Half/Whole organic Pig Shares
Our organic pigs are available by the whole or half pig on pre-order, cut to your specifications.
The price for a pig share is $5.45/lb hanging weight. This includes slaughter and basic butchering, but excludes smoking costs ($2.20/lb smoked meat).
Hanging weights usually average around 180 lbs for a whole pig, 90 lbs for a half pig. This means that for a half pig, you will bring home roughly 70-75 lbs of cut, vacuum wrapped, and frozen meat for your freezer for approximately $500.
A half pig might sound like a lot, but it fits easily into a 5 cubic foot chest freezer, with plenty of room to spare for other frozen goodies to cook throughout the year. Buying a half pig allows you to stock up with a season's worth of pork for you and/or your family. And the meat is so tasty, we are sure it will disappear quickly!
Lastly, buying a pig share is the best way to support our farm because your deposit helps us cover our feed costs while raising your pig. It also allows us to manage inventory and plan for the season more effectively.
WHAT TO EXPECT IN YOUR HAlF PIG
Though every pig is different and will vary slightly in the distribution of cuts, here is a rough idea of what to expect in a half pig. All weights are approximate.
Loin (11-14lbs): Cut into roasts and/or pork chops (a 2-pack of 1 inch chops is about 1lb), so you can get a couple of good sized roasts plus plenty of chops. Bone-in chops are best for avoiding over cooking, but does prevent you from getting baby back ribs.
Tenderloin (2lbs): The prized cut from one of the most tender muscles in the pig.
Shoulder (10 lbs): Cut into shoulder roasts and/or shoulder steaks (bone-in is usually best for flavor and juicy meat). Usually allows 2 roasts and a few steaks.
Spare Ribs (4-5lbs): Choose your package size, usually ~2lbs gives 2 packs per half pig
Hams (14-18 lbs): You can cut as bone-in half hams (7-10lb hams), or smaller sizes if boneless. You can also cut "center slices" for ham steaks. Hams can be kept fresh or sent for smoking.
Belly (7 lbs): Sliced into bacon or keep it whole as side belly (a farmer favorite!). Can be kept fresh or sent for smoking.
Hocks (4 lbs): Two hocks per half pig. Can be kept fresh, smoked, or used for sausage making.
Sausage (9lbs): Choose from hot Italian, mild Italian, breakfast sausage or ground pork. If you love sausage, meat from other cuts can be used for sausage to make some extra.
Extras (8lbs): Trotters, liver, skin, back fat, leaf fat and heart/tongue. Be adventurous and try out some of the less common cuts. Some of the best meals come from eating low on the hog!