WHOLE/HALF HOG PURCHASE
At Pono Farm, we raise our animals sustainably on pasture without the use of antibiotics, hormones, or pesticides. We ensure our animals are healthy and enjoy a good quality of life by feeding them premium hay over a long period of time and providing them with fresh water sourced from Opal Springs. We grow our animals to full maturity not only because we believe in humane farming practices, but also because it allows them to develop highly-prized intramuscular marbling and a more complex flavor in their meat, which simply can’t be achieved by conventional farming.
NOW TAKING ORDERS FOR A SEASONAL SPECIAL: Pumpkin-finished hogs!
When we say finished on pumpkin, we mean it! Take a look at the seemingly endless field of pumpkins below (center). Our farmers picked all these pumpkins so our hogs could feast on them. These hogs have been fed a heaping pile of pumpkins every afternoon (they eat hay for breakfast) since the beginning of November.
Limited Quantities: Available until we run out of pumpkins!
Place your order now. We will start fulfilling orders November 21st to ensure the pumpkin flavor really comes through.
Custom USDA Hog Pricing
Hogs can be purchased by the half or whole, priced according to their hot hanging weight. The hot hanging weight is the weight of the carcass recorded at a USDA slaughterhouse after slaughter once the head and organs have been removed.
The pricing is as follows:
- Deposit: $200 for half and $400 for the whole hog.
- The deposit will be deducted from your total cost.
Purchase Fee: $4 per LB x Hot Hanging Weight
You may purchase the carcass as is and butcher and process it yourself. It comes halved from the slaughterhouse, head, trotters, and skin removed.
Cutting & packaging fee: $1.20 per LB x Hot Hanging Weight
The carcasses are transported to our shop in Bend, where our team skillfully butchers and processes them fresh, within 48 hours. Your order is completely customizable according to your specifications. The meat is vacuum-sealed in small packages for optimal freshness and convenience. Please see below to explore your options.
- Processing fee: $3 per LB
We charge $3/lb for any cut you wish to receive as bacon, ham, pastrami, pulled pork, or sausage.
Our sausages are made in small batches. We weigh all the spices fresh for each batch, ensuring top quality. Our bacon is cured for two weeks using the saltbox method in a mixture of brown sugar, salt, fresh herbs, and a touch of garlic. Our hams are brined in apple cider for one week. Our (pork) pastrami spends one week in an aromatic brine seasoned with pickling spice, garlic, bay leaves, and honey before being dusted with a mixture of roasted coriander and black pepper. Our pulled pork is made from whole bone-in muscles dusted with our house BBQ rub, smoked until falling-off-the-bone tender and shredded by hand. All of these meats are smoked low and slow overnight over apple and cherry wood.
For every 10 LBs of meats, you may select one of the following sausages:
Smoked Sausage in Links
Fresh Sausage in Bulk or Links
- Country Farm Regular
- Country Farm Spicy
- Spicy Breakfast
- Maple Breakfast
- Sweet Italian
- Hot Italian
In keeping with our sustainable approach, we operate as close to zero-waste as possible, rending pork fat into lard, and simmering bones to produce flavorful stock.
You will receive the following with your order:
- Lard: 5 quarts for half a hog; 10 quarts for a whole hog
- Stock: 5 quarts for half a hog; 10 quarts for a whole hog
Please note: We offer this service for your convenience. If you wish to render your own lard or produce your own stock, we can provide you with the fat and bones, but this will be tricky to do in a home kitchen.
Please download the Order Form and E-mail the completed form to firstname.lastname@example.org; or call our Bend butcher shop directly at (541)330-6328, we can also take your order by phone.
Please allow 10 business days to process an order. You may pick up your order at either our Bend or Portland location.