We’re excited to share what’s coming off the farm this season. After four years of raising pigs and three years of raising broilers for own family table, we’re pleased to offer both pasture-raised pork shares and fresh whole chickens here in Parker County.
Pasture-Raised Pork Shares — Reserve for September
Our Idaho Pasture Pig × Red Wattle cross hogs are raised the way pigs were meant to live — rooting, wallowing, and roaming open pasture. They’re fed a non-GMO, soy-free ration and processed at a Texas State Inspected facility right here in Weatherford, TX, allowing us to legally sell direct to you with full confidence in safety and quality.
Share options:
- Whole Pig — $10/lb (~150 lbs of meat)
- Half Pig — $11/lb (~75 lbs of meat)
- Custom Cut Box — inquire for availability
Cut specifics are arranged at butchering and can include: baby back ribs, country style ribs, tenderloin, pork loin (whole or chops), bacon, breakfast sausage (mild or hot), bratwursts (German, Beer or Italian), ground pork, ham (several varieties), and shoulder roasts.
Want to try before you commit? Sample packs are available now — $45 for 1 lb bacon, 2 lbs breakfast sausage, and 1.25 lbs Italian bratwurst.
Download Pork Share Flyer (PDF)
Fresh Whole Chickens — Pickup May 16 in Azle, TX
Our Cornish Cross broilers spend 5 weeks on fresh pasture in open-air tractors moved daily onto clean grass. They’re fed a non-GMO ration, harvested by hand, and shrink-wrapped right here on the farm. Birds are fresh — not frozen — and ready for pickup on Saturday, May 16 at our home in Azle, TX.
- $5/lb — average 6–9 lbs per bird (nearly double the size of store birds)
- Shrink-wrapped, pickup unfrozen — bring a cooler
- Big birds mean 2–3 meals plus carcass for bone broth
- Keeps frozen up to 18 months based on personal experience
- Sold direct under federal farm exemption P.L. 90-492
To place an order or reserve your pork share, reach out directly:
Jenny Wood — (817) 999-4874
Robert Wood — (817) 729-3449
We look forward to our best on your family’s table.
— Robert & Jenny Wood