Berkshire Pork

Order half of a Berkshire hog through Penn’s Corner!

Hog Shares are currently sold out! 

Every couple months we have shares available for the pastured Berkshire hogs by the half from Jonas Schmidt of Pleasant Valley Swine in Sligo, PA. The deadline to reserve a half hog for this round is April 23rd, 2018 for pick-up from our warehouse in May. Contact if you are interested in a local hog share! A $200 deposit (check or card) will be required to reserve your order and the rest can be paid upon pickup.

About the Pigs:

Pleasant Valley Swine Farm raises a heritage breed of hog called Berkshire, which is one of the oldest breeds of pig and can be traced back over 350 years! The meat from this breed is very high quality and is valued all around the world by restaurants and consumers alike. These hogs are kept on organic pasture and in an uncaged barn. Although they get most of their food from grazing the pasture, they are supplemented with GMO-free local grains.


The price will be about $3.98/lb for the hanging weight of the hog.  The total cost can vary depending on the type of cuts you request. Most of the halves have a hanging weight between 125 and 150 pounds, so you could expect to pay around $537 total (the average price for a 135 lb side). Please note that the hanging weight is not the final weight after cutting. You can expect to receive about 75% of the hanging weight. If you have a preference for the size of your hog, please let us know. A $200 deposit will be required upon placing your order, and the rest can be paid in full upon pickup. We take card or check.


The side can be cut to your liking, but a standard side includes:

  • one ham (about 15-20 lbs but can be cut in half or quartered upon request, cured and smoked)
  • 8-10 lbs of bacon (cured and smoked in 1 lb packages)
  • two loin roasts (about 3-4 lbs each) and chops
  • 1 shoulder (split into two roasts and steaks)
  • spare ribs (split into 4 sections)
  • 5-10 lbs of sausage or ground pork (in 1 lb packages)
    • Sausage is available in bulk 1# packages, or customers can request cased rope sausage or breakfast sausage in a variety of seasonings. Seasonings available are: Salt and Pepper, Maple, Sweet Italian, and Hot Italian. Please note there is an additional charge for seasonings.

The pork fat is available upon request, as well as the tongue, liver, bones and heart.

The ham and bacon can be uncured upon request.

All cuts will be vacuum sealed or wrapped and frozen after butchering.


Your side will be available for pickup at the Penn’s Corner Farm Alliance warehouse in Upper Lawrenceville at 150 54th Street, Pittsburgh PA 15201.

Please contact if you are interested or would like more information.

We look forward to hearing from you!


Click Here to read some helpful FAQs about your hog share.

Here is a helpful article about pork cuts, including what part of the pig they come from, and how to cook them!

KDKA did a news feature on these Hilltop Farm hogs and Penn’s Corner!  Click here to check it out!  Also check out what other Penn’s Corner customers have to say about their experience ordering a hog:

Customer Reviews:

“We just finished our last one and these Hilltop Farm hogs are the best pork we have had!” -Jane

“We got the hog share last year and it was by far the best pork we’ve ever had!! I even rendered the lard and used it for cooking. The hams were truly the tastiest EVER!” – Veronica

“I’m so excited to buy our second heritage breed hog share. The first time we ordered half a hog was this spring, and we split it with another family. We are not huge meat eaters, but when we have it, we want it to be as healthy and delicious as possible. The cuts of pork we received from Hilltop Farm through Penn’s Corner (and are looking forward to again) were by far the best tasting I have ever had.  The first thing we tried was bacon on a Saturday morning. It was so ridiculously delicious that we declared the next day “The Day of Bacon” and ate it with eggs for breakfast, BLTs for lunch, and on a pizza for dinner.  I used to think that I was not very good at cooking pork roasts and chops, since they always turned out dry and tough. Now I am awesome at cooking them, though, thanks to internet recipes and the quality of this meat. I found myself gnawing every last juicy bit off of the bones! In fact, I know I will never be able to buy “store pork” again, having been so spoiled by these incredible roasts, breakfast meats, chops, and ribs. I even saved the bacon and sausage grease for sauteing vegetables (since a little healthy fat helps you absorb the vitamins in things like dark leafy greens) and to make biscuits. I ordered some of the lard last time, and rendered it in my crock pot one evening after work. It made the most wonderful pie crust ever, that I used with Penn’s Corner Farm Stand peaches in a pie that was so tasty I had to have some for every meal, including breakfast, until it was gone. My family is so happy that we have access to these heritage breed hogs, that have been healthfully and humanely raised by farmers in our community, and that all of the flavor has not been bred or fed out of the pigs. Thanks for making this available to us again!” -Andrea
The hogs in the barn at Hilltop Farm. (January, 2013)

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