This is a deposit for the reservation of a half-hog. The price is $4.25/lb hanging weight. Deposits are non-refundable.
A half hog usually weighs approximately 100-150 lbs hanging weight.
Therefore the amount paid to the farm is likely between $425-$650.
We deliver the hog to the butcher on the scheduled date. The deposit must be paid prior to the delivery date. The balance is due within 24 hours of delivery.
After the balance is paid, you will need to contact the processor within a few days to discuss the custom cutting options. They will walk you through all the options and make it as easy as possible.
Hogs are custom processed based upon the purchaser’s personal preference. Total processing costs depend upon options selected, which may include smoking/curing, various sausage seasonings, linking or patty-forming, packaging, etc. Because of this variability, the buyer pays the processor directly, separate from the farm. An average cost to the processor may be in the $125-$150 range per half.
It typically takes about a week for the butcher to process the fresh cuts, and about 2-4 weeks for the smoked and cured items to be completed. Most people wait for the entire processing to be complete before pickup, to avoid extra trips.
The buyer is responsible for picking up the finished product at the processor and paying all butchering fees.
We use Bittner's Eureka Locker in Eureka, Illinois for our processing. They are a certified organic butcher.
The processor will notify you once your order is completed and ready for pick up at the processor. All meat will be packaged and frozen.
A typical half hog will produce the following:
10-12 lbs Bacon.
12-15 lbs Loin. This includes pork loin chops, tenderloin, and sirloin.
10-12 lbs Sausage.
18-20 lbs Ham. This may be ground into sausage as well.
15-18 lbs Shoulder Roast or Steaks.
5-6 lbs Spare Ribs.
2-3 lbs Baby Back Ribs.
2-3 lbs Ham Hocks.
Please call or text Joe at (574)323-7919 to inquire about availability.
Our pigs were born and raised on our farm in Morris, Illinois. They are fed a diet of locally milled non-GMO feed and free-range pasture forage.