CUSTOM - Pasture and Forest Raised Pork Deposit - Fall 2024

Pastured Pork

Our humanly raised and non-GMO fed heritage Large Black and Red Wattle pigs are raised outdoors on pasture and in the forest, where they can graze, root through the dirt and wallow in their self-made mud holes, eat nuts, and sunbathe! The pastures are a mixture of legumes such as grass, clover, turnips, and barley. They are raised without the use of hormones or antibiotics. We pride ourselves in producing both happy pigs and quality flavorful meat. 

Available October/December 2024

Buying Bulk & What It Costs

We sell our hogs whole or by the half.  Price is determined by hanging weight, which is the weight of the carcass after the skin, head, hooves and non-usable organs are removed. This figure is usually ~70% of the body weight. The hanging weight of our hogs will be around 225 lbs. NOTE: some of our hogs are larger than 225lbs. If you specifically want one expect to be less than 225 lbs please let us know.

Fees paid to Clarabelle Lane Farm

Estimated cost for whole hog 

• Est 225bs hanging weight x $4.25/lb - $956.25
• Deposit of $250 is due upon reservation

Estimated cost for half hog

• Est 115lbs hanging weight x $4.50/lb - $517.50
• Deposit of $125 is due upon reservation

Fees paid to Butcher 

You can expect to pay an additional $250-$300/whole hog or $125-$150/half hog to the butcher for processing and curing, depending on your choice of cuts and processing.

For a half hog order you can roughly estimate you will receive the following:   

• 10-12 lbs of pork chops

• 3 lbs of spareribs

• 10-12 lbs ground pork and/or sausage

• 8-10 lbs bacon

• 15 lb fresh ham

• 10 lbs picnic shoulder roast

• 8-10 lb boston butt shoulder roast

• 5 lbs ham hocks or stew bones (great for soup, stew, or dogs)

• 1-2 lb jowl

A few things to consider when purchasing whole/half hog:

• When calculating freezer space, allow for 1 cubic foot/30-35 lbs of meat. (A half hog requires ~3 cubic feet.) Chest freezers generally utilize space better than upright freezers.

• When ordering you can easily package the meat to accommodate the size of your family. All meat is frozen at the butcher and vacuum sealed. Each type of cut is labeled on the packaging.

• The price is based on the hanging weight of the hog, not live weight.

• You will need to pick up your meat directly from the butcher between 1-2 weeks of processing