Organic Pastured Pork


Humanely Raised on Pasture

Certified Organic Feed, Always Non-GMO!

All Seasonings and Cures are Certified Organic

No Artificial Preservatives, No Nitrates, No Soy, No Gluten, No Fillers, No GMOs!

No Hormones, No Antibiotics, No Pesticides, No Herbicides!

Significant cost savings by buying a share (by the side)


Our Pigs

Our pastured pigs forage on green pastures and have been bred from heritage breed stock. Their forage is supplemented with only Certified Organic Feed (which is also always Non-GMO).

We usually have pork available in the summer (June/July) and again in the late fall and early winter (December/January). But, you can put your reservation for in pork any time. It's best to get on the list at least a few months ahead. Contact us for current availability and an up to date price sheet.


For pork you’ll have your choice of: Ham (cured & smoked), Bacon (cured, smoked, & sliced), Spare Ribs, Pork Chops or Loin Roast, Pork Steaks or Shoulder Roast, Picnic Roasts, Hocks, Jowls, Sausage either as bulk, large links (brat size), small links (breakfast size), with your choice of seasoning: Sweet Italian, Hot Italian, Breakfast, Bratwurst, or Andouille and fat for rendering lard. For orders of a half or more, if you don’t want some of the cuts they can be added to the sausage.

Our pork is processed without nitrates, nitrites, or any other artificial preservatives. All seasonings and cures are certified organic, soy free, gluten free, filler-free, and GMO free. This is rare and hard to find with farm-to-consumer pork. Most farms, even some organic ones, take their animals to processors that use pink cure which is full of artificial preservatives (nitrates and nitrites). You can download our list of ingredients for our seasonings and cure here: Pork Ingredients List

Our butchers also use a true hickory cold smoke.

We only use butchers that don’t batch process. This means they will not to mix meat from different farms together. We make absolutely sure we get our meat back from our butchers and only our meat! Many butchers, even small local family run butchers, combine the trimmings from all the beef or pigs from all the different farms who brought in animals that week and grind them up together. This is a very common practice, especially with ground pork, and they usually do it without the customer’s knowledge. The sausage and ground beef you pick up from those butchers is a mix from all the different animals that were brought in that week and who knows what those animals were fed? We will not use butchers who do that.

Prices listed on the price sheet are per pound hanging weight. A pig will have a hanging weight of around 180 to 220 lbs. You can expect to get 70% to 80% or more of the hanging weight in cuts of pork for your freezer. There are no additional processing fees to our per pound hanging weight price. Keep in mind most farms charge separately for the processing and the processing fees are significant, usually more than $1/lb for pork. Also, some other producers will include the organ meats in the hanging weight which will significantly increase your total. We don’t include the weight of the organ meats in the hanging weight for beef or pork.


To place an order for pork, please contact us with your name, address, phone, email, and the quantity of pork you’d like to purchase and we’ll reserve it for you. There is no fee for the reservation list. Delivery time will depend on when you place your order, what animals we have ready, and how busy the butcher is. About a month before your pork will be ready we’ll email you an order form where you can choose how you want your pork cut up. All orders are picked up at our farm in Dundee Monday through Saturday 8 am to 8 pm. Unless prior arrangements have been made, orders must be picked up within two weeks of when they’re ready.

Orders for a half of pork can be butchered however the customer likes, limited by what the butcher will do. Orders for quarters will get more common butchering options since the entirety of each half has to be butchered the same way and we have to choose options that work best for all parties getting meat from the half. After butchering, all meat is vacuum packed in freezer wrap and frozen to preserve quality. Your pork, both the 'fresh' cuts and the cured cuts, will be frozen when you pick it up. It can be stored in a zero degrees or below freezer (preferable not frost free) for up to a year.

For more information please read our FAQ!

BP Farms: Because you are what you eat eats!!