| 1 Deposit For Whole Hog | 1 Deposit for Whole Hog = $100.00 + $0.00 Assembly |
$100.00 Whole Hog Deposit.
*With the rising of costs of fuel and supplements we are implementing a temporary flat surcharge to our Whole and Half Hog program. This would be $40 for Whole Hog customers and $20 for Half Hog customers. We chose to go with the surcharge with hopes that when costs realign, we can eliminate it. This will be added to the final bill and does not need to paid when putting down a deposit.*
Our Pork is $3/pound hanging weight. Hanging weight of a whole pig averages 200 lbs. Processing runs $1.10 - $1.15 per pound. This varies based on what an individual wants smoked. Our yield is 70%
This is what you would expect to receive with a Whole Hog:
SHOULDER: (Picnic) 10 lbs avg
Boneless Shoulder Roasts
Country Style Ribs
LOIN: 28 lbs avg
Pork Chops (Bone in or Boneless)
Loin Roast (Bone in or Boneless)
In any combination
BUTT: 18 lbs avg
Pork Steaks
Cottage Bacon
Bone-In or Boneless Roasts
BELLY: 22 lbs avg
Smoke for Bacon
Fresh Side Pork (No Smoke)
SPARE RIBS: 3.5 lb avg
St Louis Style
Grind into Sausage
HAMS: 30 lbs avg
Smoke the hams and have a combo of smoked hams and ham steaks or grind into extra sausage
HOCKS: 10 lbs avg
Smoked
Cut fresh for Osso Bucco
JOWLS: 2 lb avg
Grind into sausages
Smoke and Slice (Jowl Bacon)
TRIM: 30 lbs avg
Sausages (Two choices: Plain, Polish, Farm Style Breakfast or Italian)
All finished product is vacuum packed in clear labeled packages.
Plan on approximately 1 cubic ft of freezer space for every 20# of Pork. A milk crate is slightly more than 1 cubic foot. You will need 6-7 cubic feet for a whole hog. Too much? Try splitting a hog with another family!