I just picked up my half pasture raised hog from the locker. 1/2 duroc and 1/2 chester white was the breed of pig, meat is fairly red and marbled like beef. It is just the wife and I, so I had ham roasts and steaks made from the hams, looking forward to ham and hominy in the coming weeks (can't eat most hard beans).
Fat pasture hogs aren't cheap, I paid $265 for the 1/2 pig, plus $97 at the locker. I had ham, bacon made for the specialty, rest was chops, front should roasts and lots of ground pork. I can't eat beef, so much of this pig will be my grilling meat this summer.