- April 2026 -
Half and Whole Pork Shares
SUPERCHARGE YOUR PROTEIN
Non-GMO | Soy Free | 100% Sungrown Goodness
Reserve Yours Today
Pricing: $5.99 per hanging pound. The hanging weight includes all bones and lard, while the head, hide, and feet are removed. Take home weight is about 75% of the hanging weight.
What To Expect: 150-185 LBS was the average hanging weight of our last group of pasture pigs, and before harvest, their weight ranged from 220-330 LBS. Take-home weight was between 110-140 LBS per pig. Example:
Half Share $450-$500 | Whole Share $800-$1000
Cuts: Cuts include loin, chop, shoulder roast, breakfast sausage, mild sausage, hot sausage, Italian sausage, nitrate free bacon, country ham roast, sliced country ham, neck bones, ribs, organ meat, fat for lard, jowl, cheek, etc. Custom butchering requests are welcome. Example: I only want sausage, or split my bacon half cured and half uncured.
No Nitrates, Ever - Only salt and organic sugar are used for curing. Smoke flavor is optional.
What is
Sun Pork?
About Our “Sun” Pork
Our Idaho Pasture Pigs are raised in the rolling mountains of West Virginia, where they spend their entire lives outdoors, roaming lush pastures and woodlands under the open sun.
Their diet consists of pasture grasses, organic fruits and vegetables, walnuts, and acorns, and is supplemented with soy-free, certified non-GMO grain from Sunrise Farms in Virginia.
When raised using traditional methods, sun pork is a natural source of vitamin B1, selenium, vitamin D, and other essential micronutrients.
Flavor & Quality
The pork from these pigs is exceptional in both flavor and appearance. The meat has a naturally rosy hue, influenced by phytochemicals and carotene from a diet rich in green pasture grasses.
Our country ham and bacon are cured using traditional Appalachian methods with salt and sugar at Greenbrier Meat Company, an approach well suited for those with concerns or sensitivities to nitrates.
Following the guidance of the Weston A. Price Foundation, we recommend pork cured using these traditional methods, as well as pickling or marinating fresh pork in a vinegar brine prior to cooking.
Supercharge Your Protein
Commercially produced confinement hogs suffer from poor feed, lack of sunlight, and routine antibiotic use, which can lead to health concerns. Our pigs, by contrast, live active, outdoor lives in a low-stress environment.
They are raised the way we believe best honors God’s design: on pasture, under the sun, which results in pork that is both wholesome and nutritious.