Customer Information

 We are a boutique piggery that produces a limited number of animals each year. Our pigs are butchered once a year, typically in late summer or early fall. This small-scale approach allows us to focus on quality, care, and exceptional results. Quality over quantity is our standard, always. 

 We’re currently fully booked for this season. Please check back later for future availability—we’d love to connect when the next group is available.

We have a local butcher we use, but we can work out other options.

We attempt to butcher the pigs at 300 lbs. Our butcher dates are set when we get the pigs on site, so depending on the rate of growth, the weight of the pigs, thus the hang weight can vary. There are pros and cons of lighter and heavier.

The common calculation of determining hang weight is multiplying the live weight by .7 (70%). We target 300 lbs live weight, so 300 lbs x .7 = 210 lbs hang weight. Hang weight is then processed into the cuts of meat you choose from the butcher.  

You can choose to get a whole hog or a half hog. 

The butcher has an straight foreward online form that can be selected to determine the cuts you would like and what seasonings or smoke preference.

The local butcher will contact you when your meat is ready and you will pick it up at the butcher's shop.

Cash, Check, or Zelle