OUR LIVESTOCK

We devote around 5 acres of fenced pasture to raise pigs. This larger than average space provides more than enough room for the animals to forage, exercise, root, wallow, and play. In addition to the lush grass and tasty roots the pasture provides, we feed the pigs tons of unmarketable produce from the garden and a locally milled grain-based feed containing no hormones or antibiotics.  

The pig is truly a beautiful and incredible animal, able to thrive and provide us with delicious pork with a minimum amount of help even in the most extreme weather. Based on this respect for our animals, we handle and care for them humanely; always with the carrot, not the stick.

Our pigs develop to around 300 to 400 pounds in approximately eight to nine months. At this size the meat is well-marbled and delicious with minimum effort and seasoning. Billings Meats, a USDA-inspected processor in Gordo, AL, processes our hogs. We prefer selling ¼, ½, or whole hogs to individuals, families, and restaurants. 
Prior to our animal’s departure from the farm, we discuss our customer’s specific processing needs and make sure our processor takes care to ensure a quality final product.

Prices are as follows (weight of what is delivered to you, includes processing to your specifications, vacuum sealing, delivered frozen):

¼ hog (40 to 60 lbs.): $6/pound

½ hog (80 to 110 lbs.): $5.50/pound

Whole hog (160 to 220 lbs.): 
$5/pound

Individual cuts: Depend on availability

When ordering a ¼, ½, or whole hog you will receive just that, pigs are not all bacon and pork chops. When you truly understand, respect, and appreciate an animal you will celebrate the unfamiliar parts of the animal almost as much as the familiar.  

¼, ½, or whole hog will include:
o Ham – cured or uncured; left large, cut into roasts, or sliced
o Loin – pork chops or tenderloin
o Ribs – whole or split
o Belly (ie. Bacon) – cured or uncured; sliced thin, thick, or left whole
o Shoulder – left in large pieces, cut into roasts or steaks
o Jowl – cured or uncured; whole or sliced
o Sausage – mild, hot, or unseasoned ground pork
o Fat Back
o Ears, Trotters, Tails, Liver, other organs, and skin are optional and will be added at no additional cost on ¼, ½ or whole hog orders.

RESERVE YOUR PASTURE PORK