Pastured Pigs

2022 Pork Shares

Our pigs are raised on pasture, where a portion of their diet comes from grazing. Because the cost of raising pigs with organic feed would be prohibitive, raising pigs with conventional feed on pasture is the most cost-effective compromise. The breed we raise is known for its exceptional taste and marbled meat. Because our pigs are raised outdoors, we only keep them until mid-December. We work with breeders to get the earliest litters possible in spring, giving them the longest time to grow before being sent to the butcher. This breed grows more slowly than a typical pig, and we aim for, but can't guarantee, a hanging weight of 200 lbs. The date the pigs are born and individual genetics of the animals determine their final weight, which is ultimately out of our control - some may be larger and some smaller.

The butcher we use is Lemay and Sons, LLC in Goffstown, NH, who you will pay separately based on the cuts you select as well as sausage and smoking options. Their pricing is subject to change and can be found here: http://lemayandsonsbeef-bbq.com/our-services/. You will pick up your cuts directly from their facility. Lemay and Sons is the longest-running USDA-inspected facility in New Hampshire. Although such problems are rare, we cannot be held responsible for any issues with the services provided by the butcher.

Note: Make sure you have a freezer big enough to store your order!

Pricing and Payments

Pricing is based on the hanging weight of the pig, after it has been killed and gutted. You will pay us separately from Lemay and Sons.

We charge $4.25/lb hanging weight to purchase, raise, and transport the pig to the butcher. For a 205 lb. pig, you would pay us $871.25.

You might pay Lemay and Sons as little as $170 for a minimally processed 205 lb pig, but it is more likely that butcher fees will cost $225 to $250. Please call Lemay and Sons for an up-to-date estimate based on current pricing and the specific cuts and processing you'd like.

Customers who select primarily meat cuts can expect approximately a 60% yield. A yield of 70% can be reached by adding organs and other "less-common" parts. The price you pay the butcher and the yield you receive are completely dependent on what cuts you request and how they are processed.

Using the examples above, a 205 lb. pig could cost a total of $1,121.25. This comes out to $5.47/lb. based on hanging weight, or $9.12/lb. based on a 60% yield.

Payments will be made to Arándano Farm as follows:

  1. A non-refundable deposit of $200 is paid when the pork share is ordered. ($100 for a half pig).

  2. Two non-refundable payments must be made in early July and early October, equal to the amount of the deposit.

  3. A final payment is made after the pig has been weighed by the butcher. The amount due will be $4.25/lb (hanging weight), minus the deposit and payments made.

  4. When you pick up your cuts, Lemay and Sons will be paid directly, based on cuts and processing selected.

Farm Visits

We will host two group visits per season, giving you the opportunity to visit the pigs and see how they're raised. Visits will be scheduled on weekends in early July and October.