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.
Not all of the pig is edible pork. On average about 57% of a hog make it from the pen to the pan. A 250 lb. hog will yield approximately 144 lbs of retail cuts. Around 28% of a hog’s live weight is inedible product removed during the slaughter and dressing procedure bringing our 250 lb. live hog to 180 lbs. dressed. The internal organs, hair, blood, and other inedible products account for most of this loss. Once the carcass is sanitarily dressed it is hung on a rail and placed into a cooler where it is quickly chilled. Once the carcass is thoroughly chilled it can be cut into retail cuts where another 20% of the weight is removed bringing our 180 lb. carcass to 144 lbs. of retail cuts. Bone dust, fat trimming, boning, grinding, and moisture loss account for this unpreventable waste. Hams and bacon are typically cured and smoked after cutting.
Half Hog Deposit
Deposits are non-refundable.
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.
Final payment is due upon pickup/delivery of pork.
Paid to Farmer (us): approximately $265-300
- $3.79 per pound of retail meat cuts
Paid to Butcher: approximately $100-170
- $40: Half Kill Fee
- $65-80: Half of Processing Fee ($.73 per pound hang weight)
- optional: $3-20 ($0.25 per pound ground sausage)
- optional: ~$30 ($1.21 per pound for cured & smoked meats like ham and bacon)
Total: approximately $365-470