Heritage Pastured Pork Whole or Half Hog Deposit
Heritage Pastured Pork Whole or Half Hog Deposit
Heritage Pastured Pork Whole or Half Hog Deposit
Heritage Pastured Pork Whole or Half Hog Deposit
Heritage Pastured Pork Whole or Half Hog Deposit
Heritage Pastured Pork Whole or Half Hog Deposit
Heritage Pastured Pork Whole or Half Hog Deposit

Heritage Pastured Pork Whole or Half Hog Deposit

$500.00
Size
 
-100% Humanely Raised on Pasture
-100% Non GMO Fed and Antibiotic Free
 -With fresh cuts only:
 Whole Heritage Hog Price Averages  $1800 (Fresh Cuts Only)
$7.49/lb on the hanging weight 
 Typically whole hogs have a carcass weight of around 200-240lbs.
 Cured items like ham, bacon and sausage add an average of around $150-200 per       whole hog
Half Heritage Hog Price Averages $950 (Fresh Cuts Only)
Now $7.69/lb on the hanging weight 
Typically half hogs have a carcass weight of around 100-120lbs.
With fresh cuts only average price is $950.
Cured items like ham, bacon and sausage add an average of around $75-100 per half
Live Oak Creek Farms

Raises heritage pigs in the hills of Central Texas where the pigs are free to roam and graze fields, orchards, and woods. The pigs diet consists of many different plants, fallen fruit, nuts and acorns as well as a custom Non-GMO feed made with grains grown without any herbicides, pesticides, or fungicides. This all combines to creates a truly unique and well marbled delicious meat! The pigs are a cross of two old English breeds, Gloucestershire Old Spot and Large Black. This cross produces hearty and healthy animals that DO NOT receive any injections. Live Oak Creek Farm uses no vitamin shots, vaccines, hormones, or antibiotics. Instead they choose to only offer apple cider vinegar and baking soda to maintain parasite resistance and a healthy alkaline balance in their pigs.

With a whole and half hog orders you will have the options for:

-boneless or bone in pork chops

- boston butt and picnic steaks or roasts

-fresh or cured ham

- bacon or uncured pork belly

-choice of sausage from the trim.

Note: the cured product and sausage add additional cost to the processing.

 

$500.00