Half hog
~$524 all-in
- ~95 lb hanging · ~65 lb take-home
- Deposit $150
- Full custom cut sheet
- About 2 cu ft of freezer
Pork & poultry
Pastured pork, chicken & eggs
Berkshire-cross hogs raised in the oak woodlot behind the north pasture, broilers that follow the cattle through summer, and a flock of 300 laying hens that never sees a cage. Hogs sell by the half and whole; chicken by the bird; eggs by the dozen.
Whole & half hogs
4 left for Nov 19
Berkshire-cross, woodlot-raised
We run 60 to 80 pigs a year, Berkshire crossed on a Duroc sow line for marbling and hardiness. They farrow in A-frame huts on pasture in April and September and spend the rest of their lives on 14 acres of oak and hickory, rooting acorns in the fall. On top of what they forage they get non-GMO barley and pea feed from a mill in Ossian and whey from the creamery in Calmar.
Pork is darker, fattier and tastes like pork used to. Chops have a real fat cap. The bacon is the thing people come back for.
Whole hog
~$1,048 all-in
- ~190 lb hanging · ~130 lb take-home
- Deposit $300
- Full custom cut sheet, both sides
- About 4 cu ft of freezer
- Sold out until February 2027
The math
Half hog, worked out
| Half hog hanging weight | 95 lb |
| Pork, $4.10 × 95 lb | $389.50 |
| Processing, $1.10/lb HW (cut, wrap, cure & smoke) | $104.50 |
| Your share of the kill fee ($60 per hog) | $30.00 |
| Total | $524.00 |
| Take-home (about 68%) | ~65 lb |
| Per pound in your freezer | ~$8.06 |
Curing and smoking bacon and hams adds about $0.95/lb on those cuts; the locker itemises it. Fresh (uncured) belly and shoulder skip it.
Cut sheet
What a half hog becomes
Typical half with a standard sheet. Everything can be moved around: whole belly instead of bacon, more sausage instead of chops, a bone-in fresh ham for the holidays.
| Cut | Approx. |
|---|---|
| Pork chops, 1" bone-in, 2 per pack | 10 lb · ~12 chops |
| Bacon, smoked, 1 lb packs | 7 lb |
| Ham (smoked, halved) or fresh ham roasts | 11 lb |
| Shoulder roasts (Boston butt, picnic) | 10 lb |
| Spare ribs | 3 lb |
| Ground pork and/or bratwurst, breakfast sausage | 16 lb |
| Hocks, jowl, leaf lard, bones (optional) | 8 lb |
Hog processing dates: Thu Nov 19, 2026 · Thu Feb 18, 2027 · Thu May 20, 2027. Deposits close one week before. Ready about 10 days after (two weeks if you want smoked hams).
Pastured chicken · June–September
Chicken, four batches a summer
Freedom Ranger broilers in moveable field pens, moved to fresh grass every morning behind the cattle. They go out at three weeks and are processed on-farm at ten. Whole birds only, 4–5.5 lb, bagged and frozen.
Price
$5.25 /lb, whole bird
Average bird 4.6 lb, about $24. Ten or more birds: $4.95/lb.
2027 batches
Ready June 19 · July 17 · Aug 14 · Sept 11. About 150 birds per batch. Pre-orders open March 1 with a $5/bird deposit.
Pickup
Farm store the Saturday they're ready, or frozen on the next month's route. Fresh (never frozen) only at the farm, that Saturday, by request.
Right now
The 2026 season is done. About 40 frozen whole birds are in the farm store freezer at $5.25/lb while they last.
Eggs · year-round
Eggs from hens that actually go outside
About 300 hens — Rhode Island Reds, Barred Rocks and a few Marans for the dark ones — live in two Eggmobiles that follow the cattle rotation. They clean up after the herd, scratch the pats apart and eat a lot of bugs. In winter they're in a deep-bedded hoop house with the doors open on any day above 10°F.
- $6.00 a dozen at the farm store and on routes · $5.50 if you take five or more
- Mixed sizes, mixed browns, unwashed unless you ask (they keep longer)
- Standing egg orders: tell us a dozen count and a drop point and we'll have them on the truck every month
- Short in January and February. Standing orders get filled first.