We may not have made the cut as breeders, but we certainly will make
the cut to fill your freezer with the best tasting pork
We are extremely choosy with our piglets that we keep as breeders and for this reason, we are able to offer pork by the whole OR half pig share. We are blessed to work with an amazing mobile slaughter unit that come directly to our farm to give the hogs the most humane death possible, without the stress that comes from handling and transporting. We truly are a farrow to finish farm, keeping only the best as our breeders.
The added benefit of buying a whole OR half share is that you get farm fresh pasture raised meat at a discounted price, without all the fuss of raising your own hog or buying the hormone injected, confined pork, that we see at the grocery store. We never use any antibiotics, steroids, or growth hormones. We are a closed herd, which enables us to give no vaccinations on our feeder pigs as we grow them out to fill your freezers with the sought after old world flavor; how pork should taste!
Due to the increase in price of our third cutting alfalfa, we had to adjust our pricing for our pork shares. Rest assured, once the pricing of our alfalfa decreases, we will adjust our prices accordingly. We are extremely sorry for this inconvenience.
Our Pricing:
Whole Share = $3.50 a pound paid to the farm + processing & curing costs, paid directly to butcher
~ & ~
Half Share = $4.00 a pound paid to the farm + processing & curing costs, paid directly to butcher
Processing Fees as of March 2020, paid directly to the butcher:
Kill Fee = $65.00 whole / $32.50 half
Cut & Wrap = .66 cents a pound
Curing = .70 cents a pound
Disposal Fee = $15.00
Custom Grind = $1.00
The added benefit of buying a whole OR half share is that you get farm fresh pasture raised meat at a discounted price, without all the fuss of raising your own hog or buying the hormone injected, confined pork, that we see at the grocery store. We never use any antibiotics, steroids, or growth hormones. We are a closed herd, which enables us to give no vaccinations on our feeder pigs as we grow them out to fill your freezers with the sought after old world flavor; how pork should taste!
Due to the increase in price of our third cutting alfalfa, we had to adjust our pricing for our pork shares. Rest assured, once the pricing of our alfalfa decreases, we will adjust our prices accordingly. We are extremely sorry for this inconvenience.
Our Pricing:
Whole Share = $3.50 a pound paid to the farm + processing & curing costs, paid directly to butcher
~ & ~
Half Share = $4.00 a pound paid to the farm + processing & curing costs, paid directly to butcher
Processing Fees as of March 2020, paid directly to the butcher:
Kill Fee = $65.00 whole / $32.50 half
Cut & Wrap = .66 cents a pound
Curing = .70 cents a pound
Disposal Fee = $15.00
Custom Grind = $1.00
When considering the purchase of a whole or half pig share from our farm, a $100 deposit for a whole pig and $50 deposit for half is required. Pasture raised pigs vary in size. These are not the "other white meat" / "cookie cutter" variety of industrial pork. Hanging weight is the amount the pig weighs when it arrives at the butcher. You pay the farm a price per pound for the hanging weight of the hog. Cut and wrap weight is the quantity of actual meat that you receive to put in your freezer and is paid directly to the butcher.
Please scroll to the bottom of the page to read a great article, "How Much Meat" by Oklahoma State University. The information represents an average. A typical slaughter weight of 250 pounds live, yielding a whole hog of about 180+/- lbs hanging weight. If you take just the prime commercial cuts, a whole hog will yield approximately 120 – 130 lbs of meat, and a half hog is typically 65 – 75 lbs of meat. If you take the whole pig, nose to tail, that will give you about 140 lbs which will include great things like the hocks, soup bones, leaf lard (for pie crust), jowls, head, and other things. There are many variables that play into the actual finished weight such as the size of the pig, and how you choose to have the meat processed and packaged.
In the early evening or the next day of our mobile butcher appointment, I will call or email you with the hanging weight. Then you will call the butcher directly giving them your custom needs, such as: cutting / wrapping instructions, curing, smoking, these are all done to your specifications. Depending on your custom order, you meat will be available for pick-up in Harrisburg within 2 - 4 weeks of time. If you are coming from out of town, I ask that you bring coolers to haul your meat in.
We accept check, cash, and credit cards via PayPal for your deposit and final payment.
Please scroll to the bottom of the page to read a great article, "How Much Meat" by Oklahoma State University. The information represents an average. A typical slaughter weight of 250 pounds live, yielding a whole hog of about 180+/- lbs hanging weight. If you take just the prime commercial cuts, a whole hog will yield approximately 120 – 130 lbs of meat, and a half hog is typically 65 – 75 lbs of meat. If you take the whole pig, nose to tail, that will give you about 140 lbs which will include great things like the hocks, soup bones, leaf lard (for pie crust), jowls, head, and other things. There are many variables that play into the actual finished weight such as the size of the pig, and how you choose to have the meat processed and packaged.
In the early evening or the next day of our mobile butcher appointment, I will call or email you with the hanging weight. Then you will call the butcher directly giving them your custom needs, such as: cutting / wrapping instructions, curing, smoking, these are all done to your specifications. Depending on your custom order, you meat will be available for pick-up in Harrisburg within 2 - 4 weeks of time. If you are coming from out of town, I ask that you bring coolers to haul your meat in.
