The Revenue Model

Revenue at Stillwater Farm will be generated through three primary channels: live animal sales, premium pork products and a program called Sowshare.

Iberian Heritage Hog Sales

Stillwater Farm will offer high-quality Iberico and Iberian Grazer pigs with it unique oleic acid rich, heart healthy fat, often called the “Wagyu of Pork”, through the following channels:

  • Breeder Pigs – Sold to farms seeking to develop or enhance their own Iberian-based breeding programs.  

    • Gilts and young Boars will sell for $800.  Sows and breeding Boars for $1,500 or more depending on the production standards.

  • Feeder Pigs – Sold to individuals or farms intending to raise pigs for breeding or processing

    • Pigs at 75 to 100 lbs. for sale at $3.50 per lb.

  • Finished Pigs (≈250 lbs.) – Sold live (“on the hoof”) for whole or half-hog processing

    • Pigs at 250 lbs sell for $2.50 per lb. (approximately $625) perfect for the freezer

Premium Pork Products

Heralded as the “Wagyu of Pork,” Stillwater Farm pork products will be marketed as premium, health-conscious, and artisan-quality offerings:

  • Pig-Pulling Piglets (≈100 lbs.)– A specialty smoked delicacy featuring the whole young pig

    • $300 per chilled and smokehouse ready carcass.  The piglets can be smoked at home or Stillwater Farm will handle the smoking process with a prescription of hickory, pecan, oak, and sassafras wood.   Smoking in our legendary smokehouse and cooking in our smoker for $125 is a good deal. Cooked down it produces 40 to 50 lbs of delicious, smoke flavored pork to feed a crowd of 50 to 75 people.  That’s just $5 to $6 per person. What a deal!!!

  • Smoked Country Hams–Stillwater Farm country hams are smoked with a mixture of woods and cured for at least 300 days. 

    • Hams sell for $15 per lb.  It takes a long time to get the twang of this smoke and cure just right.  It is a rarity in Texas and deep south to have this cured meat that is famous in the Appalachians.  Even in the Appalachians one will not find Iberico hams.

  • Aged Prosciutto– Cured for at least 400 to 500 days in a temperature and humidity controlled room.

    • Iberico Prosciutto can cure literally for 3 to 4 years without going rancid as would heritage breed pork and sell for $1500 to $2,000 per ham.  It sells for $20 per lb. and can be cut to order.  Understandably the longer it cures the more expensive the ham.

  • Select Cuts– These cuts are sold to restaurants for specialty dishes and to retailers stores

    • See website for retail sales and wholesales are negotiable.

  • Direct-to-Consumer Sales– via an online store (premium bundles and curated offerings)

    • See website for retail sales pricing.

  • Strategic Principle:  Stillwater Farm is committed to avoiding commercial/auction barn markets and intends to sell only into premium channels that reflects the quality of the product.