Sell Pastured Pork Direct — From Whole Hogs to Weekly Bacon

You already did the hard part. You put pigs on pasture, watched them root and wallow and turn a hillside into pork the way hogs have done for a thousand years, and you finished them slow on real feed instead of rushing them in a barn. The one thing standing between that work and a fair price is a place to sell pork online that actually understands a hog — whole and half shares, deposits and balances, hanging weight, and a cut sheet forty items long. That is what Farm To Net is: a website and store built so a pork farmer can sell pork direct to consumer and keep the margin the auction ring was never going to pay you.

If you raise pastured pork, you know the math better than anyone. A hog sold live to a buyer or run through the sale barn brings pennies on the pound, and by the time it reaches a plate three states away, someone else has taken every dollar of the value you built. Selling that same hog direct — as a half hog share, as bacon and chops and sausage by the cut, as a monthly box that lands on a family's porch — can double or triple what you clear, and it lets the person eating it know your name. The only missing piece has been software that speaks pork. This is it.

The problem every pastured pork farm eventually hits

There is a moment on nearly every hog farm when the current way of selling stops working. Maybe you took a batch to the sale barn and did the arithmetic on the drive home and realized you had just given away the best pork in the county for less than it cost to raise. Maybe you have been selling to friends and neighbors by text message, juggling who wants a half and who wants just bacon, and the notebook by the phone has turned into a mess of deposits, balances, cut preferences and pickup dates you cannot keep straight. Maybe a customer asked, "Do you have a website where I can just order?" and you did not have a good answer.

Selling live is the trap most pork farmers are trying to escape. The commodity market treats your heritage Berkshire the same as a confinement hog that never saw sunlight — it pays by the pound at the bottom of the market, and it does not care that your pork is redder, better marbled, and worth three times the price on a plate. Every link in that chain, from the buyer to the packer to the distributor to the grocery store, is a hand taking a cut of the value you created on pasture. By the time your hog is eaten, you have captured the smallest slice of what it was worth.

Going direct fixes the economics, but it introduces a new problem: the selling itself. Retail-direct pork is not one product, it is dozens. A single hog becomes a whole hog for sale, a half hog, a quarter, and then it fractures into bacon, chops, shoulder, ham, ribs, sausage, ground, leaf lard and jowl — each with its own weight, its own price, its own customer. Try to run that through a general online store built for T-shirts and you will spend your evenings forcing pork into software that has never heard of a hanging weight or a deposit. That is the exact gap Farm To Net was built to close.

You raised a better hog. You should not have to sell it at commodity prices through a middleman who never met your pigs — or lose a weekend a month to a notebook full of deposits.

How Farm To Net works for a pork farm

Farm To Net gives you your own website and your own store — a real one, built for the way pork actually sells. You are not renting a booth in someone else's marketplace and paying a commission on every order. You own the storefront, you own the customer, and you keep the whole margin. Here is what that looks like when the product is hogs.

Whole and half hog shares, with deposits and balance at pickup

The online store understands bulk pork the way you sell it. A customer can reserve a whole hog for sale or a half hog share right on your site, put down a deposit to hold it, and pay the balance when the final weight is known at pickup. This is exactly how bulk pork has always worked between a farmer and a buyer — a deposit to commit, a balance settled against hanging weight once the animal is cut and wrapped — and now it happens on your website instead of across your kitchen table. No more chasing deposits by text. No more explaining the deposit-and-balance dance to every new customer. The store handles it, and both of you can see exactly where the order stands.

Per-cut ordering with live inventory that cannot oversell

Not everyone wants a half a hog in their freezer. Plenty of customers just want a pound of bacon, a couple of pork chops, a few links of sausage, or ground for the week. Farm To Net lets you sell every cut individually — bacon, chops, shoulder, sausage, ground, ribs, ham, lard — with real inventory behind each one. When you have twelve packs of bacon from the last batch, the store knows it, sells exactly twelve, and then marks bacon sold out. There is no overselling twenty pounds of chops you do not have and then making the awkward call to a customer. The oversell protection means what your site shows is what you can actually put in a box.

Bacon subscriptions and recurring pork boxes

The best pork customers do not want to order once — they want to never run out. With CSA and subscription tools, you can offer a monthly bacon subscription, a recurring pork box, or a seasonal share that bills itself and shows up on schedule. You set the box, you set the cadence, and the billing runs automatically through Stripe. Member management keeps the roster straight, box schedules tell you what to pack and when, and the whole thing turns a one-time buyer into a customer who pays you every single month without you sending a single invoice. For a pork farm, this is the difference between a good season and a predictable business.

Pickup, drop sites, and delivery — chosen at checkout

However you get pork into your customers' hands, the store handles the handoff. Offer on-farm pickup on the days you cut and wrap, set up drop sites at a feed store or a farmers market, or run home delivery with per-zone fees and order minimums so a delivery run is always worth the diesel. The customer chooses at checkout, pays any delivery fee that applies, and you get a clean list of who is getting what, where. The pickup and delivery tools mean the logistics that used to live in your head now live in the system.

