Our Process

[vc_row full_width=”stretch_row” full_height=”yes” css=”.vc_custom_1513188276995{background-position: center !important;background-repeat: no-repeat !important;background-size: cover !important;}”][vc_column][vc_single_image image=”1459″ img_size=”full” alignment=”center”][/vc_column][/vc_row][vc_row full_width=”stretch_row” css=”.vc_custom_1513017646681{margin-bottom: 60px !important;padding-top: 1% !important;padding-bottom: 1% !important;background-color: #352313 !important;background-position: center !important;background-repeat: no-repeat !important;background-size: cover !important;}”][vc_column][vc_custom_heading text=”OUR PROCESS” font_container=”tag:h1|font_size:68|text_align:center|color:%23ffffff|line_height:1″ google_fonts=”font_family:Lora%3Aregular%2Citalic%2C700%2C700italic|font_style:400%20regular%3A400%3Anormal”][vc_column_text basel_color_scheme=”light”]

From the food we use to raise our pork to the living conditions, we take pride in doing things the right way.


[/vc_column_text][/vc_column][/vc_row][vc_row css=”.vc_custom_1451575485367{margin-bottom: 65px !important;}”][vc_column width=”1/2″ css=”.vc_custom_1451389567526{padding-right: 40px !important;}”][vc_single_image image=”1447″ img_size=”full” css_animation=”left-to-right”][/vc_column][vc_column width=”1/2″][vc_column_text css=”.vc_custom_1511897489959{margin-bottom: 30px !important;}”]


On our organic farm, we’re not just focused on providing good, clean food for our own table. We want to make sure that you know exactly what’s going in to the food that you provide for your family as well. It’s easy to purchase pork from the store. It’s not easy to find out how that pork was raised, what it was fed, and when it was processed.[/vc_column_text][vc_row_inner][vc_column_inner][vc_column_text]


While our pigs are not certified organic, the food they eat is raised to organic standards. Our food rations consist of small grains (wheat, barley and oats) and dry field peas. At no point do our animals eat food that was not grown to organic standards (this means no herbicides, pesticides, or commercial fertilizer).[/vc_column_text][/vc_column_inner][/vc_row_inner][vc_row_inner][vc_column_inner width=”1/2″][vc_column_text css=”.vc_custom_1511897627706{margin-bottom: 30px !important;}”]


What’s better than knowing where your food came from? When you buy pork from the store, there are a lot of unanswered questions.[/vc_column_text][/vc_column_inner][vc_column_inner width=”1/2″][vc_column_text css=”.vc_custom_1513019093155{margin-bottom: 30px !important;}”]


Studies suggest that eating large amounts of soy could cause adverse health effects, especially in fertility. Learn more >>[/vc_column_text][/vc_column_inner][/vc_row_inner][basel_button color=”primary” align=”left” title=”BUY PORK” link=”http://#” link2=”url:http%3A%2F%2Fhhorganicfarm2.flywheelsites.com%2Fshop%2F|||”][/vc_column][/vc_row][vc_row full_width=”stretch_row” content_placement=”middle” css=”.vc_custom_1513019666047{margin-bottom: 0px !important;padding-top: 70px !important;padding-bottom: 70px !important;background: #212121 url(https://hhorganicfarm.com/wp-content/uploads/2017/11/iStock-649730316-compressor.jpg?id=1451) !important;background-position: center !important;background-repeat: no-repeat !important;background-size: cover !important;}”][vc_column width=”1/2″ basel_color_scheme=”light” css=”.vc_custom_1513019510881{padding-top: 10px !important;padding-right: 10px !important;padding-bottom: 10px !important;padding-left: 10px !important;background-color: #352313 !important;}”][basel_title color=”white” align=”left” title=”PASTURE RAISED HERITAGE PORK“][vc_column_text css=”.vc_custom_1513188682166{margin-top: 30px !important;margin-bottom: 20px !important;}”]We refuse to confine our animals in small spaces where they wouldn’t naturally roam. Our animals are free to forage and root in our organic pasture.

Why Berkshire? It’s the same type of pork grown by Gordon Ramsay and a sought after type of pork all around the world. Berkshire pigs, a heritage breed, is often compared to the “Kobe” of beef. Berkshires are a unique breed very different than others in terms of meat characteristics and quality.

Starting with the breed – Berkshire. These are a heritage breed hog, known for their high quality meat. Perfect marbling, juiciness and tenderness are just the beginning for the top quality meat that Berkshires produce

Next -We grind each batch of feed for our pigs. Each batch contains a mineral mix with a small grain and field pea mixture. Small grains are more digestible, and contain more lysine(an amino acid), which helps pigs put weight on as nature intended to, without growth supplements. To boost protein, we add dry field peas to the mix. We have had many compliments from our butcher Randy Werner, about the consistency and quality of the meat.[/vc_column_text][/vc_column][vc_column width=”1/2″ css=”.vc_custom_1438858056976{margin-bottom: 30px !important;}”][/vc_column][/vc_row][vc_row full_width=”stretch_row” content_placement=”middle” css=”.vc_custom_1474544516661{margin-bottom: 0px !important;padding-top: 40px !important;padding-bottom: 30px !important;background-color: #f4f4f4 !important;}”][vc_column width=”1/2″ basel_color_scheme=”dark” css=”.vc_custom_1438858142953{margin-bottom: 30px !important;}”][basel_title align=”left” title=”PORK CUTS & WEIGHTS“][vc_column_text css=”.vc_custom_1513175124372{margin-top: 30px !important;}”]Pork Cuts & Weights

