Rivas Ranch / Your Local RancHer + Chef

Pork: Half Hogs, Whole Hogs & Your Sausage Plan

Raised on pasture
Your share comes from one animal
Local, family-owned USDA-inspected processor
Balance invoiced from the real hanging weight

TodayPick your hog and pay the deposit. That holds your processing date.
Before processingA few days before processing, we reach out to go over your order and any cut choices. Not sure what to pick? We help.
After processingYou get a final invoice from the real hanging weight, less your deposit, due within 3 days.
ReadyAbout 2 weeks after processing. We email you to set pickup, your route stop or shipping.

Already know what you want? Go to the order form ↓ · Questions first? Read how it works ↓

Questions first? How it works, cut sheets and FAQ ↓

Pasture to plate · Pastured pork

Pork the way it used to taste.

Our hogs spend their days outside on pasture, rooting, wallowing and growing at their own pace. Then one hog goes to one family's freezer. That's the whole idea.

Reserve your hog New to bulk? Start here

$7/lb

hanging weight. Slaughter, standard cutting and wrapping included.

$500

deposit for a half, whole or sausage hog.

300–400 lb

live. Good meaty hogs, not giant sausage hogs.

Why pasture

Fresh ground. Room to move.

A hog on pasture gets fresh ground, sunshine and room to root. It grows slower than a confinement hog, and we think you can taste it: deeper color, firm clean fat, chops that brown the way pork chops should.

Single origin

One hog. One family. Never mixed.

Each hog is processed one at a time at a local, family-owned, USDA-inspected plant. Your share comes from that one animal, never co-mingled with pork from other farms.

From our pasture to your plate.

Reserve online

Half hog, whole hog or sausage hog. $500 deposit.

Cut sheet call

A few days before processing, we walk through it with you.

Final invoice

Hanging weight × $7/lb, minus deposit, plus any sausage or bacon fees. Due in 3 days.

Freezer time

Fresh pork is ready about 2 weeks after processing.

Your cut sheet

Every part of the hog.

Shoulder

Boston butt, picnic, shoulder or coppa steaks, or grind it

Loin

Chops (bone-in or boneless), whole loin, baby backs, tenderloin, roasts

Ribs

Spare ribs or St. Louis

Belly

Whole, blocked, bacon (extra fee) or ground

Ham

Whole, roasts, ham steaks, or smoked (extra fee)

The rest

Shanks, jowls, stew, bones, fat back, leaf fat, organs

Kept hams can't also go to sausage. Smoked hams are boneless. Chart: National Pork Board.

Want sausage or bacon?

Extra fees apply. We go over them on your cut sheet call.
Sausage: first flavor is 50 lb minimum, then 25 lb per added flavor.
How many flavors? Half hog: about one. Whole: about two. More than two? Choose a Sausage Hog.
Bacon: both bellies get smoked.
Timing: smoked and cured items finish 4 to 6 weeks later and are ready separately.

See the sausage flavors

Andouille, bratwurst, garlic bratwurst, Cajun, mild, hot, mild Italian, hot Italian, sweet Italian, kielbasa, maple, mild extra sage, hot extra sage, apple cinnamon, chorizo, Hawaiian Volcano, and mild with no sugar added. Bulk, links, breakfast links or patties. Any flavor as a 5 lb pinwheel. Smoked links and uncured hot dogs too.

Good to know.

How much pork will I bring home?

Hogs at 300 to 400 lb live usually hang at 180 to 260 lb and give 120 to 180 lb of packaged pork for a whole. A half gets its share.

Is pork halal?

No. Pork is not halal.

How do I get it?

Pickup, a free stop on our Ranch Route, or we ship it frozen to the lower 48 and DC. Shipping and handling is billed when it ships. Bacon and smoked items are ready about 6 weeks after processing, so they may ship separately. Deposits, delivery and shipping are non-refundable.

Recipes?

Cook This Cut has recipes by cut.

Photo credits: Jonathan Thacker, CC BY-SA 2.0.; Ruth Sharville, CC BY-SA 2.0.; Texas State Archives.

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