$150 Deposit Due at time of order. Total cost for meat is $4.00 per pound based on hog hanging weight, to be billed at pickup less deposit. Typical half hog hanging weight will be 90-110 lbs, yielding 60-80 lbs. of take home meat.
A typical HALF HOG order will include 14 - 18 pounds of ham cuts, 8 - 10 pounds of bacon, 18 - 22 pounds of loin cuts (chops or roasts), 8 - 12 pounds of shoulder cuts (steaks or roasts), 4 - 5 pounds of hocks and organ meats, and 3-5 pounds of ground pork, sausage, or brats. You will be able to specify how your hog is cut, which portions are cured and smoked, and how large to cut the roasts, chops, and steaks.
Customer responsible for submitting cutting instructions to butcher, paying processing costs (~$100 per half), and picking up finished product from butcher or farm store for an additional fee of $25. If you would like no-nitrate curing for your hog, please request in the order instructions section at checkout. For more information on customer hog orders and a link to sample cutting instructions please visit our FAQ PAGE.
PASTURE-RAISED HALF HOG
Our purebred Berkshire piglets are born on pasture (no farrowing crates!), and not weaned until 2 months of age (factory farms wean as early as 15 days). The are never fed or administered antibiotics or growth hormones unless there is a life threatening condition which cannot be treated homeopathically. We promote vitality and prevent internal parasites by giving them raw apple cider vinegar in their water.
Once the piglets are weaned from their mother's m ilk they are fed free choice a certified organic, non-GMO feed ration in addition to what they can forage from the pastures and woods. They are moved to fresh pasture every 1 - 2 weeks during the growing season.