We have multiple ways for our customers to have access to Berkshire pork.
1) We USDA butcher and sell from the farm and at market, restaurants and more!
2) We like to offer up about 1/3 of our litters for local butcher when grown out. We schedule the butcher date and haul the hog in. You purchase the hog at $650. ($300 deposit and $350 due before the butcher date.) You pick up your meat and pay butcher fees. This allows you to fill your freezer with top meat, at a better discount. You save roughly $2 a pound by butchering locally - as opposed to buying our USDA cuts.
3) We also sell feeder piglets. $150 each - usually barrows Or Berkshire x Duroc feeder pigs.
We stage litters from registered stock and sell full blood, registered Berkshires.
Registered Boar: We do not keep boars on stock. If you’d like a breeding boar, we allow preorders at $500. We discuss up and coming liters, you choose which boar piglet you’d like after the sow delivers, we set it aside on cutting day - so that it stays intact for you. You pick up by 8 weeks of age when your boar is weaned.
Registered Gilt or Sow: Registered Gilt piglets, freshly weaned are $500. Mature Gilts, ready to breed are $800. AI’d Gilt or Sow is $1,200.
We use the American Berkshire Association Registry and strive for quality genetics, quality meat and extending the line of this beautiful breed.
We have tested many pigs the past few years, trying to find our favorite pig. We found the Berkshire to be THE BEST out there! Their ‘royal’ meat is by far the best pig meat we have ever had. It’s often called the ‘other red meat’, as opposed to the low fat varieties that are comparable to chicken. Berkshire meat is red and laced with fat that gives it a sweet, flavorful, pig taste. It’s also commonly called ‘Royal Meat’ due to British Royalty and English History. (Read more further down this page.)
When you get to hold Berkshire meat in your hand, you see and feel the difference. You’re holding high quality meat. Superior meat.
We have seasonal Berkshire cuts available at our farm and farmer’s markets. In order to sell meat in Arkansas, we have to have meat USDA Certified and Butchered. This takes a special facility. We drive 2+ hours away, to have our pigs processed for you! These are our cuts at market.
Additionally, we can set up appointments with local butchers, if customers would like wholes and halves for their freezer - when we have pigs available.
We have our own twist on raising hogs. We use a retired chicken house with plenty of room for them to run and play on pine sawdust as our deep bedding method. Sunshine comes in one end of the house and they have large spots of sun to lay in.
They have full feed 24/7. It’s a hog grower mix with all the nutrients they need, and from a local grain provider. We feed garden scraps. Also, 24/7 access to water nipples.
Their housing is very clean. It also keeps our pigs in a manageable environment where they are easy to work with, watch, and keep safe.
(They are not on concrete, nor caged up.)