If you’re reading this you’ve probably decided that buying a half hog is the most economical way to get farm fresh pork, plus you’d like to know where your food is coming from. BUT you still have a few questions and ordering a custom processed half hog seems a bit overwhelming, especially if you’ve never done it before. We’d like to help you through the process by answering some common questions. If you still have questions after reading the FAQs, please do not hesitate to contact us. We are always here to help!
HOW MUCH MEAT DO I GET WITH HALF A HOG?
The average half will yield 70-90 pounds of cut, wrapped and frozen meat. Of course, hogs will vary in size and since the hog will be custom processed to your specifications, the yield will vary slightly. That means if you have all bones removed; you will have a lower yield.
WHAT IS THE HANGING WEIGHT?
Hanging weight is the weight of the butchered animal as it hangs in the locker, and does not include the head, hide, hooves, blood and innards, which have been removed. This is the weight you will be charged on. The average hanging weight on a half hog is approximately 90-110 pounds.
HOW MUCH FREEZER SPACE DO I NEED FOR A HALF HOG?
About 3- 4 cubic feet. For reference, an 18 cu. ft. top freezer refrigerator has a freezer of 4 cubic feet
CAN I CUSTOMIZE WHAT CUTS I WANT?
Yes. We take the hog to a butcher to be custom cut and wrapped to your specifications. You will work with the butcher to determine your cutting instructions. Not big on roasts? No problem. Grind them for more sausage. Want your chops cut extra thick? You get to choose! Custom cutting allows you get the very most out of each pound of pork.
WHAT CUTS ARE AVAILABLE WITH A HALF HOG?
A hog is very customizable. You could grind the whole thing or smoke and cure the whole thing and it will still be delicious! Below is an example of a typical cutting order:
12-14 lbs. – Pork Chops
3lbs – Spare Ribs
1 lb. Tenderloin
12 lbs. – Shoulder Roasts and Pork Steaks
15-20 lbs. – Ham as Roasts or Steaks (Cured or Uncured)
8-10 lbs. – Bacon (Cured or Uncured)
8-10 lbs. – Ground as Patties, Sausage, Ground Pork
2 Ham Hocks
Bones
Edible Organs – Heart, Liver, Tongue
*These amounts are averages. Actual amounts will vary.
WHAT ARE PROCESSING COSTS?
Average processing costs are $100-120.
DO I PICKUP AND PAY FOR MY MEAT AT THE BUTCHER OR AT THE FARM?
Well, that all depends. After the processing is complete, we try to arrange a convenient time for local customers to pick up here at the farm. For these customers, the fees for both the hanging weight and processing will be paid at the time of pick up here at the farm.
If coming to the farm doesn’t work for you, pick up at the processor is another option. If pick up is made directly from the locker, the hanging weight fees must be paid before the meat is released for pick up. After that payment is received, processing fees will need to be paid at the locker when the meat is picked up.
HOW LONG WILL IT TAKE OUR FAMILY TO EAT A HALF HOG?
Do you cook at home frequently? How many people do you feed at each meal? The answer to these questions will be different for each family, but here are some guidelines to help you calculate your family’s meat consumption. Our family of 4 adults eat a half hog a year. We also eat about a quarter cow and around 100 chickens in a year’s time. We eat three meals a day at home and rarely eat out. Once you’ve grown accustomed to eating great meat, and you have a freezer full of it; restaurant food quickly looses its appeal!
HOW DO I BUY A HALF HOG?
Hop on over to our website and make your deposit. This reserves your meat and the deposit amount is taken off your final cost at the end.