Sale: Farm-to-table pork, reserve now!

Only 1/2 pig left, approx. 45 lbs. hanging weight, reserve before Jan. 14!

Do you love pork but have a small freezer? I have small heritage breed pigs to sell on the hoof, going to butcher in mid-January and ready to pick up from the butcher in February.

These are pasture-raised pigs of American Guinea Hog and Kune Kune descent who were born here on the farm. Why is pasture raised good? The meat is lean and flavorful but not gamy. Pasture-fed animals also tend to have more Omega 3's and other nutrients. See this article.

If you're experienced at buying "meat on the hoof," from farmers, I've summarized the basic sale information in the Overview section below, but if you're a newbie, see the last box for more information about the process.

Piglets hanging out with Daddy
Pork butcher cuts sketch

Basic sale information

First come first served!

  • Slaughter date is Jan. 14, 2020 and average processing time is 2-3 weeks, so early February for final payment and pickup.
  • The breed of pig is American Guinea Hog.
    This means smaller, more manageable cuts of meat.
  • You can buy a whole pig or 1/2. Estimated hanging weight is 90 lbs. (45 lbs. for 1/2). You'll be charged for exact weight at time of butcher.
  • Costs paid to Pigs Can Fly Ranch (by PayPal or paper check):
    • $2.75/lb., multiplied by the hanging weight, due after butchering and before pickup.
      The price is a little under market price to compensate for the small size of these pigs.
    • $60 deposit ($30 for half), due before butcher date and deducted from the final payment (PayPal preferred because I won't hold the reservation until I have the deposit in hand. I will send you a PayPal invoice after I get your initial contact. You can pay by credit card this way without needing a PayPal account.)
  • Costs paid to the butcher:
    • Slaughter fee: $70 ($35 for half)
    • Cut and wrap fee: $.69/lb.
    • Sausage and smoked meat processing, depending on what you order:
      See more details on butcher costs here.
  • The USDA butcher is the reputable Mt. Angel Meat Co. in Mt. Angel, OR.
  • I provide your name and phone number to the butcher on Jan. 14. They will call you for your order, or you can call them ahead of time. The butcher loves to advise you on good choices based on pig size and your tastes. There's a worksheet for choices – see the Pork Cutting Form on this page.
  • The orders are usually ready 2-3 weeks after butcher, and the butcher will contact you directly when it's ready (you have at least a couple weeks to pick it up). The meat is packaged and frozen, and you can pick up from the butcher, or we can discuss delivery to you.

In the summer you want fresh, light and sort of quick things; in winter you want things that are comforting, so your body really tells you you want to go towards potatoes, apples, fennel, things that are warm and comforting. And loin of pork.

– Ina Garten

A dip in the pool on a hot day

The Quality of These Pigs

  • These are small heritage-breed pigs. They look like dogs on peg legs. This means smaller cuts of meat and smaller orders overall.
  • The pigs were born here on the farm and raised with their mom and dad in a closed herd.
  • The pigs have the run of about three acres of pasture with shelter. (Hog heaven.)
  • The main diet is pasture forage. About 10% of their diet is supplemented with commercial pig feed and local food such as apples, pumpkins and bread.
  • The pigs get a lot of attention and love from the time they're born. See the posts on this site for photos and stories.
Farm icon

If you're new to buying meat on the hoof

There are two ways that small farmers can sell meat.

The first method, the one I'm using, is to sell "meat on the hoof," meaning that a whole or half pig is purchased before it is butchered and is sold by its hanging weight. You deal with the butcher directly to discuss the cuts you want, and you pay the butcher fees directly to the butcher. The second method is to sell individual packaged cuts of meat for retail sale, such as a farmers market or retail store.

The best thing you can do is call Mt. Angel Meat directly when you place your order. They are friendly and helpful in advising you on what cuts to choose based on what you like. They will also ask if you want to keep the organ meats or the lard. Remember that although you're buying the pig on the hoof out of a pasture, this is a USDA-inspected butcher.

With all the separate costs and without knowing the exact weight, it's hard to figure out exactly what the total price would be. As a rule of thumb, the price usually works out to $4.00-$4.50/lb.

All previous customers have reported back that the meat requires a bit longer to cook but has a great flavor. These are tiny pigs so it's a great way to give this adventure a try!

Pigs Can Fly Ranch pork chops