Harvested mid-October to November


What to Expect

When you buy a pork share, you will receive a mix of cuts, including pork chops, ham, bacon, ribs, hocks, shoulder roasts and ground pork.

Your pig can be processed to fit your needs. Pigs will vary in size and you can let us know a range, if you have a preference.

Again, our pigs will vary in size but, they will average 180-220lb. hanging weight. After cutting, you will receive about 70% of the hanging weight or about 125-150 lbs. of familiar grocery-store-like cuts.

That extra loss of weight is because of a few things: A small amount is because the animal "hangs" for awhile and water is lost due to evaporation. The majority is lost to those odd cuts: bones, skin, tail, trotters (feet) and head. Upon special request, we'll save as much of that as the butcher allows and let you know if there's any extra charge.

An example of what you might get from a whole pig:

  • 24 chops (approx 1lb. each)
  • 10-15 lb. Bacon
  • 2 Hams (7-9lb. each)
  • 8 Ham Steaks (2lb. each)
  • 2 Spare Ribs ( approx. 6lb total)
  • 15lb. Ground Pork (can be made into brats, breakfast sausage, etc.)
  • 4 Bone-In Boston Butts (3-5lb each)
  • 4 Country Ribs (1-2lb each)

See below for example pricing!


All pork will be frozen and most cuts vacuum sealed. Assume 3-4 cubic feet of freezer space for a whole pig. As a reference, a milk crate is one cubic foot.

Our pigs will be processed at DeVries and Byron Center Meats near Grand Rapids. They offer "all natural" curing (without chemical nitrates) and processed products (brats, kielbasa etc.) without MSG. DeVries is also an animal welfare approved facility, ensuring minimal stress to the animals.

All curing/smoking or any additional processing is an extra charge that will be assessed at the final payment.

Flavors of Brats or Ground: Regular, Italian, Kielbasa 

Breakfast Sausage (hot/regular): links, bulk or patties


    Half Pig: *$4.25/lb hanging weight with a $50 deposit

    Whole Pig: *$4.00/lb hanging weight with a $100 deposit

    *Price includes basic processing. Smoking/curing and brats, breakfast sausage etc. is extra.

    • Extras:
      • All Natural Curing= $1.20/lb
      • Conventional Curing=$0.90/lb.
      • Linking (brats/sausage): $0.95/lb.
      • Patties: $0.95/lb.
      • Slicing (bacon, etc): $0.25/lb.
    • Prices are subject to change! 

    Once the deposit is made, you've reserved your pig for the upcoming season!

    • When the pig is ready in October, we'll schedule a call or meeting to go over the "cut sheet" (the order we give to the butcher) so you get exactly what you want.
    • Then, your total cost is based on the final hanging weight plus any extra processing of the pig.
    • Final payment is due when we deliver to your home in late October or early November.

    About Our Practices

    We purchase our mixed Gloucestershire Old Spot/Duroc piglets from Hi-Lo Acres and the Keilen family near Portland, MI. The Keilen family also raises organic pigs and produces organic animal feed.

    We have almost an acre of pasture for them to roam on. This means that the pigs get to do what they do naturally, wallow in the mud and dig in the dirt and when conditions are too hot or uncomfortable, they have an old dairy barn to retreat to with a big bed of straw inside.

    Our pigs have the ability to forage on their pasture and also be fed a Non-GMO transitional feed from the Keilen family. The feed is not yet certified organic but, produced using organic methods.

      The pigs will also get a lot of vegetables from Titus Farms that don't make the cut for your table or are leftover from CSA harvests. So...

      Eat your vegetables or the pigs will!

      Our Philosophy:

      No Hormones or Steroids

      No Antibiotics


      Harvested in an Animal Welfare Approved facility


      Example Pricing

      • For a Whole Hog
        • Assuming 180 pound hanging weight
        • Whole Hog Pricing = $4.00/lb
          • 180 x $4/lb= $720
        • Extras:
          • All Natural Curing= $1.20/lb
          • Conventional Curing=$0.90/lb.
          • Linking (brats/sausage): $0.95/lb.
          • Patties: $0.95/lb.
          • Slicing (bacon, etc): $0.25/lb.
        • Assuming 15lb. naturally cured bacon, 2 (20-30lb.) cured hams and 10lb. of brats: $60 extra

      Total Paid including Deposit =$780

      • Total yield: 125lb so, the actual value of the cuts received is $780/125lb= $6.24/lb

      We recommend splitting a pig with a friend for the best value! Just make sure you agree on how to cut it/smoke it.

      We are limited to 15 pigs this season!