This is the deposit page for a live pig share. By putting down a deposit, you are helping to pay for the pig's feed and care while they are alive. This deposit will count towards your final amount due (hanging weight, slaughter, and any additional processing). Pigs are scheduled to be processed on farm on December 3rd. If you would like to do the butchery yourself or have a custom meat processor you prefer, you can pick up your half on December 3rd (evening) or December 4th (all day).
The Basics:
Hogs, pastured on cleared forest ground, fed soaked whole grains, leftover milk and yogurt, vegetable scraps, and foraged acorns and black walnuts. Estimated hanging weight at slaughter: 200-250 pounds. Rough yields from each share are listed below.
Mariah can do a (rough --she works solely with knives and a bonesaw, no bandsaw) breakdown and wrap of your pig for an additional fee. $1.25/lb hanging weight. This breakdown would give you cuts such as chops, roasts, belly, ground, hocks, jowls, and unrendered lard. It would not provide sausage or bacon (smoked or unsmoked). We will be rendering and jarring leaf lard and back fat for several days following processing. If you would like some rendered lard (leaf or back), reach out directly. It will cost an additional $3 per pound of rendered lard.
We are hoping to work with the Wallingford Locker for those who would like a proper butcher breakdown and cob smoked meats. Will provide more information once we have it confirmed!
Quarter hog will ideally yield about 30-45 pounds in the following cuts and will sell for $7.50/lb hanging weight plus slaughter fee ($20).
-ground pork 6-10LB
-belly 3-7LB
-pork chops 8-12 LB
-spare ribs 1-3LB
-roasts 6-12LB
Additional cuts, such as hocks, jowls, back fat, if you are interested.
Half hog will ideally yield about 60-90 pounds in the following cuts and will sell for $7/lb hanging weight plus slaughter fee ($40).
-ground pork - 10-18 pounds-sholder cuts (roasts or steaks) 12-15 pounds
-loin cuts (chops, roasts, tenderloin, baby back ribs) 15-25 pounds
-hind cuts (fresh ham, roasts, hocks) 13-18 pounds
-belly 8-14 pounds (can make bacon, belly roasts, spare ribs)Additional cuts, such as hocks, jowls, back fat, if you are interested.
Whole hog will ideally yield about 120-180 pounds in the following cuts and will sell for $6.50/lb hanging weight plus slaughter fee ($80).
-ground pork - 20-40 pounds-sholder cuts (roasts or steaks) 24-30 pounds
-loin cuts (chops, roasts, tenderloin, baby back ribs) 30-50 pounds
-hind cuts (fresh ham, roasts, hocks) 26-36 pounds
-belly 16-28 pounds (can make bacon, belly roasts, spare ribs)Additional cuts, such as hocks, jowls, back fat, if you are interested.
Less common cuts and organs:
We are also flexible when it comes to hearts, livers, heads, hocks, leaf lard, caul fat, back fat, etc. Just reach out directly if you want a specific part of your animal kept and we are happy to work with you to use up as much of your pig as possible (you're already paying for it with the hanging weight!). For certain parts of the pig, we will require that you pick it up on the evening of processing.