Whole Hog (Deposit)
Whole Hog (Deposit)
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Whole Hog (Deposit)
Submit your deposit to reserve a Whole Berkshire Hog. Available locally in Eastern Iowa only. Remainder of hog will be billed at the time of pick-up.
Purchasing a whole hog is a great way to fill your freezer with our delicious heritage pork!
How does it work?
Step 1: Put down a deposit to reserve your hog. We currently have hogs available for processing September 2024, December 2024, and January 2025
Step 2: The farmer (us) brings your hog to the locker for processing. You place your cut order with the processor (we will let you know who to contact) you get to chose how much you want ground, how many roasts, etc. We are more than happy to guide you through that process and/or send you our recommended cut list.
At this point, we will invoice you your remaining balance once the hanging weight is determined.
Step 3: Once your meat is ready to take home you’ll be notified. You then pay the processing fee to the locker ~$400 and can either pick up your meat directly from the locker or we will deliver it to you!
A whole hog will end up being somewhere between 140-160 pounds of meat + lard and organs if you chose to get them.
Cost
$4/lb + processing (paid directly to the locker). All together, a whole hog runs about $700-$1,000.
What makes our pork different?
We raise farrow (birth) to finish Berkshire heritage breed hogs that are known for their delicious flavors and juicy, well marbled absolutely delectable meat. They eat a complete and diverse diet that includes a grain ration grown right here on the Pesek Farm + tons of vegetable scraps, eggs, and other small grains including oats and barley. We pride ourselves in taking the best care of our animals and producing the best tasting pork. No hormones or antibiotics.
Over the Moon Meats
Coggon, Iowa
Over the Moon Farm is a direct-to-consumer farm business located in Delaware County Iowa.
Owned by Shae and Anna Pesek, Over the Moon is a women-owned diversified meat business producing pasture raised chicken, turkey, Pekin Duck, and farrow to finish Berkshire pork.