The pigs are 100% organic fed, and rotated through our forest where they forage freely in 1/4- 1/3 acre paddocks. They are heritage breeds mixes of Duroc, Yorkshire and Berkshire. They do not received any sub-therapeutic antibiotics. The price of $5.50 per lbs is for hanging weight (this is the weight of the animal after it has been slaughtered with organs, head, skin and blood removed, but prior to being processed into take home cuts). You will pay the hanging weight of your specific whole pig multiplied by $5.50, which on an approximate 200 lbs hanging weight pig will be $1,100. The weight of the take home cuts are typically approx. 33% less than the hanging weight, however this varies depending on the types of cuts (IE more ‘bone-in’ cuts will increase the weight of your take home cuts reducing your cost per pound, whilst giving you bones to make stock from. Likewise selecting to keep the more non-standard retail cuts, like fat back, liver, kidneys, trotters, will also reduce the per pound cost and maximize all the great meals and flavors that a pig will yield! The take home weight will therefore be approximately 120-160 lbs.

The pigs are 100% organic fed, and rotated through our forest where they forage freely in 1/4- 1/3 acre paddocks. They are heritage breeds mixes of Duroc, Yorkshire and Berkshire. They do not received any sub-therapeutic antibiotics. The price of $6 per lbs is for hanging weight (this is the weight of the animal after it has been slaughtered with organs, head, skin and blood removed, but prior to being processed into take home cuts). You will pay the hanging weight of your specific whole pig multiplied by $6, which on an approximate 100 lbs hanging weight pig will be $600. The weight of the take home cuts are typically approx. 33% less than the hanging weight, however this varies depending on the types of cuts (IE more ‘bone-in’ cuts will increase the weight of your take home cuts reducing your cost per pound, whilst giving you bones to make stock from. Likewise selecting to keep the more non-standard retail cuts, like fat back, liver, kidneys, trotters, will also reduce the per pound cost and maximize all the great meals and flavors that a pig will yield! The take home weight will therefore be approximately 60-80 lbs.

The pigs are 100% organically fed, and rotated through our forest where they forage freely in at least 1/4 to 1/3 acre paddocks. These are heritage bred pigs being a mixture of Duroc, Yorkshire and Berkshire. No sub-therapeutic antibiotics are used. In the box you will receive a mixture of Bone in Chops, Shoulder Roast, Ham Roast, Belly, Ribs and Ground.

The lamb are 100% pasture-raised. The pasture is not treated with any pesticides, herbicides, or synthetic fertilizers. They are rotated daily or every other day onto a new paddock to keep their diet diverse and healthy, and as importantly to maximize the root growth, soil health and development of our pasture. This all helps to improve soil quality, sequester carbon, increase water infiltration, and promote biodiversity of plants, insects and wildlife. The price of $7.50 per lbs is for hanging weight (this is the weight of the animal after it has been slaughtered with organs, head, skin and blood removed, but prior to being processed into take home cuts). You will pay the hanging weight of your specific whole pig multiplied by $7.50, which on an approximate 50 lbs hanging weight lamb will be $375. The weight of the take home cuts are typically approx. 33% less than the hanging weight, however this varies depending on the types of cuts (IE more ‘bone-in’ cuts will increase the weight of your take home cuts reducing your cost per pound, whilst giving you bones to make stock from. The take home weight will therefore be approximately 35 lbs.

The lamb are 100% pasture-raised. The pasture is not treated with any pesticides, herbicides, or synthetic fertilizers. They are rotated daily or every other day onto a new paddock to keep their diet diverse and healthy, and as importantly to maximize the root growth, soil health and development of our pasture. This all helps to improve soil quality, sequester carbon, increase water infiltration, and promote biodiversity of plants, insects and wildlife. The price of $7.50 per lbs is for hanging weight (this is the weight of the animal after it has been slaughtered with organs, head, skin and blood removed, but prior to being processed into take home cuts). You will pay the hanging weight of your specific whole pig multiplied by $7.50, which on an approximate 25 lbs hanging weight lamb will be $200. The weight of the take home cuts are typically approx. 33% less than the hanging weight, however this varies depending on the types of cuts (IE more ‘bone-in’ cuts will increase the weight of your take home cuts reducing your cost per pound, whilst giving you bones to make stock from. The take home weight will therefore be approximately 17.5 lbs.