Estimated Finished Weight

For a half hog order you can roughly estimate you will receive the following:   

  •  10-12 lbs of pork chops
  •  3 lbs of spareribs 
  •  8-10 lbs ground pork and/or sausage
  •  8-10 lbs bacon
  •  15-18 lb fresh ham
  •  10 lbs picnic shoulder roast
  •  4-6 lb boston shoulder roast
  •  5 lbs ham hocks or stew bones (great for soup, stew, or dogs) 
  •  8 -10 lbs fat (the possibilities are endless!)

[/vc_column_text][/vc_column][vc_column width=”1/2″ css=”.vc_custom_1438858148281{margin-bottom: 30px !important;}”][vc_single_image image=”1467″ img_size=”full”][/vc_column][/vc_row][vc_row full_width=”stretch_row” content_placement=”middle” css=”.vc_custom_1474544516661{margin-bottom: 0px !important;padding-top: 40px !important;padding-bottom: 30px !important;background-color: #f4f4f4 !important;}”][vc_column width=”1/2″ css=”.vc_custom_1513175753597{margin-bottom: 30px !important;}”][vc_single_image image=”1469″ img_size=”full” alignment=”center”][vc_single_image image=”1468″ img_size=”full”][/vc_column][vc_column width=”1/2″ basel_color_scheme=”dark” css=”.vc_custom_1438858142953{margin-bottom: 30px !important;}”][basel_title align=”left” title=”PORK CUT POSSIBILITIES“][vc_column_text css=”.vc_custom_1513175831227{margin-top: 30px !important;}”]This is a general guideline of how you can have your hog packaged… 


  • Bone-In Pork Chops (you lose baby back ribs if you get bone-in)
  • Boneless Loin Roast and/or Bone-In Pork Chops
  • Boneless Pork Chops (you can get baby back ribs if you get boneless)
  • Country Style Ribs (comes from the sirloin)
  • Sirloin roast or cut into kabob/stew meat


  • Bone-In Roasts & Steaks
  • Boneless Roasts
  • Country Style Spare Ribs
  • Used for sausage and/or ground pork


  • Bacon (fresh or smoked)
  • Spareribs and Bacon


    • Fresh Ham (left whole, or divided into roasts and/or steaks)
    • Cured Ham (left whole or divided in roasts)
    • Used for sausage

[/vc_column_text][/vc_column][/vc_row][vc_row css=”.vc_custom_1458064102535{margin-bottom: 50px !important;padding-top: 50px !important;padding-bottom: 30px !important;}”][vc_column width=”1/2″][vc_single_image image=”1469″ img_size=”full” alignment=”center”][/vc_column][vc_column width=”1/2″][vc_tta_accordion shape=”square” color=”white” c_icon=”chevron” c_position=”right” active_section=”1″ no_fill=”true” collapsible_all=”true”][vc_tta_section title=”What is the step by step process from start to finish?” tab_id=”1484051156474-060dfbb9-06a178e7-4d9b”][vc_column_text]Each year, our hogs are ready for processing from fall to early winter. We raise each group as one, so they finish at roughly the same time.

  1. First, reserve a hog (whole or half, non refundable, online only) or, if you’d like to talk to us, fill out a contact form here.
  2. We will be in touch with each family about a month out from processing.
  3. Our hogs will be processed, at which point your contact person will receive a phone call for cutting instructions (from French Lake Butcher Shop)
  4. Your final bill price is based off of your hogs hanging weight. Please read this 1-2 minute article on hanging weight.
  5. Pick up hog (French Lake Butcher Shop) and pay final bill.
  6. For more on billing, read the next FAQ.

[/vc_column_text][/vc_tta_section][vc_tta_section title=”The Billing Process” tab_id=”1484051156575-465ea46e-df4b78e7-4d9b”][vc_column_text]To guarantee your pork, you must pre-pay for either 1/2 or 1 whole hog. The deadline for Fall of 2018 pork is June, 1st 2018.

  1. Pre pay for 1/2 or 1 whole hog.
  2. Your final billing price will be based on two numbers. First, your final “hanging weight”. Second, processing for your pork*.
  3. To better understand the hanging weight of a hog, please read this article from Penn State.

*if your hog has a hanging weight of 175lbs, you would pay both a price per pound of pork AND processing for the pork. For current pricing, please visit this page.

Price per pound of pork is paid to: Homestead Hills Organic Farm.

Price per pound of processing is paid to: French Lake Butcher Shop.[/vc_column_text][/vc_tta_section][/vc_tta_accordion][/vc_column][/vc_row]

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