Pasture-Raised Pigs

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After a sold-out first season, our pastured pork is back for year two at Featherstone Farm!

We’re proud to continue raising happy, healthy hogs on pasture just outside of Rushford, Minnesota. What started as a new venture in 2025 has quickly become a meaningful part of our farm ecosystem — integrating livestock and utilizing culled veggies & apples makes ecological and economic sense. Plus, meat this good is hard to find and we’re thrilled to be able to provide it for our community!

What makes our pork different? Our pigs graze a diverse mix of annual and perennial pasture with access to fresh water, and they are raised on culled organic produce from our farm and apple orchard, plus a Certified Organic field pea and barley ration free of corn, soy, and fish meal. All of which results in a clean, delicious flavor, firmer fat, and higher CLAs* with a healthier Omega 3:6 ratio. Our pork tastes exceptional and reflects the land it was raised on!

This pork is so good, it has a history of selling out!

*CLAs = Conjugated Linoleic Acids, a type of polyunsaturated fat that have been associated with various health benefits, including improved immune function, reduced body fat, and potential anti-carcinogenic properties.

How It Works

Our hogs are rotated on pasture for the duration of their lives — rooting, grazing, and expressing natural behaviors with constant access to shelter, water, fruits, veggies, and grain. Integrating pigs into our farm allows us to upcycle surplus organic produce while caring for soil that has been otherwise unsuited for growing vegetables.

We are again offering whole hogs only, processed to your exact specifications. Want thick-cut chops? More roasts? Breakfast sausage, brats, or Italian? You decide. Processing takes place at Burt’s Meats in Eyota, Minnesota and we will help walk you through the ins and outs of choosing all your cuts! Read on for more details!

Spots are limited, and last year’s pork sold out — we recommend reserving early.

2026 Pricing

  • Whole Hog: $7.00/lb (hanging weight) + processing fee

  • Average Whole Hog Yield: 150-160 lbs of packaged pork

  • Total estimated cost: ~$1,700 (about $1,400 for the pork + ~$300 for processing)

  • Bottom line: Approximately $11-$12 per pound of packaged pork, depending on your processing choices

What Comes with a Whole Hog?

  • Bone-in Cuts

    Bone-in pork chops

    Bone-in shoulder roasts

    Belly BACON! 🥓

    Jowl bacon

    Bone-in ham

    Hocks

    Spareribs

    Ground pork

    Lard

    Bone broth bones

    Skull (for head cheese)

  • Boneless Cuts

    Boneless pork chops

    Boneless shoulder roasts

    Belly BACON! 🥓

    Jowl bacon

    Boneless ham

    Hocks (bone-in)

    Spareribs

    Ground pork

    Lard

    Option to receive bones and skull

  • Custom Cut

    Customize each half to your liking

    Mix and match bone-in and boneless cuts to personalize your order!

    Include special cuts like:

    Seasoned ground pork

    Pork brats

    Pork steaks

    Loin roasts

    Fresh (uncured) hams, belly, hocks

    and more!

Frequently Asked Questions

  • Your pork will be available in November, you’ll be able to choose your preferred pick-up date.

  • Yes! We offer home delivery within 150 miles of Rushford, MN (including the Twin Cities, Rochester, Winona, and La Crosse) for $75. We’ll confirm delivery details as harvest day approaches.

  • You’ll be able to pick up your pork directly from our processor, Burt’s Meats in Eyota, MN or you can come to the farm to get your order.

  • You get about 150-160 lbs of packaged delicious pork! Your exact cuts depend on your processing choices, but check out the chart on this page for some standard bone-in and boneless cuts! You’ll receive more meat with bone-in cuts than boneless.

    Custom-cut options include seasoned ground pork, brats, pork steaks instead of shoulder roasts, loin roasts instead of pork chops, fresh (uncured) hams, belly, hocks, and more.

  • Absolutely! We’d love to welcome you to our farm in the beautiful Driftless region of Minnesota. Email us at office@featherstonefarm.com to set up a visit. Also, follow us on social media for frequent pig updates!

  • This fall, we’ll send you a link to our easy-to-use online cut sheet so you can select everything from pork chop thickness to sausage flavors to whether you’d like bacon or uncured side pork for your DIY creations.

  • For a whole hog, plan on 8-10 cubic feet of freezer space. That’s about four large grocery totes packed full. For reference, the average home refrigerator’s freezer compartment holds about 4.8 cubic feet.

  • While their pea and barley feed is Certified Organic, the pasture they graze on has not been certified, and sourcing certified organic feeder pigs remains uncertain. That said, we follow many organic and "beyond organic" practices and may explore certification in the future.

  • We never use sub-therapeutic antibiotics, growth promoters like ractopamine, or unnecessary medications. Our approach is focused on prevention and low-stress management.

    If a pig does get sick, we treat it like we would ourselves: using natural remedies whenever possible and antibiotics only when truly necessary—always under the guidance of our local veterinarian.

  • We’d love to help! Feel free to reach out at pig@featherstonefarm.com for more information about filling your freezer with pasture-raised, happy pork from Featherstone Farm.