Whole & Half Berkshire Hogs

Free range, humanely and ethically treated, pasture raised Berkshire pork...

R Heritage Farm specializes in raising Berkshire pigs the good old fashioned way…roaming freely on nearly 20 acres of organic pasture and orchards. The Berkshire is a unique and rare breed that is very different from other breeds in terms of meat characteristics and quality. To learn more about Berkshire pork visit our Berkshire Pork or to learn about our raising practices click here 

We sell our hogs whole or by the half to surrounding communities with FREE DELIVERY to Seattle and the Puget Sound area. 

Please note We DO NOT SHIP our pork. 

 

Custom Hog Orders

We sell our hogs whole or by the half based on their hanging weight plus a flat rate “harvesting” fee charged by the processor. Hanging weight is the weight of the carcass after the animal has been eviscerated. 

Typically our animals are raised until they are 7-9 months old and weigh approximately 250 – 300 lbs live with an average hanging weight of 200-220 lbs. A whole hog will yield approximately 130 – 140 lbs of meat, and a half hog is typically 70 – 80 lbs of meat. 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.

Current prices for custom pork orders are:

Price per pound is the same whether you order a half or whole hog. All orders are charged a $50 slaughter fee.

3/4 Berkshire, 1/4 Gloucestershire Old Spot - $4.00 per pound

Next slaughter: Late December 2017

**Due to the unexpected loss of our purebred Berkshire boar we are only able to offer 3/4 Berkshire for 2017**

We require a $150 non-refundable deposit per hog order which is applied to the total cost of the hog. After slaughter a final weight will be provided to us by the processor, and you will be invoiced for the remaining balance.

If you are interested in ordering a half or whole hog you can place your deposit via Pay Pal (no account required):


                                      Reserve a Hog:                                                

Select Whole or Half
 

 


Processing & Packaging Costs At the time of slaughter the hog will be tagged and placed under your name and then transported to their facility for cutting and packaging. Once they take possession of the hog you will be responsible for communicating to them how you wish to have your hog processed and packaged. (See a sample of options below.)

The processor's fees are in addition to the actual purchase of the hog, and those fees are approximately $ .54 per pound plus additional fees for smoking, sausage making, etc. These fees must be paid directly to them before delivery.

Note: A whole hog will typically fit into a 5.3 cu ft freezer. 

 

Pork Cuts & Weights

Estimated Finished Weight

For a half hog order you can roughly estimate you will receive the following:   

  •  10-12 lbs of pork chops
  •  3 lbs of spareribs 
  •  8-10 lbs ground pork and/or sausage
  •  8-10 lbs bacon
  •  15-18 lb fresh ham
  •  10 lbs picnic shoulder roast
  •  4-6 lb boston shoulder roast
  •  5 lbs ham hocks or stew bones (great for soup, stew, or dogs) 
  •  8 -10 lbs fat (the possibilities are endless!)
  •  1-2 lb jowl
  •  1.5 lbs feet 

 Pork Cut Possibilities

This is a general guideline of how you can have your hog packaged... 

Loin:

  • Bone-In Pork Chops (you lose baby back ribs if you get bone-in)
  • Boneless Loin Roast and/or Bone-In Pork Chops
  • Boneless Pork Chops (you can get baby back ribs if you get boneless)
  • Country Style Ribs (comes from the sirloin)
  • Sirloin roast or cut into kabob/stew meat

Tenderloin:

  • Left Whole or cut into MedallionsBasic pork diagram

Shoulders:

  • Bone-In Roasts & Steaks
  • Boneless Roasts
  • Country Style Spare Ribs
  • Used for sausage and/or ground pork

Belly:

  • Bacon (fresh or smoked)
  • Spareribs and Bacon
  • Riblets (trim from spareribs if cut St.Louis Style)

Ham:

  • Fresh Ham (left whole, or divided into roasts and/or steaks)
  • Cured Ham (left whole or divided in roasts)
  • Used for sausage

Hocks and Jowls:

  • Fresh or cured 

        

 

Customer Comments ~ Pork

...this is the best pork in my life. Really. The meat is savory, rich with porky flavors, and excellent collagen for a beautiful mouth feel. The fat really sets it apart. It's delicious. It melts, and crisps perfectly...it's just really good pig! I'm so glad you are raising such high quality animals.

   ~P. Goldberg

 

I feel like I just had real bacon for the first time...it's the best I've ever had. Your sausages are primo. Thank you!

   ~L. Owen


Everybody loved the pork chops!  I served them at a party, and they were a hit! Start with good product and end with a good result!  R Heritage Farm is the secret ingredient!  :) 

   ~B. Idol


I have to tell you how delicious the pork is that we got from your farm. We are very pleased that we discovered you and will be doing business with you again in the future. 

   ~S. Smith

 

We went out to a fancy restaurant in downtown [Seattle] and we ordered their roasted pork. It was cooked perfectly and it was delicious…but…it wasn’t YOUR pork...

   ~M. Sofsak

 

We picked up your garlic brats at last night's Kirkland market...best we have ever had. Seriously unbelievable. Thanks! 

   ~R. Kline


~To read more reviews please visit our Testimonials page...