Pasture-raised Pork

Deposits for this winter’s freezer pork will be accepted mid-summer.

We produce pigs each year to harvest for pork. For the past several years, we have purchased weaned piglets and raised them.  The pigs are fed a commercial hog feed, along with sweet corn, pumpkins, eggs that are cracked when collected, hay, and other diverse foods that are available to them on our small farm.  This summer–for the first time in over 20 years!–we are excited to produce piglets here on the farm.  Also, with the completion of new pasture fence, the pigs will be better able to access diverse pasture for grazing.

Pork cut sheet
Rough butcher's guide to pork cuts from a bygone era

If you’ve never purchased a whole or half hog for your freezer, the process may seem daunting.  We deliver the pig to the butcher.  You will decide things like how you would like your meat packaged, how many servings in a package, what type of sausage, etc.  The butcher will ask guiding questions to help you choose.  While there really is no such thing as a “typical” pig, below are some ballpark numbers from this past winter.

Here are the assumptions on which this table is based:  a hog which weighs 250 lbs., half of the loin is cut into chops, and half of the loin is cut into roasts.  Again, there is no typical pig, but these numbers are based on actual take-home from the butcher.

Pork Cuts

Cut / ItemTake-home YieldPercentage of live weight
Scrapple14-15 lbs.6%
Lard14-15 lbs.6%
Bacon14-15 lbs.6%
Ham30-35 lbs.13%
Sausage30-35 lbs.14%
Shoulder15-17 lbs.7%
Chops15-17 lbs.7%
Roasts18-20 lbs.8%
Ribs10-12 lbs.4%

Based on our actual experience, total packaged meat, lard, and scrapple picked up from the butcher will be in the 160-180 pound range from a 250 pound pig.  Do you have any questions about the idea of buying a whole or half hog?  Contact us!