Reserve Pork Share
Enjoy the richly marbled, flavorful, juicy pork of our heritage breed Gloucestershire Old Spots pigs. Our hogs are fed local Non-GMO feed from Bagdad Roller Mills. Half hog and Whole Hog shares available!
Image from Oklahoma Department of Agriculture
Go Hog Wild!
Reserve a Whole Hog
What You Get
Each whole hog is approximately 140-150 lbs of meat. It includes:
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2 Picnic Shoulders - about 5-7 lbs each
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2 Boston Butts - about 5-6 lbs each
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2 Hams - about 15 lbs each
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Bacon (Belly & Jowel)- about 23 lbs
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Rib Racks - about 4 lbs each
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Trimmings made into plain ground pork or sausage- about 10-15 lbs (Additional cuts may be made into sausage if you would like more sausage.)
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Optional Organ Meat: Liver and/or Heart
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Optional: Feet
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Optional: Backfat (for you to render into lard)
All meat will be frozen by the butcher.
Price: approximately $750 - 1,120.
A non-refundable of $300 will hold a whole hog for you. Final payment is due upon pickup/delivery of pork.
Final price is dependent on the weight of your hog and the amount of meat it produces as well as the amount you choose to have smoked and cured or made into sausage.
Pricing Breakdown
Paid to Farmer (us): approximately $530-680
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$3.79 per pound of retail meat cuts
Paid to Butcher: approximately $220-340
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$80: Kill Fee
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$130-160: Processing Fee ($0.73 per pound hanging weight)
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optional: ~$6-40 ($0.25 per pound ground sausage)
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optional: ~$30-60 ($1.21 per pound for cured & smoked meats like ham and bacon)
Go Half Hog!
Reserve Half Hog
What You Get
Each half hog is approximately 70 lbs of meat. It includes:
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1 Picnic Shoulders - about 5-7 lbs
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1 Boston Butts - about 5-6 lbs 1
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1 Hams - about 15 lbs
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Bacon (Belly & Jowel)- about 11 lbs
-
Rib Rack - about 4 lbs
-
Trimmings made into plain ground pork or sausage- about 5-7 lbs (Additional cuts may be made into sausage if you would like more sausage.)
-
Optional Organ Meat: Liver and/or Heart
-
Optional: Feet
-
Optional: Backfat (for you to render into lard)
All meat will be frozen by the butcher.
Price: approximately $365-470 total
A non-refundable deposit of $150 will hold a half hog share for you. Final payment is due upon pickup/delivery of pork.
Final price is dependent on the weight of your hog and the amount of meat it produces, as well as the amount of meat you choose to be smoked and cured or made into sausage.
Pricing Breakdown
Paid to Farmer (us): approximately $265-300
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$3.79 per pound of retail meat cuts
Paid to Butcher: approximately $100-170
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$40: Half Kill Fee
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$65-80: Half of Processing Fee ($.73 per pound hang weight)
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optional: $3-20 ($0.25 per pound ground sausage)
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optional: ~$30 ($1.21 per pound for cured & smoked meats like ham and bacon)