The most economical way to enjoy our pork is to have a whole hog processed and store it in your freezer. This guide includes the products that we suggest when you have processing done. You may change the processing to suit your needs.
What do we charge? We will charge you $1.35 lb. for the weight of the live hog. We will then add a $75 processing fee for the transportation to and from the butcher and the cost of the initial processing.
What happens next is up to you! The final cost of your product depends on which cuts and processing choices you make. The lists below are suggested options and prices. This can be a confusing process and we will do our best to help along the way. The diagram can help you determine what will be included with your order.
Remember... a hog has TWO of each (shoulder, ham, butt, etc). The rest of the hog is usually put into sausages of some sort.
Fresh Products *add $1.19 lb. for processing and packaging *add additional $1.25 lb. for slicing
Fresh Hams (2 per hog) Boston Butts (2 per hog) Picnic Shoulders (2 per hog) Spare Ribs Picnics Bone-In Chops or Boneless Chops Neckbones Tenderloin Bone-in or Boneless Loins Pig Feet Fresh Ribside (Belly) Hocks Fatback ($1.00 processing fee per lb.) Liver Heart Kidney Ground Fresh Pork (if sausage is not made)
Smoked Products $1.25 lb. smoking fee added to packaging and slicing fees.
Bacon Add $3.70 per pound for slicing, smoking, and packaging
Sausages Sausage is processed in 25# or 50# increments, depending on your choices. Sausage can be packaged in the following ways: 1 lb. ground (Mild or Hot)- no additional fee 6" Smoked Links - add $2.00 lb. 6" Jalapeno Links - add $2.00 lb. 3" breakfast links - add $1.35 lb. 6" Bratwurst - add $1.75 lb.