Details about our heritage hogs
We sell live hogs (whole or half) to people interested in putting up pork in their freezer. The typical way to sell this type of meat is by the hanging weight after slaughter. We arrange to have your animal slaughtered (here) and delivered to the butcher for you. The hanging weight of our heritage hogs will be between #200 to #250.
After the carcass arrives at the butcher, the exact hanging weight will be determined of your pig or half pig – and at that time the balance of your purchase will be due to us for the meat. The exact hanging weight does not include head, skin or feet.
You will arrange how you want your meat processed with the butcher directly – and you are responsible for the costs to the butcher when you go to pick up your finished order.
Reservation fees and final costs
We require a reservation (down payment) in the amount of $250.
We are a ‘first come first served’ reservation system. Some years we already have them sold before we get the piglets. Some years, like this one (2020) we may have one available for sale (or two halves). *NOW ONLY 1/2 AVAILABLE as of 10/19/2020.
The raising, slaughter and delivery of the hanging meat to the butcher is included in the price per pound.
Half hog purchase – $4.75 / lb.
Example of final costs:
Finished whole hog – 200# hanging weight (This weight may vary.)
200# x $4.25 (less your $250 deposit) would mean $600 due.
Finished half hog – 100# hanging weight (This weight may vary.)
100# x $4.75 (less your $250 deposit) would mean $225 due.
Butcher – processing costs
You will receive a call from the butcher for how you would like your meat processed. (Do you want curing for bacon and hams? Do you want sausage? How thick do you want your chops and bacon?) The butcher will walk you through this process. Typically the butcher’s costs for processing (cut and wrapping) range from ¢.50-¢.60/lb. Curing usually around $1/lb.
* Typically 2-3 weeks after processing you can pick up your order and pay the butcher directly for this processing. The actual weight of the meat you will receive will likely be 65-70% of the hanging weight from the butcher discarding bones and fat.
Example of “What you get” with Half a Hog
HOG BUTCHERING HELP SHEET
A WHOLE HOG HAS THE FOLLOWING:
(2) HAMS THEY CAN BE EITHER LEFT FRESH OR CURED AND SMOKED
THEY CAN BE CUT AS FOLLOWS:
(A) WHOLE ( NOT CUT)
(B) CUT IN ½ ( 2 PC)
(C) CENTER SLICES ( 5-6 PC OF SLICES AND THE ENDS AS ROASTS)
(D) SLICED ( THE WHOLE HAM INTO ¾” SLICES)
(2) BACONS THEY CAN BE LEFT FRESH OR CURED AND SMOKED
THEY CAN BE CUT AS FOLLOWS:
(A) WHOLE SLAB UN CUT
(B) CUT INTO 1 LB BLOCKS UNSLICED
MOST CHOOSE SLICED AND PUT INTO 1 LB PKGS
(2) FRONT SHOULDERS THEY CAN BE LEFT FRESH, CURED & SMOKED OR GROUND FOR SAUSAGE
(A) WHOLE ( UNCUT)
(B) CUT INTO ROASTS ( 3-4 LB EACH)
(D) GROUND INTO SAUSAGE
(2) PORK LOINS
PORK LOINS ARE GENERALLY CUT INTO CENTER CUT PORK CHOPS AT WHATEVER THICKNESS THE CUSTOMER DESIRES, LEAVING THE ENDS OF THE LOINS INTO ROASTS WHICH USUALLY WEIGH AROUND 3-5 LB EACH DEPENDING ON THE CUSTOMER. WE ALSO NEED TO KNOW HOW MANY PORK CHOPS EACH CUSTOMER WANTS IN A PACKAGE ( NORMAL IS 4).
LOINS CAN ALSO BE BONED OUT LEAVING A BONELESS ROAST OR CHOPS
LARD YES OR NO