Orchard Pork


Occasionally, I make the decision to sell some of my orchard/conservation reserve program hogs to friends and family. Pastured/Grass fed, fruit fed, tree hay fed, minimal grain (only for moving them), non-GMO, no antibiotics and no chemicals of any sort ever used on them. This late fall and early winter, I’m selling whole and half hog shares of my American Guinea Hogs to new friends and new family!


These pigs were purchased as 8 week old, 10 pound piglets in May of 2015 as an orchard experiment. I wanted to see if they could be used to manage a cider orchard while also becoming an understory enterprise. The answer? Yes- these pigs did some wonderful things in the orchard like cut down on insect and fungal disease pressure while removing weeds within the tree row. But an American Guinea Hog breed as an understory enterprise? Probably not. You see, these pigs are sloooooow growin’. It has taken over 2 years for these remaining hogs to get to 200 pounds (maybe) on a non-grain diet and that sort of time-span will sink you. However, when grown this slow and on an amazing diet, they produce the best pork I have ever eaten in my entire life (I kid you not). It’s just not economical. There’s no way I could charge you the actual cost of these hogs. You’d end up paying $18/lb (donations accepted to bridge the gap).

My friend Doug, an amazing pitmaster at a local BBQ restaurant who smoked one of the hams earlier this year said: “This was perhaps the best meat of any kind I have ever tasted.” It was so very flavorful due to the fact that this is a lard hog. All of the fat that surrounds the ham just melted into the meat. It was an amazing *close-your-eyes-and-say-oh-my-god* farm to table experience.


Yes, the above is true. They are currently in a defunct American Chestnut Foundation breeding orchard which is dropping chestnuts like crazy right now. They say it takes about 1.5 months for flavors to start coming through in the fat and meat, so this is a bonus.

Anyways, I’m selling hog shares because I’m switching breeds to do more experimenting. How this all goes down:

  • There is a $100 deposit for a half hog and a $200 deposit for a whole hog
  • The price for a whole hog is $6/pound and half hog is $6.30/pound based on the final hanging weight at the butcher after slaughter. A half share will probably get you ~50 pounds of meat. ~100 pounds for a whole. This price is $1/pound above average pasture raised pork and damn well worth it if you ask me. 
  • 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.
  • The processing fees are not included in the hanging weight price and will be additional.  This includes slaughter, custom cutting, curing/smoking, and wrapping the meat.  These fees are paid to the slaughter and butcher folks and will probably range in the $75-$100 range for a half hog.
  • Lastly, a whole one of these pigs will probably occupy two cubic-feet of freezer space. Just FYI
  • Oh, one more thing…$600 will get you a pet pig.

Interested in the best pork of all from the happiest, healthiest pigs on the planet who served as orchard managers? Lets get this pig party started! Email me! eliza@foxhavenfarm.org.