Idaho Pasture Pig
What is an Idaho Pasture Pig??
Quick little summary of the IPP
Shelly Farris of Rigby, Idaho, saw a need for a good grazing pig. She wanted a good-natured animal that would graze the grass instead of rooting. The animals would also need to mature out at a smaller size than traditionally grown pigs, but able to reach a butcher weight in a reasonable amount of time.
She put her dream to reality by developing the Idaho Pasture Pig. She began offering breeding stock to the public in 2012.
Idaho Pasture Pig—also called IPPs—are comprised of Old Berkshire, Duroc and Kunekune breeds. Many years of dedicated work went into creating a pig that is great for small family farms, as well as anyone interested in raising quality pork.
The meat from grass-fed pigs is higher in omega-3 fatty acids. It’s also more marbleized than traditional grown pork, with a deep red color and a sweeter flavor.
Idaho Pasture Pig boars mature to about 350 to 450 pounds. Sows top out about 250 to 350 pounds. With a diet consisting primarily of grass, the pigs will mature to a butcher weight of about 150 to 200 pounds in approximately 10-14 months.
Litter plans & Pricing
Pricing is as follows:
Breeding Gilts - $400
Breeding Boars - $400
Feeder piglets - $150
Clara is due Feb-March
Lori is due May-June
Piglets are weaned at 6 weeks of age and can go when weaned.
Finished feeders & Pork shares
Finished Feeders - $150 + $55 per month for food and care. Feeders are taken to the processor between 10-14 months of age. The price of a finished feeder includes care, food, dewormings, and taking your pig to the processor (within a 45-mile radius of our farm). The balance of the finished pig is due prior to the pig going to the processor. Processing cost is not included. You will pay the processor directly. You will also choose all of your cuts of meat. They will have your name on them for pick up.
Pork shares - 1/2 a pig $ 650 ~ 90-110 lbs of hanging weight. This includes us (Companion Creek Farm) taking them to the processor. We use Greg's processing. If you want them taken to a different processor let me know and we will see how much more it will be for delivery to the processor. 1/2 of everything is yours. Ribs, ham, shoulder, loin (pork chops), tenderloin, ground etc. You can choose what cuts you get. The shoulder can be cut into pork steaks if you don't want to the full shoulder. The ham can be ground into sausage if you are not interested in curing ham. Your name will be on your half and you will pick the meat up at the processor. Depending on my freezer space, I could hold for a couple of days. Payment us due prior to me taking the pig to the processor
