One “Half Hog” Remaining, FOR YOU!!

pigs nose to that grindstone
farmphotos0810 045pigs on pasture 2013

time to order-up your pastured pork for 2019

no more time for contemplating

I mean, it’s time NOW!

To purchase the one remaining Half Hog,

please read below


We are asking for a $250 down payment which will reserve your pork. This money will be put towards your final bill after processing, come early summer 2019.

pigs with apples 2015

We rotationally pasture our pigs, providing new and fresh pastures (in season). We supplement these green pastures with Graham’s Certified Organic Swine feed.  This is a balanced feed with energy, nutrients, vitamins, and minerals.

pigs with pea plants 2015

These are very healthy, very active, super energetic animals. We provide plenty of space for all sorts of exercise and pig antics. These are happy, absolutely exceptional animals with fabulous taste.

one of the pigs 2015

We will be selling this well-tended pork, pre-ordered. You will make arrangements with us to purchase a half. You will order your pork cut and packaged as you choose, from Ebel’s USDA Processing in Falmouth, MI.

(*click here for cuts you can select from a half pig).

we have yet to determine our selling price for 2019, as this is cost-dependent (primarily feed costs, which can be volatile).

in 2018 it was $4.62 per pound, hanging weight.

we will be somewhere between $4.50-$5.50/pound in 2019 as well.

We anticipate each half pig weighing between 70-90# “hanging weight” (This is the processor’s weight measure. We will charge you based upon this hanging weight.) A whole is twice that.

This will yield between 45-60# “commercial cuts” per half hog. A whole, twice that. Commercial cuts include pork chops, hams, steaks, roasts, bacon, ground pork, sausage, bratwurst, etc. You can place your customized cutting order directly with Ebels. They can talk you through your many, many options – all of which are extremely tasty!

Ebels will charge you a slaughter and processing fee. This will vary depending on the weight of the animal, and your choices for processing. Anticipate an additional $1.06-$1.84 per pound hanging weight, on top of our charge of roughly $4.62/pound.

There are two charges, paid separately. One is to us to purchase the pig. The second is to Ebels to process the pig for you. You will pick up your finished order at Ebels, or I can deliver to you for a delivery fee.

Your total cost, per half, will likely range from $400-$580. A whole, twice that. We know it’s a large range.  While the cost of a half or whole pig is very economical compared to buying individual cuts, we know this can be a challenge to budget for.  If you need to stay at a certain dollar amount, please contact us and we can likely work this out.


If you are interested please be in touch.

You can reach us at tel#989-382-5436,

or  email:

Thank you!

Chris and Kate


thank you!

Click here for a note on yield: “A 250 lb pig yields a hanging weight of about 180 lbs. That is after slaughter and cleaning, head, skin, feet and tail on. This is how animals are sold – by the hot hanging weight after slaughter. Cutting to standard commercial cuts yields about 67% of hanging weight or about 125 lbs of actual cuts like you would see in the store. BUT! What happened to that other 60 lbs of your animal? We do dry age chilling during which there is about a 3% loss due to evaporation of water. This is good – it improves the quality of the meat. There is a little loss to trimming. The rest is oddments and a lot of good stuff. Eat them. Eat the pig nose-to-tail, top-to-bottom. All of the pig is delicious. Bones make fantastic soup and stew stock. The head can be baked, stewed or made into jelled pork, what we call brawn. The trotters and hocks can be smoked for use in delicious, nutritious soups where you get the benefit of the knuckle gelatin. The tail makes excellent soup stock. The back fat makes a fine lard for healthy cooking. The leaf lard makes great pastries. The organs are filled with vitamins and iron. Be a creative cook. Eat like a farmer. Use the oddments – It’s all great pastured pork! See this article about What Good is a Pig.”

to see actual cutting order forms

(and the actual yields of cuts), click:

97# Half Hog Form

213# Whole Hog Form

380# Whole Hog Form

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