Simple. Economical. Convenient.

Do you worry about what factory farms put in their pigs, and what you will be putting in your body if you eat that meat?

Are you tired of low fat pork chops that taste like cardboard?

My pigs live happy lives out in the sunshine and grass where they are naturally healthy. Because of their forage rich diet, their meat is full of delicious flavor. My pigs grow slower than factory pigs, which makes their meat darker and more nutrient dense.

This is NOT "the other white meat."

**Get $25 off your final price if you refer a friend and they buy a half, or if you buy a whole hog (2 halves)!!

If you are new to buying bulk meat from the farmer, it's easy!

1. Purchase this deposit* to hold your half hog, or two deposits for a whole hog.

*This is a deposit and the final price will be calculated once your animal has been slaughtered and we know its weight. The price to me is $7.00/lb hanging weight, and the butcher charges $1.10/lb, plus more for any that gets smoked & cured or made into sausage. There is a detailed explanation of the cost below.

2. When the time of harvest draws near, I will email you with the harvest date.

3. The butcher will contact you when they are ready to start cutting, to write down how you want them to cut up your meat (the cut sheet). They will also tell you the final hanging weight of your meat, which allows me to calculate the balance of your price (see below).

4. You pay me the balance price of your hog, and then pay the butcher their cutting fee at time of pick up.

5. Go to the butcher to pick up your meat when they tell you it's ready. Bring coolers so it stays frozen on the drive home. Figure about a quart of cooler space per pound of hog.

6. Enjoy the healthiest and most delicious pork you have ever tasted for months to come!

The final price is calculated once I know what the hanging weight is, which is how much it weighs once the entrails, head, skin and feet have been removed.

Individual hog sizes will vary, they can be as small as 65 lbs per half, to upwards of 90+ lbs per half. A good rule of thumb is that a half hog takes up to 3 cubic feet of freezer space.

The price to me is $7.00/lb hanging weight, and the price to the butcher will be a minimum of $1.10/lb (plus more if you have them cure & smoke or make sausage). I like to say it will be around $8.50/lb total (my cost plus the butcher fee), depending on what you have the butcher do (like smoking). While it's impossible to predict exactly what your final cost will be until we know the hanging weight and you decide how much curing and smoking you want done, here is a ballpark example:

If the half hog carcass weight is 80 lbs, $8.50 x 80lbs = $680 for the estimated total price of the hog, including both my price and the butcher fee. This deposit is part of that total.

How I will calculate the balance that you owe me (which does not include the butcher fee), in this example is: ($7.00 x 80 lbs) - $400 deposit = $160 balance.

Please contact me if you have questions about this! I try to make it clear, but I understand that it might seem confusing if you have never done this before. Even if you don't understand exactly what all of this means, the important thing is that you get exactly what you pay for.

You can ask the butcher for their price schedule.

Between the Trees Farm

Contact Us:

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