2026 Pastured Pork. 1/4 or 1/2 Sow available. Ground Pork and Sausage Share.
Call, text or email me to reserve your pig.
608 444 1102
The cost:
You are essentially purchasing a live animal from here. This pork is from a sow. While you are purchasing a portion and you get to select your cuts, I suggest getting the cuts back as ground pork or seasoned sausage. The shoulders are good too.
You pay the mobile slaughter fee, or a portion of. They charge $100 for the on farm kill. There is a processing fee of 84 cents per hanging weight. These sows are large, likely 500 to 600 live weights. This should yield somewhere around 400 hanging weight and yield around 200 pounds of ground pork.
1/4 pig you pay the farmher $235, You pay the butcher around $115
1/2 pig you pay the farmher $450, You pay the butcher around $225
If you purchase a 1/4 sow you'll get about 50 lbs of meat.
If you purchase a 1/2 sow you'll get about 100 lbs of meat.
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The hog will be harvested onsite and processed in a refrigerator truck
You place your cut order with the butcher. I always advise folks to ask for the extra fat and separate the leaf fat from the back fat. You can render lard from the fat. . Again, this fat is exceptional because of the way the pig was raised. Animals in the sun, have fat high in Vitamin D. You may also consider getting some bones back
You pay the butcher the processing fees and pick up the meat from the refrigerated butcher truck, which will be parked at the farm while the cuts and grinds are being made.
You pay the mobile slaughter fee, or a portion of. They charge $100 for the on farm kill. There is a processing fee of 84 cents per hanging weight. These sows are large, likely 500 to 600 live weights. This should yield somewhere around 400 hanging weight and yield around 200 pounds of ground pork.
This harvest I will be using Township meats. You will need to be prepared to pick your pig share up here at the farm. The pork will be fresh not frozen
About the meat:
The ground pork will not be lean, and it would cook up deliciously. I can help you with the ingredients and recipe to provide to the processor if you choose you want to do suasage.
The meat is a red marbled meat. It is not lean white meat. Because of the way I feed and raise the hogs, their fat has vitamin D, and the omega profile is healthy.
More about the pigs:
Not many folks raise pigs outside anymore. Less than 5% of pork is raised on pasture in the USA. I pasture the hogs but I do so much more than pasture them.
The pigs are a rare heritage hog, called Gloucestershire Old Spots. They are the royal families' choice of pork and there are less than 500 in the United States. The pigs are born and raised here at Dorothy’s Range, where they pasture seasonally, and are fed daily rations of local organic fermented feed grown by my farmer friends at Seven Seeds organics. During the growing season they graze, and in the winter they are offered hay.
Throughout the season they eat somewhat seasonal and locally thanks to my farmer market friends. In the spring they graze cool season grasses, in the summer they find nutritious weeds like lambsquarters, pig weed, dandelions, plantain, chickweed, goldenrod and the rag weeds.
When summer hits they get apple treats from Atom’s to Apples, and neighbors. When fall arrives the apples and pears are still offered along with walnuts and a few acorns. After Halloween they get squash and pumpkins from Bures berry patch. In December Plow shares gifts me crates of carrots. The walnuts and squash this year were plentiful, with the pigs having squash until January. I am still offering the walnuts from various friends, and neighbors.
Throughout the year the pigs get knuffles. Knuffles is the term the sisters at the valley of our lady monastery call the partially cooked dough that is left over when they make communion crackers. Yes, the pigs are Holy hogs. Mostly they get whole wheat dough, and I'Il break bread with the pigs
The pigs always have access to the outdoors and get their water freshened twice a day. During the hot summer months, they have wallows to cool themselves in. Wallows help with any itchy bugs and they make happy pig.
Their bedding comes from our land and is mindfully harvested after the rare upland songbirds have fledged. The pigs graze adjacent fields to the hayed land where they share the company of rare bobolinks, henslow sparrows and meadowlarks. Bees, crickets,grasshoppers, butterflies and even frogs can be seen and heard.
The pigs are finished on extra greens. I add alfalfa pellets, and a blend of barley, peas, flax, oats and wheat to their rations. . I also offer them extra green hay I get from my neighbor. I observe their poo to be sure it has a green tone to it, then I know they are getting plenty of green. The pigs are harvested here on the farm. The pigs are born, raised and killed here on the farm.
I try to do organic practices, and rarely use antibiotics or chemical dewormers.
I believe you are what you eat. I offer the pigs a diverse diet, comfortable living quarters and care deeply for them. When you purchase pork from me you are part of something bigger than healthy local food, you are indirectly helping our birds, bees and watershed.
Call, text or email to reserve a half or whole hog.
608 444 1102
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I try to be at the Mount Horeb Farmers markets during the season, on Thursdays. email or call.
