*UPDATE* 
Smoking and curing fees are no longer subject to an additional charge. The price per lb of hang weight is inclusive of the slaughter, cut, smoke, cure, wrap, and box fees.
 
Butcher Date: December 10, 2024
 
Idaho Pasture Pigs (IPP) are a cross between Duroc, Old Berkshire and Kunekune breeds. IPPs are known for their excellent meat production and are renowned for the rich color, and superior taste and texture. They are characterized by their short, up-turned snouts which allows them to eat more grass and root less. Because a large portion of their diet comes from pasture forage as they put on healthy weight, it takes longer to raise IPP. Our pigs are butchered at 10-11 months. This is roughly twice the lifespan of a rapidly-fattened commercially-grown pig, but the flavor and quality are worth the wait!
 
Special characteristics of IPPs include:
higher levels of vitamin E and healthier omega-3 fatty acids
marbleized meat, deep red in color
docile demeanor, making them very pleasant to be around
more hair than traditional pigs, making them cold hardy
hang weight of 150-200 lbs depending on age and breed line
 
Our pigs are fed a diet of:
pasture (rotated to fresh pasture weekly)
non-GMO, corn-free, soy-free feed
apple cider vinegar (for gut health)
extra minerals
diatomaceous earth
they're pharma-free pigs: no meds, vaccines, etc
 
Pricing for whole pork, December 2024 batch: 
$7.75/lb on the hang weight, and the kill fee, cut fee, smoke/cure fees, and wrap fees at a USDA-inspected butcher are included. Free delivery within Treasure Valley. The final cost of the pork depends on the hang weight which is the weight of the animal after slaughter and the head, hide, feet, and innards have been removed from the drained carcass. We expect the hang weight of a whole pig share to be 150-200 lbs.
 
Pricing for half pork, December 2024 batch: 
$8.75/lb on the hang weight, and the kill fee, cut fee, smoke/cure fees, and wrap fees at a USDA-inspected butcher are included. Free delivery within Treasure Valley. We expect the hang weight of a half pig share to be around 75-100 lbs.
 
Important Details:
Before the pigs go to the butcher, we will contact you so that you can pick which cuts and thicknesses of cuts you prefer. The deposit goes towards the final price. The remainder of the price is due upon delivery, after the butcher sends the exact hang weight of your pig. Butchering takes 7-10 days. Smoked and cured products are not USDA-inspected and take an additional 7-10 days.