Our hogs are raised on our certified-organic Illinois prairie pastures. These meats are raised with 100% certified organic, non-GMO feed using organic and regenerative methods including rotational grazing.

To optimize tenderness, digestibility, and nutrient density, our heritage pork is dry-aged five or six days unless otherwise requested. You can custom request whatever cutting instructions you want (such as requesting bone-in roasts, ground made into sausage, steaks made from roasts, or roasts ground, etc). What follows is the standard cut list as a starting point to be used as is or edited to your preferences. Ask for more cut options if you are interested in a wider selection. If you want to stock up on staples, you can just get a ton of the cuts you know you will use.

We offer quarter, half and whole options for our bulk pork. We have a 3-6 week processing time. Learn about each cut list, processing, and pricing by clicking the links below.