Half or Whole Hog Deposit
Looking to get high quality, pasture raised, soy-free, organically fed pork? Also want to save some money? There is no better way to do it than buying a half or a whole pig at a time. While the upfront cost is more significant, the per pound cost is much lower than retail. It's also a fun way to get creative in the kitchen if you get cuts you're not used to. But, you can also select everything you want from your share of the pig, making it totally customizable.
By choosing this product, you are paying for a NON REFUNDABLE deposit towards 1/2 of one pig.
This deposit goes towards the cost of raising the pig, not the processing fees. Please read all the details below before purchasing to understand the costs related to purchasing half of a hog.
Final orders must be picked up at the farm OR directly from the processor. Processing date is November 4th and it takes about 1 week. We will contact you to schedule your actual pick up date and time, ignore the times at checkout.
Deposits will be $250 for each half of a pig and are non-refundable. If you want a whole pig, select two of this item to hold two halves. This will go towards the total cost to raise your pork. You will be invoiced the remainder cost after processing which will be owed to us. You will pay the processor directly for all processing fees.
For us to raise the pig it’s $5.25 for a whole pig, per pound hanging weight, or $5.50 per pound for a half. Hanging weight is not the amount of meat you will receive. It is the weight of the pig after it has been killed, guts and some organs removed. The more you keep from your pig, the better the value (lard, head, feet, organs) This price includes delivery to and from the processor but does not include the processing fees. This is just what it will cost for us to raise your pig and transport it to and from the processor. From the processors website…”With a market weight of 250 pounds and a yield of 73.6 percent, the typical hog will produce a 184-pound carcass. The carcass will yield approximately 140 pounds of pork and 44 pounds of skin, fat and bone”. It’s estimated you need roughly 5-5.5 cubic feet of freezer space for a half a pig.
Processing fees are $80 per pig ($40.00 for 1/2), plus .75 per lb hanging weight. This does not include any smoking of hams or bacon or sausage making. If you want ham or bacon “cured” with sodium nitrates, it is $1.25 per lb. If you want natural, “uncured” bacon and ham, it’s $1.55 per lb. All bulk breakfast sausage and ground pork is .30 per lb. If you would like to get Italian, Sweet Italian, or regular Bratwurst, it’s $1.35 per lb.
So, for example…
If a whole pig weighs 180 lbs hanging weight it will cost $945.00 for the whole, or $495.00 for the half to us, the farmers
Processing for the whole animal will cost $215.00. (.75 x 180)+ $80.
Processing for half the animal will cost $107.50. (.75 x 90) + $40.
The total cost of basic processing and cost to raise it is $945.00 + $215.00= $1,160.00 for a whole pig.
Total cost of basic processing and cost to raise half the pig is $495.00 + $107.50 = $602.50.
Additional processing costs will vary based on the amount you want cured, how you want it cured, if you want only ground or breakfast sausage, or you want to upgrade to other flavors of sausage. These additional costs can range from $100-$400 depending on what you want.