We are no longer providing feeders or breeding stock and have scaled back our production of pork for 2018.
However, please contact us if interested in placing an order for a whole or half hog in the Fall of 2019.
We will purchase feeders in the Spring of 2019 based on the orders with deposits that we receive, raise them to butcher weight and deliver to the local processor for you.
Scroll down for additional information and pricing details.
Berkshire pork, also referred to as the "Kobe" beef of pork, is the most highly sought after pork in the world. Renowned for its richness, texture, and heavy marbling, Berkshire pork looks and tastes like no other. It has a darker, richer color; is juicier, more tender and has an overall depth of flavor unlike commodity pork.
While "meat quality" genetics certainly play an important role in growing hogs for market, there also appears to be a crucial link between a pig’s diet and the flavor of the pork. Most industrially raised pigs live on concrete and survive on corn and soybeans. However, ours here at Primrose Dale are humanely raised on dirt with plenty of pasture grass hay. They are supplemented with oats and a grain feed mix from a local mill along with vegetables and fruit from our garden. Since we eat the pork we raise, we do not use antibiotics nor will we try and grow our pigs fast by using synthetic growth hormones.
Our free-roaming pigs have plenty of space to root, enjoy green grass, warm sunshine, and fresh air. A happy, healthy life for them and very flavorful pork for you! Another benefit that makes pork such a great meat to purchase is that there are many cuts available that you simply can not get from beef or lamb. Our processor can help talk you through the various options.
Here's a general breakdown of the available cuts, which will vary based on customer preference:
•Shoulder roast (Boston butt)
•Shoulder picnic roast
•Baby back ribs
•Bacon (typically smoked)
* Soup bones
* Ham (typically smoked)
Finished hogs are sold whole or half based on the hanging weight. All of our market hogs have an approximate live weight of 300 lbs. with a hanging weight typically between 200 and 250 lbs. The hanging weight is the weight of the carcass after the animal has been eviscerated.
On average, then, a whole hog will give you about 140-145 lbs. of take home meat and a half hog will typically yield 70-75 lbs. of take home meat. There are, however, 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. 2019 Prices
Whole or Half Hog is $3.75/lb hanging weight (plus processing fees).
After slaughter, a final hanging weight will be provided to us by the processor and you will be invoiced for the cost of the meat. The butcher's slaughter fee and the processor fees for cutting, wrapping, and value-added options such as smoking are in addition to the actual purchase of the hog and those fees must be paid directly to the butcher at the time of pick up. These fees on average are around $125.00-150.00 for a whole hog. The meat will be frozen and packed in boxes so please plan accordingly.
For a whole hog, you will need approximately 5-7 cu. feet of freezer space and, of course, half that amount of space for a half hog. Please e-mail us for availability and/or to place an order.
We require a $100.00 non-refundable deposit per hog order which is applied to the total cost of the hog and will be deducted from your final balance.
"This is by far the best pork we have ever had in ours lives!" The pork chops were melt in your mouth delicious. We are so thrilled with our purchase. Thank you very much!" Linda
"Wendy and Larry, Just wanted to let you know that we are loving our pig! We have been "pigging out" on him and loving every bit. Never thought I would find scrapple that I liked so much..this is wonderful. The ground meat is fantastic as well as the ham. We are at the point where we can't wait for our next meal. Thank you for improving our lives and for feeding us so well!" Nancy and Jack
"We really are liking this pork. We are thinking that we would like to purchase another whole hog in the fall. Please let us know when you will have more available for purchase." Teresa