*Now accepting reservations for Wildom Hogs cut by John Blewitt (DECEMBER)
We are a regenerative farm that prioritizes animal welfare, ecology, and human health. Simply put, we produce food that’s good for the animals, the land, and you.
Our heritage breed pigs are raised in the forest where they have a diverse mix of forage, plenty of shade and cover, and room to root. They are consistently rotated to new areas which allows them to access fresh forage and explore new territory while also giving the soil adequate time to rest recover and regenerate. The pigs are given whey from a local cheesemaker and certified organic feed that is corn/soy free.
WHOLE HOG $6.50/LB hang weight + processing
Average hang weight 220-270LB = $1430-$1755
Average processing fee $325-400 (paid directly to John)
Average total cost for WHOLE HOG = $1,755-$2,155
$800 deposit required, balance due on processing date
WHOLE HOG yields approximately 150-180LB of meat in the following cuts:
28LB Shoulder (Boston butt, picnic, pressa, coppe roasts, coppa steaks)
40LB Loin (chops, loin roast, tenderloin, baby back ribs, porchetta)
32LB Ham (fresh ham, small roasts, sirloin roasts)
24LB Belly (rolled belly roast, porchettino, porchetta)
22LB Ground & Sausages & Crepinettes (sweet/hot italian, breakfast, garlic brat, fresh kielbasa, red wine and garlic, chorizo)
Misc items: hocks, jowl, bones, fat, liver, heart, caul fat
HALF HOG $7/LB hang weight + processing
Average hang weight 110-135LB = $770-945
Average processing fee $163-200 (paid directly to John)
Average total cost for HALF HOG = $933-$1,145
$450 deposit required, balance due on processing date Half Hog yields approximately 75-90LB of meat in the following cuts: 14LB Shoulder (Boston butt, picnic, pressa, coppe roasts, coppa steaks)
20LB Loin (chops, loin roast, tenderloin, baby back ribs, porchetta)
16LB Ham (fresh ham, small roasts, sirloin roasts)
12LB Belly (rolled belly roast, porchettino, porchetta, spare ribs)
11LB Ground & Sausages & Crepinettes (sweet/hot italian, breakfast, garlic brat, fresh kielbasa, red wine and garlic, chorizo)
Misc items: hocks, jowl, bones, fat, liver, heart, caul fat
QUARTER HOG $7.50/LB hang weight + processing
Average hang weight 55-67LB = $412-502
Average processing fee $82-100 (paid directly to John)
Average total cost for QUARTER HOG = $487-$596
$250 deposit required, balance due on processing date
*Whole and Half Hog Shares can be customized by you. Quarter pork share cuts are pre-determined*
What you pay:
1. You pay us for the hog - to reserve your winter 2024 hog share we require $800 deposit for a whole hog, $450 for a half hog, and $250 for a quarter hog. The remaining balance is due immediately after processing of the animal, once we have the hanging weight. Our pricing is based on the hanging weight of the animal.
2. You pay the John, the butcher, for processing fees
How much space do you need?
A whole hog will take up approximately 8 cubic feet of freezer space, half hog 4 cubic feet, quarter hog 2 cubic feet.
Why you should consider a share:
Purchasing meat in bulk is the most cost effective way to buy our meat. If you have the funds and the freezer space then investing in a share is the way to go! Not only will you have a freezer full of nourishing meat from a farm you trust, but you will also enjoy the convenience that it brings, and all the trips to the store it saves you!