At Pono Farm, we raise our animals sustainably on pasture without the use of antibiotics, hormones, or pesticides. We ensure our animals are healthy and enjoy a good quality of life by feeding them premium hay over a long period of time and providing them with fresh water sourced from Opal Springs. We grow our animals to full maturity not only because we believe in humane farming practices, but also because it allows them to develop highly-prized intramuscular marbling and a more complex flavor in their meat, which simply can’t be achieved by conventional farming. 

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With our pork, the focus is raising a variety of heritage (Old World) breeds consisting of primarily Berkshire (Kurobuta) and Red Wattle genetics. Berkshire is sought after for its tenderness and high marbling while Red Wattle is renowned for its dark robust meat. Over the years, we have created our own custom boars and sows of mixed genetics, isolating particular qualities we value, such as meaty bellies (for BACON, of course), tenderness, marbling, and good temperament (we can’t forget our farmers are in close contacts with these animals after all….), just to name a few. We feed our hogs a diet we have optimized over the years consisting mainly of premium hay (grown by our neighbors), and rounded out with seasonal produce and a small amount of grain. This balanced diet ensures the animals are getting all the necessary nutrients while enhancing the flavor of the meat. We raise our hogs far beyond industry standards, waiting until they reach 10 months before slaughter.

Custom USDA Hog Pricing

Hogs can be purchased by the half or whole, priced according to their hot hanging weight. The hot hanging weight is the weight of the carcass recorded at a USDA slaughterhouse after slaughter once the head and organs have been removed. 

The pricing is as follows: 

  • Deposit:  $200 for half  and $400 for the whole hog.
    • The deposit will be deducted from your total cost.
  • Purchase Fee: $4 per LB x Hot Hanging Weight

    • You may purchase the carcass as is and butcher and process it yourself. It comes halved from the slaughterhouse, head, trotters, and skin removed. 

  • Cutting & packaging fee: $1.20 per LB x Hot Hanging Weight

    • The carcasses are transported to our shop in Bend, where our team skillfully butchers and processes them fresh, within 48 hours. Your order is completely customizable according to your specifications. The meat is vacuum-sealed in small packages for optimal freshness and convenience. Please see below to explore your options. 

All meats will be packaged into air-tight bags to provide a longer shelf life in regular refrigeration, as well as preventing freezer burns, compared to wrapping them in loose butcher paper. 

  • Processing fee: $3 per LB

We charge $3/lb for any cut you wish to receive as bacon, ham, pastrami, pulled pork, or sausage. 

Our sausages are made in small batches. We weigh all the spices fresh for each batch, ensuring top quality. Our bacon is cured for two weeks using the saltbox method in a mixture of brown sugar, salt, fresh herbs, and a touch of garlic. Our hams are brined in apple cider for one week. Our (pork) pastrami spends one week in an aromatic brine seasoned with pickling spice, garlic, bay leaves, and honey before being dusted with a mixture of roasted coriander and black pepper. Our pulled pork is made from whole bone-in muscles dusted with our house BBQ rub, smoked until falling-off-the-bone tender and shredded by hand. All of these meats are smoked low and slow overnight over apple and cherry wood. 

For every 10 LBs of meats, you may select one of the following sausages:

Smoked Sausage in Links

  • Chorizo
  • Andouille

Fresh Sausage in Bulk or Links

  • Country Farm Regular 
  • Country Farm Spicy
  • Spicy Breakfast 
  • Maple Breakfast 
  • Chorizo
  • Sweet Italian
  • Hot Italian


In keeping with our sustainable approach, we operate as close to zero-waste as possible, rending pork fat into lard, and simmering bones to produce flavorful stock.

You will receive the following with your order:

  • Lard: 5 quarts for half a hog; 10 quarts for a whole hog
  • Stock: 5 quarts for half a hog; 10 quarts for a whole hog

Please note: We offer this service for your convenience. If you wish to render your own lard or produce your own stock, we can provide you with the fat and bones, but this will be tricky to do in a home kitchen. 


Hog Breakdown

Click here for order form

Please download the Order Form and E-mail the completed form to camille@ponofarm.com; or call our shop directly at (541)330-6328, we can also take your order by phone. 


Please allow 10 days to process an order. You may pick up your order at either our Bend or Portland location.