Cost is $5.25 per pound hanging weight plus a slaughter fee of $25 per half. We require an up front deposit of $150 per half ($300 for a whole) to reserve your hog. Reservations are made toward the beginning of each year on a first come, first served basis. Slaughter happens in groups during the fall and early winter. 2018 shares are sold out but you can fill out the order form below to be placed on the wait list, depending on availability. We've scaled up production this year to meet demand, but demand is vigorous, so reserve your share today! Returning customers will get priority, followed by the order in which inquiries were received. 

Cut and wrap costs are paid directly to the butcher. We use Shy Ann Meats, a local processor that will also accommodate a number of dietary restrictions. Cut and wrap costs fluctuate, but are around $.59 per pound plus additional costs for curing and smoking (hams, bacon, etc.). We recommend stopping by Shy Ann and picking up a couple of their many varieties of bacon and trying their sausage, so you can get an idea of what you like. 

If you need more info about getting a share of local, delicious, ethical pork, visit our pork shares page. Otherwise, Fill out the order form below to let us know you're interested in getting delicious, local, ethical pork.

Order Form

Feel free to fill out this form at any point in the year, but realize that we only take deposits at the beginning of each year until we are sold out. 2018 shares are sold out. Fill out the form to be put on the list for 2019. . In early 2019, deposits will be required to secure your share. Priority will be given to former customers, then the order in which inquiries are received. We've scaled up production to meet demand, but demand is vigorous, so be sure to reserve yours today! 

Name *
Phone *
Are you interested in a half or whole hog?
What time of year would you like to receive your pig?
Most hogs will fall between 160 and 200 pounds hanging weight. It's helpful to know your size preference.
A $150/half deposit is due at the beginning of the year. Would you like to pay for your hog in payments or wait until slaughter to pay the remainder? How would you like to make payments (i.e. $100/month or two payments of $200, etc.)