Half Hog - Deposit
Half Hogs
We are proud to offer our pastured-raised Berkshire hogs. Since we only harvest pigs a few times a year, the quantity is very limited and will be sold on a first-come, first-served basis. Once you place your order we will email you to give you an estimate on when our next pig harvest will be.
Make a Deposit
Your non-refundable deposit ensures that one of our pigs will be grown just for you. The total deposit will be applied to the final cost of the order.
Final Costs:
We offer a 10% discount on half and whole hogs and meat bundles. The price for a whole pig is $9.90 per pound on the hanging weight. Hanging weights typically range from 87.5-100* pounds, resulting in a price range of $866.25-$990. This included the processing, butchering, and delivery of your hog. (If delivery is more than 50 miles away, there is a $25 delivery fee).
*Please note this is an average weight range and the final hanging weight may fall outside of this estimate.
Our Pork
Our pigs are a Berkshire heritage breed pork. They are raised here in Akron, CO on a diet of fresh pasture grasses, grains, and seasonal produce. Pigs only have a single stomach like humans and cannot survive on grass alone. They can eat it, of course. It is not toxic to them. However, they cannot extract the proteins from the grass due to the high fiber content. This is why we supplement with grains. Our pigs live on sheltered pastures with access to sunshine, fresh water, and a constant supply of fresh greens.
What Is Berkshire Pork and Why The Hype?
The Japanese name, Kurobuta, means “black pig.” Many of you have probably heard of Wagyu beef, which also hails from Japan. Well, Kurobuta is the Wagyu of the pork industry. In the 1800s, Berkshire hogs were given to the Emperor of Japan as a gesture of goodwill. They were so well received that Japan has had a culinary love affair with Berkshire pork to this day.
Live Weight vs. Hanging Weight vs. Packaged Weight
Live Weight - the weight the pig is before butchering.
Hanging Weight - is about 50-60% the weight of “live weight” or “on the hoof”).
Packaged Weight - is about 55 – 62% of hanging weight depending on your custom cut instructions, like whether your cut instructions say “bone in” or "boneless" for example.
USDA Pork Cooking Guidelines
Cook all raw pork steaks, chops, and roasts to a minimum internal temperature of 145°F (62.8 °C) as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming