08/06/2026
FINISHED IBERICO PIGS FOR SALE--READY FOR YOUR FREEZER
One year ago, I finally began pursuing a dream that had been growing in my heart for seven years—to pasture-raise Iberico pigs on our sixth-generation family farm using environmental regenerative agricultural practices. Looking back over this first year, I can honestly say it has been one of the most enjoyable and rewarding farming adventures I've ever undertaken.
Now comes the exciting part.
By the middle of September, our first group of Iberico feeder pigs will reach finishing weight—about 250 pounds—and be ready for your freezer. We are accepting reservations now for those who want to enjoy what many chefs and food lovers around the world call the Wagyu of Pork.
These pigs are something special.
Most are barrows, with a few gilts, and they are beautiful. About two-thirds of these pigs carry less than one-quarter Berkshire genetics, while the remaining pigs include one-eighth Red Wattle. In every case, the dominant influence is still the legendary Iberico pig. That touch of hybrid vigor has given us just what we hoped for: a little more muscle, a little more marbling, and a slightly faster growth rate without sacrificing the rich flavor that makes Iberico famous.
From the day they were born, these pigs have lived the life pigs were meant to live. In the winter and spring, they have grazed diverse pastures of clover, vetch, Austrian winter peas, rye, oats, wheat, turnips. This summer they have feasted on Sudan grass, millet, buckwheat, Bahia, Coastal Bermuda, and cowpeas. They have enjoyed fresh well water to drink and plenty of mud to wallow in beneath the East Texas sun. They have rooted, grazed, explored the woods, and exercised every day of their lives. No chemicals. No commercial fertilizer. No antibiotics. Just good, healthy for you, nutritious pork.
We have supplemented their forage with a carefully balanced ration containing some oleic acid-rich seeds to help mimic the healthy fat profile developed by Iberico pigs feeding on acorns in Spain. The result is beautifully marbled pork, naturally rich in heart-friendly oleic acid, with exceptional tenderness and flavor.
Iberico pork isn't cooked like ordinary pork. It deserves a little patience. Cook it low and slow, let it rest before slicing, and you'll understand why chefs around the world prize it. The marbling melts into the meat, creating a richness and juiciness that has earned Iberico its well-deserved reputation.
Beef prices continue to climb, and Wagyu beef has become a luxury for many families. Iberico pork offers that same extraordinary eating experience at a far more approachable price.
Our pigs are available for $2.75 per pound on the hoof. I'll gladly deliver your pig to the USDA processor that I use or to the processor of your choice. A finished 250-pound hog will typically yield approximately 140 to 150 pounds of hanging pork, depending on the cutting instructions you choose.
This first group of pigs represents more than pork. It represents seven years of planning, one year of patient work, and six generations of caring for this piece of East Texas soil. We believe good farming produces good food, and good food has a way of bringing families back to the table.
If you've ever wanted to fill your freezer with some of the finest pork you'll ever taste, I'd be honored to help you do just that. You may have a family member or friend who will go in on this pork purchase with you. Call me Stan Copeland at 214-549-7830 and you can always arrange for a farm visit to see the animals and pasture operation We will reserve your chosen pig by ear tag and send you a photo if you wish, and keep moving them toward processing and your freezer.
