Whole & Half Berkshire Hogs
Pasture Raised - Happy & Healthy
R Heritage Farm specializes in raising Berkshire pigs the good old fashioned way…roaming freely year round on organic pasture land. All of our hogs are born, raised, and slaughtered on our farm, and live happy, healthy, stress free lives. Because of our raising practices we focus on the health and well being of each animal instead of mass production,therefore, the number of hogs we produce each year is limited.
** As of January 1, 2020 we are no longer able to offer delivery to the Seattle area. All orders must now be picked up directly from the butcher. **
How it Works
Our hogs are raised on open pasture year round, and are sold based on their hanging weight either whole or by the half. A deposit is required to reserve either a whole or half hog, and the balance owed will be due at the time of processing. Once the hog has been slaughtered you’ll work directly with our butcher to have the pork cut and packaged to your specifications. When your order is ready you will need to pick up your pork from the butcher.
Costs
Our hogs are sold based on their hanging weight plus a flat $50 slaughter fee charged by the processor. The hanging weight is the weight of the carcass after the animal has been eviscerated, and our average hanging weights range between 200-220 lbs, but many factors play into the overall weight of the hog.
The butcher's fees are in addition to the actual purchase of the hog, and those fees are approximately $ .65 per pound which includes the fees for smoking, sausage making, etc. These fees are charged by the butcher, and must be paid directly to them before the order can be picked up.
Current Berkshire Pork Pricing:
$4.00 per pound (hanging weight)
Next Processing: SOLD OUT FOR 2020 - No longer accepting deposits for 2020
NOTE: We are no longer able to deliver orders. All orders must be picked up directly from the butcher.
Deposits:
We require a $300 non-refundable deposit per half hog order and a $500 non-refundable deposit per half hog order. All deposits are applied to the total cost of the hog. 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:
Processing & Packaging
Estimated Finished Weight
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.
Note: A whole hog will typically fit into a 5.3 cu ft freezer.
For a half hog order you can roughly estimate you will receive the following:
(Double the weights for a whole hog)
10-12 lbs of pork chops (approx. 22-24 1" chops)
3 lbs of spareribs
8-10 lbs ground pork and/or sausage
6-8 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
8 -10 lbs fat
1-2 lbs jowls (cheeks)
1.5 lbs feet
Pork Cut Possibilities
Below is a listing of general options, but we will provide our own recommendations, tips, and other information to help you decide how to have your order cut and packaged. We are always available to answer questions and provide guidance - our goal is to make this a simple and easy process.
Shoulders
Bone-In Roasts & Steaks
Boneless Roasts
Used for Sausage and/or Ground Pork
Tenderloin
Left Whole or cut into Medallions
Loin
Bone-In Pork Chops
Boneless Roast and/or Bone-In Pork Chops
Boneless Pork Chops (includes BBQ ribs)
Country Style Ribs
Belly
Bacon (fresh or smoked)
Spareribs and Bacon
Hams
Fresh Ham (left whole)
Fresh Ham divided into steaks and roasts
Cured Ham (left whole or divided into roasts)
Used for Sausage
Hocks
Fresh or Smoked
Jowls
Bacon (Guanciale)
Used for Sausage
Fat
Render into lard
