Whole or Half Berkshire/Duroc Hog - Harvest Nov. 2025
At Ridgemeade, we raise two breeds of pigs - a Berkshire/Duroc and the rare Mangalitsa, granddaddy of the famed Iberico Hog from Spain. This listing is for a deposit on a whole or half Berkshire/Duroc hog.
You are what you eat eats. This is what real pork tastes like because our pigs live out on pasture and in the woodland, constantly rotating to fresh paddocks where than can happily wallow, root, and expresses the “pigness of pig”. Simply put, you will never find pork of this quality at the grocery store.
Our pork ranges from rosy pink to ruby red and is moist, tender and lightly sweet with balanced fat and marbling, thanks to a diet consisting primarily of pastured grasses, roots, orchard fruits, and nuts. Ideally suited for fine dining, grilling, roasting, premium sausage, or traditional bacon and charcuterie.
Wholesale Inquiries, Contact us HERE
__________________________
WHY buy a half or whole hog?
DISCOUNT: Approximately $5.50/lb instead of retail $7/lb (Berkshire-Duroc), or $16.25/lb inead of retail $2/lb (Mangalitsa)
Complete, custom control of your cuts and preferences (more details below).
A Whole pig results in roughly 150lb take home cuts on average and you can expect around 4 to 5 cardboard boxes (18x12x8).
__________________________
HOW does it work?
Pay Deposit Today: Select your option below (whole or half hog) and pay only a deposit today. The remainder is not due until hand delivery.
Delivery To Your Door*:Estimate, January 15 - 31, 2026 OR Pick up directly from our farm at 6345 Heidler Rd. upon notice of availability.
Butcher Cost: Our butcher charges approximately $0.96 per pound and we do not mark up this fee.
Hog Cost: The cost of the hog is priced per pound from the hanging weight (i.e., hog’s live weight minus innards, head, and feet). A whole hog generally costs about $800-$1500 pending breed selection and final weight measured by butcher. Your deposit will be applied to the final amount due.
One of the great benefits of buying a whole or half hog is that you get to make your own selections regarding cuts.
To give you a better idea of what cuts you get out of a whole hog, these are some of the basic selections you have out of each primal cut of a hog.
LOIN - Tenderloin, Loin Roasts OR Pork chops (bone-in or boneless)
SIDE - Fresh (pork belly), Sliced Cured Bacon, Spare Ribs, Baby Back Ribs
HAM - Cured Roast/Steaks, Uncured Roasts/Steaks
SHOULDER - Boston Butt Roast and Picnic RoastAny part can be put into sausage if you tend to go through more sausage than roasts. For instance, we love sausage so with a whole hog we usually get one shoulder cut into a couple roasts and the other shoulder put into sausage. If you want all the roasts, ribs, and belly then expect only about 20# of sausage from the trimmings.
And to answer a frequent question we get, bacon is only available from the belly or shoulder. Unfortunately not any part can be turned into bacon.
__________________________
FREEZER space.
How much freezer space do you need?
a Whole hog requires 6-10 cubic feet (most people use a top loading “chest” freezer for a whole hog), and there will be plenty of space left over for additional frozen items.
Retail orders Free Delivery within 5 miles ($1/mile round trip beyond 5 miles).
At Ridgemeade, we raise two breeds of pigs - a Berkshire/Duroc and the rare Mangalitsa, granddaddy of the famed Iberico Hog from Spain. This listing is for a deposit on a whole or half Berkshire/Duroc hog.
You are what you eat eats. This is what real pork tastes like because our pigs live out on pasture and in the woodland, constantly rotating to fresh paddocks where than can happily wallow, root, and expresses the “pigness of pig”. Simply put, you will never find pork of this quality at the grocery store.
Our pork ranges from rosy pink to ruby red and is moist, tender and lightly sweet with balanced fat and marbling, thanks to a diet consisting primarily of pastured grasses, roots, orchard fruits, and nuts. Ideally suited for fine dining, grilling, roasting, premium sausage, or traditional bacon and charcuterie.
Wholesale Inquiries, Contact us HERE
__________________________
WHY buy a half or whole hog?
DISCOUNT: Approximately $5.50/lb instead of retail $7/lb (Berkshire-Duroc), or $16.25/lb inead of retail $2/lb (Mangalitsa)
Complete, custom control of your cuts and preferences (more details below).
A Whole pig results in roughly 150lb take home cuts on average and you can expect around 4 to 5 cardboard boxes (18x12x8).
__________________________
HOW does it work?
Pay Deposit Today: Select your option below (whole or half hog) and pay only a deposit today. The remainder is not due until hand delivery.
Delivery To Your Door*:Estimate, January 15 - 31, 2026 OR Pick up directly from our farm at 6345 Heidler Rd. upon notice of availability.
