We love raising our pigs in the most natural and healthy environment possible.  This enables us to provide tasty pork, with better flavor and freshness available from factory farms. Our pigs root and wallow in the forested areas of our farm, enjoying acorns, roots, plants, insects, and rummage on cover crops like clover and squash we plant for them. They are supplemented with custom-mix feed to keep them healthy and happy. Keeping them active with room to roam and exercise means a leaner meat. We don’t rush them to the butcher.

Selecting a custom processed share hog can be an affordable way to buy quality, naturally raised meat, packaged into the cuts and sizes your family likes most. When purchasing a hog share, you select the way the meat is cut and packaged. Called “custom processing”, you purchase the animal directly from us, the farmer, and the butcher charges by the hanging weight and some basic fees. You choose the thickness of steaks and chops, and packaging weight desired by filling out a “Cut sheet”. They vacuum seal and hard freeze the meat for up to 12 months storage in your freezer. We prefer using a family operated custom processor in Kentucky and love their steak cuts of ham and shoulder portions for easy grilling and smoking.

A half hog averages 100# of “take home” meat for $600, including the price of animal and butchering, (no sales tax when purchased directly from the farm). How does this compare in price?  The same basic boneless cuts,  using average pricing at Walmart & Kroger is about $600! This is NOT compared to the price to pasture raised or organic meats, or to specialty butchers. Lots of great recipes and cooking tips, including specifying cuts sheets can be found at Pork.org and www.thespruceeats.com.

A typical half hog “take home” averages 100# of meat and typically includes:

BOSTON BUTT …doesn’t come from the butt!  It’s the portion of the pork shoulder above the standard picnic cut which includes the blade bone and the "lean butt" and is the cut most typically used in pulled pork. 

SPARERIBS: Cut from the belly, spareribs have longer bones and less meat than baby backs, but are considered by some to have a richer flavor.  

BABY BACK RIBS:  Cut from the top portion of the rib cage, baby back ribs are shorter than spareribs and are the most lean and tender ribs. 

TENDERLOIN is the center section of prime meat  

CUTLET is a boneless pork chop that has been pounded thin to tenderize & create faster & more even cooking.

HAM STEAKS- uncured ham, cut into easy to cook 1-2” slices, or can be left bone in.

PORK CHOP- A pork chop is a slice of the pork loin, which can be done at different thicknesses and with or without bones.  There are a variety of names for pork chops like loin, rib, sirloin, top loin, and blade chops. Thickness can vary from ½ to 2 inches. Can be requested bone-in. Extra fat is typically left for flavor when cooking 

SHOULDER STEAKS- when cut into 1-2” slices, these make great grilling or easy to quick cook steaks with good marbling for flavor. Can be left bone in or larger cuts for roasting and slow cooking or smoking

BACON, JOWLS are uncured, no salt or nitrates and excellent for grilling with other meats or flavoring cooking.

SAUSAGE  can be seasoned  hot, mild, or none.

We also have feeder piglets available, and whole roasting unbutchered hogs depending on the season. Some additional “offal” (the collective name for the internal parts of an animal we eat) is available if you are interested -  including the heart, lungs, brain, liver, cheeks, tongue, and feet.  Fat is also available.   Cured meats are an additional fee not available at all processors. 

We accept Venmo, cash and Paypal:monica@jsowders.com

A deposit of $150 is due at scheduling, and we home deliver within 25-75 miles for an additional $50 fee.