Its time! – local, pasture-raised, non GMO-fed Berkshire pork at a great price


It is time to buy your Berkshire pork share. If you are unfamiliar with buying part of a hog – it is simple. You go online to our store and select either a quarter, half, or whole hog and pay for it via paypal or credit card.IMG_3868

We will send you a cut sheet which will detail how you want the meat cut. (Do you want 1 inch thick pork chops or 2 inch thick? Do you want cured bacon or whole pork belly? Do you want cured ham or that cut to be used to make more sausage? etc.) The cuts are all USDA inspected, frozen, labeled, and vacuum-sealed.

Then you can either come visit the farm in Sylacauga to pick it up, or we can bring it to you if you live in Birmingham, Tuscaloosa, Anniston, Montgomery, Auburn, Shelby/Talladega/St Clair county, or really anywhere in between.

To say this is a great price is an understatement. We are selling the whole hog at $3.25 a lb. Most of the cuts retail at $7-$11 a lb, so the savings by buying up front are quite substantial.

If you want your ham or bacon cured, the processor charges $3 a lb for that. If you want that, we will collect the balance on delivery. If you buy a whole hog and the weight is more or less than 180 lbs, we will settle on what we owe you or you us at delivery, as well.

The final price will be based on the hanging weight of your hog if you buy one whole. Hanging weight is the weight after it has been cleaned.

These hogs have been raised all winter in silvopasture (woods and grasses) with access to fermented barley, wheat, and sorghum with a non-GMO hog feed.

It just doesn’t get any better than that!

Call me (Matthew) at 205-936-6120 with any questions.

February Happenings

We had a busy, busy February. Between the garden and the walk-in freezer build, we found time to raise some great looking hogs, visit the local Blue Bell creamery, prepare a site for a root cellar, and help our good friends Charlie and Frannie work on their new no-so-tiny, tiny house!

Here we are hosing the hogs down in the rare February heat.

Here I am digging a hole out for the root cellar.

We feed our hogs non-GMO feed from Hillsboro, AL as well as sorghum and wheat fermented with grains from Druid City Brewing and Black Warrior Brewing. We love watching it bubble!

Here is Christian moving some tables with style.

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