At Red Pond Farm we believe that how our animals live is a critical component to the value of protein products we provide.  Our purebred Gloucestershire Old Spot hogs are naturally farrowed on pasture and ethically raised in the forested areas of our 33 acre North Carolina farm.  

Unlike factory farms where hogs live on concrete-slabbed, tightly confined, warehouse-like buildings, we raise our Gloucestershire Old Spots in a natural environment that benefits the pig, the earth, and you.  The forest temperatures are significantly less than on pasture and the cool environment provides a place where the hogs can forage in the woods for grubs, acorns, and their favorite roots.  

In addition to the abundance of nuts and fruit foraged from the forest floor, we supplement our hogs with a ration of locally sourced clean feed.  Rotating our Gloucestershire Old Spots through the woods into new paddocks every two weeks keeps our hogs stimulated, healthy, happy, and reduces the stress on our ecosystem.  

We present the very best proteins that we can produce to our USDA inspected processors and believe that there is no comparison in the texture, taste, and nutrient density to commercial “grocery store” pork.  

Information on purchasing whole and half hogs is below; however, we know that there are always more questions than we can possibly cover here.  If you have any questions please feel free to reach out to us at here2help@redpondfarm.com or call Mike directly at 704-729-4779 or 980-298-1000.

There are a number of advantages to purchasing a whole hog from Red Pond Farm.  Beyond supporting a local member of your community, purchasing a whole Gloucestershire Old Spot hog creates the opportunity for a customizable pork experience.  Our forested hogs are processed at one of our partner USDA certified processors and vacuum sealed and frozen for freshness.  

We currently charge $5.75 per pound based on your hog’s “hanging weight.”  Hanging weight is the weight of the pig after being harvested, cleaned and hung.  With a typical Gloucestershire Old Spot hanging weight is approximately 72% of the hog’s ‘live’ weight.  Depending on the season, we deliver our hogs to processors weighing approximately 300 pounds which produces a typical hanging weight of 215 lbs (Example serves only as an estimate, actual weights will vary and are determined by our USDA certified processor at time of processing).

That means, a whole forested, purebred Gloucestershire Old Spot hog with a 215 pound hanging weight, butchered and packaged into retail cuts per customizable choice would cost $1242 (before tax).  Cost of processing is included**   

• Customizable butchery:  When you purchase a whole hog, you can customize cuts, sausage options, chop particulars, within the availability of our USDA processors.  We are happy to walk you through a cut sheet and the available sausage flavor options.  
• Leave it to us:  If you want, we can help you in your experience by designing the cut options for your hog.  We want you to be excited when you receive your whole hog and will look to understand your cooking style and desired uses when designing your cut list.

** Please Note:  The actual cost of a whole hog is based on your hog’s actual hanging weight at time of processing.  The above example weight of 215 lbs is a near approximation only.  Although we are pretty good at estimating weights we cannot guarantee what each Gloucestershire Old Spot hog will weigh at processing.  Some hogs may weigh out a bit larger or a bit smaller.  That said, because we farrow and raise all of our hogs on our home farm, we can often work with you to select a specific hog that best meets your needs.    

Additional Note:  There is an additional $1.50 per pound fee for all linked sausage.  There is no additional fee for bulk sausage. 

The current price of a forest-raised, Gloucestershire Old Spot half hog is $6.75 per pound based on hanging weight.  Hanging weight is the weight of the half pig after being harvested and cleaned.  Hanging weight is typically 72% of ‘live weight’.  For example, an approximately 300 lb live weight hog will likely average around 215 lbs at hanging weight.  Cost of processing and packaging is fully included.  Your half hog will be processed into familiar retail cuts and sausage.  While your half hog will be processed with standard cuts, some options are possible (i.e., sausage flavor), but due to processor requirements the customizations enjoyed by whole hog purchases are not available.

Example:  If a hog met the provided live/hanging weights above, then such a hog would typically yield approximately 108 lbs hanging weight resulting in a cost of $729 (before tax).

Please Note: The actual cost of a half hog is based on your hog’s actual hanging weight at time of processing.  The above example weight of 108 lbs is a near approximation only.  Although we are pretty good at estimating weights we cannot guarantee what each Gloucestershire Old Spot hog will weigh at processing.  Some hogs may weigh out a bit larger or a bit smaller.  That said, because we farrow and raise all of our hogs on our home farm, we can often work with you to select a specific hog that best meets your needs.   

Additional Note:  There is an additional $1.50 per pound fee for all linked sausage.  There is no additional fee for bulk sausage. 

Everything considered ‘hanging’ is edible; however, ‘Hanging Weight’ is not the weight of packaged pork taken home in retail cuts.  USDA certified retail packaging does not include much of the lard, head, skin, tongue, large bones, ect, etc,.  Given that, it is important to know that the packaged take-home retail prime cuts typically amount to approximately 67% of ‘hanging weight’.

In the examples above then,  a 215 hanging weight (whole hog example) will yield 145 lbs of packaged take home retail cuts.  A half hog will typically amount to 72.5 lbs of packaged retail style prime cuts.

Deposit: Our Gloucestershire Old Spot hogs spend eight to ten months living on our farm as they grow out to the ideal market weight.  Due to the time and expense commitments of raising our heritage breed hogs we ask for a $500.00 deposit for a whole hog and $250.00 deposit for our half hogs at the time of reservation.

All deposits are non-refundable following a two business week period beginning immediatly at the time of initial reservation.  We understand that life happens and  plans change and will work with you to apply your deposit to a hog at a more appropriate season if needed. 

Freezer Space:  Typically a whole hog will need about 5 cubic feet of freezer space.  A half hog will typically need ½ of the freezer space of a whole hog.