Pork Shares--How Does It Work?

Small shares: brunch shares and griller's shares

These smaller shares are perfect for smaller households or those who want to enjoy the benefits of purchasing local, ethically raised, sustainable pork without committing as much freezer space. Brunch shares include bacon, breakfast sausage, chorizo, and scrapple. Griller's shares include spareribs, tenderloin, bratwurst, and chorizo. With either of these shares, you'll receive about 20 pounds of meat.

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Half and whole shares

With a whole share you are purchasing the entire pig: two hams, two sides of bacon, two racks of spareribs, two loins, two picnic shoulders, two Boston Butts, and a whole lotta scrapple and sausage. A half share comes with, well, half of all that. If a half share is more than you want, consider finding a friend to split it with. You'll decide between yourselves who gets the ham, the spareribs, etc, and you'll fill out the cut sheet together rather than as two separate orders. For this year, a whole share is expected to bring about 150 pounds of meat; half shares will be around 75 pounds of meat.

Brunch Share: $275

Griller's Share: $275

Half Share: $625

Whole Share: $1250

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What does this price include?

• Cost of raising happy, healthy pigs

• Cost of processing: cutting and wrapping to your specifications 

• Delivery of your pig to the processor

• Transport of your meat from the processor to you!​

Your options are practically unlimited! This is one of the huge benefits of purchasing a pork share and having it custom processed. In fact, the options can be overwhelming so we've developed a guide (click here) to walk you through the cut sheet, line by line, explaining the options and some recommendations.

You'll receive your meat frozen, wrapped, and ready for your freezer. The rule of thumb is to plan for 1 cubic foot of freezer space for every 15 pounds of pork. For a whole share you're looking at 6 - 8 cubic feet. For reference, typical bottom freezer refrigerators have 5.5 - 7 cubic feet of freezer space.

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For best flavor and texture, foodsafety.gov recommends using frozen bacon within one month, frozen sausage within one to two months, frozen ham within three to four months, and frozen chops, ribs, and roasts within four to twelve months.

Because smoking and curing takes several weeks, your meat will be ready in mid May.

Once it is ready, Molly from Jumping Fox Farm will get in touch with you to arrange a date, time, and location for delivering your pork to you.