Whole hog share

A whole hog is a year of pork.

Bacon, sausage, chops, roasts, ribs, and hams — enough to stop thinking about pork at the grocery store entirely. This is the size families split with a neighbor, or the size you buy once and forget about until spring.

No corn. No soy. Non-GMO.

Almost all pork in this country is finished on corn and soy, because it’s cheap and it puts weight on fast. Ours isn’t. Our hogs are raised on non-GMO feed with no corn and no soy in the ration — a harder and more expensive way to finish a pig, and the reason this pork tastes and cooks the way it does.

If you’re avoiding soy, avoiding corn, or feeding a family with sensitivities to either, this is one of the few places in the Inland Northwest you can get a whole hog and know what went into it.

The fat is firm and the meat has real color. This is not the pale, watery product the grocery store sells as “the other white meat.”

Cut it your way — curing and smoking included

This is custom butchered, which means the cut sheet is yours. Chop thickness, roast sizes, how much goes to sausage, whether you want the hams fresh or cured and smoked — you decide, and you talk to the butcher directly.

At a whole hog, that decision actually pays off. You have enough animal to take some hams fresh and some cured, run part of the shoulder to sausage and keep the rest as roasts, and get the leaf fat back for rendering.

Curing and smoking are included in the price. That’s bacon and ham done properly at no extra charge, and it’s where most whole-hog sellers add a per-pound fee at pickup. We don’t.

What you get — $1,000

• One live whole hog
• Approximately 200 lbs hanging weight
• Approximately 160 lbs take-home meat
• Custom cut to your sheet — chops, roasts, bacon, sausage, ribs, hams
• Curing and smoking included
• Non-GMO fed, no corn, no soy
• Vacuum sealed and ready for the freezer

Every animal cuts out different. That’s why it’s an average.

How it works

You purchase a live whole hog. We arrange harvest and custom processing at a regional facility on your behalf and handle the logistics start to finish. You give the butcher your cut sheet. Custom-processed pork is for your household use and comes labeled accordingly.

Butcher dates every month. We use processors in our own region on purpose — the money you spend here stays in the Inland Northwest instead of leaving it.

Payment

Payment is due when your hog is gathered, typically a few days before harvest. You’ll receive a notification and an invoice at that time. We bill the card on file or deposit your check, with payment due within 48 hours of that notice.

Freezer space

Plan on six to eight cubic feet. A whole hog needs a dedicated chest or upright freezer. Have it plugged in and holding temperature before harvest notification comes — it all arrives at once.

Split it

Whole hogs often go between two families. If that’s the plan, sort it before harvest, and agree on the cut sheet first — there is one sheet per animal, and the butcher cuts what it says.

Local pickup in Ritzville and regional delivery available. Sold by the half and whole — limited quantities, first come, first served.

Non-GMO. No corn. No soy. Custom cut. Inland Northwest raised. $1,000.