Half Hog-
- A few left in stock! 50
🐖 Half Hog – $550
Pasture-Raised | Non-GMO | Delivered to Your Door
Treat yourself and your family to the best-tasting pork you’ll ever have. Our Half Hog package is packed with flavor, quality, and value — sourced from pasture-raised pigs, fed a 100% non-GMO diet, and cared for the right way.
💥 What You Get:
-
Approximately 70–90 lbs of premium pork, butchered & vacuum-sealed
-
Includes a variety of cuts:
-
Bacon, pork chops, sausage, ribs, roasts, hams & more
-
-
Custom butchering options available upon request
-
Packaged freezer-ready
🐷 Why It’s Better:
-
Pasture-Raised: Animals live naturally and stress-free
-
Non-GMO Feed: No hormones, no antibiotics – just clean nutrition
-
Rich, Deep Flavor: Once you taste it, grocery store pork won’t compare
-
Ethically Sourced, Locally Raised right here in [insert your farm or region]
🚚 Home Delivery Available – Just $50!
We now offer home delivery for your Half Hog order for only $50, available within 60 miles of the farm.
Couldn't load pickup availability
Half Hog-
Dinner options
These are some of our most popular product options that customers absolutely rave about.
How to Cook It
Proper cooking temperatures ensure meat is both safe to eat and retains its best flavor and texture. Here are the recommended internal temperatures for pork, beef, and chicken:
Pork
Safe Temperature: Cook pork to an internal temperature of 145°F (63°C) followed by a 3-minute rest.
Notes: This temperature ensures the meat is juicy and slightly pink in the center, which is safe and flavorful.
Beef
Safe Temperature: Ground beef should be cooked to 160°F (71°C) to eliminate harmful bacteria.
Steaks and Roasts: These can be cooked to your desired level of doneness:
Rare: 120–125°F
Medium-Rare: 130–135°F
Medium: 140–145°F (60–63°C)
Medium-Well: 150–155°F
Well-Done: 160°F+ (71°C+)
Chicken
Safe Temperature: Chicken (both white and dark meat) must reach an internal temperature of 165°F (74°C).
Notes: This temperature ensures the meat is safe to eat while keeping it moist.
Tips for Measuring Temperature
Use a meat thermometer and insert it into the thickest part of the meat, avoiding bones or fat.
Let meat rest after cooking (except for ground meats) to allow the temperature to stabilize and juices to redistribute.
Cooking meat to these recommended temperatures ensures safety and enhances flavor.
