Parrish, Florida
We're taking reservations for whole and half hogs, ready spring 2027.
Priced by hanging weight. You reserve the hog, we raise it, and it goes to a butcher fifteen minutes down the road cut exactly how you asked.
What you're buying
Duroc — the red hogs, known for marbling and for eating like pork used to. Ours are out on pasture with room to root and wallow rather than standing on concrete, which is most of the reason they taste the way they do.
A whole hog is roughly 250 lb live and hangs at about 180 lb. A half is about 90 lb hanging, which comes home as somewhere near 60–70 lb of packaged meat once it's boned and trimmed.
That fills three to four cubic feet — about a third of a standard chest freezer. Worth measuring before you order rather than after.
What comes home
| Chops | From the loin, cut to your thickness |
|---|---|
| Shoulder | Roasts, ground, sausage, or split between them |
| Belly | Fresh, or cured and smoked as bacon |
| Ham | Fresh roasts and steaks, or cured and smoked |
| Ribs | Spare ribs, and baby backs if you skip bone-in chops |
| Sausage | Breakfast, Italian, brat, chorizo — your call |
| The rest | Hocks, soup bones, leaf lard, jowl, offal if you want them |
You fill out a cut sheet before processing. If you'd rather not decide, tick the house mix and we'll do it properly.
What it costs
Hanging weight is what the carcass weighs after slaughter, before it's cut. It's the fairest number to price against — you're not paying for hair and hooves, and we're not guessing.
Two separate bills, and it's worth understanding why. You pay us for the hog. You pay the butcher directly for processing, at their rates. We never touch that money and we can't mark it up.
Deposit reserves your hog. Balance settles at weigh-in.
| Half hog, about 90 lb hanging | around $449 |
|---|---|
| Processing at Williams | around $138 |
| A half, all in | around $587 |
That's roughly 60–70 lb in the freezer — somewhere around $9 a pound for pasture-raised Duroc, cut how you asked.
| Whole hog, about 180 lb hanging | around $898 |
|---|---|
| Processing at Williams | around $275 |
| A whole, all in | around $1,173 |
Williams charges $1.25 a pound on hanging weight plus a $50 cleaning fee, which covers basic cut, wrap and bulk sausage. Link sausage is $2 a pound and bacon $3 a pound on top. Hogs vary, so hanging weight varies — the price per pound doesn't.
How it works
Tell us whole or half and put a deposit down. That holds a specific animal for you.
Out on pasture until it's finished. We'll send word as it grows — not often, just the parts worth seeing.
The hog goes to the butcher. Hanging weight comes back, we send your balance, and that's us settled.
You tell the butcher how you want it cut, wrapped and smoked. We'll send you the sheet and walk you through it if it's your first time.
Frozen, wrapped and labelled, from Williams Custom Cutting in Bradenton. You pay them directly for the processing.
Get on the list
Leave your details and we'll be in touch with pricing, timing and how the deposit works. No obligation, and nothing gets charged from this page.
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