whole/half hogs
Regenerative
Mobile Pasture-Raised
Local
GMO-Free
Nose-to-tail sustainable food
Ethical, clean meat
small family farm
If you want to eat the cleanest, most humanely raised, delicious, real pork this is it! Pigs enjoy their time totally out in the woods, under the sun, digging in the soil, eating grasses, herbs, and mushrooms, building soil, living in and creating a beautiful regenerative environment in our newly created 15-acre, majestic pig preserve. Our animals are cared for and treated with the absolute highest amount of respect.
choose from these cuts:
When you buy a half hog, you are able to customize the cuts that you would like to receive back.
Smoked Bacon* / Fresh Belly
Smoked Hams* / Fresh Hams
Sliced Hams*
Pork Shoulder (Boston Butt)
Pork Chops - Boneless/Bone-In
Ground Pork
Salt, Pepper, Sage Sausage
Burger Patties
Bratwursts
Ribs
Offal (heart, kidney, liver)
Fat*
cost:
The final cost will be determined by the weight of the pig and the butchering costs.
Half Hog: $4.40/lb. hanging weight
Whole Hog: $3.99/lb. hanging weight
Plus butchering costs
*You have the option to pay an additional charge for sugar-free and nitrate-free smoked bacon and hams
as well as getting the fat made into lard
Dressed weights (aka., hanging weight) are usually around 190 lbs. for a whole, 95 lbs. for a half.
How it works:
1. To reserve, place your DEPOSIT online ($300 half hog /$600 whole hog)
2. Call Caitlin with your cutting instructions
(we will email you close to the date, early-mid July 2023.)
3. Be ready to pick up pork from Copia Farm (mid-late July.)
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Thank you! Please reach out if you have any questions.
Further reading:
Why purchase a half or whole hog?
There is nothing quite like eating nose to tail. It's a 360 win. The customer gets a great deal on the prime cuts of pork, the farmer gets help with the cost of raising the animal, and everybody wins as we all opt out of the industrial food complex.
Personally, I, Dan, love to raise pigs; they are my favorite farm animal. Earthy, feisty, and full character. Combine this with their natural environment, and you create some of the best pork on the planet. It's all about the flavor and pasture raised pork brings it!
The model of production we use is from Joel Salatin's Polyface farm. Pigs get moved through a diversity of landscapes such as forest, pasture, and silviculture, all on our farm. They have a free choice of a high quality,certified, non-gmo feed. Less than 1% of all pigs in the US are moved through the landscape.
The experience of getting your whole or half hog is a culinary treasure trove. Besides the benefits of getting bacon and pork chops for next to nothing, you get to capitalize on getting exactly what you want.
what is the average weight?
Dressed weight or "hanging weight" are the pounds of pork after dressing.
Hanging weights are usually around 190 lbs. for a whole, 95 lbs. for a half.
What is the butcher fee?
Butchers fees average about $150 for a whole hog, $80 for a half. But it will depend on your instructions. Cut down on butcher costs with minimal butchering and multiple cuts per pack, rather than 1 cut per bag.
How much freezer space will I need?
7cubic feet for a whole hog / 3.5cubic feet for a half hog
A cubic foot is the size of a milk crate
What is the price per pound?
The price per pound ends up to be about $8 per pound! So not only are you saving on premium cuts but you're saving on everything including sausage!
I've never done this before - What kind of cuts should I order?
Here is our insiders guide to ordering pork cuts!