Processing and Cutting
Thse pigs will be butchered by Hughesville butcher, Gary Gibson. He’s the best in the area and since he’s in our backyard, it’s a short trip for the pigs. New in 2014, he is charging $200 to butcher a whole pig. If you want scrapple, add $25. This all inclusive cost covers cutting, vacuum packing, curing of bacons and hams, and sausage. This butchering fee will be a pass through cost and is in addition to the price you pay based on hanging weight. It will be prorated a half hog purchase.
In previous years, we charged by live weight and bundled the cost of processing into the price. The other change we’re making this year is we’re charging based on hanging weight of the pig. Hanging weight is the step just before the retail cuts are made. In other words, all the inedible parts have been removed.
Expect these pigs to have a hanging weight between 175 and 200 pounds, which translates to approximately 140 pounds of meat for your freezer. If you’re ordering a half, then divide these numbers by 2 to get your expectations. You need to understand that these numbers are estimates based on past experience and breed performance. Every year and every pig is different, which means some pigs will weigh more and some will weigh less.
Also, your cutting instructions could influence the yield. Consider this, if you had the whole pig ground up with no retail cuts, then your yield would be very close to 70% of the hanging weight. So, a 175 lb carcass would yield an estimated 122 pounds of ground pork. If you leave the bones in your chops and roasts, then your yield is going to up because you’re throwing away less of the product. And, we’re not going to give you the option for boneless chops or roasts.
Let’s say you order a half a hog and it has a hanging weight of 176 pounds. Your half weighs 88 pounds. At a $3.80 a pound, you pay $335 for the pig. Add $100 for processing and the total cost is $435 for approximately 75 pounds of meat. To continue the illustration, that would be approximately $5.80 per pound for the meat you put in your freezer.
You know of course, that all estimated weights are just that. We don’t know exactly how much each animal will weight until we slaughter it. Numbers and estimates are provided to help you budget. You can request a big or small pig, and we’ll honor the request as best we can. If you’re worried about the volume of meat, we recommend you find someone to share with.
How to Order
You need to reserve your order with a deposit prior to the slaughter date. Orders are reserved on a first come, first served basis. Select whether you want to reserve a half or a whole. Then use the cart’s checkout to pay by credit card (PayPal) or to receive a mailable order form. Your deposit will be deducted from the final price.