Half Hog Sale!!
$400 flat fee, all butcher fees included**
This is our first ever sale, and the savings are definitely worth jumping on. Typically, we do not have enough hogs and have more demand than hogs. With last year’s processing logjam, right now I really need your help to make space for the younger hogs. So, sale.
Once these hogs are gone, we return to our standard pricing. Ordinarily, our half hog price is over $500, so the savings is significant for top quality, fully finished, slow raised hogs, just like always.
When you are committed to healthy, nutritious, restoratively farmed food, buying in bulk is the best value, and most convenient way to go. Having on hand a full variety of meats wrapped to last for up to a year is one of the secrets to a keeping a great local pantry, and making sure you never run out of your favorites.
A locally raised and processed half or whole hog in the freezer is a win/win for the hogs, farmer, the processor, the local network of suppliers, and you.
Depending upon the way you choose to cut your pork, a half hog will take up about 2 cubic feet of freezer space (think the freezer space above your refrigerator but not completely filling it up). If you choose bulky roasts and hams a half hog may not fit, but a small chest freezer will easily hold a half hog and more.
Average price per/pound for all cuts = $5/lb
Average Take Home Weight = 77lbs
Freezer space needed: Approx. 2 cubic feet
A typical half hog includes:
Chops = 18 lbs, available bone in or boneless, your choice of thickness
Roast and/or pork steaks (shoulder roast, loin end) = 12 lbs
Spare Ribs = 3 lbs
Ground = 8 lbs
Fresh belly(side) or Bacon* = 8lbs
Fresh Ham – 16 – 20 lbs of fresh pork roast. (may alternatively be cured and smoked*, ground, made into sausage*)
Organs/Fat = 14 lbs
Note: each hog is different, your actual results will vary
COST & SAVINGS!!!
This means you can enjoy your premium cuts for the same price as your sausage and ground, and get humanely raised pastured, small batch, slow raised heritage breed pork for the same price as supermarket meat.
QUALITY & SUPPORTING LOCAL!!!
I am not shy in my zeal for local foods. It is critically important that we become proactive in supporting our small, independent, local producers. There so much corporate deception happening now with large producers, it is time to send the message that we want to know where our meat is raised, and how it is treated. Read more about our pork process here.
AVAILABILITY & RESERVATIONS:
Unlike our individual cuts of meat that are available year round, you will want to reserve your half or whole animal in advance. Hogs are available in groups, and will be processed upon reservation. Typically expect a month after ordering for your pork to be ready.
You know with a deal this good, there has to be one, right? There are a lot of variables in processing services. I am including the basic processing fees only, for fresh meats. Smoked hams, bacons and any other items like chops, jowls, etc. or special sausages are available. You may choose to have those done, but note that the additional fee for sausage and smoking will be added to your total.