We raise happy pigs to make delicious pork. Allowed to root, wallow and graze year round in our pastures, free from stress or crowding, our pigs thrive without preventative medications. We believe in supporting heritage breeds that produce the highest quality pork and carefully choose our piglets from a network of local breeders. We feed our pigs a select diet of locally grown and milled grains, Willamette Valley hazelnuts and seasonal fruit and vegetables from local farmers. All our pork is USDA certified. 

In 2007, we moved from Zurich, Switzerland with our three young daughters to take over Susan’s parents' place in Oregon's beautiful Dundee Hills. Our dream was to teach the girls the joys of farm life. Wolfgang's family in Bavaria, Germany had raised pigs and cured hams for generations, and a good friend from a restaurant in town was yearning for a local source of superior pork. So we fenced in our fields, located some high-quality heritage weaners and slowly built up a uniquely artisan pig farm. Since then we have established a close network of local processors, breeders, farmers and chefs. We've grown from slaughtering 4 pigs every 6 months, to raising several generations at once so that we can provide a continuous supply of pork for the market. The adventure has been tremendously rewarding. We are proud to not only have taught our girls where delicious bacon really comes from, but also that raising animals sustainably and humanely is hard work and ultimately satisfying.

 How to get our pork 

We sell by the half or whole pig. Price per lb. hanging weight is $4.00, a whole pig usually nets between 200-220 lbs. after slaughter. Upon reservation we require a deposit of $100 per half1/$200 per whole pig. Slaughtering is done by Dayton Natural Meats, a USDA approved facility. We then deliver it to a butcher of your choice, you pay the butcher separately for custom cuts, curing and wrapping. For clients in Portland we’ve been working mostly with Laurelhurst Market. They charge $90 per whole pig or $50 per half for cut&wrap, any curing or sausage making is charged extra.

Please contact us to reserve your share today.

The Ortloff Family

(503) 705 1766