Your whole cut sheet, uploaded at once

A hog is a lot of products to type in one form at a time. You do not have to. With bulk product import, you upload your entire cut sheet from a spreadsheet in a single go — every cut, every price, matched by name and previewed before it commits. When the price of bacon moves or you re-cost the whole list for the new year, you update it in bulk instead of editing forty products by hand. The catalogue that used to take an evening to build takes a few minutes.

Accounts your customers never have to remember a password for

Your customers sign in with a magic link sent to their email — no password to forget, no reset dance. With customer accounts, a repeat buyer can see their order history, manage their share and their subscription, and reorder the bacon they loved last time in two taps. And because that customer list belongs to you, not to a marketplace or a social platform, you can reach every one of them directly when the next batch of hogs is ready. Add restock waitlists so a sold-out cut builds a list of eager buyers, a newsletter to announce when pork is coming off, a custom domain so your farm has its own name on the web, and SEO tools so families searching for pasture raised pork near me actually find you.

Who this is for

Pork farms sell direct at every size and stage, and Farm To Net shows up differently depending on where you are. Here is how it fits four farms you might recognize.

The farm selling its first few hogs direct

Maybe you have raised pigs for years and only just decided to stop taking them to the sale barn. You have three or four hogs ready and a handful of interested neighbors, and you want to sell them as halves without the whole thing turning into a part-time job of texts and sticky notes. This is where Farm To Net earns its keep on day one. You list a half hog share with a deposit, share the link, and let people reserve and pay online. The store keeps track of who has committed, who still owes a balance, and what each person wants in their box. Your first direct pork season runs like a real business instead of a favor you are doing for friends — and when word spreads and it is six hogs next time, then a dozen, the same system carries you there without a rebuild.

The farm running a monthly bacon subscription

You have figured out what your customers already know: your bacon is the hook. People who taste it want it every month, and a subscription turns that craving into recurring revenue you can count on. With subscription tools, you set up a monthly bacon box or a recurring pork share, and the billing, the member roster and the box schedule all run themselves. You wake up on cut day with a list of exactly what to pack for exactly which members, the cards have already been charged, and your job is to fill the boxes, not to chase payments. A subscription base is the most valuable thing a small pork farm can build, because it turns the guesswork of "will these hogs sell?" into "these hogs are already sold." Farm To Net is the machine that runs it.

The heritage-breed farm commanding a premium

You did not raise a Berkshire, a Duroc, or a Mangalitsa to sell it like a commodity hog. The whole point of heritage pork direct is the difference a customer can taste — the marbling, the color, the depth of a properly finished pig — and that difference is worth telling and worth charging for. Farm To Net gives you the room to tell it. Your website carries the story of your breed and your pasture, your store frames each cut as the specialty item it is, and your prices reflect the animal instead of the market. A customer who searches for and finds real Mangalitsa lardo or a Berkshire chop with a proper cap of fat is not comparing you to the grocery store — they are grateful you exist, and they will pay accordingly. The premium your breed deserves only shows up when you control the storefront, and here you do.

The farm juggling deposits in a notebook

You are already selling pork direct, and plenty of it — the problem is the paperwork. There is a notebook by the phone with deposits scribbled in it, a text thread three hundred messages deep about who wants what cut, and a running fear that you have double-promised a half hog or forgotten someone's balance. This is the farm Farm To Net was practically designed for. Every deposit, every balance, every cut preference and pickup date moves out of the notebook and into a system that never forgets and never double-books. The store tracks the deposit and the balance automatically, inventory keeps you from promising pork you do not have, and you get your evenings back. The pork was always selling — now the selling stops eating your life.

How Farm To Net compares to the alternatives

When a pork farmer decides to sell more of the hog direct, there are really four paths on the table. It is worth being honest about each.

• The auction ring or a live sale to a buyer is the simplest and the worst-paying. You get a check by the pound at the bottom of the market, your heritage pork is graded like any confinement hog, and every dollar of retail value you built on pasture goes to someone downstream. It is easy precisely because you are giving the value away. Farm To Net keeps that value with you.
• A meat marketplace or third-party platform will list your pork, but it takes a commission on every order, owns the customer relationship, and puts you on a shelf next to a hundred other farms competing on price. You do the raising; they keep the customer and a cut of the sale. Farm To Net charges no marketplace fees and hands you the customer, because it is your store, not someone else's.
• A generic website builder like Squarespace or Wix can make a pretty page, but its store has never heard of a hanging weight, a deposit-and-balance, a half hog share, or a per-cut inventory that must not oversell. You will spend your evenings bolting on plugins and forcing pork into software built for boutiques. Farm To Net speaks pork natively, out of the box.
• The notebook-and-text-message method feels free until you count the hours and the mistakes. Reconciling deposits by hand, chasing balances, and re-promising a half hog you already sold is a real, ongoing cost paid in your weekends and your peace of mind. Farm To Net replaces the whole tangle with one system that keeps its own books.

The through-line is simple: every alternative either pays you less or makes you do more. A store built for pork pays you the retail-direct price and does the bookkeeping for you. That is the trade you have been waiting for.

