I am proud to sell whole and half pastured, heritage hogs to the public. I charge between $3.75 and $4.00 hanging weight for a carcass. My prices fluctuate slight based on my feed prices, but I work very hard to keep my costs low, so I can provide my community with local pork.
The hog will be processed at a local slaughterhouse. You will select your own cuts and cuts per package. I warn you though, once you buy pork this way it is very hard to go back! You will pay the slaughterhouse a kill, cut, and cure charge in addition to the hanging weight for the carcass.
A common question people ask is how much meat does a hog provide? And it’s hard to answer that. When you select your own cuts there are many ways you can choose to have your hog cut up. I find this PDF is the most helpful. My hogs tend to be closer to 300 lbs at slaughter so you can expect just a whisper more meat than this PDF.
I will have beef available this summer. I don’t have prices or a date yet, but I’ll update as I know more.
Shoot me an e-mail MegRBrown@gmail.com if you want to know more. Thank you!