Berkshire Pastured Pork
Buying a Whole or Half Pig:
Step 1:
Place a deposit to reserve a pig.
Step 2:
Let us raise the pig! We will contact you a month before butchering to fill out the cut sheet. They will be butchered at Pleasant Valley Meats.
Step 3:
Pay the remaining balance and pick up the meat!
Whole Pig Breakdown
- 60-70 1lb packs Sausage
- 20-25 1lb packs Bacon
- 5-8 1lb packs Jowl
- 4-6 5lb Boston Butts
- 2 5lb Picnic Roast
- 4 5lb Hams
- 2 Tenderloins
- 25-30 Packs 3/4″ Bone in Pork Chops 2/pack
- 2 racks St. Louis Style Ribs
- 2 racks Baby Back Ribs if get Boneless Pork Chops
Half Pig Breakdown
- 30-35 1lb packs Sausage
- 10-12 1lb packs Bacon
- 2-4 1lb packs Jowl
- 2-3 5lb Boston Butts
- 1 5lb Picnic Roast
- 2 5lb Hams
- 1 Tenderloins
- 12-15 Packs 3/4″ Bone in Pork Chops 2/pack
- 1 rack St. Louis Style Ribs
- 1 rack Baby Back Ribs if get Boneless Pork Chops
How we raise our pigs:
Our pigs live their whole life from birth on our farm! This is commonly referred to as farrow to finish. Once our piglets are weaned from the sow, we put them into a training pen so they can learn electric fencing. After a couple weeks they are able to be fully on electric fencing alone. That is when we are able to allow pigs to be pigs in every aspect!
At this point, we are able to easily move them to new ground to provide fresh pasture with high quality forage. This follows regenerative practices by limiting the impact on the land and spreading manure across different parts of the fields and woods. Raising pigs this way allows for the pork to be incredibly nutrient dense, the color to be much darker red, and the fat to be healthier than conventionally raised pork. Our pigs have 24/7 access to Non-GMO grain from Sunrise farms.