Butcher Cost: Our butcher charges approximately $0.96 per pound and we do not mark up this fee.
Hog Cost: The cost of the hog is priced per pound from the hanging weight (i.e., hog’s live weight minus innards, head, and feet). A whole hog generally costs about $800-$1500 pending breed selection and final weight measured by butcher. Your deposit will be applied to the final amount due.
One of the great benefits of buying a whole or half hog is that you get to make your own selections regarding cuts.
To give you a better idea of what cuts you get out of a whole hog, these are some of the basic selections you have out of each primal cut of a hog.
LOIN - Tenderloin, Loin Roasts OR Pork chops (bone-in or boneless)
SIDE - Fresh (pork belly), Sliced Cured Bacon, Spare Ribs, Baby Back Ribs
HAM - Cured Roast/Steaks, Uncured Roasts/Steaks
SHOULDER - Boston Butt Roast and Picnic RoastAny part can be put into sausage if you tend to go through more sausage than roasts. For instance, we love sausage so with a whole hog we usually get one shoulder cut into a couple roasts and the other shoulder put into sausage. If you want all the roasts, ribs, and belly then expect only about 20# of sausage from the trimmings.
And to answer a frequent question we get, bacon is only available from the belly or shoulder. Unfortunately not any part can be turned into bacon.
__________________________
FREEZER space.
How much freezer space do you need?
a Whole hog requires 6-10 cubic feet (most people use a top loading “chest” freezer for a whole hog), and there will be plenty of space left over for additional frozen items.
Retail orders Free Delivery within 5 miles ($1/mile round trip beyond 5 miles).
At Ridgemeade, we raise two breeds of pigs - a Berkshire/Duroc and the rare Mangalitsa, granddaddy of the famed Iberico Hog from Spain. This listing is for a deposit on a whole or half Berkshire/Duroc hog.
You are what you eat eats. This is what real pork tastes like because our pigs live out on pasture and in the woodland, constantly rotating to fresh paddocks where than can happily wallow, root, and expresses the “pigness of pig”. Simply put, you will never find pork of this quality at the grocery store.
Our pork ranges from rosy pink to ruby red and is moist, tender and lightly sweet with balanced fat and marbling, thanks to a diet consisting primarily of pastured grasses, roots, orchard fruits, and nuts. Ideally suited for fine dining, grilling, roasting, premium sausage, or traditional bacon and charcuterie.
Wholesale Inquiries, Contact us HERE
__________________________
WHY buy a half or whole hog?
DISCOUNT: Approximately $5.50/lb instead of retail $7/lb (Berkshire-Duroc), or $16.25/lb inead of retail $2/lb (Mangalitsa)
Complete, custom control of your cuts and preferences (more details below).
A Whole pig results in roughly 150lb take home cuts on average and you can expect around 4 to 5 cardboard boxes (18x12x8).
__________________________
HOW does it work?
Pay Deposit Today: Select your option below (whole or half hog) and pay only a deposit today. The remainder is not due until hand delivery.
Delivery To Your Door*:Estimate, January 15 - 31, 2026 OR Pick up directly from our farm at 6345 Heidler Rd. upon notice of availability.
Butcher Cost: Our butcher charges approximately $0.96 per pound and we do not mark up this fee.
Hog Cost: The cost of the hog is priced per pound from the hanging weight (i.e., hog’s live weight minus innards, head, and feet). A whole hog generally costs about $800-$1500 pending breed selection and final weight measured by butcher. Your deposit will be applied to the final amount due.
One of the great benefits of buying a whole or half hog is that you get to make your own selections regarding cuts.
To give you a better idea of what cuts you get out of a whole hog, these are some of the basic selections you have out of each primal cut of a hog.
LOIN - Tenderloin, Loin Roasts OR Pork chops (bone-in or boneless)
SIDE - Fresh (pork belly), Sliced Cured Bacon, Spare Ribs, Baby Back Ribs
HAM - Cured Roast/Steaks, Uncured Roasts/Steaks
SHOULDER - Boston Butt Roast and Picnic RoastAny part can be put into sausage if you tend to go through more sausage than roasts. For instance, we love sausage so with a whole hog we usually get one shoulder cut into a couple roasts and the other shoulder put into sausage. If you want all the roasts, ribs, and belly then expect only about 20# of sausage from the trimmings.
And to answer a frequent question we get, bacon is only available from the belly or shoulder. Unfortunately not any part can be turned into bacon.
__________________________
FREEZER space.
How much freezer space do you need?
a Whole hog requires 6-10 cubic feet (most people use a top loading “chest” freezer for a whole hog), and there will be plenty of space left over for additional frozen items.
Retail orders Free Delivery within 5 miles ($1/mile round trip beyond 5 miles).
