Pasture Raised Non-GMO Pork
Quality & Sourcing
All of our pork products are pasture raised, Non-GMO fed, and locally butchered at local state inspected butcher shops. Pre-order your pork now by placing a deposit to be on the list for our next available scheduled butcher dates in July-September 2026.
Pork is sold at $4.75 per pound hanging weight PLUS butcher costs. Final cost determined at slaughter. Bulk orders are sold at hanging weight, prior to bone removal. Butcher costs tend to be an additional $1.00-$1.70 depending on requested cuts, smoking, and sausages made.
Purchasing pork by the hanging weight involves 3 total payments:
ā¢ Payment 1: Deposit paid to Deer Run Acres to reserve your pork pre-order.
ā¢ Payment 2: Hanging weight multiplied by $4.75, minus deposit previously paid, paid to Deer Run Acres. Price determined at slaughter.
ā¢ Payment 3: Butcher fees paid to the butcher at time of meat pickup. Price determined by butcher.
Weight & Pricing Details
Half Pig ā $4.75 per pound at approximately 90-120 lbs hanging weight. Whole Pig ā $4.75 per pound at approximately 180-240 lbs hanging weight. Bulk orders consist of your choice of a mix of assorted roasts, hams, chops, sausage, bacon, and ribs. Choosing this option gives you the ability to choose all of your favorite cuts and get it packaged the way you choose.
Weight & Pricing Details
All orders require a $250 deposit per 1/2 Pig or $500 per 1 Whole Pig. All meat must be paid in full before pick up. All meat must be picked up from the butcher within 3 days of completed butcher.
Butcher Pickup Only
All beef and pork is butchered at local state inspected butcher shops. Orders are picked up directly at the butcher by the customer. Butcher details and pickup scheduling will be shared with you before processing.
Expected availability: Summer 2026. This is a deposit to reserve your order.
Tags
Pasture Raised Pork Tips
Cooking Tips
- Pasture-raised pork has more flavor and richness than conventional.
- Low and slow cooking methods bring out the best in roasts and shoulders.
- Cook pork chops to 145Ā°F internal temp, then rest for 3 minutes.
- Bacon from pasture-raised pork renders beautifully ā start in a cold pan.
Storage Guide
- Keep vacuum-sealed meat frozen at 0Ā°F or below.
- Steaks and roasts stay fresh 12-18 months in the freezer.
- Ground meat is best within 6-12 months frozen.
- Thaw in the refrigerator overnight ā never at room temperature.
- A 7 cubic foot chest freezer holds a quarter pork.
Recipe Ideas
- Chops: Pan sear with apple cider glaze.
- Roasts: Slow roast with garlic, rosemary, and root vegetables.
- Sausage: Breakfast patties, pasta dishes, pizza topping.
- Bacon: Classic breakfast, BLTs, or candied bacon treats.
- Ham: Holiday centerpiece, sandwiches, or split pea soup.
Satisfaction Guaranteed
We stand behind the quality of every product. Not satisfied? Contact us and we will make it right.