Exquisite pork, cut the way you like it
We finish hogs every month. Please contact the farm to reserve a half or whole hog. We are not offering quarter-hog shares at this time, but can contact you if an opportunity to split a half becomes available.
What's in a half/whole hog?
A whole hog from our farm typically weighs about 200 pounds "dressed" (also called "hanging weight"). This includes the feet and the skin, but not the head or innards.
You'll work with our butcher to select the exact cuts you want. A typical selection* of cuts from a whole hog can include:
1) Two 1-1.5 lb tenderloins
2) Two 3 lb racks of spare ribs
3) 20 lbs of chops
4) 40 lbs of shoulder roast
5) 30 lbs of belly (or make bacon)
6) 40 lbs of leg for ground pork, sausage, ham, or stew meat
7) 8 lbs of shank
8) 2 large rear feet
9) 2 smaller front feet
10) Skin, bones, and fat
11) Organs (upon request)
12) Head (upon request)
*Exact weights of hogs and cuts will vary. This list is provided for example purposes only and is in no way a guarantee of cut weights.
How much does it cost?
Half and whole hogs are $5.50/lb on the hanging weight (paid to the farm) plus the butcher's fee (paid directly to the butcher). Butcher's fees are a bit over $1/lb on the hanging weight, plus extra for sausage and smoked or cured items like bacon and ham.
A half-hog costs around $500 plus butcher fees. Ask about our whole hog "price cap" offer.
How much meat can I really expect?
We have searched far and wide and are proud to have found the honest butchers! You will lose a little bit of weight to smoking or curing if that is your cut selection, but customers who select only "fresh" cuts and take home all of their skin, bones, and fat can expect to get 95-99% of their hanging weight back!
How will I store it?
A regular over-the-fridge freezer can hold about a quarter of a pig. Most people can get away without having an extra freezer by splitting a half-hog with a friend. To store a half or whole hog yourself, you'll need to have an extra freezer.
Pickup & Delivery Logistics
After receiving your reservation, we'll take care of getting your hog both to and from the butcher. Once your cuts are ready, you'll call or send payment to the butcher and we'll hold your cuts at the farm until you can pick up or we can deliver.
Pickup options include coming to the farm, located just south of Watsonville, or to one of our farmer's market stalls. We can also arrange for you to pick up at one of our CSA sites, and will occasionally do "door deliveries" for whole pig orders within the Monterey Bay or South Bay areas.