We do not have any pork in stock at this time. We have not offered sides of free-range pork from feral hogs since 2017. Health Department laws have changed for processing labeled pork from feral swine. Periodically, we may harvest excess numbers of pigs for custom processing. If you would like to be notified when we take animals to the processor, please send us a request to be added to the pork mailing list.

These animals are born in the wild and forage the range.  We regularly processed them when we were raising lambs 2006-2014 because they self-domesticated to join the lambs at their feed trough. We leased the ranch to hunters 2011-2019 during which time the pigs became wild due to hunting pressure. We have not harvested any since that time. We only now are beginning to see the return of a relaxed demeanor. Perhaps in the future, we will be able to offer pork again contingent on stricter state health department regulations on processors. We harvested the feral pigs at approximately 75 pounds. We loaded them into our livestock trailer and drove them to the same processor that prepares our beef, where they were humanely slaughtered and inspected for meat sales.  The larger animals were cut into portions and sold as sides.  Smaller animals were sold as whole sides for barbecue.

Feral hogs are leaner than domestic swine.  They do not possess enough belly fat to make bacon.  Our processor does not have a smokehouse, or large storage facility for curing meats, so we only offer fresh frozen cuts. The chops are small, about the size of a lamb chop. The hocks are small and used for flavoring beans and soups.  The usual yield from a hog is 2-3 pounds ground pork, one Boston butt/shoulder roast, one fresh ham/rump roast, one loin cut into 3-4 packages of chops, one package of small ribs, and two small hocks.  Average weight of product from a side is 20 pounds. 

Click here to see what a side of pork looks like. The photo is of an 18 pound side cut to portions, with each cut enlarged. Note, this meat is very lean, so care should be given not to over-cook the chops or cook on high heat. Roasts and ribs frequently require longer braising time than grain-fed domestic pork. Add liquid if smoking to help the meat to not dry out and maintain a low temperature around 225°F for six to twelve hours.