shares now available for the 2026 season

The HOGS

Each season we select hogs that contain a mix of heritage breeds — Red Wattle, Tamworth, and Berkshire — with the goal of raising animals with a friendly disposition, who thrive on grass forage, and ultimately produce superbly flavored pork. These heritage breeds do quite well in pasture-based foraging systems like ours. The meat is typically lean, but the carcasses also provide an ample quantity of fat for lard rendering.

We guide our animals through the lush, grassy paddocks on our farm, and we think you'll be able to taste the difference in the end result! In addition to fresh forage, they are provided a locally-grown and milled, corn- and soy-free pig feed, plus all the vegetable scraps they can eat from our organic farm. You'll love the sweet, rich taste of this pork.

HOW IT WORKS

1. Reserve your share with a deposit — $100 for a half, $200 for a whole

2. Choose your harvest date — October 16th, October 23rd, or October 30th (SOLD OUT)

3. Receive our standard cuts package, or request a consultation for customization

4. Pay your remaining balance after harvest, based on hanging weight

5. Pick up your custom-processed pork 10–20 days after your harvest date

Deposits are non-refundable and are applied to your final farm invoice. We reserve shares in the order they come in, and once all 14 pigs are spoken for, that's the season.

PRICING

• Farm Cost: $5.75/lb hanging weight

• Slaughter Fee: $65 for a half / $130 for a whole

• Cut & Wrap: $2.50/lb hanging weight (paid directly to the butcher)

• Specialty Processing: additional fees apply for sausage, bacon, and other specialty items

AVERAGE SIZES

• Half Hog Share: approximately 110 lbs hanging weight, yielding 88–93 lbs of meat

• Whole Hog Share: approximately 220 lbs hanging weight, yielding 176–187 lbs of meat

WHAT CUTS TO EXPECT FROM A HALF HOG

• Bone-In Rib Chops

• Saddle Chops

• Bone-In Boston Butt

• Bone-In Picnic Butt

• Whole Tenderloin

• Leg Steaks

• Leg Tip Roast

• Spare Ribs

• Sirloin Chops

• Shanks

• Skin to make pork rinds / chicharrones

• Skin-On Pork Belly

• Ground Pork, packaged in 1.5 lb portions

• 3 quarts of Bone Broth

SAMPLE HALF SHARE COST BREAKDOWN

Please see our complete 2026 Custom Processing Fees

• Deposit to Farm = $100

• Remaining Farm Payment: $5.75/lb × 110 lbs − $100 deposit = $532.50

• Slaughter and Disposal Fee = $65

• Butcher Fees: $2.50/lb for basic cut & wrap = $275

• Final Estimated Cost: $972.50 — approximately $10.80/lb of finished, wrapped meat

SAMPLE WHOLE SHARE COST BREAKDOWN

• Deposit to Farm = $200

• Remaining Farm Payment: $5.75/lb × 220 lbs − $200 deposit = $1,065

• Slaughter and Disposal Fee = $130

• Butcher Fees: $2.50/lb for basic cut & wrap = $550

• Final Estimated Cost: $1,945 — approximately $10.70/lb of finished, wrapped meat

Hanging weights vary from pig to pig. Your final invoice is based on your animal's actual hanging weight, so your total may come in a little above or below these estimates.

Sausage and salted or cured meats are an additional cost Please see our 2026 Custom Processing Fees for details.

HOW CUTS WORK

All shares receive our standard cuts package, which keeps quality consistent and the process simple. Everything on the cut list above is included in the $2.50/lb cut and wrap fee. All meat is chamber vacuum sealed, labeled, dated and frozen.

If you'd like something specific, Zeph is happy to take special cut requests — just ask. He also offers these add-ons for an additional fee:

• Fresh sausage — $5/lb of meat used, about 3 links per pound. Ground, seasoned with fresh herbs and spices, and stuffed into natural casings. Seasonings in 5 lb increments: Breakfast (fresh sage, quatre épices, white wine), Italian (basil, oregano, fresh garlic, toasted fennel, red), Chorizo (oregano, fresh garlic, cayenne, sweet paprika), or Chianti (rosemary, garlic).

• Salted and smoked — $10/lb. Belly bacon (unsliced), belly pancetta (unsliced), smoked ham hocks, smoked ham, or whole guanciale.

To add any of these, email Proletariat directly at info@proletariatbutchery.com after you reserve your share. They'll set up a phone consultation if you have questions or special requests.

PICKUP LOCATION

Shares will be available for pickup from Proletariat Butcher, 5820 SE Foster Rd. Portland, OR.

FREEZER SPACE NEEDED

Plan on approximately one cubic foot of freezer space for every 15-20 pounds of meat. For a half hog, you'll need about 3 cubic feet; for a whole hog, approximately 5-6 cubic feet.

FREQUENTLY ASKED QUESTIONS

When will my pork be ready? Standard cuts take about 5 business days from your harvest date, and Proletariat will offer pickup dates and times from there. If your share includes sausage, smoked, or salted and preserved meats, plan on 3–4 weeks — curing can't be rushed. Appointments can almost always be arranged during off hours if the offered times don't work.

Is a half share too much meat for one or two people? It can be — a half comes to roughly 90 pounds. The easiest solution, and one many of our customers use, is to split a half with a friend, neighbor, or family member. You reserve one share, pick up together, and divide it however you like. We're happy to help you think through the split.

How should I prepare for pickup? Bring a minimum 60-quart cooler for a half pig, or two coolers for a whole pig, to transport your meat.

Is the bone broth included, or is it extra? Included. Everything on the cut list above — bone broth, chops, belly, shanks and all — is part of the standard cuts package, covered by the $2.50/lb cut and wrap fee. Only sausage, cured items and smoked meats cost extra.

Can I request specific cuts beyond the standard package? Yes! After you reserve your share, you can request a consultation with our butcher to discuss customization options and specialty items for an additional fee.

What if I've never cooked a shank or rendered lard? Then you're in for a good winter. We send every share holder a cooking guide after pickup with ideas for the less familiar cuts, and you can always email us with a question about anything in your box.