Pasture Raised Hog – Whole (Pre-Order)

Real Flavor, Raised Right Ditch the grocery store for pork that’s deep, marbled, and incredibly clean. Our hogs live on Missouri pasture, rooting and foraging in the sunshine. This active life and natural diet create a nutrient-dense meat with levels of Vitamin D and Omega-3s you won’t find anywhere else.

• The Difference: No crates, no concrete, and zero routine antibiotics.

• Total Control: You choose the cuts—from thick chops and belly bacon to custom-seasoned sausage.

• Better Value: Bulk buying is the most cost-effective way to fill your freezer with premium, artisanal pork.

The Details:

• This listing is a pre-order for a whole pasture-raised hog.
• The hog has not yet been processed. Final pricing is based on hanging weight at $3.25 per pound, plus processing fees paid directly to the processor.
• Estimated hanging weight: 160–200 lbs

A non-refundable deposit of $200 reserves your hog. The final balance will be due after harvest, once the official hanging weight is provided by the processor.

Typical Cuts from a Whole Hog

Pork Chops

• 16–24 chops

  • Bone-in or boneless

  • Thickness affects quantity

Roasts

• 6–10 roasts total

  • Boston butts (shoulders)

  • Picnic roasts

  • Loin roasts

  • Fresh ham roasts (if not cured whole)

Hams

• 2 hams

  • Fresh, cured, or smoked

  • Can be cut in halves or left whole

Bacon

• 16–24 lbs

  • Thickness and curing style affect yield

Sausage

• 20–40 lbs

  • Breakfast, Italian, brat, bulk, or links

  • Amount depends on trim vs roasts preference

Ribs

• 2–4 racks

  • Baby back and/or spare ribs

Pork Steaks / Shoulder Steaks

• 8–16 steaks

  • Optional alternative to roasts or sausage

Extras / Optional Items

• 4–10 lbs combined

  • Soup bones

  • Hocks

  • Jowl

  • Fat for lard

  • Feet, head, organs (by request)

Approximate Take-Home Weight (Whole Hog)

• Hanging weight: ~180–200 lbs

• Packaged meat: ~110–130 lbs