Heritage Pork Whole Share

A full Circle 7 heritage hog, butchered to your cut sheet, flash frozen, and ready August 15 2026. Approximately 160 pounds of finished cuts at $8.13 per pound. The best per-pound price on heritage pork we offer, and the most efficient way to feed a family for a year.

Cut Story

A whole share is one entire hog raised at Circle 7, butchered by our processor to a cut sheet you fill out at order time, then vacuum sealed and flash frozen. Every cut the animal produces is yours. Chops, tenderloin, shoulder, ham, ribs, belly, bacon, sausage, ground pork, jowl, hocks, lard, soup bones, and organs if you want them. The animal is traced from pasture to package, so what you take home came from one named hog raised on our land.

A whole share gets you to $8.13 per pound across 160 finished pounds, the best per-pound rate on this site. The same cuts sold individually would average $11 to $15 per pound, so the savings on a whole share work out to roughly $500 to $1,000 compared to buying piece by piece. The commitment is real: $1,300 upfront and 160 pounds of frozen meat to store. The payoff is a year of premium heritage pork at a price that beats most grocery store commodity pork by the pound.

Pickup is August 15 2026 at the ranch or local delivery within our zone. Plan for two large coolers or a dedicated freezer space of roughly 7 to 9 cubic feet.

Why a Whole Share

A whole share is the most direct way to support the ranch. You commit ahead of harvest, the ranch can plan the herd with certainty, feed costs get locked in, and the savings flow back to you. Whole share buyers also get first pick of cut sheet customization, including the option to keep the head, organs, leaf lard, and back fat (most commodity buyers never see these and they are some of the most useful parts of the hog for home cooks).

What’s In a Whole Share

A typical whole share at roughly 160 finished pounds breaks down approximately as follows. Exact numbers vary by animal and your cut sheet.

The cut sheet after ordering lets you specify everything: chop thickness, bacon vs fresh belly, sausage seasonings (breakfast, Italian, chorizo), roast sizes, ground pork pack weights, and whether you want the lard rendered or in chunks.

How It Ships

Whole shares are pickup at the ranch on August 15 2026 or local delivery within our delivery zone (verify zone at checkout). All cuts are vacuum sealed and flash frozen. Plan to bring multiple coolers if your drive is over 90 minutes, or arrange local delivery.

Suggested Cooking Method

Each cut has its own canonical method. See the individual cut pages for specifics. Universal rule across heritage pork: pull whole muscle cuts at 145F, not 160F. Cook shoulder and ribs low and slow to 200 to 205F internal. Render leaf lard for cooking and pastry. Use bones for stock. Use jowl as a richer substitute for bacon.

Cut Specs

What’s Different About Circle 7 Pork

• Heritage breed genetics, not commodity hybrids
• Pasture raised, not confinement raised
• Slow grown to natural finish weight
• No added hormones, no routine antibiotics
• Cut and packaged on the ranch
• Direct from the family that raised the animal
• Single-animal traceability on every share
• First pick on offal, leaf lard, and uncommon cuts

Customer FAQs

How much freezer space do I need? Roughly 8 cubic feet for 160 pounds of vacuum sealed cuts. A dedicated 9 cubic foot chest freezer is comfortable. Two stacked 7 cubic foot freezers also work.

Can I customize the cut sheet? Yes. Our processor sends you a cut sheet after order to specify chop thickness, sausage seasoning, bacon vs fresh belly, roast sizes, ground pork pack weights, lard handling, and whether you want bones, organs, and head.

Is this too much pork for a family? A family of four eating heritage pork twice a week averages roughly 100 to 140 pounds per year. A whole share is right-sized for that pattern with room for guests and holiday cooking. If you eat pork less often, look at the half share.

Why is the price per pound lower than the half share? Whole shares carry lower per-animal handling costs at the processor, and we pass that savings back. Whole share is the most efficient option for the ranch and the buyer.

Can I split a whole share with another family? Yes, many buyers do. We deliver one consolidated order. How you split it after pickup is up to you. Some buyers split into two halves before pickup if both parties want separate cut sheets, in which case it works out the same as buying two half shares.

Pairing Recommendations

Every cut pairs differently. See individual cut pages. The whole share gives you access to lard for pastry, jowl for ramen, hocks for greens, and trotters for stock. These cuts cost more in time than money, but they reward you with depth no individual purchase delivers.

Storage

Keep frozen at 0F or below. Once thawed, cook within 3 days. Do not refreeze raw. Rendered lard keeps refrigerated for 6 months or frozen for 1 year.

Learn More

• Heritage Pork vs Grocery Store Pork
• Kurobuta Pork Buyers Guide

Image Specs

• Hero: full whole share spread on a butcher counter, top-down, 2400x1600
• Detail 1: stack of labeled vacuum sealed cuts, 1600x1600
• Detail 2: freezer fill organization, 2400x1600
• Lifestyle: heritage hogs on Circle 7 pasture, 2400x1600

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