able to pick your meat up for you when we pick up our own, if you prefer.  More info on Galvinell Meat Co is available on their website, here.