Half or Whole Pastured Pig - 2025 Presale (open until January 1, 2025)
At Ridgemeade, we raise several breeds of pigs. This particular option is for our Duroc-Yorkshire-Berkshire mix, what we consider the ideal breed for pasture and forest raising! Of all pork types, this meat is our favorite. Ruby red and succulent!
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 is ruby red, 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.
__________________________
WHY buy a half or whole hog?
Save 30-40% from retail price!
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). (75lb for half, 2-3 boxes)
__________________________
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, 2025 OR Pick up directly from our farm at 6345 Heidler Rd. upon notice of availability.
> UPS Home Delivery: We ship all throughout the continental United States. So whether you live in Pennsylvania or California, we can ship your bulk purchase via UPS directly to your door. Flat fee shippings costs calculated at time of deposit.
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 $600-$750 pending final weight measured by butcher. Your deposit will be applied to the final amount due.
Butcher Cost: Our butcher charges approximately $0.90 per pound and we do not mark up this fee.
Total Cost:In total, a whole hog, plus butcher fees (and FREE delivery within 100 miles*) comes to roughly $800-$900. A half totals $550-$700
__________________________
CUSTOM Butcher Requests!
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 half or whole hog, these are the basic selections you have out of each primal cut of a hog.
LOIN - Tenderloin (aka Fish), 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. Unfortunately not any part can be turned into bacon.
__________________________
FREEZER space.
How much freezer space do you need? Not as much as you think! The average home freezer above or below your refrigerator is typically 3 to 5 cubic feet, so:
a Half hog requires 1.5-2 cubic feet (the average home refrigerator includes 5-8 cubic feet of freezer space)
a Whole share requires 3-4 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.
Free Delivery within 100 miles ($1/mile round trip past 100 miles except for wholesale).
At Ridgemeade, we raise several breeds of pigs. This particular option is for our Duroc-Yorkshire-Berkshire mix, what we consider the ideal breed for pasture and forest raising! Of all pork types, this meat is our favorite. Ruby red and succulent!
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 is ruby red, 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.
__________________________
WHY buy a half or whole hog?
Save 30-40% from retail price!
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). (75lb for half, 2-3 boxes)
__________________________
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, 2025 OR Pick up directly from our farm at 6345 Heidler Rd. upon notice of availability.
> UPS Home Delivery: We ship all throughout the continental United States. So whether you live in Pennsylvania or California, we can ship your bulk purchase via UPS directly to your door. Flat fee shippings costs calculated at time of deposit.
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 $600-$750 pending final weight measured by butcher. Your deposit will be applied to the final amount due.
Butcher Cost: Our butcher charges approximately $0.90 per pound and we do not mark up this fee.
Total Cost:In total, a whole hog, plus butcher fees (and FREE delivery within 100 miles*) comes to roughly $800-$900. A half totals $550-$700
__________________________
CUSTOM Butcher Requests!
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 half or whole hog, these are the basic selections you have out of each primal cut of a hog.
LOIN - Tenderloin (aka Fish), 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. Unfortunately not any part can be turned into bacon.
__________________________
FREEZER space.
How much freezer space do you need? Not as much as you think! The average home freezer above or below your refrigerator is typically 3 to 5 cubic feet, so:
a Half hog requires 1.5-2 cubic feet (the average home refrigerator includes 5-8 cubic feet of freezer space)
a Whole share requires 3-4 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.
Free Delivery within 100 miles ($1/mile round trip past 100 miles except for wholesale).
At Ridgemeade, we raise several breeds of pigs. This particular option is for our Duroc-Yorkshire-Berkshire mix, what we consider the ideal breed for pasture and forest raising! Of all pork types, this meat is our favorite. Ruby red and succulent!
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 is ruby red, 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.
__________________________
WHY buy a half or whole hog?
Save 30-40% from retail price!
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). (75lb for half, 2-3 boxes)
__________________________
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, 2025 OR Pick up directly from our farm at 6345 Heidler Rd. upon notice of availability.
> UPS Home Delivery: We ship all throughout the continental United States. So whether you live in Pennsylvania or California, we can ship your bulk purchase via UPS directly to your door. Flat fee shippings costs calculated at time of deposit.
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 $600-$750 pending final weight measured by butcher. Your deposit will be applied to the final amount due.
Butcher Cost: Our butcher charges approximately $0.90 per pound and we do not mark up this fee.
Total Cost:In total, a whole hog, plus butcher fees (and FREE delivery within 100 miles*) comes to roughly $800-$900. A half totals $550-$700
__________________________
CUSTOM Butcher Requests!
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 half or whole hog, these are the basic selections you have out of each primal cut of a hog.
LOIN - Tenderloin (aka Fish), 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. Unfortunately not any part can be turned into bacon.
__________________________
FREEZER space.
How much freezer space do you need? Not as much as you think! The average home freezer above or below your refrigerator is typically 3 to 5 cubic feet, so:
a Half hog requires 1.5-2 cubic feet (the average home refrigerator includes 5-8 cubic feet of freezer space)
a Whole share requires 3-4 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.
Free Delivery within 100 miles ($1/mile round trip past 100 miles except for wholesale).
