2026 Pastured Pork 1/2 and whole hogs.
SKU:
$800.00
$800.00
per item
Call, text or email me to reserve your pig.
608 444 1102
[email protected]
2.26.26 Update.
The cost:
If you purchase a half hog you pay me $800.
If you purchase a whole hog you pay me $1400. You are essentially purchasing a live animal from here.
These pigs are large, likely 350 live weights. This should yields somewhere around 250 lbs of Hanging weight. And your total take home meat will be around 200lbs depending on how you choose to cut the pig.
The hog will be harvested onsite and then taken to the cut shop/butcher.
You place your cut order with the butcher. I can help you with this if you would like. I always advise folks to ask for the 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.
You pay the butcher the processing fees and pick up the meat at the butcher shop. You pay the mobile slaughter fee which is $50 for a half and $100 for the whole.
This harvest I will be using Township meats and Rackow meats. Let me know ahead of time if you wish to keep the hide. Some folks will send the hide off to get tanned or use it for animal treats.
About the meat:
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. Only 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
[email protected]
.................................................................................................................
I try to be at the Mount Horeb Farmers markets during the season, on Thursdays. email or call.
www.mthorebfarmersmarket.com/
608 444 1102
[email protected]
2.26.26 Update.
The cost:
If you purchase a half hog you pay me $800.
If you purchase a whole hog you pay me $1400. You are essentially purchasing a live animal from here.
These pigs are large, likely 350 live weights. This should yields somewhere around 250 lbs of Hanging weight. And your total take home meat will be around 200lbs depending on how you choose to cut the pig.
The hog will be harvested onsite and then taken to the cut shop/butcher.
You place your cut order with the butcher. I can help you with this if you would like. I always advise folks to ask for the 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.
You pay the butcher the processing fees and pick up the meat at the butcher shop. You pay the mobile slaughter fee which is $50 for a half and $100 for the whole.
This harvest I will be using Township meats and Rackow meats. Let me know ahead of time if you wish to keep the hide. Some folks will send the hide off to get tanned or use it for animal treats.
About the meat:
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. Only 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
[email protected]
.................................................................................................................
I try to be at the Mount Horeb Farmers markets during the season, on Thursdays. email or call.
www.mthorebfarmersmarket.com/
