Pork deposit
Pork is sold by the half. For a WHOLE HOG please order QTY 2.
Pork is $5/lb hanging weight. A half hog is approximately 100-125 lbs hanging weight ($500-$625).
***IMPORTANT: A $150 deposit per half is required; you will be invoiced for the balance due once your hog has been slaughtered and weighed.***
The butcher is paid separately to comply with government regulations. We use Sunrise Meats in Port Angeles. They charge 1.25/lb plus tax with additional charges for smoking, slicing, or sausage. We will pickup from the butcher and you can arrange a time to pick-up at the farm.
Please note that weights are approximate and cannot be guaranteed. By purchasing meat directly from a farmer you are accepting the natural variation that occurs.
Pork is sold by the half. For a WHOLE HOG please order QTY 2.
Pork is $5/lb hanging weight. A half hog is approximately 100-125 lbs hanging weight ($500-$625).
***IMPORTANT: A $150 deposit per half is required; you will be invoiced for the balance due once your hog has been slaughtered and weighed.***
The butcher is paid separately to comply with government regulations. We use Sunrise Meats in Port Angeles. They charge 1.25/lb plus tax with additional charges for smoking, slicing, or sausage. We will pickup from the butcher and you can arrange a time to pick-up at the farm.
Please note that weights are approximate and cannot be guaranteed. By purchasing meat directly from a farmer you are accepting the natural variation that occurs.
Pork is sold by the half. For a WHOLE HOG please order QTY 2.
Pork is $5/lb hanging weight. A half hog is approximately 100-125 lbs hanging weight ($500-$625).
***IMPORTANT: A $150 deposit per half is required; you will be invoiced for the balance due once your hog has been slaughtered and weighed.***
The butcher is paid separately to comply with government regulations. We use Sunrise Meats in Port Angeles. They charge 1.25/lb plus tax with additional charges for smoking, slicing, or sausage. We will pickup from the butcher and you can arrange a time to pick-up at the farm.
Please note that weights are approximate and cannot be guaranteed. By purchasing meat directly from a farmer you are accepting the natural variation that occurs.
Types of pork cuts
Chops: Each side of the pig has between 15 and 30 chops, depending on whether you want them bone-in or boneless, thick or thin. Like me, you might prefer your chops 3/4” or an inch thick, or even double cut. The tenderloin makes up part of the chops, so if you want the tenderloin as a separate cut, you need to ask for it and know your chops will be missing that part.
Hams: You can get at least five or six smaller ham roasts or fresh hams from each back leg. They can also make these into ham steaks (cured or not). Get them smoked, smoked them yourself, or if you like lots of sausage, ask to have a portion of the ham added to the grind.
Shoulder roasts: Each side of a pig has a Boston butt and a picnic, which can be transformed into roasts, steaks, stew meat, or ground meat. Cut-and-wrap operations usually will split each of these into two or three smaller roasts. Or they’ll turn the picnic roast into stew meat or ground pork for sausage or plain ground.
Belly (AKA bacon!): There are two bellies on a whole pig, one on each side, because the pig’s belly is always split down the middle at the time of slaughter to clean it. You can ask the butcher to make bacon for you, or you can ask to receive the belly whole or cut into smaller pieces to make your own bacon.
Sausage and/or ground pork: There are several choices for sausage and you can get it packaged loose or as links. The links can be smoked or not. Usually with a whole hog you can choose 2 types of sausage plus some unseasoned ground. If you like to make your own sausage ask for the trim as stew meat. I like a lot of sausage and ground pork so I ask to have the hams added to the grind.
Hocks: You can ask the butcher to add these to the smoked items or have them use the meat for grind. Use them in soups and stock.
Bones: Ask for the bones. They make great stock and bone broth. Dogs love them, too.
Ribs: There will be two racks of ribs. You can specify whether you want the butcher to take the ribs off of the belly, which you can then use as soup bones, or whether you want the ribs cut into baby back or spare ribs (among other styles of rib). You can also have the rib meat added to the grind.
Leaf lard: This is the kidney fat. Rendered leaf lard makes for excellent pie crusts.
Fatback: Ask the butcher to save the trimmed off the fatback and give it to you. You can render the fatback down for lard, or you can use it to make rillettes or sausage. Sausage makers (and especially folks that make lamb sausage) would love to get their hands on your surplus fatback for their sausages.)
Jowls: They can make into jowl bacon or you can do it yourself (AKA guanciale).