About Your Pig

  • We raise a breed of pigs know as Yorkshire. This breed was named after it's origin in Yorkshire, England.
  • According to thepigsite.com the Yorkshires were first brought into the USA to  Ohio around 1830.
  • We've selected this breed of pig because they're known to produce good quantities of tastefully, delicious lean pork.

What's Going Into My Freezer?

  • Whole Pig Ordered  
    • Hams - 28 lb
    • Pork Loin - 23 lb
    • Bacon - 23 lb
    • Spareribs - 6 lb
    • Boston Butt - 9 lb
    • Fresh Picnic - 12 lb
    • Back Fat (Lard) - 6 - 15 lb
    • Sausage from Misc. Trimmings - 9 - 15 lb
  • Half Pig Ordered
    • Half of what's shown above (Smile)!   
  • A whole pig fits easily into a 125 quart marine cooler with room to spare.  We store our whole pig on 2 shelves in a upright freezer with the sausage and bacon in the basket tray. 
  • A half-pig will fit into a normal size picnic cooler, albeit somewhat tightly.  
  • Please note the weights listed above are estimates only the size of the pig and how you choose to have it cut can and will change these weights. 

Swineology - 101 FAQ's

  • How much will my pig weigh?
    • Raising pastured-pork without hormones and a controlled environment means our pigs can vary in weight.  We strive to raise your pig to an ideal weight to ensure you receive the most lean pork possible.  That equates to approximately 240-250 pounds walking around in the field (live weight or market weight).
  • You mention hanging weight - what's that?
    • That 250 pound live weight pig weighs ~180-190 pounds once it's processed - this is the hanging or dressed weight.  Your pork purchase price is based on the hanging weight a.k.a dressed weight + the cost of processing.   
  • Why doesn't the per pound price cover the processing charge?
    • We offer each customer the opportunity "Have It Their Way" - meaning you're free to choose exactly how your pork is cut, smoked, packaged, type and amount of sausage and more including how thick your pork chops should be and how many come in a package.
    • Because each customers processing charges are different we are unable to set a fair price per pound for all customers that also allows "Your Farmer" to make a small profit.
    • ​Processing charges can and often do fluctuate due to government regulations like the minimum wage increase. We're not comfortable adjusting the price per pound we've agreed to sell you the pig because of these unpredictable changes.
  • What does processing cost?
    • The cost of processing a market weight (250 lb.) can range from $220 - $280.  Cost is dependent on the variables described above.
    • Here is one variable as an example.  Nitrate-free smoking of your ham and bacon costs ~25% more than the traditional curing process where sodium nitrate is used, based on 2015 prices.
    • Some our customers elected not to have any portion of their pig smoked.  This reduces the cost by $60-$80 based on 2015 prices.
  • How much freezer space do I need?
    • You need approximately 7 cu. ft of storage space for whole pig. This easily fits in a small chest freezer, bottom freezer or side-by-side freezer.
    • Half-pig fits into most top freezers of your refrigerator.
  • How will my pork be wrapped?
    • With the exception of Back Fat and Hocks, your pork will be vacuum sealed and frozen. 
  • I ordered a pig for this year.  When will it be ready?
    • ​Your pig arrives at the farm in late May. It will spend the summer grazing peacefully around the farm on green pastures.  In late October we'll take your pig for processing. Your pig will be available 3-4 weeks after processing about mid to late November.

Why We Raise Our Hogs on Pasture

"The range-reared hog, because of its improved muscle tone, varied diet, regular exposure to sunlight, and less stressful rearing environment, produces a very desirable pork for the family dinner table.  Many of the new generation of cooperatives are organized behind this concept of better pork through traditional genetics and more natural and humane rearing practices.  What a unique concept: pork that's meant to be eaten and savored for the unique food that it is, rather than another pale, flavorless commodity that's processed as quickly and cheaply as technology permits."
(Klober 2007)

​- Klober, K. (2007). Dirt hog: A hands-on guide to raising pigs outdoors...naturally. Austin, TX: ACRES U.S.A.

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