One of our biggest goals was to get our pork into the market to provide locally raised pork to the people of Hawaii. In the summer of 2019, we finally accomplish our goal by getting our brand House of Pork into two different venues.
Currently, we are expanding our pig farm operation in effort to get our brand into a larger venue island wide. We are passionate and take pride in the pig quality that we produce. We strive to use only top quality genetics and our pigs are fed a premium vegetarian diet.
SUPERIOR PORK
Premium
Genetics
At Island Farms, we proudly raise Camborough and PIC 800 genetic lines—renowned for their exceptional meat quality, consistency, and efficiency. These proven genetics ensure our pork is tender, flavorful, and raised to meet the highest standards in both taste and sustainability.
Our Partners
Discover
Premium Pork Cuts
At Island Farms, we take pride in offering a variety of high-quality, locally raised pork cuts to suit all your culinary needs. From tender cuts perfect for slow cooking to flavorful options ideal for grilling, our pork is born and raised right here in Waianae, ensuring freshness and superior taste. Whether you’re preparing a family meal or sourcing ingredients for your restaurant, our selection provides the best in quality, taste, and sustainability.
Explore our range of cuts and experience the difference of locally farmed pork.
Pork Carcass – The carcass shall be dressed “packer style”; i.e., without the head and kidneys and practically free of internal fat. There shall not be any objectionable scores on the outside of the carcass and, unless otherwise specified, the carcass shall be skin on. Mutilated feet must be removed at the hock or upper knee joint.
The carcasses shall be split into reasonably uniform sides by cutting lengthwise through the backbone so that the major muscles of the loin and shoulder are not scored and such that the spinal cord groove is evident on at least 75 percent of both sides of the backbone.
The pork leg, also known as the fresh ham, is separated from the pork side by a straight cut near the shank bones, excluding the foot at or above the hock joint. Key parts such as the tail, vertebrae, flank muscle, and all exposed lymph glands are removed. The skin and collar fat over the cushion must be smooth and well-rounded, trimmed at least halfway from the stifle joint to the aitch bone. Skin and excess fat on the inner leg are also removed, with fat thickness kept within regulated limits.
The pork belly is cut from the side after removing the leg, shoulder, loin, fat back, and spareribs. All bones, cartilage, and most leaf fat are removed. The fat back is trimmed no more than 1.5 inches from the dorsal scribe line. Both ends of the belly must be straight and nearly parallel, with no side longer than 2 inches more than the other. The flank muscle must make up at least 25% of the width on the leg end. Fat on the ventral side is trimmed to within ¾ inch of the lean. Bellies must be free of large exposed fat areas, soft or seedy tissue, and the scribe line must be no deeper than ¼ inch.
Pork Front Feet – The feet shall be removed at or above the upper knee joint of the front legs. The feet shall be trimmed practically free of hair and hair roots.
Pork Loin, Back Ribs – The back ribs shall consist of at least eight (8) ribs and related M. intercostal from a loin. The back rib sections shall be intact, and the bodies of the thoracic vertebrae shall be removed except that small portions of the vertebrae may remain between the rib ends. When specified, the “skin” (peritoneum) shall be removed from the inside surface of the ribs and M. intercostal.
This item may also be referred to as “Baby Back Ribs”. Purchaser may specify number of ribs.
Cutlets are made from lean portions of the leg, loin, sirloin, or shoulder—excluding shank meat—and must meet specific quality standards. They are free of bones, cartilage, lymph glands, and heavy connective tissue. If specified, the meat may be tenderized once using the pinning method. Combining multiple pieces of meat is not allowed. Surface and seam fat must average no more than ⅛ inch thick, with no single point over ¼ inch. Fat measuring 0.1 inch or more may not cover more than 50% of the cutlet’s edge. Cutlets must remain intact when suspended. Buyers may also define fat limits by surface area percentage.
Pork Loin Chops – The chops are prepared from all suitable lean from Item No. 410 and will include blade, rib, T-bone, porter house, and sirloin chops. Misshapen chops associated with the hip bone pocket shall be excluded.
Unless otherwise specified, the tail length (distance from the M. longissimus dorsi) shall not exceed 1.0 inch (2.5 cm). Other tail length options are 3 inches (7.5 cm) (recommended for frenched chops, see PSO – 5), 2 inches (5.0 cm) and No tail (trimmed to meet specified fat trim).
Pork Sandwich Steaks, Flaked, Chopped, Formed and Wafer Sliced, Frozen
Made from boneless pork (Item No. 496), these moderately fine-textured steaks are flaked, chopped, formed, and wafer-sliced per FSIS standards. Each steak has two or more thin slices (~1 oz each) with minimal discoloration and is separated by paper. Standard size is 4-¾ x 7-½ inches unless otherwise specified. Buyers may set weight or slice count per pound.
Item No. 1438B – Pork Steaks, Sliced and Formed, Frozen
Prepared from boneless pork (Item No. 418), these FSIS-compliant steaks may include ingredients for tenderizing or binding. Buyers must specify desired weight, thickness, and shape.
Ground pork may come from any part of the carcass and must be free of bones, cartilage, skin, and lymph glands. It must contain at least 75% lean meat, with optional inclusion of lean finely textured pork (up to 20%) if specified. Meat must be ground the same day if mechanically deboned.
Grinding should be done through plates no larger than 1.0 inch, with final grinding at 3/16 inch. Processing must be continuous, with no mixing after the final grind. A bone collector may be used to remove unwanted materials. Coarse ground pork must be labeled and ground through plates between ⅝ and 1.0 inch. Fat content must not exceed 22%, unless specified up to 30%.
Coarse Chopped Pork – This item shall be prepared from any portion of the carcass (Item No. 400) which yields product meeting the end item requirements. However, shank meat and jowls shall be excluded. All skin, bones, cartilages, heavy connective tissue, and prefemoral, popliteal, prescapular lymph glands and any other exposed lymph glands and all surface and seam fat in excess of ⅛-inch (3 mm) shall be removed. The boneless meat shall be ground once through a plate with holes measuring ¾-inch (19 mm). Alternatively, the boneless meat may be chopped or machine cut by any method which yields equivalent results. However, if specified by the purchaser, the meat shall be hand diced to the size desired.
Looking to buy in bulk? We offer competitive wholesale pricing on locally raised Island Farms pork.
Wholesale Rates:
1–100 lbs – $5.00/lb
101–200 lbs – $3.00/lb
201–300 lbs – $2.85/lb
301–400 lbs – $2.50/lb
Kalua Pigs (Old Sows): $500 each
To place an order or learn more, please contact us directly. Mahalo for supporting local!