1/2 Hog Price: $2.39/lb. based on 80-95lbs.
carcass weight price includes cutting,
wrapping & smoking of ham and bacon.
Total cost: $190 - $230
Whole Hog Price: $2.25/lb. based on 160-180lbs.
carcass weight price includes cutting,
wrapping & smoking of ham and bacon.
Total cost: $360 - $405 Options for Cutting Half Hog: Shoulder Cuts: Top Portion: Called “Butt”, “ Weight 6-8 lbs. Options: - Bone-in Shoulder Roasts - Pork Steak - Country-Style Ribs Lower Portion: Called the “Picnic” Weight 3-4 lbs. (without the bone) Options: - Boneless Shoulder Roast - Country Style Ribs - Boneless or Bone-in Picnic Ham Loin Cuts: Center Loin: Options: - Center-Cut Chops (20-24 depending on thickness desired) Thin ½ ” Medium ¾ “ Thick 1 “ -Center Loin Roast (Boneless or Bone-in) Front End: Called the “Blade End” Weight: 2-3 lbs. (Bone-In) Options: - End Chops (2-4) -Country-Style Ribs (2-3 lbs.) -Chef’s Prime (2 lbs.) & Baby Back Ribs (3/4 lbs.) Back End: Called the “Sirloin End” Weight: 2-5 lbs. (Bone-in) Options: -End Chops (2-4) -Country-Style Ribs -Boneless Sirloin Roast (4-5lbs) Leg: Called “Fresh Leg” or “Ham” or “Fresh Ham” Weight: 15-20 lbs. (Bone-in) or 10-12 lbs. (Boneless) Options: -Fresh Leg Roast Boneless 3 of 3-5 lbs. size 2 of 5-6 lbs. size Bone-In – cut in half, thirds or fourths - Smoked & Cured Ham Boneless 3 of 3-5 lbs. size 2 of 5-6 lbs. size Bone-In – cut in half, thirds or fourths (may have Ham Steaks cut from center of ham) Side: Called the “Belly” Weight 6-8 lbs. Options: - Bacon (Sliced or Slab) -Side Pork (standard we leave the rind on) Spareribs (comes off the inside of the belly) Weight: 3 lbs. Ham Hocks: Weight: 2-3 lbs. each (2/side) Options: -Boned out for sausage -Smoked Ham Hocks (2/side) -Fresh Pork Hocks (not smoked or cured) (2/side) Trim: Extra pieces after cuts are made that are used for ground meats Weight: 6-12 lbs. Options: -Regular Sausage -Hot Sausage -Italian Sausage -Ground Pork (unseasoned) *Sausages can be linked for an extra charge of $1.50/lb. on the number of lbs. to be linked Also if desired: 6 lbs. Fat for rendering 2-3 lbs. Heart and Liver Please Note: Total take-home weight: approx. 60-75 lbs. per 1/2 (depending on how ½ hog is cut). (Approximately 20-25% loss from carcass to cut & wrapped form)
Weight 6-10 lbs. total (with bone)