Here are a couple of price lists from local to me (i.e. Oregon) small farms selling pastured, self-actualized, existentially content, spiritual, literate pork.

http://aftonfieldfarm.com/products/price-list/
http://www.deckfamilyfarm.com/pricelist.pdf

I got these from scanning about a third of this list - there are plenty more, but many only quote hanging prices, not retail cut prices.

http://www.eatwild.com/products/oregon.html

They are high, but unfortunately, they are pretty similar to what is available for farm-raised, free-range pork in our area (D.C.). We've figured that it was cheaper to just buy a whole pig and have it processed or go in with another couple/family and share the expenses.

I would say that those prices are on par with prices here.

Actually a few of the prices might actually be lower.

Ann

Reasonable for us here in Northern CA.

OK, thanks. I think I've just read so much about $1.99/lb. chicken in the middle of the country Terra Firma's $4.00/lb. for chicken & nearly $15/lb. for bacon that I have to smoke seemed expensive. At least I get home delivery. :)

Dividing a whole hog sounds like a good idea. Think I'm going to ask around & see if any neighbors are interested.

/tricia

$1.99 chicken here is not organic though.

We're in TX (over an hour NW of San Antonio) and the co-op I buy free-range, organic chickens from charges $3 per pound.
We don't eat pork very often, but I checked the website of the people we buy our grass fed beef from, and here are the prices:

PORK --------------------------------

Unfortunately, we haven't found a way to effectively pasture pigs in this area. But rather than raising them in pens with concrete floors, our pigs grow up outdoors on the land. However, we don't have adequate wooded areas to provide tree roots, nuts, etc. Since pigs are not ruminants, they are supplemented with some grain. That being said, we think this "transitional" pork is a big step ahead of the conventionally-grown pigs, and we think you'll agree once you try this clean pork.

Ground pork ($4.10/lb) -- If you'd rather make your own sausage, here's the foundation; it's great for stuffed bell peppers and other places where you want a change from ground beef (1 lb)

Pork sausages -- Can't beat them in the morning or evening (see Beef Sausages above if you don't want pork)

Pork breakfast sausage ($4.20/lb) -- Available in both MILD and HOT forms, it's great in the skillet or oven; free of nitrites and MSG spices. Spices include salt, red & black pepper, sage, and brown sugar (1 lb)

Pork fresh German sausage ($4.90/lb) -- Throw a link on the grill and make everyone happy; since these links are not smoked, they require a bit more time to grill, but they are free of nitrites and MSG. Spices include salt, black pepper, and garlic (1.3 lbs)

Pork smoked German sausage ($4.90/lb) -- Same ingredients as the fresh version, but they're already smoked/cooked; they have nitrites, however, but no MSG. Spices include salt, black pepper, garlic, and sodium nitrite (1.3 lbs)

Pork bratwurst ($4.90/lb) -- Similar to German, but replaces garlic with subtle caraway, nutmeg, & marjoram; no nitrites or MSG. Spices include salt, pepper, caraway seed, nutmeg, and marjoram (1.3 lbs)

Shoulder roast ($4.00/lb) -- Also called a Boston Butt, this is a very balanced roast, much like a beef pot roast (3-4 lbs)

Shoulder steak ($4.20/lb) -- Cut from the best part of the shoulder, these steaks are considered the economy (budget) pork chop (2 steaks per pkg, 1.25 lbs)

Spare ribs ($3.90/lb) -- A bigger slab than the baby backs (3 lbs)

Country-style ribs ($4.50/lb) -- These are the common grilling ribs and more economical than baby backs (2-3 lbs)

Baby back ribs ($8.70/lb) -- Nothing like a slab of these babies slathered with a rub or some thick BBQ sauce (3-4 lbs)

Ham -- Bone-in ($4.90), cured, & smoked; just heat a few hours and enjoy (8-12 lbs)

Ham steaks ($5.00/lb) -- If you like the smoked flavor but want something smaller than a ham, here's your answer; these steaks are similar to pork chops, but they're smoked and ready to eat (12-20 oz)

Pork cutlet ($4.20/lb) -- Cut from the center of the ham, these are similar to beef cutlets and perfect for schnitzel (1.5 lbs, 4 cutlets per pkg)

Pork loin roast ($5.00/lb) -- Roast that is similar to a beef prime rib if you left the rib bone in, but it's chock full of pork chops instead (2-3 lbs)

Prime pork ($6.00/lb) -- Boneless pork loin that would normally be cut into chop; stacked together in a group of 3, it's like a pork version of beef prime rib (3 lbs)

Pork chops (3/4", 2 chops per pkg, 1 lb)

Sirloin chops ($5.70/lb) -- This bone-in chop is the pork loin roast cut into chops

Bone-in ($6.00) & boneless chops ($6.30/lb) -- We save only the best for your grill. The bone-in chop includes tenderloin along with the bone, while the boneless chop is a butterflied center cut

Bacon, seasoned/raw ($6.90/$5.20 per lb) -- Right from the belly; it's relatively lean and nitrite-free as well; you can get it seasoned (a few spices) or raw (also known as side pork); try our beef bacon if you can't eat pork but still love bacon (1 lb)

Bacon ends ($6.90/lb) -- Nitrite-free just like our bacon, hunk it into green beans, kraut, etc. This is the last part of the belly where it gets too small to send through the slicer, but it's still the same quality (1 lb)

Pork tenderloin ($8.00/lb) -- The whole loin, similar to the beef tenderloin (1 lb)

Neck bones ($1.50/lb), ham hocks ($3.30/lb) -- Maybe you remember these from your childhood; often used in soups, stews, or a pot of beans (1-2 lbs)

It seems in line with things here too. Some are a bit higher, some a bit lower.
Here's a link to the "biggest" organic type meat place in my area.
I have a friend I get my eggs from I pay $4 for 18. Which around here is like getting 6 for free.

She also sells her home raised chickens for $25 each.

This year she's doing pigglets...

The last 1/2 pig I bought worked out to about $12 a pound after loss, cut and wrap and seasoning/smoke from another friend. That was pastured pig but not "organic"..just home farm raised.

However, I won't be paying quite that much this year from her.

Here is a link that might be useful: Meat Shop of Tacoma

I buy pork and beef from friends. NOT certified organic, but grass fed beef (and they grow their own hay), and pork with no hormones or anti-biotics.
Both are running about $2/lb. on the hanging weight, which comes out about $4 on the finished meat. Pork is a little higher if you pay for smoking, curing, sausages, etc.

I butcher my older laying hens and buy only a little chicken in the grocery store. Not organic. Just cheap filler. Working toward a better solution here!

Hoping to participate in a milk share very soon. I'll do the milking a couple of days a week in trade for keeping the milk.

I feel very fortunate to have such a rich source here in the Willamette Valley.

Deanna

I'm not certified organic either, but I sell my grass fed beef for $1.65 a pound hanging weight, it comes out to about $2.50 a pound when you factor in packaging, but I'm really cheap, many people locally charge from $2 to $4 per pound hanging weight.

The last pig I got was a locally raised pastured pig, 285 pounds. I paid $100 for the pig, $108 for processing. I got about 140 pounds of finished pork, and the processing included smoking the hams and the hocks.

For some reason you can't buy a dozen eggs here from any of the local farms, all of a sudden no one has any, but they were $1.75 to $2 a dozen this summer, up from $1.50 last year.

Annie