2025 Hog Shares Now Available!

The HOGS

Each season we select hogs that contain a mix of heritage breeds (Red Waddle, Tamworth, 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 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 half, $200 for whole)

2. Choose your harvest date (October 17th, 24th, 31st, or November 7th, 2025)

3. Receive standard cuts or request a consultation for customization

4. Pay remaining balance after harvest (based on hanging weight)

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

PRICING

• Farm Cost: $5.75/lb hanging weight

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

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

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

AVERAGE SIZES

• Half Hog Share: Approximately 110 lbs hanging weight (yields 88-93 lbs of meat)

• Whole Hog Share: Approximately 220 lbs hanging weight (yields 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 / Chicharones

• Skin On Pork Belly

• Ground Pork packaged in 1.5 lb portions

• 3 Qts of Bone Broth

SAMPLE HALF SHARE COST BREAKDOWN

Please see our complete 2025 Custom Processing Fees

• Deposit to Farm = $100

• Remaining Farm Payment: $5.75/lb x 110lbs - $100 deposit = $532.50

• Slaughter and Disposal Fee = $65

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

• Final Estimated Cost: $972.50 ($8.84/lb finished product)

*Sausage and salted/cured meats are an additional cost. Please see our 2025 Custom Processing Fees for details.

NEW FOR 2025

All shares will receive our standard cuts package for consistent quality and efficiency. If you'd like to customize your cuts or add specialty items like sausages or cured meats, you can request a personalized consultation with the butcher.

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?

Your custom-processed pork will be ready 10-20 days after your harvest date. Basic cuts take about 5 business days, while specialty items like sausage and smoked products take 3-4 weeks.

How should I prepare for pickup?

Bring a minimum 60-quart cooler for a half pig (two coolers for a whole pig) to transport your meat.

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.