Whole Pasture-Raised Pig
$4.50/lb hanging weight + processing costs
(Total cost $1,320 – $1,440)
$200.00
Our pigs are raised outdoors and rotated through our woods so that they always have fresh forage. They also enjoy a very high-quality non-gmo feed from our friends at Dawson Gap Farm. Happy and healthy pigs mean delicious and healthy meat for you and your family!
A whole pig means you get both sides of the animal, so you can select up to two ways for the butcher to cut each section. We can walk you through all the different options:
Shoulder – Grind, Roasts, Steaks, Cut-In-Half, Keep Whole
Ham – Grind, Roasts, Steaks, Keep, Whole Cured & Smoked or Fresh
Loin – Bone-In/Boneless Roasts, Bone-In/Boneless Pork Chops, Canadian Bacon
Ribs – Short Ribs, Spare Ribs
Belly – Sliced, Keep Whole, Cured & Smoked or Fresh
Organs – Heart, Liver, Tongue, Kidney, Jowls
Sausage – Plain Ground Pork, Sage (Breakfast), Mild Italian, Hot Italian, Bratwurst, Chorizo
A whole pig typically yields 140 to 160 lbs of meat, plus any fat and bones you want to keep.
The total cost is based on the weight of the pig as recorded by the butcher, plus the butchering costs, typically $1.50/lb on the hanging weight. The hanging weight (HW) is the weight of the animal when it is ready to be butchered. Depending on how you have it butchered, the take-home weight will be 60-70% of the hanging weight, not including the weight of the bones or fat.
We charge $4.50/lb on the hanging weight.
A typical hanging weight for a half pig is between 220 and 240 lbs, so you can expect a total cost between $1,320 – $1,440.