What you need to know...
All of our hogs are raised right on our ND family farm, along the mighty Red River. We take great pride in raising our animals with their health and safety in mind, providing a better meat product for our customers.
Want Pork? Here's how it works...
1. Decide how much pork you want AND how much you have room for. Believe it or not, a half hog won't fit in your small kitchen freezer! You will most likely need access to a deep freezer or larger upright freezer. Depending on the size of the hog and how you have it processed, your take-home meat may only be about 70% of the live weight. HERE is a great guide on how live weight breaks down into take-home meat weight.
Make your reservation TODAY!! We are a small family farm and only have a handful of breeding sows...which means we only have butcher hogs available twice a year!
<<<<< Use the reservation form to the left to get farm-raised pork!!
Farm-raised pork is worth every penny! Not only is there a taste difference in local farm-raised pork, but there is also a price difference. When you buy local, you are helping to support a local family, who then keeps their money local! We all win!
Deposit: All reservations require a $50 deposit per hog for all whole/live hogs, and a $25 deposit per hog for all half hogs. This deposit guarantees our customers a reserved whole/half/live hog and a custom butcher appointment. Once a reservation is made, we will send an invoice via email for payment. This deposit will be applied to the Hog Balance Due. Reservations will only be honored once the deposit payment is made.
Hog Balance Due: When purchasing a hog from our farm, you are purchasing the animal provided for butcher. Since we do not butcher the animals we raise, we rely on a local butcher to process the meat for our customers. In other words, you pay us for the animal and then pay the butcher for the processing (more on butcher costs below). Our farm-raised pork is $1.25/lb hanging weight and $.80/lb live weight. Live weight is typically done for those who wish to process their own meat (ex: deer hunters, home sausage makers, etc).