Whole Hog

Whole Hog- Half Hog- Quarter Hog

Farm-raised heritage-bred pork offers superior quality raised pork, with richer, more complex flavors, remarkable marbling, and a juicier, more tender texture. The meat is a deeper red color, reflecting its higher fat content and varied diet. Heritage breeds are raised in more natural, humane environments, allowing them to develop fuller flavors and a softer, more flavorful fat.

Heritage-bred pork also aligns with ethical and environmental considerations, making it a preferred choice for quality-conscious consumers.

WHOLE HOG $6.50/LB hang weight + processing
Average hang weight 220-270LB = $1430-$1755
Average processing fee $300-375 (paid directly to the processor)
Average total cost for WHOLE HOG = $1,730-$2,130
$800 deposit required, balance due on processing date

WHOLE HOG yields approximately 150-180LB of meat in the following cuts:
28LB Shoulder (bone-in roasts, boneless roasts, or shoulder steaks)
40LB Loin (chops, loin roast, tenderloin, baby back ribs)
32LB Ham (smoked/cured ham, fresh ham)
24LB Belly (bacon, belly roasts, spare ribs)
22LB Ground & Sausages
Misc items: hocks, jowl, bones, fat, liver, heart

By purchasing a whole hog, you can customize how the pork is both cut and packaged.

Purchase price based on hang weight on processing day.