Now Taking deposits for the 2019 season!

Harvest dates for this season are November 12th and 26th



This season we are excited to offer pasture raised hogs finished with local apple pressings. Each season we select regionally appropriate breeds that thrive in our climate and on pasture. We look for hogs that contain a mix of heritage breeds with the goal of raising animals that balance superb flavor, a friendly disposition and thrive on grass forage. We manage our animals on paddocks in a rotational grazing system, and think you’ll be able to taste the difference!  Our pigs are fed pomace (apple-smoosh from cider pressing) from a local cider house specializing in traditional English varietals from late August through September. You’ll love the sweet, rich taste of this pork!



how to purchase

We are offering half and whole hog shares this season and a deposit of $200 for a whole or $100 for a half will reserve your share. The cost of a hog share consists of two payments, one to the farm and one to the butcher. The price of each share paid to the farm is $5.75/lb for pasture-raised and is determined by the hanging weight of the hog. The farm receives the payment for the hanging weight (minus your deposit) and the butcher receives the payment for slaughter and disposal plus cutting fees. Please note that there are extra fees associated with smoking meats (ham, etc.), curing bacon and making sausage.


sample Half Share price breakdown

Hanging weight for half a hog: 80 lbs

Deposit to farm: $100

Remainder to farm (@$5.75/lb x 80lbs - $100 deposit): $360

Slaughter and Disposal Feed: $65 

Butcher fees: 65¢/lb for cut & wrap: $52

Final Cost (payment to farm $460 + butcher fees $117) = $577

what cuts to expect from a half hog

  • 15-25 pork chops (depending on the thickness of the cut)

  • 2 roasts

  • 1 fresh ham

  • 8 lbs of fresh bacon slab

  • 3 lbs of spare ribs

  • 9 lbs of ground pork

  • 5 lbs soup bones and hocks

  • leaf lard and back fat for rendering

Plan on approximately one cubic foot of freezer space for every 15-20 pounds of meat. For reference the interior of a milk crate is slightly more than a cubic foot. For a whole hog, you will need 5-6 cu. Ft of freezer space.

To place your order or for more information please contact Lili Tova at