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Pastured IPP Pork

We do everything we can to produce the best pork we can, and we love being able to share our labor of love with our community. 



  • Our pigs are raised outside in the sunshine on pasture free to eat all the grass and hay that they can.

  • We use a local processor so they don't spend hours riding in a trailer.

  • In summer we always make sure they have a wallow and some shade trees to stay cool.


  • They are rotated from one paddock to the next helping us sequester carbon in the soil thanks to this breeds desire to graze like sheep and cattle instead of root like traditional pigs.

  • They are efficient, producing 20x and 10x more meat than a ewe or cow respectively on the same space and timeframe, and on half the grain a traditional hog eats. 

Seared IPP Pork Tenderloin


  • IPP pork is a nice deep red with a tendency for intramuscular marbling.

  • To add our own touch of terroir we seasonally feed our grow outs: Local goat milk whey, acorns, walnuts, brewers grains, pumpkins, and cider apple pressings.


  • Pasture raised meats are high in omega 3 fatty acids.

  • Pigs raised out in the  sunshine have been found to have drastically higher amounts of bio-available Vitamin D in their fat.

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Pork by the Cut

We are super excited to finally be able to offer pork by the cut again! Keep reading to see what we have available and how to order!

We don’t do on farm pick up, but we do offer once a week delivery to the Springfield area on Wednesdays! Delivery is $7  (up to 30 miles from our farm, to check if you are too far just plug our farm address in from google maps and see). If you are outside of that 30 miles, we are happy to meet you in town on Wednesdays! Delivery is free for orders over $125!

For delivery on Wednesday of that week orders must be in by midnight on Tuesday of that week so we have time to get everything ready for the next day.

To order Click the link here to head over to our Shop!

Whole & Half Hogs

To secure one simply head over to our shop and purchase the number of Half hog deposits you would like(2 for a whole hog). Then at about 8-10 months old the now 225-275lb live weight pig will be taken to our local processor(Neales Meats in Seymore) for you. You then pay us the remainder of its cost based on hanging weight(subtracting your deposit). At that point the processor will call you and ask how you would like your pork cut, and you pay them based on your choice of cuts(this varies on if you want more or less smoked and cured). Then once your pork is ready (about 2-3 weeks depending on if you got cuts cured or not), you can either head out to pick up your pork from them or have us deliver it from them to you($1.50/ mile from them to where you choose to have us take it within 60 miles of them).

When you place a deposit for a whole or half hog we will reach out and work with you to chose an available processing date that works with when our hogs will be ready and with what dates the processor has available. 

Whole and half hogs:

Deposit for half hog $100

Deposit for whole hog $200

Whole hog(2 or more Halves) is $5.25lb hanging weight(~195lbs)

Half hog $5.75/lb hanging weight (~97.5lbs)

Processor fees usually average around $1/lb but depend on how much you get cured or smoked.

For the average whole hog person getting a 195lb hanging weight hog that comes out to:

Farmers share

195lbs x $5.25/lb=$1,023.75 paid to us($200 of that as deposit and remaining ~$823.75 at your processor date) to cover the piglet, feed, hay, fencing repairs, equipment, pasture seed, trees, transportation, and labor ect.

Processors share

195lbs x ~$1/lb= $195. (This is for the basic stuff but includes kill fees, disposal fees, and all packaging, with about 20lbs of it made into sausage, and hams and bacon cut but uncured. The price goes up a little bit if want all bacon and hams and such cured and smoked, and if you want bratwursts.

So your total average cost to put a whole hog from our pasture to in your freezer is $1,218.75. Keep in mind that from that hanging weight, unless you request heart, liver, kidneys, and all bones and fat back(which we strongly suggest you do) your pick up weight will be around 20% less than hanging weight.


Now you’ll notice we said “Average” a lot. This is because nothing in farming is ever certain. Due to a myriad of factors sometimes they grow faster or slower, sometimes processing appointments are farther apart or closer together than we intend due to availability. This means we could be taking in a 200lb hog(156lbs hanging) or a 300lb hog(234lbs hanging), but since we charge according to hanging weight you will only be charged for the meat you get, not a flat rate per head like some farms.


Deposits are non-refundable except under the unlikely circumstances that we cannot take a pig to the processor on the agreed processing date due to some unforeseen circumstance.


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