How they're raised
Outdoors, on Montana grain, for as long as it takes.
No barn-only lots, no mystery feed, no rushing them to weight. These hogs finish bigger than store pork, which is why the fat cover is thicker and the chops don't dry out.
Processing happens at Superior Meats under Montana state inspection. Every package is inspected, labeled, sealed, and frozen. It's all sold in full compliance with Montana meat-sale requirements. Nothing leaves the state.
The farmer
“You'll get me on the phone, and you'll get me at your door with the boxes.”
I raise these hogs myself, outside Missoula, while finishing school at the University of Montana. I learned the work on other people's operations before I started my own, and this is the first one that's mine. I stand behind every pound of it.
Max WoodcockOwner · Woodcock Livestock, Missoula MT
Text us · (406) 233-9656First on the list, first in the freezer.
We'll text everyone on the list as soon as the next batch is set, before it is listed anywhere else.