Reserve your whole hog for the next butchering. Current piggies are going to the butcher in Feb/Mar 2023.
Whole hog is $5/lb hanging weight + processing. Hanging weight is the weight after the guts/innards are removed. It does still include the bones/organs/fat so it is not entirely meat. Approximately 70% is meat, 20% fat and 10% bones/trimmings. Approx. 90% of the hanging weight is good edible items. We expect a hanging weight of at least 200lb. However, we are trying a new breed of pigs that were raised organically, so we are not as familiar with their growth rate. That is why we are charging based on hanging weight this time around. Processing fees are charged directly by the butcher and these will be based on the size of the animal and the cuts/sausage/cured items you decide to have done. This is money directly passed onto the butcher.
A deposit will reserve your pig.
We only have a limited number of pigs available for purchase as whole hogs. And as always, if you have any questions, please don't hesitate to ask.