The pigs are butchered at a local USDA inspected facility. The cuts are vacuum-sealed in individual packages and flash frozen. So the meat you receive is the freshest possible. There are several ways one may want to have their portion of the pig butchered. When you order, be sure to fill out a cut selection form to specify your cuts.
Fresh vs. Cured (Nitrate-Free) You may choose to have your ham steaks, hams and bacon cured or just the bacon. Cured means, the meat is soaked in a nitrate-free, salted brine then smoked in a smoke house. The meat will still need to be cooked. If you choose to have any part of your pork cured, it will arrive about 3 weeks after the fresh cuts, due to curing time.
The meat is sold as price per # according to the hanging weight. This weight is how much the carcass weighs after it has been butchered but before it has been divided into individual cuts. Generally 70-75% of the hanging weight is actual meat. For example, if you order a half a pig and the hanging weight is 125# your balance due is $750 (approximately–this price is subject to change $5.50 x 125#). You will receive about 94# of actual meat bringing your actual cost to $7.97/#.
An example of a half pig package may include:
- Pork chops 15- 2# packages (2 chops/pkg.)
- Country Style Spare Ribs 5- 2# packages
- Fresh Picnic Roast 1-4#
- Cured Hams 2- 4#
- Cured Ham Steaks 8- 1 ½#
- Bacon 10- 1#
- Sausage 10- 1# packages
- Fat Back 1-10# package
- Liver, Heart and Tongue