Description
We are pleased to offer you whole half hog options with our opportunity to buy whole or half hogs. We raise our hogs on pasture, seasonally; sometimes it is too cold, so we will provide our hogs shelter in the barn. We feed them grains from a local farmer in Franklin County. Our hogs are not the pink pig that the industry raises. We emphasize heritage hogs, raising Hereford hogs primarily.
Hogs sold on the hoof are sold hanging weight. Typical hogs are market ready around 250 lb. After slaughter and processing, you can expect to receive about 50% of the live weight of the finished product. What you get in your cuts will depend on what is selected. To help you understand your options, please make use of our cut list.
$300 Deposit Due at the time of order. The total cost is $6.25 per pound based on hog hanging weight. Typical whole hog hanging weight, after slaughter, will be 180-220 lbs, yielding 120-160 lbs. of take-home meat depending on the size of the hog.
A typical WHOLE HOG order will include 28 – 36 pounds of ham cuts, 16 – 20 pounds of bacon, 36 – 44 pounds of loin cuts (chops or roasts), 16 – 24 pounds of shoulder cuts (steaks or roasts), 8 – 10 pounds of hocks and organ meats, and 6 – 10 pounds of ground pork, sausage, or brats. You will be able to specify how your hog is cut and how large to cut the roasts, chops, and ham or shoulder steaks. If you are a sausage lover, you can put your ham cuts into sausage too. “Bacon” is sliced fresh belly, but we can show you how to brine your bacon for the same wonderful flavor without the harsh chemicals used in the factory.
The customer is responsible for submitting cutting instructions to us before taking it to the butcher. We will pay your processing fees (~$500) and pick up your order. You can pick it up at the processor yourself for no additional charge, or we can pick it up from the processor and bring it back to the farm for storage and pickup at the farm for an additional fee of $65.
Prices assume a full 220 lb hanging weight. Actual weight differences will be calculated after slaughter, refunding shortages, and adding additional charges for overage. The typical yield on a 250 lb live weight hog will be 220 lbs hanging weight, and 140 lbs finished product.