This is price is for a whole hog by the pound hanging weight. We will deliver your hog to our processor for you. You are paying by the hanging weight. This is the weight of the hog after all of the non-edible parts have been removed but before the hog is cut up into retail cuts. The take home weight or retail weight averages 70-80% of the hanging weight. This is due to bone and trim loss when cut into smaller pieces. The processing provided by the butcher is included in the price. Average hang weights will be around 220-280 lbs. Once we know the weight of your hog provided by the butcher we will provide a final price minus your deposit.
Meat will be ready in 2-3 weeks after butcher date. This is the time needed for hams and bacon to cure. We will contact you when your pork is ready and arrange a convenient time for you to pick up on the farm.
Next Butcher Date: 5/31