Ordering Half or Whole Hogs from Start to Finish
1. Place a deposit to reserve your half or whole hog. Once we receive your deposit, we will send you a follow up email and text message with all the details on the processing date and which butcher shop we will be using.
2. We will send you a reminder email and text message one week prior to your processing date. All meat is tagged with a name and a phone number before it is sent to the butcher. Once the meat has been processed, we will send you a message via text giving you a number. You will used this number to fill out a cut sheet list online. The online cut sheet is easy to fill out and will walk you through the process of selecting how you would like your meat to be cut. If you have any questions, you can reach out to the butcher or us!
3. We will send you an invoice for the remaining amount due once the hanging weight is determined by the butcher. The remaining balance is due before picking your meat up, your deposit will be put towards this amount.
4. The butcher will notify you once your meat is ready, please remember this can take up to 1-3 weeks depending on your specific order. Specialty meats take longer.
5. You will pay the butcher for processing (cut and wrap) when you pick up your meat.
***Please Note: Smoked meats, specialty sausages, links, patties, seasonings, etc. are available but come with an extra cost, which will be outlined on the online cut sheet. All costs associated with cut and wrap are paid directly to the butcher. You are only paying us for hanging weight at $5.00 per pound.
Pricing
Whole Hog
The hanging weight for a whole hog is usually 180-220 pounds.
at five dollars a pound a whole hog on average will cost $900-$1100
Cut and wrap on average will cost $225-$275
A WHOLE hog in total on average costs $1125-$1375
Cut & Wrap
You are paying the butcher for their services which is the cutting and packaging of the meat.
Our local butcher averages $1.25 per pound.
Please note that specialty meats such as smoked meats can cost more. These costs will be listed on the online cut sheet. This is where you will be able to choose to add extras.
We use Alvord’s Custom Meats in Sunnyside WA.
Half Hog
The hanging weight for a half hog is usually 90-110 pounds.
at five dollars a pound a half hog will cost $450-$550
Cut and wrap on average will cost $110-$140
A HALF hog in total on average costs $560-$690
***Please note that these are estimates. We cannot say EXACTLY how much a hog will weigh at butcher. However, we work very hard to ensure that our hogs are within this range at the time of butcher.
Frequently Asked Questions
Can I purchase pork at any time?
Unfortunately, we usually only butcher 2 times a year. Rasing a single pastured hog is an 8–10-month process so you will have to plan accordingly. Our website will always have the most current butcher date(s) open for customers to make a deposit on. If that date doesn’t work for you feel free to reach out via phone or text, or email and we can try and figure something out! A phone call or text will be the fastest!
Why a deposit?
We do require a deposit. This secures your spot and gives us an idea of how many hogs we have sold. This non-refundable deposit will go towards your total amount due. It is non-refundable because if you back out, we have to continue feeding and caring for the animal until we have sold it, which unfortunately is an unforeseen added expense for us, this deposit will take care of some of the expenses we would incur.
Can I set up Delivery Arrangements?
For customers residing out of town, we can arrange drop-off delivery dates for an extra fee. The more people needing a drop of in your area, the less the individual fee will be. For individuals that are local we typically ask that you pick up the meet directly from the butcher. We use Alvord’s Custom meats in Sunnyside, WA. Alvord’s allows a 3-day hold from the date your meat is ready. However, if special arrangements are needed feel free to contact us and we will see what we can do.
Where is the meat butchered?
We do not believe in putting added stress on our livestock. We know that any stress on an animal during the butcher process can cause meat to taste foul or lose its flavor because of stress hormones that are released into the meat. We use Alvord’s on-farm slaughter. All animals are butchered while grazing in the same environment they have grazed on since birth. We strongly feel that animals should be raised ethically from start to finish and feel that this is the most humane way to harvest an animal.
Why can’t I get more bacon?
Unfortunately bacon comes from the belly of a hog. The meat to fat distribution that make bacon so wonderful is only found there. Therefore, you can only get as much bacon as the hog’s belly will allow!
How long does meat last in the freezer?
The meat is vacuum sealed so as long as the packaging isn’t broke or damaged the packaging should last at least a year. If after a year the seal begins to go, and or you notice the packaging becomes loose or the meat becomes frost burnt the meat will only last a few months after this point. It is not spoiled or bad and is perfectly ok to eat but should be used first simply because the flavor will significantly start to diminish at this point.
What is hanging weight?
Hanging weight is the weight of the animal once it has been dropped and cleaned (live weight minus the feet, head, and innards). This is usually 72-80% of the animal’s live weight.
How much meat will I take home?
Retail cuts total about half of the hogs live weight. Therefore, on average if you purchase a whole hog you will take home roughly 120-160 pounds of meat. A half hog will be roughly half of that number so 60-80 pounds of meat. Meat is sold this way because not only does the butcher charge us by hanging weight but hanging weight is the most universal way to measure the meat. It allows the consumer to customize the meat that they want, it gives you, the costumer options. If we sold simply by the packaged weight, we’d have to offer a standard selection of cuts. There would be no cutting steaks to different thicknesses, opting out of roasts and having them ground, and so on and so forth.
How much freezer space do I need?
When calculating freezer space, allow for 1 cubic foot/30 lbs. of meat. A whole hog will give you approximately 120-160 lbs. of take-home meat. Chest freezers generally utilize space better than upright freezers. If you order a whole hog, you will need roughly 6 cubic feet of freezer space. A half hog will require roughly 3 cubic feet of freezer space. Note that this is a safe estimate and one that will allow your freezer to continue properly working once it is all packed in there.