Slow Raised. No Added Steroids. No Unnecessary Antibiotics.

We raise our pigs from “Farrow to Finish”. This means that all of our pigs are born on our farm and raised to market weight, alleviating the stress of having to be shipped multiple times over their lives. They are raised in a barn that has both indoor and outdoor pens with lots of straw to lie on and play with. Our pigs are fed a combination of barley that is mostly grown on our own farm, corn and a hog supplement. Our pigs are not given any hormones or unnecessary antibiotics. They are raised to a weight of approximately 250 pounds, which takes about six-seven months.

Not Available

$2.95/lb (hung weight)

1/2 or whole

Frequently Asked Questions

How much does a half pig cost?

The price is $2.95 per pound cut and wrapped. This price is based on the hung weight (which is after the animal has been killed and before it has been butchered into individual pieces). We tell people to budget between approximately $300-$350 for a half pig. The weight and price depends on the exact size of the animal. We find out the weight of the animal from our butcher. The higher the price, the more pork you will get!

How much actual pork will I get?

Per half pig you will get about approximately 75-90 pounds of actual meat. You will get a variety of different cuts that you will get to customize when you order. The weight of each cut is as follows (this is approximate as weight differs depending on size of animal, bone in/bone out, fat trimmed, etc...).

Ham/Leg - 18 lbs, Belly (bacon) - 12 lbs, Loin (pork chops) - 15 lbs, Ribs - 3 lbs, Butt - 6 lbs, Picnic - 8 lbs, Hocks - 4lbs, Trimmings - 12lbs (all approximate weight)

What Cuts can I get?

When you get a half pig, you can pick and choose how it is cut. It all depends on what you prefer to eat. You can choose from ham, fresh roasts, bacon, chops, sausage and so much more.

Click here to learn about your pork cutting options.

When and How do I select my pork cuts?

One week before the pork goes to the butcher we will send you a form to fill out that explains all the cuts and gives you all the options. We explain everything the best we can to help you understand everything. If you still have any questions, we are happy to help you out. We are committed to your understanding.

Click here to learn about your pork cutting options.

How do I pay?

When you let us know that you would like to purchase a half pig we will send you a down payment invoice for $200. We ask that you pay by e-transfer. Once we receive that payment you are on our list to get a half pig with our next order. When the butcher informs us that the pork is ready to be picked up, we will send you an invoice for the remaining amount (around $100, determined once we get the final weight from the butcher). You will again pay that by e-transfer. There is no bill for you to pay at the butcher as our price includes the cutting and wrapping.

How will my pork be packaged?

Most of the pork will be flash frozen in brown butcher paper.

When and Where do I pick up my pork?

We will email you when you pork is ready to be picked up. You pick up the pork at the butchers - J Mar Meats located at 391064 Grey Road, #109, Mount Forest. They have typical business hours and are open Saturdays. We ask that you pick up the beef within a week of us emailing you, out of courtesy to the butcher. You simple tell them you are picking up a half pig from Armstrong Family Farm and it will be under your name.

How much freezer room do I need for a half pig?

You will need a deep freezer/chest freezer. The space needed depends a bit on how you get your pork cut (if you get bones and organs etc...). You will receive roughly two-three large boxes (think typical moving box). However, the items can be taken out of the boxes and you can pile them into your freezer whatever way works best. Best to give yourself lots of room. However, we have seen a customer artfully fit a half pig into the smallest available chest freezer, with a large amount of food all ready in it.