We accept check, cash, and credit cards via PayPal for your deposit and final payment.
Pasture Raised w/LOVE........Heritage Breed PORK!
Processing Dates, updated 8/6/2020:
August 27, 2020 - SOLD OUT, thank you!
September 30, 2020 - SOLD OUT, thank you!
October 23, 2020 - SOLD OUT, thank you!
November 25, 2020 - SOLD OUT, thank you!
December 2, 2020 - SOLD OUT, thank you!
TAKING DEPOSITS FOR THE FIRST PART OF 2021 AND THEY ARE SELLING OUT FAST! Get your deposit in today to secure your spot!
January 14, 2021 - SOLD OUT, thank you!
February 11, 2021 - SOLD OUT, thank you!
March 18, 2021 - SOLD OUT, thank you!
April 22, 2021 - SOLD OUT, thank you!
May 20, 2021 - Wait to see how farrowing goes, thank you!
June 24, 2021 - Wait to see how farrowing goes, thank you!
July 22, 2021 - Wait to see how farrowing goes, thank you!
August 12, 2021 - Wait to see how farrowing goes, thank you!
September 9, 2021 - Wait to see how farrowing goes, thank you!
October 16, 2021 - Wait to see how farrowing goes, thank you!
November 11, 2021 - Wait to see how farrowing goes, thank you!
December 2, 2021 - Wait to see how farrowing goes, thank you!
Our hogs are farrowed naturally on our farm in Lebanon, Oregon and will be processed by a mobile slaughter unit that comes directly onto our farm. We work too hard in raising our hogs in a natural, stress free environment to ever haul them offsite to a processing plant.
Please give us a call, text, or send us an email to get your name on the list! PLEASE be patient with me during our busy months, which is the farrowing and growing season. We are moving our meat hogs every three days and re-seeding the pasture and we spend very little time inside.
541 619-5307 / oregonheritagehogs@gmail.com
August 27, 2020 - SOLD OUT, thank you!
September 30, 2020 - SOLD OUT, thank you!
October 23, 2020 - SOLD OUT, thank you!
November 25, 2020 - SOLD OUT, thank you!
December 2, 2020 - SOLD OUT, thank you!
TAKING DEPOSITS FOR THE FIRST PART OF 2021 AND THEY ARE SELLING OUT FAST! Get your deposit in today to secure your spot!
January 14, 2021 - SOLD OUT, thank you!
February 11, 2021 - SOLD OUT, thank you!
March 18, 2021 - SOLD OUT, thank you!
April 22, 2021 - SOLD OUT, thank you!
May 20, 2021 - Wait to see how farrowing goes, thank you!
June 24, 2021 - Wait to see how farrowing goes, thank you!
July 22, 2021 - Wait to see how farrowing goes, thank you!
August 12, 2021 - Wait to see how farrowing goes, thank you!
September 9, 2021 - Wait to see how farrowing goes, thank you!
October 16, 2021 - Wait to see how farrowing goes, thank you!
November 11, 2021 - Wait to see how farrowing goes, thank you!
December 2, 2021 - Wait to see how farrowing goes, thank you!
Our hogs are farrowed naturally on our farm in Lebanon, Oregon and will be processed by a mobile slaughter unit that comes directly onto our farm. We work too hard in raising our hogs in a natural, stress free environment to ever haul them offsite to a processing plant.
Please give us a call, text, or send us an email to get your name on the list! PLEASE be patient with me during our busy months, which is the farrowing and growing season. We are moving our meat hogs every three days and re-seeding the pasture and we spend very little time inside.
541 619-5307 / oregonheritagehogs@gmail.com
How Much Meat Does a hog yield?
Pasture Raised vs Confined pork, which would you choose for your family?
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Thank you ORGANIC CONSUMERS ASSOCIATION for this article, published June 11, 2018 on grocery store pork supplied by CAFO - concentrated animal feeding operation, otherwise known as a factory farm:
How Pharma Hides Data About Farm Antibiotic Use On Wednesday last week, the nonprofit Natural Resources Defense Council revealed that pig herds in the United States receive almost as many antibiotics as people in this country do. That’s bad news, especially since most of the pigs receiving antibiotics aren’t sick, but instead are getting the drugs to prevent infections in intensive farming. Those drugs don’t keep the US pig herd healthy—major diseases have increased year over year since 2000—and all those antibiotics are increasing the amount of drug-resistant bacteria that arise on pig farms and that are routinely found on meat. None of that is good news. But there’s a second story hidden in the NRDC report that is worse: The advocacy organization had to jump over hurdles to get the data to explain the effects of that drug use. Even in the era of Big Data, the information we‘re allowed to have about how antibiotics are used in US animals is limited, incomplete, and hostage to commercial interests—all of which keeps Americans from fully understanding how bad raising practices put our health at risk. It doesn’t have to be that way. Other nations track and report agricultural antibiotic use, livestock diseases and human health impacts—not only in granular detail, but in unified data sets that make it easy to see how what’s happening on farms affects the wider world. |
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