The Twenty-eight Eleven All Natural Pork

The Twenty-Eight Eleven

What kind of pigs are these?

After much research, we found that top chefs prefer a specific cross of Heritage pigs to get the very best pork.  The cross is a Tamworth sow and a Large Black (yes that is the breed’s name) boar.  We were not able to find any such piglets, so we set out to get some breeding stock of our own.  We had to go to Virginia to get the Tamworth sow and were able to find the Large Black locally.   Fast forward a bit and now we have our own pigs that are the sought-after cross of the Tamworth and the Large Black. 


How our Pigs are Raised

They live here at The 2811 in a huge outdoor area, with access to shade trees, sunshine, and several acres of grass.  They are fed scraps from the house and gardens, along with feed and fresh well-water.  


What does “all natural” mean? -  Our pigs are raised on dirt from the day they are born until the day we take them to the butcher.  They receive no growth hormones, and no antibiotics or medications.  The pigs are raised where they can live out their “pigness”, rooting around in the dirt.


Do you sell pork by the package? – No. We are legally allowed to sell pork on the hoof, which means they have to leave the property alive.  It takes a special license, certification, and refrigeration to sell pork by the package – an expense we’re not able to incur at this time.


How much freezer space do I need for a ½ of a pig? -  A half of a pig requires approximately 3 cubic feet of freezer space.  Or, it takes up a little more than a shelf in a good-sized upright freezer.


How do you figure the price of ½ of a pig?  -  The price of $7.50 per pound is calculated from the hanging weight (see below) of the carcass.  The transportation fees and custom processing fees at our USDA certified processor are included in this price as well.


What is “hanging weight”?  -  Hanging weight is what the carcass weighs immediately after the unusable parts have been removed (head, hooves, skin, innards, etc).  The price total is based on this weight.  Your packaged weight will differ from the hanging weight because the unnecessary bone and fat will be taken out and the meat will naturally dehydrate some while hanging in the cooler.


Who pays the custom processing fees?  -  That is all included in your per pound price.


What cuts of pork will I receive? 

You will actually be able to fill out a “cut sheet” to let the butcher know how to custom cut your pork however you would like. He will guide you as to what your choices are and how much of each one is available from your section of pork.


Will my pork be delivered to me?  -You will have the opportunity to go to Back Forty Meat Processing in Hodges, SC and meet the butcher that custom cut your pig and pick it up.  We will provide directions if needed.


How long can my pork stay in the freezer?  -  Your meat will be vacuum packed for long shelf life and should remain usable for well over 12 months.


After I send in my deposit, when do I pay the remaining balance?  - We will calculate the balance after Back 40 gives us the hanging weight.  We will contact you via email or phone with your final amount.   You must pay the remaining balance before your pork is picked up.



Who do I make my checks out to?  You may make your checks payable to Matthew Durham or The 2811 and mail them to 211 Melaleuca Lane Abbeville, SC 29620


Once my pig is at the butcher, how long before I can pick it up?  The pork carcass will hang 2 – 3 weeks to age in the cooler.  It will then be cut and packaged. This is usually very close to 4 weeks from drop-off to pick-up.


Are there discounts if I buy a whole pig?  Yes.  The price per pound for ½ a pig is $7.50/lb. and if you purchase a whole, the price is $7.00 per pound.   


How do I sign up to buy pork from The 2811?  Once you have read all the information, email the farm to see what the availability is at:


There is a non-refundable deposit of $150 for a half; $300 for a whole


Am I able to get pork any time I want it?  We are very careful to ensure the proper raising of each of our pigs.  The process cannot be rushed and it takes nearly a year before your pig is ready.  It is our goal to be able to provide pork all year long but we’re not there yet.


Current Availability:

11 pigs ready  ~December 31


* orders will be processed on a first come, first served basis accompanied by the  deposit. Prices are subject to change. your paragraph here.