Whole or Half Hog (Custom Butchering)

PRICES IN THE PRODUCT DROP DOWN MENU ARE ESTIMATES! YOU WILL NOT PAY UNTIL YOU RECEIVE YOUR MEAT.

We have 6 hogs going to the butcher on Oct 13, 2023 that we are selling as whole or half hogs, with custom butchering (meaning, you get to choose how you want it cut, cured, seasoned, etc.)

There are six different hogs, so they are numbered 1-6 from smallest to largest, with 1 being the smallest hog and 6 being the biggest hog. Each hog has 2 halves: half A and half B. So pick your hog # based on if you want a bigger or smaller hog and then select one side if you just want half, or select both Side A and Side B of the same animal to order a whole hog. The hogs we have available should have a live weight of 250-300 lbs, with a hanging weight between 180-200 lbs with estimated packaged yields between 120-145 lb of pork–for a whole. Split those numbers in half for a half! 🙂

Our hogs are raised in the pasture and have access to mud wallows to truly be PIGS! They are fed NO corn, and NO soy, and NOTHING GMO!  They primarily eat dairy products, pasture, hay, and occasionally (when our dairy supply is low) they may get some non-GMO rye. Most of these pigs have Berkshire genetics, but this year there are a few other heritage breeds in the mix.

The price for a Whole hog is $3.50/lb X the hanging weight of the hog, plus butcher fees.

A half hog is $3.75/lb X the hanging weight of the hog, plus butcher fees.

BUTCHERING

This year, we are using Rain’s in Gallatin to butcher hogs. Rain’s is a USDA inspected butcher. They offer the choice to either have your meat packaged in plastic film and butcher paper, or for $.30/lb (packaged weight) you can have the cuts ccryovak packaged. (The ground is in chubs). There butcher fees are:

The hogs we have available should have a live weight of 250-300 lbs, with a hanging weight between 180-200 lbs with estimated packaged yields between 120-145 lb of pork. The chart below–keep scrolling down– gives you an idea of what the total cost range might be based on the hanging weight and the butcher fees.  These examples include the cost of curing, sausage, packaging. (There are two totals at the bottom of each column–one if you cyrovak and the other if you do butcher paper.  THESE ARE ALL ESTIMATES. You are charged based on the actual hanging weight and the actual butcher fees.  You can also see this information in a google spreadsheet by Clicking HERE .

To order, select a half hog from the drop down product list.  If you would like to order a WHOLE hog, order 2 halves from the same hog and your price will be adjusted at the time you receive you pork.

BUTCHER INSTRUCTIONS/CUT SHEETS

Once you have placed your order, I will have Rita from Rain’s call you to complete your cutsheet. See the picture of the cut sheet they use in the “product images.” If you would like to see the cutsheets we submitted for the 7 hogs we had butchered on Oct 6th, so you can see some of the other variations for how to have your hog cut, you can click here to see that spreadsheet.  Rain’s is pretty accomodating to give you what you want. BUT they do not have a scalder, so they have to skin the hog, so you can’t keep the feet, head, ears, snout. But you can keep bones, back fat, and leaf lard. If you choose to get boneless loin roasts, you will need to specifically tell them to save the tenderloin by itself. Otherwise, they grind it–which is lame, since it is the most tender spot on the hog.  This year, we are having tenderized cutlets made from some of the uncured hams. You can ask them about that as well. 

If you are getting items cured, the meat will be done approximately Oct 30th-Nov.6th. We will pick up all pork from Rain’s and pay for all butcher fees. You can pick up the pork from the farm or any of our drop points, and you will pay in full at that time.

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