Sell your first half hog online, step by step

To make it concrete, here is exactly what it looks like to go from "I have hogs coming off" to "the halves are sold and paid for" on Farm To Net, start to finish:

• Start your free trial and name your farm. Your site exists immediately, at a web address you can share the same day — no card required to begin.
• Upload your cut sheet from a spreadsheet so every cut and price is in your catalogue in one import, then add your bulk products — a whole hog for sale and a half hog share — with the deposit amount that holds a reservation.
• Set your pickup and delivery options: the days you cut and wrap for on-farm pickup, any drop sites, and delivery zones with fees and minimums if you deliver.
• Write your story on the homepage — your breed, your pasture, how you finish a hog — because that is what turns a searcher into a buyer who trusts you.
• Share the link. Post it, text it, put it on your market sign. Customers reserve a half, pay the deposit, and choose how they want the pork cut and where they will pick it up.
• Settle up at pickup. When the hogs come back cut and wrapped and you know the final weights, the balance is due against hanging weight, the store has tracked every deposit, and you hand over the boxes. Your first direct half-hog season is done, and it ran itself.

From there it compounds. The customers who bought a half this time become the subscribers who buy bacon every month, the waitlist that fills your next batch before it is packed, and the reviews that bring their neighbors to you. One good direct season becomes a business that no longer depends on the sale barn ever again.

Which plan fits a pork farm

Farm To Net comes in three plans, and picking one is not complicated. Starter is $29 a month and gives you the website, the online store, per-cut ordering, bulk shares with deposits, CSA subscriptions and recurring boxes — a monthly bacon subscription included — pickup and delivery, and your cut-sheet import: everything you need to sell hogs direct. Growth is $79 a month and adds the piece a full hog usually needs: unlimited products, so a complete cut sheet never bumps Starter's ten-product cap, along with a custom domain and restock alerts for the cuts that sell out. Pro is $149 a month for larger operations that need unlimited staff accounts and API access.

For most pork farms, Growth is the right home — not because of subscriptions, which are included from Starter, but because a full hog cut sheet of bacon, chops, sausage, roasts and ground easily runs past Starter's ten-product limit, so you want unlimited products, plus a custom domain and the restock alerts that fill your next batch. A small farm with a short cut list can genuinely run the store and its subscriptions on Starter at $29. Every plan comes with a 14-day free trial and no credit card to start, so you can build your store, load your cut sheet, and list your first half hog before you decide. See the details and compare on the pricing page.

A store that sells pork while you do chores

The best thing a real pork store does is work when you cannot. It takes a half-hog deposit at 10pm from a family who found you searching for pasture raised pork near me, while you are asleep after a long day. It charges a hundred bacon subscribers on the first of the month without you lifting a finger. It tells a customer that chops are sold out instead of overselling ten pounds you do not have. It keeps every deposit and balance straight so you never again double-promise a hog. You raised a better animal on better ground — a pork share software that understands whole hogs, half shares, hanging weights and monthly bacon is simply the tool that finally lets you sell it for what it is worth. If you also raise other animals, the same store carries them: sell your grass-fed beef by the quarter and your pastured poultry and eggs right alongside your pork, all from one website you own.

Frequently asked questions

Can I sell whole and half hog shares with a deposit and a balance at pickup?

Yes. That is exactly how the store is built to sell bulk pork. A customer reserves a whole hog or a half hog share online and pays a deposit to hold it, and the balance is settled at pickup once the final hanging weight is known. The store tracks every deposit and balance for you, so nothing lives in a notebook by the phone anymore.

Can I sell pork by the individual cut, not just as a share?

Absolutely. Alongside whole and half hog shares, you can sell every cut individually — bacon, chops, sausage, ground, shoulder, ribs, ham, lard and more — each with live inventory. When a cut sells out, the store stops selling it and can build a restock waitlist, so you never oversell pork you do not have.

Can I run a monthly bacon subscription or a recurring pork box?

Yes — and it is included from the Starter plan at $29 a month. You can offer a monthly bacon subscription, a recurring pork box or a seasonal share, with member management, box schedules and automatic billing through Stripe. You set the box and the cadence, and it bills and repeats itself while you fill the orders.

Does Farm To Net take a commission on my pork sales?

No. There are no marketplace fees and no commission on your orders — it is your own store, so you keep the full margin on every whole hog, half share and pound of bacon. You pay a flat monthly plan and standard Stripe card-processing fees, and that is it.

How do customers get their pork — pickup or delivery?

Whichever you offer. You can set up on-farm pickup on your cut days, drop sites at a market or feed store, and home delivery with per-zone fees and order minimums. The customer chooses at checkout and pays any delivery fee that applies, and you get a clean list of who is getting what and where.

Which plan should a pork farm choose?

Most pork farms land on Growth at $79 a month, because a full hog cut sheet runs past Starter's ten-product limit and they want a custom domain and restock alerts — not because of subscriptions, which are included from Starter. If your cut list is short, Starter at $29 a month covers the store and subscriptions alike. Every plan includes a 14-day free trial with no credit card to start.