Orchard Pork


(In order to read the full vision of HogTree, click HERE)

The pigs have been an amazing tool for me this year, in tilling up/fertilizing future orchard rows while allowing me to change of some of my tree planting schemes given the various surprises in certain rows. The first pork shares should be available Mid-October, and the next probably in early November.


What you’ll be ordering has been raised on grass, tree fodder (leaves and fruit), whey, and fermented non-gmo feed (which is sunflower based). Some notes on these inputs:

  • Grass has been a fescue/orchard/clover mix for the most part. In areas where there were undesirable grasses like foxtail, I’ve supplemented with a little more fermented feed and also cut more tree hay for them to enjoy so they can further turn over the soil in order to plant more desirable species (like buckwheat, oats, wheat, and clover to name a few).
  • After this year, tree hay will be a growing part of my HogTree practices, which is the harvesting of branches and leaves in the summer to provide valuable micronutrients and medicinal qualities. Trees used this year have been:
    • Mulberry- This is like candy to the pigs. The leaves have a protein content between 18 and 28 percent, rivaling alfalfa. Unlike alfalfa, mulberry is drought proof.
    • Willow- This is a mild pain reliever and natural wormer for the pigs. Watching them eat willow is a treat to behold. They strip the bark and eat it like spaghetti. I can only imagine that it is uncomfortable to gain 1.5 pounds a day. I will be planting more willow after watching their affection for the leaves and branches.
    • Black Willow/Pecan- Both of these species come from the walnut family. They are great natural wormers (black walnut being more potent than pecan) and the pigs enjoy the leaves and stems on occasion. They are currently loving the dropping nuts from these already established trees.
  • Fermented Feed. Everyday (seriously, every single day) I start a new batch of feed. In the beginning months, the process involved adding a concoction of beneficial bacteria (probiotics), whey and wild yeasts that I’ve found to also benefit fruit trees as well as livestock. Over the months, a “house culture” began to show itself, with amazing tropical notes. I’ve been using this house culture as a starter in every batch of feed since and I’m so excited about it. I’m looking forward to seeing if this might come through in the pork. I’m also looking forward to creating a beneficial fruit tree spray out of this house culture.

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How this all goes down:

  • There is a $100 deposit for a quarter or half hog and a $200 deposit for a whole hog
  • The price for a whole hog is $6/pound (~180 pounds) half hog is $7/pound  (~90 pounds) and quarter hog is $7.50/pound (~45 pounds) based on the final hanging weight after slaughter. There is also an option for a 20 pound box for $200.  This price is $1/pound above average pasture raised pork and I view it as philanthropy towards HogTree’s establishment this winter. 
  • Fill out THIS FORM and I’ll get back to you shortly.
  • After I’ve received your deposit, you’ll hear from me about the estimated butcher date. I’ll also give you a cut sheet to mull over.

Interested in the best pork of all from the happiest, healthiest pigs on the planet who serve as orchard prep managers? Lets get this pig party started! Fill out this sheet and I’ll contact you shortly!