Frequently asked questions

What is the Pork Share Purchasing Process?

  1. Put down $150 deposit (for 1/4 share) of Pork (applied to the over-all cost of animal per pound).
  2. Pork is harvested and a “hanging weight” is determined after animal has been eviscerated; this is the weight based on the amount paid per pound. Typically, animals are butchered between 250 – 300lbs live weight with a hanging weight of 200-220 lbs.
  3. We will invoice you for the remainder of the price based on hanging weight minus your deposit. This is due payable within 7 days.
  4. At the time of harvest, the pig will be tagged with your name & transported to the butchering facility to be processed into cuts and packaged under your name. You will be communicating with the butcher directly on which cuts you want (whole and half only).
  5. The butchering fees are in addition to the actual purchase price of the hog and are typically $.70-80 cents per pound plus additional fees for smoking bacon and hams. If you order a whole or half hog, your choice of cuts is given to the butcher. If you order a ¼ hog, cut choices are limited to most common (bacon, pork chops, spare ribs, ham, roasts, ground pork and steaks).
  6. Once the carcass is taken to the butcher, a whole hog will typically yield 130-140lbs of meat, with a half hog typically 70-80lbs of meat. A half-hog will typically fit in a 3.5cu chest freezer. Other items, like fat, are also available if wanted. This can be rendered down into lard for cooking, baking or for use in products like soap.

How much meat will I get if I order a half pig share?

For a half hog order you can roughly estimate you will receive the following: 10-12 lbs of pork chops 3 lbs of spareribs 8-10 lbs ground pork and/or sausage 8-10 lbs bacon 15-18 lb fresh ham 1.5 lbs feet 10 lbs picnic shoulder roast 4-6 lb boston shoulder roast 5 lbs ham hocks or stew bones 8 -10 lbs fat 1-2 lb jowl

What kind of cuts could I request from the butcher?


  • Bone-In Pork Chops (you lose baby back ribs if you get bone-in)
  • Boneless Loin Roast and/or Bone-In Pork Chops
  • Boneless Pork Chops (you can get baby back ribs if you get boneless)
  • Country Style Ribs (comes from the sirloin)
  • Sirloin roast or cut into kabob/stew meat
  • Left Whole or cut into Medallions
  • Bone-In Roasts & Steaks
  • Boneless Roasts
  • Country Style Spare Ribs
  • Used for sausage and/or ground pork
  • Bacon (fresh or smoked)
  • Spareribs and Bacon
  • Riblets (trim from spareribs if cut St.Louis Style)
  • Fresh Ham (left whole, or divided into roasts and/or steaks)
  • Cured Ham (left whole or divided in roasts)
  • Used for sausage
Hocks and Jowls:
  • Fresh or cured